An Irish American Thanksgiving – turkey with watercress sauce
Turkey in front of the fire
Kimberley Riccio
In Ireland, the Thanksgiving was celebrated with the autumn harvest of October and November. When the Irish settle in America, they brought an Irish touch to an American holiday.Thousands of Irish landed in the cities of the eastern seaboard and, unable to travel any further into the continent, most settled in the eastern colonies and established new lives in America. They settled together, forming wholly Irish communities. Those arriving in Philadelphia, who were unable to find employment there, found their way to other towns along the Brandywine river and eventually settled in Wilmington, Delaware. The Irish spread out throughout the city of Wilmington and the state of Delaware, working in the various industries and establishing churches and schools, and continued to flourish. Their small homes with gardens and farm yards provided many of their Sunday and holiday dinners. Many of the foods they served at the Thanksgiving were Irish mashed potatoes (colcannon),whiskey carrots, acorn squash, turkey with watercress sauce, and sage and onion stuffing.
Roast turkey with Watercress Sauce
1 (10lb) turkey
Salt and pepper
5 tbsp. butter
1 tbsp. olive oil
6 cloves garlic, crushed
2 bunches watercress, trimmed and chopped
2 tbsp. chopped fresh parsley
1 cup heavy cream
1. Preheat the oven to 375 degrees.
2. Season the turkey all over, inside and out. Melt 4 tbsp. of butter with the oil over medium high heat in a heavy roasting pan that is large enough to hold the turkey. Put the turkey into the pan, breast side down and cook for about 4-6 minutes to brown it.
3. Remove he turkey from the pan and add the onions and garlic. Place the pan over 2 burners on the stove top and cook over medium heat for 5 minutes. Stir occasionally. Return the turkey to the roasting ban breast side up and bake for 2 1/2 to 3 hours or until done. If the bottom of pan starts to dry out during cooking add a little water to prevent the onions from burning. Test for doneness, insert a meat thermometer into the thickest part of the thigh; the temperature should be 175 degrees. Alternately, pierce the same place with a skewer. If the juices run clear, the turkey is cooked.
4. Remove the turkey from the pan and set aside to rest for about 15 minutes.
5. When ready to serve the turkey, pour the pan juices through a sieve into a small bowl. Press the onion through. Melt the remaining 1 tbsp of butter in the roasting pan over medium heat, and then add watercress and parsley. Stir will and cook for about 1 minute. Add the pan juices and cream, stir well and cook about 2 minutes. Season to taste with salt and pepper.
6. Carve the turkey and serve the sauce on the side.
