Thanksgiving Turkey & Stuffing

Turkey:

Use only heritage, organic turkey, fresh, not frozen 

Use World Market brining solution for turkey

Add 4 cups Simply Orange juice, pulp free to brining solution

Add 4 cups, fresh rosemary, chopped into 1/2 inch pieces to brine

Brine 72 hours to 5 days in fridge

Roast in turkey oven bag after covering outside of turkey with melted, unsalted butter, coarse ground black pepper, juice from 4 Meyer lemons, garlic powder, dried rosemary powder (finely ground with mortar & pestle).

Stuff inside of turkey with 1 large, minced yellow onion, sliced kumquats (2 cups), 1 cup fresh ginger root (peeled, chopped into 1/4 inch slices), fresh sage leaves (2 cups, chopped into 1 inch pieces).

Stuffing (prepared & served separately):

Bar Harbor Barrio Stuffing:

12 long, French baguettes, cubed into 2 inch cubes, baked into croutons

4 to 8 anchovies, finely minced, to taste

2 bottles Bar Harbor clam juice

2 cans Bar Harbor smoked oysters, drained

1 bunch fresh leeks, 1/2 inch pieces

1 bunch celery, 1/2 inch pieces

1 large yellow onion, diced

1/2 cup minced garlic cloves 

4 to 8 tbl Mexican oregano, dried, to taste

4 to 8 tbl cumin powder, to taste

2 tbl ancho chili powder

2 tbl hatch chilis, de-skinned, finely minced

2 cups melted, unsalted butter

4 red bell peppers, de-seeded, cubed into 1/4 inch cubes

4 cups, hot, boiled fat-free, reduced sodium, organic chicken broth

2 cups truffle oil

Sautee red bell peppers, hatch chilis, onions, celery, leeks, garlic in butter with clam juice, smoked oysters with spices until soft. 

Mix with chicken broth well.

Pour over croutons.

Mix all ingredients together well.

Bake in oven, 325 degrees, 20 minutes.

A good dinnertime prayer for Thanksgiving would include a wish to God for all poor, female Mexican-Americans in the barrios to get safer housing and full scholarships into New England's finest, female-only, boarding schools.