As mentioned earlier, the First THANKSGIVING FEAST included a good variety of dishes, but the eternally iconic TURKEY was definitely on the menu.
Perhaps that’s one reason why Benjamin Franklin, well over a hundred years later, suggested that the Turkey would be a better choice than the bald eagle as the National Bird of the new United States of America!
“For the Truth the Turkey is in Comparison a much more respectable Bird, and withal a true original Native of America…He is besides, though a little vain [and] silly, a Bird of Courage, and would not hesitate to attack a Grenadier of the British Guards who should presume to invade his Farm Yard with a red Coat on.” –Benjamin Franklin
In some ways, it just wouldn’t be Thanksgiving without a good turkey!
But now the important question: how to prepare the beautiful bird? Is it possible to deliver a delightful dish that doesn’t just repeat the same old recipes of past years?
Yes—if you know how to use your Essential Oils in the kitchen!
Get ready to turn your turkey taste buds upside down with these terrific tips and rip-roaring recipes!
SINGING CITRUS SPICED BUTTER SAUCE RECIPE
• 4 drops Wild Orange Essential Oil
• 4 drops Lemon Essential Oil
• 2–3 cloves Garlic
• 3 tbsp. fresh Sage
• 3 tbsp. fresh Rosemary
• 3 tbsp. fresh Thyme
• Pinch of Salt
• Black Pepper Essential Oil: start with toothpick amount, and increase as desired
• 1 stick unsalted Butter (room temperature)
Mince garlic, and chop sage, rosemary, and thyme. Carefully loosen the skin (using fingers) around the entire turkey. Rub 1/4 of the butter mixture thoroughly under the skin, taking care to coat as much of the turkey as possible. Now, use a brush to distribute the rest of the butter mixture over the skin, again making sure to cover the entire bird.
And here’s a recipe for the popular, versatile Instant Pot. This may well be the FASTEST Thanksgiving Turkey recipe you’ve ever used, since prep and cooking time COMBINED are only ONE HOUR!
INSTANT ESSENTIAL THANKSGIVING TURKEY RECIPE
• Turkey (8 pounds)
• 3/4 c. water
• 2 ribs Celery
• 3 Carrots
• 1 Onion
• 3 Garlic cloves
• 1 drop Rosemary Essential Oil
• 1 drop Thyme Essential Oil
Cut celery and carrots in chunks and cut onion and garlic cloves in half. Add water, Essential Oils, celery, carrots, onion, and garlic cloves to Instant Pot inner pot. Place trivet rack on top of vegetables in the Instant Pot. Now, set the turkey on top of the trivet rack, and close the pot lid. Turn pressure valve to seal. Cook on manual high pressure for 48 minutes (the guideline is 6 minutes per pound). Leave the turkey in the Instant Pot to allow for natural pressure for 10 minutes, and then let out the remaining pressure. If you want the top of your turkey to be crispy and golden brown on top, you can move it to a broiler pan and broil for about two to three minutes. This eight-pound turkey will serve 12.
QUESTION – IN WHAT CLASSIC HOLIDAY MOVIE DID BING CROSBY SAY, WHEN HE FOUND OUT WHICH TURKEY HAD BEEN TURNED INTO THE MAIN THANKSGIVING DISH, “JONESY? I’M SORRY. I KNEW HIM TOO WELL”?
A. WHITE CHRISTMAS
B. THE BISHOP’S WIFE
C. WE’RE NO ANGELS
D. HOLIDAY INN
