I get it. I work full time. And even when I get home from work, the work doesn’t stop. There’s homework, laundry, sports, bills, emails…and do I have time to walk the dog? Then there’s dinner to think about. That’s why I have lots of recipes in my back pocket that take under 30 minutes. (This post contains affiliate links for your convenience. I receive a small percentage at no extra cost to you, which helps maintain the free recipes on this site. Thank you!)
Because sometimes I just don’t have the time or energy to spend more than an hour preparing a meal. Yep, I totally get it. But what I don’t get is why on Thanksgiving, when we should be slowing down, reflecting and appreciating what we have, why, when we should be rejoicing in family time, whether it’s cooking with three generations, playing Cribbage with grandpa, or listening to corny jokes for the umpteenth time, WHY would you want to speed up time?
I’ve seen, this “cook a turkey in under an hour”, recipe flying all over the internet, billed as the greatest thing to happen to Thanksgiving since canned cranberries…not! But I just don’t get it. Short of an unplanned trip to the emergency room, the whole day is blocked off, just to spend time with people you care about! The bird is the easiest part of the whole meal. Rub, season, roast. To baste or not to baste, that’s entirely your call. We always go to my mom’s house for Thanksgiving. Christmas is at ours. Mom is widowed and 79, Thanksgiving is her holiday. She’s been baking for days, planning the centerpieces, the menu, and adding guests along the way.
A few weeks before, we have the same conversation. “How many are you expecting mom?” I’ll ask her. “Oh, I think we’ll keep it small this year…probably just us and a couple more.” During subsequent conversations, mom will say, “Well, we’re up to 18…there’s a friend of mine who had nowhere to go this year…and the man next door just lost his wife…” She cannot bear the thought of anyone being alone during the holidays.
So, every year the guest list changes, ebbs and flows, depending on who might be alone. My daughters, 19 and 14 understand that they will be socializing with 80 year olds, and they’ve learned, quite well over the years, how to do so.
The day before Thanksgiving my daughters will bake pies with my mom, while I snap photos of three of them, knowing that one day my mom won’t be able to teach my daughters how to roll a pie crust anymore.
Far more precious than any other gift my mom has given my girls, are the intangible gifts. The gift of opening ones’ heart and home, the gift of sharing ones’ knowledge and wisdom, and the gift of time. So why, would one choose to shorten that time?
- Butter diced
- Kosher salt
- Lemon wedges
- Fresh herbs rosemary, thyme or oregano
Pre-heat oven to 325 degrees F.
Clean turkey and remove giblets.
Carefully separate skin from turkey. Slide some butter and salt under the skin of the turkey.
Fill cavity of bird with lemon wedges, herbs and more salt.
Melt remaining butter and pour over bird. Baste or not…it's your call.
Roast until thermometer inserted in thick part of thigh registers 165 degrees F.
Remove from oven and tent with foil and allow to rest 20 minutes.
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