My Nigerian Thanksgiving — Comfort's Compass

I love Thanksgiving because it is a day that focuses mainly on family and food, two things that are extremely important to me.

Going home always puts me right again. The second I step foot on the plane, knowing that my destination is Denver, I can't stop smiling. Now that I reside in Southern California, I also look forward to the crisp air and mountain views. Those same mountains are also wonderful for making sure you always know which direction is west. I know that I can always find my way home. They say that home is where the heart is and my heart belongs to Denver.

Thanksgiving is always a perfect time to be home. Naturally, I was in a thankful mood, but this Thanksgiving was something special. Between last Thanksgiving and this, our family went through many trials and tribulations, especially my wonderful father. Therefore, the holidays this year are especially centered around family and being grateful for your life and those you have in it, never taking a day for granted. Another thing that my family never takes for granted, is a good meal. I love that the house is always warm, with inviting aromas of all my favorite foods. The kitchen is put to good use at all times and this year was no different.

What was on the menu this Thanksgiving? Jollof rice, dodo, catfish, potatoes, goat meat made three ways, cheesecake for dessert and, of course, you can't forget the turkey! We also had some spicy crab and pepper soup later on because... why not?

I figured I would share my turkey recipe with you all since, lately, I generally find myself being responsible for making a successful bird. There are years where my younger sister and I get a bit creative with brines and such, but this year, it was mine to work some magic with. Seeing as though I got into town with not much time for prep, I skipped the brine and went straight for seasoning and other ways to keep it juicy.

Nigerian-Style Turkey

"What is a Nigerian-style turkey?", you may ask. Well, it's a turkey that refuses to be labelled as bland, over-cooked and dry. We have all suffered through having to stomach a dry turkey, overwhelmed with a lack of seasoning. It is the turkey that has, even before being served, resigned itself to being made into turkey sandwiches and ripped into pieces to be tossed into broth for soup. I like a turkey that holds it's own, and even though my sister says I'm not allowed to say this word, I like a turkey that is moist.

Prep Time: 20 mins

Cook Time: According to allrecipes.com

Total Time: For my 16 lb bird, 4 hrs, with 3 hrs 40 mins covered

Ingredients:

1 fully defrosted or fresh turkey
1/2 cup of Nigerian hot pepper
1/2 cup of bouillon
1/4 cup of garlic powder
1/8 cup curry
2 teaspoons of thyme
1/2 stick unsalted butter
2 large onions
2 large lemons
3 cups of chicken stock
8 red potatoes
2 tablespoons vegetable oil

Now put it all together!

Make sure that if your turkey is store-bought and defrosted, that you open it, drain the liquid, remove the gizzards and neck from the inside and pat it dry before you start working with it.
You can cut off some excess fat if you feel so inclined. My bird ate too much at the farm and was chubby so I chose to trim it a bit.
Preheat the oven to 350 degrees F

4. Put all your dry spices together in a bowl, making sure everything is evenly distributed
5. Add the vegetable oil to the dry spices mixture and incorporate it to create a sort of paste (this makes it easier to spread on the turkey).
6. Take the mixture and rub directly on the turkey, underneath the skin. Don't forget the legs. Try and get it to as many corners as you can and then also rub the mixture on the outside of the turkey and inside the cavity.

Turkey is seasoned and ready for the oven!

7. Take the butter and cut it into 8 even pieces and distribute around the turkey, underneath the skin. Make sure to place one underneath the skin on each leg.
8. Cut the onions, lemons and potatoes into quarters
9. Stuff half the onions and all the lemon pieces into the turkey
10. Put the potatoes and the remaining onions into the roasting pan itself and pour the chicken stock all around them, but not directly onto the turkey
11. Cover the turkey with foil and put in the oven. Don't forget to set your timer for the allotted time for your turkey, less 20 minutes
12. Be sure to baste your turkey half way through so that you can get all those great juices all over it.
13. Check the temperature of the turkey once the timer goes off and if at temperature(180 degrees F), uncover and leave in oven for the remaining 20 minutes to brown.
14. Once time is up, let rest for up to 10 minutes before carving

Hope you enjoy this recipe! If you like a flavorful turkey, go ahead and give this a try even at Christmas. Eating all that holiday food can be tough on your system, so go ahead and have some detox water to help with your digestion. No regrets!

What are your favorite holiday dishes? Go ahead and leave a comment and subscribe for more travel adventures and recipes!

Happy Holidays from me to you!