Unfortunately for me, I was sick this Thanksgiving. Like so many of you, our holiday guest list this year was reduced to only our immediate family, but even still, I wasn’t sure if I would be able to make it downstairs to the kitchen, let alone make some semblance of a Thanksgiving meal for my family.
I am writing to tell you all this, because I made mistakes making the turkey (I’ll blame it on the illness) and I think we all can learn something from it. I usually make two 20 pound turkeys, but this year, I only needed to make one, and boy did I mess it up.
Thankfully, I had a nearby relative come and dress the turkey the night before so it was ready to take out and place in the oven on Thanksgiving. Thursday morning, I slowly (very slowly) made my way downstairs to finish dressing the turkey and put it in the oven. I am going to share with you how I usually make my turkey, and more importantly, where I went wrong.
Usually, I place the turkey in a snug roasting pan. I put it in the oven at 425 degrees F. for 40 minutes uncovered so it browns up beautifully. Then I take it out, cover it very, very tightly with aluminum foil, and turn the oven down to 350 to continue the cooking. Covering it so snugly lets the turkey steam, and not cook, so you are more likely to have a nice, juicy turkey.
I followed my instructions, but after I covered the turkey, I forgot to turn the oven down. I placed a meat thermometer in the turkey so I could follow the cooking process and take it out at the temperature I usually do. As I watched the thermometer, the temperature began to accelerate at a very fast rate. Not remembering that I did not turn down the temperature, I was truly baffled as to why this was happening. I took the bird out when it hit 150 degrees. The recommendation is 165 degrees, but remember, the turkey will continue to cook when you remove it from the oven, so you have to take it out, (as you do with any poultry or meat), ten degrees sooner than the recommendation.
I really was bewildered that the turkey cooked so rapidly. After I removed the turkey from the oven, it did not continue to cook as it usually does. The temperature was the same as when I took it out of the oven. When my husband began to carve the turkey, it was slightly raw. I told him to continue to carve it. We then placed all the meat back into the pan with all the juice that it had made when it was cooking. That’s when I realized the oven was still at 425 degrees. I turned it down, and placed the carved turkey back into the oven for 30 more minutes, hoping that it might be fully cooked after that.
To my surprise, the turkey was cooked perfectly. It was the best turkey I think I have ever made. We all make mistakes in the kitchen, and, as I have told you before, it is singularly the best way to learn. It reminds me of learning to ride a bicycle– how many times do we have to fall before we master it? When I learned to ride a bike, I knocked out my two front teeth but I didn’t let it stop me. Soon I was riding with no hands and loving every minute of it. When I fell, I just picked myself up and got back on. Learning takes time, patience and lots of bumps.
This is one recipe you won’t have to worry about messing up. It is so easy to make, and is packed with delicious, home cooked flavor. The chicken breasts are cooked in butter, giving them a delightful sweet flavor. It is then combined with heavy cream, which adds a creamy, delicate sauce. The sauce is flavored with garlic, pine nuts, and spinach which provide the savory goodness to this dish. The lemon juice and zest delivers a nice tang and the Parmesan cheese makes this dish perfection.
This recipe is courtesy of America’s Test Kitchen and will make a beautiful main dish for 6 to 8 people.
Ingredients for Chicken and Spinach Farfalle:
2 boneless, skinless chicken breasts (about 3/4 lb.), cut crosswise into 1/4″ thick pieces.
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup heavy cream
2 tsp. grated zest and 3 tablespoons juice from 1 lemon
1 lb. farfalle pasta (Bowtie)
1 6oz bag baby spinach
1/2 cup grated Parmesan cheese
1/3 cup pine nuts, toasted
Bring 4 quarts. of water to a boil in a large pot.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper.
Melt 1 tablespoon butter in large skillet over medium-high heat.
Cook half of chicken until no longer pink, about 3 minutes, transfer to plate.
Repeat with remaining butter and chicken.
Add garlic to empty skillet and cook until fragrant, about 30 seconds.
Stir in cream, lemon zest and juice, and simmer until sauce is slightly thickened, about 5 minutes.
Remove from heat and cover.
Meanwhile, add 1 tablespoon salt and farfalle to boiling water and cook until al dente.
Reserve 1/2 cup cooking water, drain pasta, return to pot.
Toss in spinach.
Add Parmesan, pine nuts, and cooked chicken to pot and toss to combine, adding reserved pasta water as needed.
Season with salt and pepper.
Serve.
It’s that Simple!
