Alterna-Thanksgiving: Peking Turkey

Somehow, somewhere I got the idea that I needed to make a Peking Turkey for Thanksgiving this year. It was extravagant, cross-cultural, a project. It was perfect. Most people just looked at me sideways as I excitedly described my plan. I even found evidence that someone had done it before and was able to use their recipe to guide me. My parents left town for Thanksgiving, and left to my own devices, I took over their kitchen (nicer than mine–and there’s a dishwasher), and created a feast with my friends.

Peking Turkey

Photo by Valentina Vitols

I was also lucky enough to have the amazing Valentina at Thanksgiving dinner, so she is responsible for the incredible photos of the meal. We set the turkey on a bed of sliced radishes and scallions, and sliced it in traditional Peking duck style, with the skin separated from the meat. Coming from a girl not really enthralled by traditional roast turkey, this was my personal favorite preparation of turkey. It took a little bit of work, but not much more than a brined bird–about 20 minutes the day before and two hours plus prep and resting time on the day of.

Sweet Potato Gnocchi

Photo by Valentina Vitols

This is my sweet potato gnocchi, from an old recipe, sauteed with sage. I’m a sucker for dough-based items, so this was a great alternative to traditional mashed or baked sweet potatoes.

Roast beef roll ups

Photo by Valentina Vitols

K and T brought these super easy and quick appetizers. So easy that since the kitchen was in such heavy use, K was able to prepare these while sitting on the floor with a cookie sheet! Just unroll a sheet of Pilsbury crescent dough, spread with cream cheese, top with a a layer of roast beef and a little arugula. Roll up, slice and bake. Not my usual route, but they were delicious and I could definitely see doing riffs on this with herbs and horseradish for extra zing. They were a huge hit.

Arepitas with avocado sauce

Photo (& food!) by Valentina Vitols

“These would be even better, if only we had a little bacon” Someone said. Perhaps it was R, Valentina’s husband, as she crafted these little arepitas, mini Venezuelan corn pockets. Bacon was procured (We had to add it to butter for the oyster stuffing, if I’m honest). Arepitas were stuffed–Beecher’s cheese curds and bacon–and then consumed. I’m impressed that Valentina managed to snap a photo, but she’s good like that.

It wasn’t a traditional Thanksgiving by any means, but it was a delicious one, with good friends, good wine and great food.

 

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