Bamitbach

Sharing Food and Memories with Friends and Family


November 18, 2012

At 5:40 this morning we drove our friends to the airport.  They were flying to Boston to be with their “East coast” family for Thanksgiving.  On Wednesday we will return to LAX to pick up my daughter, and on Thursday to pick up my youngest son.  It’s the wonderful pull of Thanksgiving, being with the family and hanging out in kitchens where the smells are familiar.  Today I started baking, and so this morning my kitchen smelled like cinnamon and allspice from the pumpkin breads in the oven.  This afternoon it smelled of apples and dried cherries baking inside puff pastry squares that I folded into individual turnovers.  On Thanksgiving day the kitchen will smell like the mulling spices simmering in the pot of apple cider on the stove top, but as soon as the fridge door is opened,  the predominant smell will be the garlic that was rubbed into the turkey on Wednesday morning.  That specific smell of garlic-covered poultry is embedded in my memory because it is the smell that I most closely associate with my mother’s kitchen.  The smell that signaled it was Shabbat,  Yontif, and yes, Thanksgiving.  On Thursday the kitchen will smell both savory and sweet, depending if you are  standing near the oven or closer to the kitchen table covered with desserts.  I love the old recipes combined with an occasional new one, it sets the mood and gives me the perfect opportunity to remember and be thankful for what we had, what we have, and what we look forward to.  Happy Thanksgiving.

Garlic Turkey

Mixture for a 15 pound turkey

1 Tb kosher salt
1 Tb. paprika
2 tsp. pepper
1/3 cup  olive oil
2 whole heads garlic, peeled and minced

Mix all ingredients together until you have a paste-like consistency.  It should be red from the paprika and thick, almost like tomato paste.  Rub the garlic mixture on the inside and outside of the turkey and let marinate in fridge overnight.

Preheat oven to 425 degrees.
Place turkey in a roasting pan, breast down, with about 2 ” of water on the bottom of the pan.  Bake for 30 minutes and then baste with liquid.  Add more water to pan if necessary.  Lower heat to 350 degrees.  Continue to add liquid and baste about every 30 minutes.  When turkey is golden brown, turn breast side up and finish roasting. Total baking time is about 3 hours depending on size of the bird.

Enjoy,

Irene

10 thoughts on “Garlic Turkey

  1. Hello, Irene,
    I have made the apple cherry turnovers on Wednesday before Thanksgiving, thinking I’d have an extra dessert for Shabbat. All I had dough-wise was a pack of 36 mini-squares, so I halved the recipe for the filling. I tasted one and it was out of this world. Then I made a mistake of leaving them out in the dining room. Between my husband and children (bless them all) the turnovers were gone before we got to sit down for dinner. So, again, THANK YOU VERY, VERY MUCH for delicious recipes and please keep them coming, along with the stories.

    What are we making for Chanukah?

    Chag Sameach.

    • Hi,

      I am so thrilled that it worked AND by this e-mail. SOOO nice, thank you!!

      I made some new things that would work really well for channukah and will try and get them posted soon!

      Stay in touch!!
      irene

  2. I love the smell of chicken roasted with lots of garlic and paprika, so I’m sure that turkey would be fantastic that way, too. My mother also marinates her turkey overnight. Speaking of which, my mother already made your pumpkin loaves. Happy Thanksgiving!!

  3. Hello, Irene,

    last year I made garlic turkey according to your recipe and it was such a huge success that everybody is still talking about it. It is by far superior to any other recipe out there and if anybody does not agree, they haven’t had it done the right way.
    This year, I would like to bother you (sorry, but that’s what happens when you have great blog with delicious recipes) for the turnovers you’ve mentioned in this blog … “This afternoon it smelled of apples and dried cherries baking inside puff pastry squares that I folded into individual turnovers…”

    Thanking you in advance and wishing you and your family a wonderful Thanksgiving ad Chanukah.

    • That is sooo nice. Thank you so much!! I am very touched, really. I get a few comments here and there but this is the kind of comment that really helps motivate me.

      I bought two packages of puff pastry. There were 10 in each package of 5 by 5 squares. If you can’t get those ready, you can use pepperidge farm and cut them into that size or 6 x 6 would be better.

      The filling is really from Ina Garten. I peeled and diced 5 large granny smith apples, small pieces. In a bowl tossed them with 3 Tbs orange juice, about 1 cup sugar, and about 1/2 cup dried cherries. Added 2 tbs flour. Then I mixed an egg with 1 Tbs water and brushed the edges of the puff pastry with the wash. Put about 1/3 cup of the mixture on one side of sqaure and folded ove the other in a triangle. Pressed down with a fork to get a good seal and then made two slits at the top. Brused with egg wash and sprinkled with sugar. Baked at 400 for about 20 minutes.

      Hope that helps.

      Happy Thanksgiving,
      Irene

  4. Thanks again for the lift to the airport this morning. We made it to Boston!!

  5. Happy t day. This is a wonderful day to be with family and friends. Enjoy and eatjbup a storm….

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