My best friend’s wedding was a joyous celebration. Friends and family were thrilled that two such amazing people had found each other. The bride was beautiful in her stunning white lace gown and the groom was handsome in his bow tie and tuxedo, the bridesmaids wore lavender, matched by the pretty pinks and purples of the flowers on the table. We ate, we drank, we danced and we were merry.
It was an unforgettable night followed by an unforgettable Thanksgiving Sheva Bracha the next day. My family and I hosted the newlyweds—Neil and Rachel—on a cold and windy day at a Malibu beach house.
My mother was in charge of the menu and we spent the morning toiling in the kitchen. I don’t really remember the menu, but I do remember that the groom, a man who happily eats rice with every meal, was scandalized when he saw that my mother had stuffed the turkey with rice! Rachel and I still laugh about it.
For the past ten years or so, my mother has happily conceded to me the job of roasting the turkey, stirring the gravy, mashing the potatoes, making the (bread and cornbread) stuffing, sautéing the vegetables and baking all those pumpkin and pecan pies. She still brings her killer yellow rice, made with carrots and peas, topped with caramelized onions, slivered almonds and fried dried cranberries. And every last grain of rice is gobbled up.
My recipe for a classic roasted turkey involves my husband’s prized Glenfiddich Scotch whiskey and fresh tangy oranges plucked from the tree in my front courtyard.
While some will argue that kosher turkeys should be brined, I say why add more work on a very busy day? Kosher poultry is already brined through the koshering process and even Martha Stewart buys a kosher bird for her Thanksgiving feast.
I have found that the secret to a moist, juicy turkey is to glaze it in a sauce and cook it breast side down.
I have found that the secret to a moist, juicy turkey is to glaze it in a sauce and cook it breast side down.
Whip up a gravy by adding flour to all the delicious juices in the bottom of the pan.
Happy feasting!
P.S. In case you were wondering, I caught Rachel’s bouquet.
Whiskey and Orange Glazed Turkey
2 cups chicken or vegetable stock
Rachel Sheff and Sharon Gomperts have been friends since high school. They love cooking and sharing recipes. They have collaborated on Sephardic Educational Center projects and community cooking classes. Follow them on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food.
