Chef Bill Mitchell
 

Well, the Holiday’s are almost upon us starting with Thanksgiving.  We always think about the Pilgrims in the Virginia Colony around the early 1600's. Near the site of Berkeley Plantation on December 4, 1619 a collective prayer of thanksgiving was led by Captain John Woodlief. He said, “We ordain this day of our ships arrival in the land of Virginia  be yearly and perpetually holy as a day of Thanksgiving to Almighty God”.

During the Revolutionary war, the Continental Congress recommended to the executives of the various states to observe the same day as the Proclamation Of Thanksgiving in 1777. It read: For as much as it is the indispensable duty of all men to adore the superintending Providence of almighty God.; to acknowledge with Gratitude their obligation to him for benefits received; the good people may express the grateful feelings of their hearts and consecrate themselves to the service of their divine benefactor and that it may please GOD through the Merits of JESUS CHRIST.

We, as a nation, have forgotten that this country was founded by our forefathers on the idea of Judaeo Christian beliefs. Separation between Church and State doesn’t mean that we in a Government building can’t have the Ten Commandments hanging or have GOD in our pledge of allegiance. It means that we have freedom from religious ternary and have the right to worship with out going to jail. It also means that we have the right to have a nativity scene on our own property without offending someone and calling the ACLU. Gee, I guess that’s why this New Country was settled in.

 On Friday, November 9, 2007 Pastor Hans Frel of the Lake Don Pedro Baptist Church put on a Thanksgiving Dinner for everyone who wanted to come. The food was just great, the turkey was tender and not dry, plenty of food plus some attendees brought their favorite dish. I should have had two plates as I sampled everything. I rate this years Thanksgiving dinner **** .

We have a lot to be thankful for, just look in our own backyard. My wife, Cindy and I, stopped in at The Rose Cottage Antiques, Collectibles & Gifts owned by Tony & Terry Dykes in Coulterville. While in there we had a drink that tasted like Blue Bubble Gum. Put out by the Jones label, costing only $1.50, it’s made with pure cane sugar, the difference is your table sugar is processed. They have another drink that taste’s like Dr. Pepper but it’s called Cheerwine, other flavors are Green Apple, and Orange cream. They also have the original Sarsaparilla and Clacy’s Old fashioned Hard Sugar Candies. Next time your in that area, stop in and take a look around, they have tons of items and of course try some of those drinks. I rate this a **** stop.

How to cook a turkey:
Rinse turkey in the sink with cold running water making sure you wash the inside enough so the water runs clear. If you are going to stuff your turkey make sure that the stuffing is cooled or at lease room temperature. Have a big enough roasting pan with a lid and a rack on the bottom so the turkey isn’t sitting on the bottom. Add a little water, turkey parts, chopped onions, chopped carrots, and chopped celery, this will be the base for your gravy. 

 Pre-heat the oven to 375’ and roast your bird according to the cooking instructions on the wrapping or 20 minutes per pound covered. After the first hour baste your bird with the juices in the pan then every half hour. During the last hour or forty-five minutes or so, turn up the heat to 400’ and remove the lid, this will start the browning process. Most turkeys have a pop up thermometer, and I would recommend using those. If in doubt, use an external thermometer and place it between the leg and the body making sure you don’t hit a bone, temperature should be 175 to 185 degrees. Let the turkey rest for 20 to 30 minutes before carving, this will insure a fully cooked bird and maintain its moistness.

In closing, be kind to one another and have a safe and wonderful Holiday season. Chef Bill! chefbillmitchell@yahoo.com 209-852-2728

For More Recipes By Bill Mitchell
The Chef's Corner Archives

Thanx, Chef Bill!