Thanksgiving: An American Diplomat's Culinary Duty

No matter where American diplomats, expats, and travelers may find themselves on the last Thursday in November, a turkey is never far away.  Whether they like to cook or not, gathering friends and family around the table for traditional American comfort food on Thanksgiving is a must for Americans abroad. Sometimes, the duty is self-imposed. Americans abroad simply feel the need to share the love and food that Thanksgiving is all about. Many diplomatic organizations in Washington hold Thanksgiving luncheons to teach new arrivals from other countries the importance of our tradition. 

 Other times, residents of your host country may be curious about the meal after having seen it on TV, and ask you to prepare a meal for them. This is how I ended up cooking a real American Thanksgiving meal in a friend's urban Roman apartment and transferring it to a friend's rural farm on May 1 (May Day - a national holiday in Italy) one year.

If you can't decide what to make for dinner this year, or would like to add some simple new flavors, I propose the following menu, from my Mediterranean Diabetes Cookbook.  It's both healthful and delicious, as this  blog will attest.  Click here to learn more about my inspiration for the book.





Mediterranean Thanksgiving Menu:



Cream of Asparagus Soup

Rustic Dinner Rolls

Spice Dusted Sweet Potatoes

Cider-Glazed Chestnut, Butternut Squash and Cauliflower Medley

Southern French Style Herb Roasted Turkey

Corn, Pea, Tomato, and Dill Salad

Egyptian Pumpkin Pudding

Cinnamon Tea





Southern French Style Herb Roasted Turkey Recipe







Featured in USA Today last week, this Southern French style Turkey recipe has become the crown centerpiece of my American Thanksgiving meal. The combination of herbs, garlic, spices, and lemon juice make a flavorful, moist turkey which is simple to prepare.





Turkey should be roasted 20 to 25 minutes per pound





Serves: 10





Serving Size: 1/4 pound turkey meat





Ingredients:





1 (10 to 12 pound) turkey





Salt





Freshly ground pepper





1/4 cup extra-virgin olive oil divided





1 tablespoon herbes de Provence





1 teaspoon poultry seasoning





1 whole head garlic, top chopped off





2 lemons, halved





1 sprig fresh rosemary





1 sprig fresh thyme





1 sprig fresh sage





Preparation:





1. Preheat oven to 425F degrees. Use 1 tablespoon of olive oil to grease the bottom of a large roasting pan.





2. Wash and dry the turkey thoroughly. Season it with salt and pepper on the inside and out.





3. Place turkey breast side up in the pan. Brush the turkey with the olive oil.





4. Sprinkle herbes de Provence and poultry seasoning on turkey and rub into skin with your hands.





5. Place whole garlic head, 1 lemon half, rosemary, thyme, and sage inside the cavity.





6. Squeeze lemon juice from remaining lemon half over the top of the turkey.





7. Place turkey in the oven, add a cup of water to the bottom of the pan, and roast for 1 hour, uncovered.





8. Baste turkey after the first hour of cooking. If turkey looks very brown, cover it with aluminum foil. Continue to bake for another 2 to 2 1/2 hours or until the internal temperature of the thickest part of the turkey breast meat reads 180F on a meat thermometer.





9. Remove from the oven and place on a carving board. Let rest for 10 minutes before carving.





10. Strain the liquid from the bottom of the pan into another saucepan.





11. Add lemon juice to the saucepan and stir.





12. Bring to a boil over high heat and cook for 10 minutes, or until sauce has reduced.





13. Taste, and adjust seasoning if necessary. Serve sauce in a gravy boat next to turkey.





Healthy Living Tradition:





Much leaner than red meat, turkey doesn?t need to be saved for Thanksgiving. Serve this delicious roast whenever you have a large gathering.