![\"Cooking](\"https:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2021\/09\/Cooking-Corner.jpg\" "\\"Cooking")
Many Americans want to treat family and friends to a holiday meal with a bit of tradi\u00adtion to it.<\/p>\nMany Americans want to treat family and friends to a holiday meal with a bit of tradi\u00adtion to it.<\/p>\n
Making that easier is a delicious recipe for roast turkey that harks back to Colonial times.<\/p>\n
![\"PBS](\"http:\/\/www.paristn.net\/articles\/wp-content\/uploads\/2021\/11\/Early-American-Roasted-Turkey-.jpg\" "\\"PBS")
<\/a>PBS \u201cA Taste Of History\u201d host Walter Staib displays a roast turkey prepared in a traditional Colonial manner.<\/p><\/div>\n
<\/p>\n
\u201cThanksgiving is about re\u00adcreating family traditions, about tak\u00ading time to be with loved ones and honoring generations-old values,\u201d explains Emmy Award-winning TV host, cookbook author, and culinary historian Chef Walter Staib, City Tavern of Philadelphia proprietor.<\/p>\n
\u201cIt\u2019s the only truly American holiday centered around savoring our nation\u2019s culinary heritage,\u201d Staib stated.<\/p>\n
This simple turkey recipe is based on what our forefathers ate at their celebrations. \u201cIt will taste just as delicious now as it did to our Founding Fathers.\u201d<\/p>\n
recipe by Chef Staib Serves 8 to 10<\/em><\/p>\n Preheat oven to 325\u00b0 F. Place oven rack on the bottom level. Place wire roasting rack in a large roasting pan and spray with vegetable cooking spray.<\/p>\n [470center]<\/p>\n Remove giblets, neck and any visible fat from the cavity. Discard liver and fat. Rinse turkey inside and out with cold water; pat dry.<\/p>\n Sprinkle turkey cavity with salt and pepper. Place quartered onion inside.<\/p>\n In a small bowl, combine parsley, thyme, shallots, and 1 tablespoon of the oil. Sprinkle with salt and a generous grinding of pepper.<\/p>\n Rub herb mixture on meat under the skin on each side of the breast bone. Place fresh sage and tarragon under skin, leav\u00ading whole. Tie drumsticks to\u00adgether with kitchen string and twist the wing tips behind the back. Place turkey, breast side up, in prepared roasting pan.<\/p>\n Roast for about 2 hours, until the 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 ther\u00admometer inserted in a thigh muscle registers 180\u2013185\u00b0 F.<\/p>\n \u201cTurkey is delicate by nature\u2014 the sharper the knife, the cleaner the cut and the nicer the presen\u00adtation,\u201d says Staib. \u201cThankfully, we don\u2019t have to rely on the 18th\u00adcentury grinding stone to create sharp knives. EdgeCraft makes holiday entertaining a little easier with Chef\u2019sChoice\u00ae sharpeners.\u201d<\/p>\n [470center]<\/p>\n Turkey-Carving Tips<\/p><\/div>\n Step 1<\/strong> Step 2<\/strong> Remove and set aside the turkey legs and the last joint of each wing.<\/p>\n Make a long, deep (to the bone) horizontal \u201cbase cut\u201d into the breast just above the wing.<\/p>\n Step 3<\/strong> Following these preparation and carving tips can help make your Thanksgiving a meal to remember and one that our country\u2019s founders would have enjoyed!<\/p>\n","protected":false},"excerpt":{"rendered":" Many Americans want to treat family and friends to a holiday meal with a bit of tradi\u00adtion to it. Making that easier is a delicious recipe for roast turkey that harks back to Colonial times.<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[30],"tags":[7819,1898,107,4639,2207,4883],"class_list":["post-18165","post","type-post","status-publish","format-standard","hentry","category-arts-leisure","tag-clarksville","tag-clarksville-tn","tag-featured","tag-recipe","tag-thanksgiving","tag-turkey"],"_links":{"self":[{"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/posts\/18165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/comments?post=18165"}],"version-history":[{"count":1,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/posts\/18165\/revisions"}],"predecessor-version":[{"id":18167,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/posts\/18165\/revisions\/18167"}],"wp:attachment":[{"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/media?parent=18165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/categories?post=18165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/tags?post=18165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Chef\u2019s Choice\u00ae Turkey-Carving Tips<\/h4>\n
<\/a>
\nBe sure to use a good, sharp knife. Sharp knives are not only safer, but they will also help you smoothly cut thin, even slices without shred\u00adding the meat. Fortunately, you don\u2019t have to be an expert to put a razor-sharp edge on your knife. Chef\u2019sChoice\u00ae M130 professionally sharpens, steels and strops all brands and types of knives. Preci\u00adsion guides eliminate guesswork for sharp, durable edges. For help finding a sharpener that\u2019s right for you, call 800.342.3255 or visit www.chefschoice.com<\/a><\/p>\n
\nAfter the turkey is cooked (meat thermometer should read 180\u2013185\u00b0 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.<\/p>\n
\nSlice down vertically through the breast until you meet the orig\u00adinal base cut. This will release perfect, even slices.<\/p>\n