thanksgiving

Today I write with gratitude:

For the privileged life I lead. For my handsome husband that loves the same God I do. For my adventuresome, loving, generous family (celebrating without me today). For getting the opportunity to go to medical school. For the best dog in the world who daily nurtures my soul. For really quality friends. For the in-laws I never imagined could be so ideal.

We can often stop and acknowledge how truly blessed and privileged (and “1%” compared to the rest of the world) we are. But today let’s make it big. Let’s celebrate with gusto and eat with sincere thanks and swelling love for those around us. Happy Thanksgiving!

Pancetta Sage Turkey

I made this Turkey for a pot-luck we had on 
Monday night with many of our good friends. 
Times like that sure make medical school fun :)

Pancetta-Sage Butter:

4 garlic cloves, peeled

4 ounces thinly sliced pancetta (Italian bacon), chopped

1/4 cup finely grated Parmesan cheese

1/4 cup (1/2 stick) unsalted butter, room temperature

2 tablespoons olive oil

2 tablespoons minced shallot

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

2 teaspoons freshly ground black pepper

Turkey:

1 14- to 16-pound turkey, rinsed, patted dry inside and out

8 fresh sage sprigs

4 fresh rosemary sprigs

2 tablespoons olive oil

2 cups Turkey Stock 

Gravy:

1/2 cup diced thinly sliced pancetta (Italian bacon; about 3 ounces)

1/4 cup chopped shallots

1/4 cup all purpose flour

3 cups Turkey Stock

1 cup dry white wine

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh sage

For pancetta-sage butter:


With machine running, drop garlic down feed tube of processor and chop. Add pancetta. Pulse to chop finely. Add all remaining ingredients. Pulse blending to coarse paste. Transfer to small bowl. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

For turkey:


Set rack at lowest position in oven and preheat to 325°F. Sprinkle main turkey cavity with salt and pepper. Spread with 2 tablespoons pancetta-sage butter. Starting at neck end, slide hand between skin and meat of breast, thighs, and upper drumsticks to loosen skin. Spread remaining butter over thighs, drumsticks, and breast meat under skin. Fill main cavity with herb sprigs. Tie legs loosely to hold shape. Tuck wing tips under.

Place turkey on rack set in large roasting pan. Rub turkey all over with oil; sprinkle with salt and pepper. Pour 2 cups stock into pan.

Roast turkey until thermometer inserted into thickest part of thigh registers 165°F to 170°F, about 3 hours. Tilt turkey so juices run into pan. Transfer turkey to platter. Tent with foil; let rest at least 30 minutes (temperature will rise 5 to 10 degrees). Reserve pan.

For gravy:


Scrape juices and browned bits from roasting pan into large glass measuring cup. Spoon off fat. Reserve 2 tablespoons. Heat 2 tablespoons reserved fat in large saucepan over medium-high heat. Add pancetta; sauté until beginning to crisp, about 5 minutes. Add shallots; sauté 1 minute. Reduce heat to medium. Add flour; whisk until golden, about 4 minutes. Whisk in 3 cups stock, wine, and degreased pan juices. Bring to boil, whisking. Cook to desired consistency, about 5 minutes. Whisk in rosemary and sage; season to taste with salt and pepper.