ROAST TURKEY RUB

1/2 lb lean salt pork
5 large cloves garlic
1/2 cup fresh parsley
2-3 tablespoons fresh celery leaves
1/2 teaspoon coarse kosher salt
1/4 teaspoon red hot pepper flakes
3-4 fresh sage leaves

You will need a heavy cleaver and a large cutting board for this preparation. Alternatively, a meat chopper or food processor may also be used to mince all ingredients to a spreadable paste.

For ease of preparation, purchase salt pork which has already been sliced into strips. Otherwise, cut the salt pork into strips yourself. Next, cut across the strips and continue to cut into smaller cubes until salt pork pieces are about 1/8 inch.

Peel garlic cloves. Mash with the side of the cleaver and add to salt pork. Sprinkle salt pork with salt. Begin to chop with cleaver, scooping edges into the center and turning over the mass. Remove stems from parsley and sage; toss over top along with the celery leaves and hot pepper. Continue to chop until all of the pork is evenly chopped and has become a fine paste.

Use this as a rub for roast turkey, placing small amounts under the skin of the breast for extra moistness. Pile a small amount over the top to melt down during the roasting, which will make for a self-basting turkey. Sprinkle the turkey lightly with garlic powder, onion powder, salt, pepper and paprika before roasting, if desired.

The drippings remaining at the bottom of the pan after the turkey is roasted will make for the most flavorful gravy ever!

This salt pork preparation can also be sauteed as a starter for side dishes, such as pan fried mushrooms, spinach, green beans, stock or soup. When using for dishes other than roast turkey, you may choose to omit the sage.

ROAST TURKEY

Roast turkey is a marvelous meal anytime of the year, and is a special favorite during the Holidays. If you're looking for a straight-forward method of preparation but also something out of the ordinary, this recipe, with its old-fashioned appeal and many options, may be just what you're after.

Roast Turkey:

1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting

Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.

Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.

The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.

Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.

Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).

While the turkey is roasting, prepare giblet gravy (see below).

When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.

If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.

Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.

Giblet Gravy:

giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings

Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.

If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.

Stuffing:

1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped

For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.

Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)

Thanksgiving is America's preeminent day. It is celebrated every year on the fourth Thursday in the month of November. It has a very interesting history. Its origin can be traced back to the 16th century when the first thanksgiving dinner is said to have taken place.

Journey of Pilgrims
The legendary pilgrims, crossed the Atlantic in the year 1620 in Mayflower-A 17th Century sailing vessel. About 102 people traveled for nearly two months with extreme difficulty. This was so because they were kept in the cargo space of the sailing vessel. No one was allowed to go on the deck due to terrible storms. The pilgrims comforted themselves by singing Psalms- a sacred song.

Arrival in Plymouth
The pilgrims reached Plymouth rock on December 11th 1620, after a sea journey of 66 days. Though the original destination was somewhere in the northern part of Virginia, they could not reach the place owing to winds blowing them off course. Nearly46 pilgrims died due to extreme cold in winter. However, in the spring of 1621, Squanto, a native Indian taught the pilgrims to survive by growing food.

Day of Fasting and Prayer
In the summer of 1621, owing to severe drought, pilgrims called for a day of fasting and prayer to please God and ask for a bountiful harvest in the coming season. God answered their prayers and it rained at the end of the day. It saved the corn crops.

First Thanksgiving Feast
It is said that Pilgrims learnt to grow corn, beans and pumpkins from the Indians, which helped all of them survive . In the autumn of 1621, they held a grand celebration where 90 people were invited including Indians. The grand feast was organized to thank god for his favors. This communal dinner is popularly known as “The first thanksgiving feast”. There is however, no evidence to prove if the dinner actually took place.

While some historians believe pilgrims were quite religious so, their thanksgiving would've included a day of fasting and praying, others say that the Thanksgiving dinner did take place.

Turkey and First Thanksgiving Feast
There is no evidence to prove if the customary turkey was a part of the initial feast. According to the first hand account written by the leader of the colony, the food included, ducks, geese, venison, fish, berries etc.

Pumpkin and Thanksgiving Feast
Pumpkin pie, a modern staple adorning every dinner table, is unlikely to have been a part of the first thanksgiving feast. Pilgrims however, did have boiled pumpkin. Diminishing supply of flour led to the absence of any kind of bread.

