Lindsey McClave
Roast up a turkey of a different color this Thanksgiving. A bold tomato sauce (which Marion Flexner labels a barbecue sauce in her 1949 cookbook Out of Kentucky Kitchens) provides a lovely touch of acid and richness to the holiday bird.
Ingredients:
1 10-12 pound turkey, defrosted
2 lemons, cut into wedges
Fresh thyme
One head of garlic, sliced lengthwise
Unsalted butter at room temperature
Salt and pepper for seasoning
Preparation:
Wash the turkey and dry well. Salt and pepper the inside and outside of the bird. Stuff with lemon wedges, fresh thyme and garlic. Rub the outside of the turkey with the butter. Tuck the wings under and tie the legs together. Roast at 350 degrees for 2 1⁄2 to 3 hours, covering the turkey with one cup of the barbecue sauce during the last 30 minutes of cooking. Allow the turkey to rest at room temperature for 20 minutes before carving. Serve with additional barbecue sauce alongside.
Barbecue Sauce
Ingredients:
1-pound can of diced tomatoes
1 bay leaf
1⁄8 teaspoon dried thyme
1⁄8 teaspoon dried basil
1⁄4 teaspoon paprika
Salt to taste
2 tablespoons olive oil or chicken fat
1 tablespoon flour
Tabasco or pepper sauce
1 teaspoon sugar
1 pod of garlic
1 onion, sliced
Bunch of celery tops
1⁄4 teaspoon chili powder
1 chopped onion
1 chopped green pepper
1⁄2 sweet red pepper, or use a canned pimento
Dash of soy sauce
Preparation:
In a saucepan, put the can of tomatoes, bay leaf, thyme, basil, sugar, garlic, sliced onion, celery tops, paprika, chili powder, and salt to taste. When the mixture boils, cover the pot and let simmer for 25 minutes or until the vegetables seem done. Put the mixture through a food mill, or press through a coarse strainer. In a skillet melt the chicken fat or olive oil. Brown chopped onion, chopped green pepper and sweet red pepper or canned pimento. If the canned pimento is used, do not add it until ready to serve. When the vegetables seem yellow and done—about 5 minutes—add flour. Mix well and add the strained seasoned tomato pulp. Taste for seasoning, adding tabasco, more salt or any condiment desired.