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Simple Thanksgiving Dinner Tips Courtesy Of The Founding Fathers

El Centro, California (NAPSI) - Many Americans want to treat family and friends to a holiday meal  with a bit of tradition to it. Making that easier is a delicious recipe for  roast turkey that harks back to Colonial times.

“Thanksgiving is about re-creating family traditions, about taking time to  be with loved ones and honoring generations-old values,” explains Emmy Award−winning  TV host, cookbook author and culinary historian Chef Walter Staib, City Tavern of Philadelphia proprietor.   “It’s the only truly American holiday centered around savoring our nation’s  culinary heritage.”

This simple turkey recipe is based on what our forefathers ate at their  celebrations. “It will taste just as delicious now as it did to our Founding Fathers.”

Early American Roasted Turkey recipe by Chef Staib   Serves 8 to 10

1 (18- to 20-pound) turkey, with  giblets

Salt and freshly ground black  pepper

1 medium yellow onion, quartered

¼ cup chopped fresh parsley

2 Tbsp. chopped fresh thyme

2 medium shallots, finely chopped

1 bunch fresh sage, on stem

1 bunch fresh tarragon, on stem

1 Tbsp. olive oil

Preheat oven to 325° F. Place oven  rack on bottom level. Place wire roasting rack in large roasting pan and  spray with vegetable cooking spray.

Remove giblets, neck and any  visible fat from cavity. Discard liver and fat. Rinse turkey inside and out  with cold water; pat dry.

Sprinkle turkey cavity with salt  and pepper. Place quartered onion inside.

In small bowl, combine parsley,  thyme, shallots and 1 tablespoon of the oil. Sprinkle with salt and a  generous grinding of pepper.

Rub herb mixture on meat under the  skin on each side of the breastbone. Place fresh sage and tarragon under  skin, leaving whole. Tie drumsticks together with kitchen string and twist  the wing tips behind the back. Place turkey, breast side up, in prepared  roasting pan.

Roast for about 2 hours, until  breast is browned. Cover with foil and roast for 3 to 4 hours, basting the  turkey every 15 minutes with its own juices. Roast until a meat thermometer  inserted in a thigh muscle registers 180−185° F.

“Turkey  is delicate by nature—the sharper the knife, the cleaner the cut and the  nicer the presentation,” says Staib. “Thankfully, we don’t have to rely on  the 18th-century grinding stone to create sharp knives. EdgeCraft  makes holiday entertaining a little easier with Chef’sChoice®   sharpeners.”

Chef’sChoice®   Turkey-Carving Tips:

• Step 1

Be sure to use a good, sharp knife. Sharp knives are not only safer, they will  help you smoothly cut thin, even slices without shredding the meat.  Fortunately, you don’t have to be an expert to put a razor-sharp edge on your  knife. Chef’sChoice®   M130 professionally sharpens, steels and strops all brands and types of knives.  Precision guides eliminate guesswork for sharp, durable edges. For help  finding a sharpener that’s right for you, call (800) 342-3255 or visit www.chefschoice.com.

• Step 2

After the turkey is cooked (meat thermometer should read 180−185° F  when inserted in the thickest part of the turkey), cool the bird for 15  minutes. Cooling makes the meat firmer and easier to slice. Remove and set  aside the turkey legs and the last joint of each wing. Make a long, deep (to  the bone) horizontal “base cut” into the breast just above the wing.

• Step 3

Slice down vertically through the breast until you meet the original base  cut. This will release perfect, even slices.

Following these preparation and carving tips can help make your  Thanksgiving a meal to remember and one that our country’s founders would  have enjoyed!