The feast continued for three days and was eaten outside due to lack of space. It was not repeated till 1623, which again witnessed a severe drought. Governor Bradford proclaimed another day of thanksgiving in the year 1676. October of 1777 witnessed a time when all the 13 colonies joined in a communal celebration. It also marked the victory over the British.

After a number of events and changes, President Lincoln proclaimed last Thursday in November of thanksgiving in the year 1863. This was due to the continuous efforts of Sarah Josepha Hale, a magazine editor. She wrote a number of articles for the cause.


The Pilgrims left Plymouth, England, on September 6, 1620. Their destination? The New World. Although filled with uncertainty and peril, it offered both civil and religious liberty.
For over two months, the 102 passengers braved the harsh elements of a vast storm-tossed sea. Finally, with firm purpose and a reliance on Divine Providence, the cry of "Land!" was heard.

Arriving in Massachusetts in late November, the Pilgrims sought a suitable landing place. On December 11, just before disembarking at Plymouth Rock, they signed the "Mayflower Compact" - America's first document of civil government and the first to introduce self-government.

Pumpkins. Photo copyrighted. After a prayer service, the Pilgrims began building hasty shelters. However, unprepared for the starvation and sickness of a harsh New England winter, nearly half died before spring. Yet, persevering in prayer, and assisted by helpful Indians, they reaped a bountiful harvest the following summer.

The grateful Pilgrims then declared a three-day feast, starting on December 13, 1621, to thank God and to celebrate with their Indian friends. While this was not the first Thanksgiving in America (thanksgiving services were held in Virginia as early as 1607), it was America's first Thanksgiving Festival.

Artist's depiction of the first Thanksgiving. Courtesy of Films for Christ. Pilgrim Edward Winslow described the Pilgrims' Thanksgiving in these words:

"Our harvest being gotten in, our Governor sent four men on fowling [bird hunting] so that we might, after a special manner, rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as... served the company almost a week... Many of the Indians [came] amongst us and... their greatest King, Massasoit, with some ninety men, whom for three days we entertained and feasted; and they went out and killed five deer, which they brought... And although it be not always so plentiful as it was at this time with us, yet BY THE GOODNESS OF GOD WE ARE... FAR FROM WANT."

George Washington, first President of the United States. Photo courtesy of Films for Christ. In 1789, following a proclamation issued by President George Washington, America celebrated its first Day of Thanksgiving to God under its new constitution. That same year, the Protestant Episcopal Church, of which President Washington was a member, announced that the first Thursday in November would become its regular day for giving thanks, "unless another day be appointed by the civil authorities." Yet, despite these early national proclamations, official Thanksgiving observances usually occurred only at the State level.

Much of the credit for the adoption of a later ANNUAL national Thanksgiving Day may be attributed to Mrs. Sarah Joseph Hale, the editor of Godey's Lady's Book. For thirty years, she promoted the idea of a national Thanksgiving Day, contacting President after President until President Abraham Lincoln responded in 1863 by setting aside the last Thursday of November as a national Day of Thanksgiving. Over the next seventy-five years, Presidents followed Lincoln's precedent, annually declaring a national Thanksgiving Day. Then, in 1941, Congress permanently established the fourth Thursday of each November as a national holiday.

Abraham Lincoln statute, Lincoln Memorial, Washington, D.C. Photo courtesy of Wallbuilders. Lincoln's original 1863 Thanksgiving Proclamation came - spiritually speaking - at a pivotal point in his life. During the first week of July of that year, the Battle of Gettysburg occurred, resulting in the loss of some 60,000 American lives. Four months later in November, Lincoln delivered his famous "Gettsysburg Address." It was while Lincoln was walking among the thousands of graves there at Gettysburg that he committed his life to Christ. As he explained to a friend:

When I left Springfield [to assume the Presidency] I asked the people to pray for me. I was not a Christian. When I buried my son, the severest trial of my life, I was not a Christian. But when I went to Gettysburg and saw the graves of thousands of our soldiers, I then and there consecrated myself to Christ.

As Americans celebrate Thanksgiving each year, we hope they will retain the original gratefulness to God displayed by the Pilgrims and many other founding fathers , and remember that it is to those early and courageous Pilgrims that they owe not only the traditional Thanksgiving holiday but also the concepts of self-government, the "hard-work" ethic, self-reliant communities, and devout religious faith.