A few years ago, I was assigned the Turkey for Thanksgiving. It was probably only the second time in my life that I cooked a turkey. Luckily it turned out fabulous, if I do say so myself. It was deliciously moist (thanks to the citrus) and delightfully simple. The sweet potatoes have sort of evolved over the years to this easy, but tasty recipe.
1 whole Turkey (~14lb or whatever size you need)
4 fragrant oranges (your preference)
1 Tbsp melted butter
1-3 sprigs of sage, rosemary, thyme
Salt & pepper
Remove innards from turkey; rinse and pat dry. Rub roasting pan with a small amount of melted butter or oil to prevent turkey from sticking. Place turkey in roasting pan and coat with remaining butter. Place herbs inside the turkey. Squeeze 1 orange over top of turkey. Cut remaining oranges and place inside turkey with herbs. Drizzle honey over top of turkey. Sprinkle with salt and pepper. Cover with foil and cook according to weight (~15-20 min/lb). Occasionally baste turkey with juice from oranges and turkey. Remove foil for last hour.
SMASHED SWEET POTATOES
3-4 sweet potatoes/yams
1/2 c half and half
4 tbsp butter (unsalted)/margarine
2 tbsp brown sugar
Sea salt (ground)
Peel and cut sweet potatoes into 1/2 – 1 inch chunks. Place in steamer basket over water and boil 15-20 minutes. Remove from basket and place in bowl. In small saucepan mix half and half, butter, and brown sugar. Bring to boil. Add mixture to sweet potatoes and mash. Add salt and pepper to taste. Serve with sprinkle of toasted nuts on top.