Karen AKA KajiKit wrote:

> Help! It's my first thanksgiving in the USA and I have no idea
> whatsoever about what's required. I'd hoped that we'd be invited to a
> 'proper' thanksgiving someplace else but none of his family came up to
> bat, so I have to do it for us. We bought a 4-1/2 pound fresh turkey
> breast (the smallest they had in the store), some potatoes and a sweet
> potato to roast. What else do we need? In Australia turkey is a
> christmas dish, but I've never been the one to do the cooking - my
> uncle or my mother has! How do I roast the beast without ruining it?
>
> What else do I need to buy at the market tonight to make this a
> 'proper' thanksgiving dinner?
>
> BTW, there are only two of us, so we don't want to overload... we'll
> be eating turkey for at least a week as it is!

It's not a turkey dinner unless there is stuffing. So you are going to
need to cube some stale bread, fry up some chopped onion and celery, throw
in salt and pepper and herbs to taste. I use rosemary, thyme, parsley and
sage. Cram in into the cavity. Using just a breast and only having a
small bird it's going to be difficult to get enough good drippings for a
proper gravy, so you might need some of that bottled stuff. It might make
some purists gag but it's better than no gravy at all. Mashed potatoes
are the spud dish of choice. They make a better vehicle for the gravy.

To roast the bird, stick it in a baking pan. I prefer to use a rack. Rub
the bird with some oil or melted butter and give it a generous sprinkling
of salt and pepper and cook it at 325 F roughly a half hour per pound.
The skin should turn a deep brown. If you have a thermometer and know how
to use it you can check for the proper temperature. I usually yank on a
leg to see if it is ready to come apart easily. The turkey should sit
(tented in foil) for 20-30 minutes to set up while you finish the veggies.

To make gravy, pour off as much fat as possible, add some broth and or
wine to help deglaze the pan and dissolve those little dark bits that will
colour the gravy and enhance the flavour. Sprinkle with a bit of flour (or
add a mixture of flour and cold water) and stir to prevent it from getting
lumpy.

Happy Thanksgiving.