T 0 r Banquets Weddings ) hoovers Bar/Bat MitzvahsReunions Anniversaries Birthdays WE CATER AT MOST SYNAGOGUES, TEMPLES, HOTELS AND THE HALLS OF YOUR CH ICE /A)&teeeett- CLASSIC CUISINE JEWEL r trtc,&. Approved by Council of Orthodox Rabbis KOSHER CATERERS Thanksgiving turkey and desserts. 248-968-1200 1793560 KIDS EAT FREE EVERY FRIDAY! Italian Dishes & Pastas, Fresh Seafood, Fresh-Cut Steak, Salad & Flat Pizza and more! LOCCINO I TAL 1 AN GRILL & BAR Book your Holiday Party now! r- 4 0. al 15% OFF TOTAL FOOD BILL Expires 12/30/12 I t's hard to imagine anything other ure about 1 pound per person. Just resist than a main course of turkey on the urge to overcook! Buy yourself an Thanksgiving. With few instant-read thermometer, exceptions — vegetarians, or which offers a quick tem- those who simply don't like perature of the meat when turkey — this is the protein inserted into the thickest most prepared. So I'm offering part of the turkey thigh. a couple of options this year: When it reads 170 degrees, the tried and true roast turkey it's time to remove the tur- with gravy (makes the house key from the oven; the bird smell heavenly) and, for those will continue to cook on its who only eat white meat, a own for about 30 minutes grilled turkey breast (leaves more. Ann abel the oven available for all those Plus, here are some easy Co hen fabulous side dishes). desserts to serve alongside Fo od Roasting a whole turkey is as that de rigueur pumpkin Colu mnist easy as cooking a chicken; fig- pie. ❑ 5600 Crooks Rd. (North of Long Lake Rd.) Troy, MI • 248-813-0700 Open 7 days a week for lunch and dinner, Sat. and Sun dinner only • Private room available for up to 85 people MInia Sushi Japanese Restaurant 20%0FF DAILY SPECIALS EVERY DAY SPECIAL $7.99 Bento Box & Sushi lunch Your total food bill TUESDAYS Chef's Special Rolls & Tempura Rolls 50% off THURSDAYS All-You-Can-Eat Lunch $9.99 Dinner 50% off all Chef's special rolls SATURDAYS Hometown & Tempura Rolls 50% off Delivery and online ordering wwwwbninja.com Open 7 Days a week Mon-Sat open at 11 Sunday open at 4 Not good with any other offer or coupon & daily specials Expires 12/8/12 I. 33214 W. 14 Mile at Farmington Road West Bloomfield MI 48322 248-737-4188 179,100 Try Our New Boneyard Beef Ribs! Nef p Orchard Lake Rd. South of 14 Mile Excluding tax, tip and beverages • With this ad Dine in only • Expires 12/15/12 JN Farmington Hills 851-7000 Catering for all Occasions • Carry-Out • Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs" 72 November 15 • 2012 m SAVORY ROAST TURKEY 1 whole turkey (at least 12 lbs.), neck and giblets removed, rinsed inside and out with cold water olive oil kosher salt to taste freshly ground black pepper to taste 2 whole oranges, halved 1 large peeled onion, cut into 8 chunks 5 bay leaves 1 turkey neck 4 cups dry white wine or chicken broth or stock For gravy: pan juices from roast turkey 4 cups chicken or turkey broth 1 /2 cup dry white wine 1 /3 cup flour Prepare the turkey: Preheat oven to 425 degrees. Brush turkey with olive oil, and season inside and out with salt and pepper. Stuff large cavity with oranges, onion pieces and bay leaves. Use cotton string to tie together the drumsticks in front of the turkey cavity. Place turkey on a rack in a large roasting pan. Add the neck to the roast- ing pan, and pour wine, broth or stock in the bottom of the roasting pan. Roast uncovered for 30 minutes. Reduce oven temperature to 350 degrees, and contin- ue to roast the turkey uncovered, bast- ing every 30 minutes with pan juices (total roasting time should be about 15 minutes per lb.). Remove the turkey from the oven, cover loosely with foil and let stand 25 minutes before serving or carving. Transfer the turkey to a platter (or cut- ting board if you are cutting the turkey ahead of time). Make gravy: Transfer pan juices to a large saucepan, and let stand for 5 minutes. Use a ladle or gravy skimmer to remove as much fat as possible to a small bowl (you don't want to remove all fat). Add the broth and wine, and bring to a boil over high heat. Whisk together the reserved turkey fat and flour in another saucepan, and cook over medium heat, whisking, for about 3 minutes. Add the pan juices and hot stock mixture in a fast stream (whisk- ing constantly to prevent lumps) then simmer, whisking occasionally until thickened, about 10 minutes. Stir in any additional turkey juices accumulated on the platter, and season gravy with salt and pepper to taste. Serve turkey with gravy on the side. GRILLED TURKEY BREAST WITH LEMON, HERBS AND GARLIC 1 bone-in or boneless turkey breast, at least 4 lbs. Herb rub: 3 Tbsp. olive oil 1 tsp. minced garlic 3 Tbsp. chopped fresh thyme leaves 3 Tbsp. chopped fresh dill 3 Tbsp. chopped fresh mint leaves 1 4 cup fresh chopped parsley grated peel of 1 lemon kosher salt and pepper to taste juice of 1 lemon