Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing

My Thanksgiving Tradition: A Roast Vermont Turkey Feast

Thanksgiving. The word itself conjures up images of family gathered around a table laden with food, the scent of roasted turkey filling the air, and the warmth of shared laughter and gratitude. For me, Thanksgiving isn't just a holiday; it's a cherished tradition, a time to honor both the past and the present, blending the flavors of history with the comfort of familiar favorites. This year, I'm sharing my recipe for a classic roast Vermont turkey, a dish that embodies the spirit of Thanksgiving for me.

The history of Thanksgiving food is fascinating. While the iconic turkey might dominate our modern celebrations, the first Thanksgiving feast in 1621 was likely a far more diverse affair. Imagine a table overflowing with venison, wildfowl, shellfish, and various vegetables – a true harvest celebration. My Thanksgiving menu is a nod to that historical richness, incorporating elements of the original feast while also embracing the comforting dishes that have become synonymous with the holiday. It’s a balance of tradition and personal touch, reflecting the evolution of this special day.

The centerpiece of my Thanksgiving table, year after year, is a perfectly roasted Vermont turkey. The succulent meat, the crisp skin, the aroma that permeates the entire house – it's the heart of our celebration. But it's not just about the turkey itself; it's about the process, the meticulous preparation, the anticipation, and the joy of sharing the meal with loved ones. The hours spent preparing the turkey, creating the giblet gravy, and assembling the sausage and sage dressing are a significant part of the overall experience. It’s a labor of love, and the result is a meal that's truly unforgettable.

Beyond the turkey, the accompanying dishes hold special meaning. The giblet gravy, rich and savory, is the perfect complement to the tender turkey. The sausage and sage dressing adds a delightful herby note, and the cranberry relish offers a vibrant tartness that balances the richness of the other components. Each dish tells a story, a testament to the history and evolution of Thanksgiving cuisine.

Preparing this meal isn't just about following a recipe; it's about creating memories. The time spent in the kitchen, the aromas that fill the house, the anticipation leading up to the meal – these are the moments that truly define Thanksgiving for me. It's a time to slow down, to reflect, and to savor the simple pleasures of life, surrounded by the people I cherish most. It's a time of connection, gratitude, and a celebration of the abundance of blessings we have. The result is more than just a delicious meal; it's a culmination of love, tradition, and a deep appreciation for all we have.

This Thanksgiving, as you gather with your loved ones, I hope you'll take a moment to reflect on the significance of this holiday, the history behind the traditions, and the joy of sharing a delicious meal together. May your table be filled with laughter, love, and the warmth of cherished memories. Happy Thanksgiving!

Step-by-step

• Prepare the turkey. Remove all extra parts; reserve giblets. Cut off wingtips and any excess neck, etc. Season turkey inside and out with kosher salt and freshly ground pepper; be generous. Loosen up leg joints without tearing skin.
• Make the stuffing by roughly chopping the lemon, apple, onion, thyme, rosemary, sage, parsley, and bay leaves into 1/2-inch pieces. Mix with oil. Put stuffing into cavity and truss the bird. Do not tie too tight.
• Start the stock at least 30 minutes before roasting the turkey. Place the wingtips and neck in a saucepan; add 6 cups of water. Bring to a boil. Skim off any foam. Reduce heat to a slow simmer. Add onion, celery, carrot, bay leaves, peppercorns, and parsley stems. Allow to simmer about 2 1/2 hours. Strain stock and reserve. You should have about 3 cups.
• Make a paste by kneading 6 tablespoons unsalted butter with 1/4 cup flour. Rub this vigorously and thoroughly into the skin of the bird.
• Preheat the oven to 450 degrees. Sprinkle 4 tablespoons flour evenly on the bottom of a roasting pan. Place turkey on a rack in the pan. Allow time for turkey to come to room temperature if it is still cold to the touch.
• Place turkey in oven. Leave in oven for 40 minutes or until the bird is browned all over. Combine 8 tablespoons butter with 1 teaspoon of water and bring to a boil. Turn the oven down to 350 degrees and baste the turkey generously with the butter mixture. Repeat this process twice, once every 10 minutes, until basting liquid is used up. At this point, the turkey should be in the oven about 1 hour. Now baste 2 more times at intervals of 15 minutes, using pan drippings. At this point, the turkey has been in about 1 hour 30 minutes. Cook 20 minutes more without basting, to allow the skin to crisp. Remove from oven. Allow to rest at least 30 minutes before carving. Make the gravy during this resting period.
• To make the gravy, remove turkey to a serving platter. Place roasting pan directly on top of a burner on medium heat. Cook for about 5 minutes, allowing excess liquid to evaporate. Stir constantly. Now carefully remove any excess fat that has not combined with the flour to make a roux. Add the diced leek and cook for 1 minute. Slowly add 3 cups turkey stock, allowing the gravy to thicken as it comes to a boil. At this point it may be switched to a saucepan. Make sure that every bit of the pan drippings has been incorporated into the gravy. Add the giblets and simmer for about 15 minutes. Stir in the hard-boiled egg and remove from heat. Season to taste with freshly ground pepper and salt, if necessary.
• Carve the turkey and pass the gravy. Serve with country sausage and sage dressing and cranberry relish.