In the years before my bariatric surgery in 2001, preparing a Thanksgiving meal would take me a week. I would spend weeks thinking about and finding the right recipes for too many dishes.
Now that we eat so much cleaner and prefer simple foods, I make a shrimp cocktails, a small turkey, some roasted vegetables and a sugar free pumpkin custard. It takes me 90 minutes. While I am still a perfectionist, it’s really just a meal. Now that I have more to be thankful for and am at peace with myself, I spend less time on the food and we have a much nicer day.
3 Genius Tips to Get You Through the Day!
GENIUS TIP 1 : USE A MEAT THERMOMETER!
The most reliable way to check the doneness of turkey is with a meat thermometer. Pull that plastic pop up thing out of your turkey and throw it into the trash. You can buy a digital thermometer for five dollars at the grocery store.
Test the temperature by sticking the thermometer into the thickest part of the thigh, without hitting the bone. When the internal temperature registers a steady 165°F in the thigh, your turkey is done. Remove it from the oven. The carryover heat will continue to cook your turkey to a slightly higher temperature.
NO FOIL on a cooked turkey – the steam will make the skin soggy. Pre-op, I would eat most of the crispy skin on the entire turkey while I carved it in the kitchen, but now it (thankfully) makes me gag.
GENIUS TIP 2 : GRAVY!
You must moisten your sliced turkey in order for it to be bariatric friendly. Gravy is VERY easy if you create the flavorful liquid in your roasting pan while you are cooking your turkey. Look at all the gorgeous rich turkey juices in this roasting pan of turkey thighs!
This makes it easy. Arrange a bed of sliced onion, apple, celery, carrot and fresh poultry herbs in a heavy roasting pan. Rub the turkey with olive oil and sprinkle with Bell’s Poultry Seasoning and sea salt on all sides – place on top of the herb apple vegetable layer. The vegetables act as a rack.
Roast in preheated 350 degree oven until inner temperature has reached 165 on an instant read thermometer as discussed in tip 1. Remove to a large platter. And now the GRAVY begins.
Mash the soft roasted vegetables with a wooden spoon, scraping browned bits off sides and edges. Pour it all through a wire mesh strainer into a medium saucepan, pressing on the cooked vegetable solids to extract all the flavor and goodness. Skim off the fat with a big spoon into a cup (pour the fat down the garbage disposal). Add enough Swanson Natural Goodness Chicken stock to your homemade pan stock, so you have a total of about 2 1/2 cups.
Bring your beautiful gravy stock to a boil in a medium saucepan then lower the heat to medium. NOW WE THICKEN IT. In a small bowl, mush together 2 tablespoons soft butter and 2 tablespoons flour – it will almost be like a soft dough (this is called a ‘beurre manie’ (*fancy French word*)). Add small pieces of this soft ‘dough’ to the simmering stock while whisking and cook until the gravy is smooth and glossy. Taste it and add salt if it needs some. Best gravy ever!
GENIUS TIP 3 : PUMPKIN CUSTARD
No matter what our friends are serving or how dry their turkey turns out, I have always arrived carrying a gorgeous sugar free NO PIE PUMPKIN PIE aka Spiced Pumpkin Custard to the event. If the dinner is truly Bariatric Unfriendly or if it just isn’t working for me, I push it around on my plate knowing that I can have a dish of my soft smooth pumpkin custard!
This has saved me on more than one occasion! ALWAYS BE PREPARED. Happy Thanksgiving. Gratitude is an attitude. Love that person in the mirror and remember that food never solved anything for us!