Roasting a turkey in April - how to make it a Spring meal?
I have a frozen turkey that has been filling a large portion of my freezer for too long now. I'll roast it this weekend when I have some friends over for dinner. I don't have access to a grill or deep fryer so it has to go in the oven.
Although the weather feels like November, I don't want to make it a Thanksgiving-in-April. So, I'll probably skip the heavy sides (stuffing, mashed potatoes).
I'm seeking your suggestions for making it the centerpiece of a Spring meal - in terms of flavoring/basting for the turkey or side dishes.
My only thought for the turkey is perhaps a citrus-miso rub, but I am not sure. I _always_ make a lemon-sage version with wild mushroom gravy (Cooking Light) for Thanksgiving so I don't have much of a turkey repetoire.
Thanks so much!
I would roast it with a few heads of garlic, cut in half crosswise, and sprigs of rosemary, thyme, parsley and marjoram. Don't forget to season the inside with salt. Baste every fifteen to twenty minutes. Serve with a salsa verde (the turkey can be served room temperature). String beans boiled in salted water until they are just about to go soft, then drizzled with your best olive oil and marinated with a few cloves of raw garlic that you peel, but don't chop. Season with salt. Roasted potatoes are really good, and can also be served at room temp and a raw fennel salad with big shavings of parmesan (olive oil, salt and lemon to dress it) Peas and pancetta are also great with turkey. Lemon tart makes a beautiful dessert. fayefood.com
I would use lots of herbs and lemon on the turkey. I think stuffing and gravy are musts. Asparagus as suggested by others is a great spring side dish and can be roasted simply with salt, pepper and olive oil once the turkey is resting. How about an artichoke starter or a salad with artichoke? or with strawberries?