Meghan Markle and Thanksgiving Recipe

According to a source, the Duke and Duchess of Sussex have no plans to vacate Kensington Palace nor move into Apartment 1A, despite earlier reports to the contrary. It’s been reported that the Duke and Duchess of Sussex will be moving house soon, especially since the announcement that Meghan Markle is expecting her first baby with Prince Harry.A Kensington Palace source states Harry and Meghan are happy with life in Oxfordshire and are using Nottingham Cottage at Kensington Palace as their London pied-à-terre.

Moreover, the Duchess of Sussex, Meghan Markle has previously revealed her enthusiasm for Thanksgiving, which falls on November 22 this year.

And it is the first year that US-born Meghan is a royal for the American holiday after marrying Harry in a stunning Windsor ceremony.

Thanksgiving Day is a United States national holiday celebrated annually on the fourth Thursday of November. It encompasses both religious and secular aspects – being both a harvest festival and a festival of family. The origins of Thanksgiving Day are believed to lie in a first harvest celebration held in Plymouth, Massachusetts in 1621.

You can try this Melissa Clark’s Thanksgiving recipe “Roast Turkey With Garlic and Anchovies” :

Yield: 8 to 10 servings with leftovers
Time: 3 1/2 hours, plus overnight marinating

INGREDIENTS
FOR THE TURKEY:
8 garlic cloves
8 to 12 anchovy fillets, to taste
1 tablespoon fresh rosemary
1 tablespoon drained capers
1 tablespoon ground black pepper
Kosher salt, as needed
1 (10- to 13-pound) turkey, giblets removed
1 small onion, thinly sliced
2 shallots, thinly sliced
½ small fennel bulb, diced
½ lemon, seeded and thinly sliced
1 cup dry white wine
1 to 2 quarts turkey or chicken stock, as needed
Extra-virgin olive oil, as needed

FOR THE GRAVY:
½ cup dry white wine
5 tablespoons unsalted butter, cubed
2 tablespoons all-purpose flour
1 cup turkey or chicken stock, more as needed
1 tablespoon tarragon leaves
Kosher salt, to taste

PREPARATION
In a blender, small food processor or large mortar and pestle, combine garlic, anchovies, rosemary, capers and pepper and 1/2 teaspoon salt per pound of turkey (i.e. 5 teaspoons salt for a 10-pound turkey). Process or pound to a paste.

Place a wire rack on top of a rimmed baking sheet. Cut tiny slits all over turkey legs. Rub two-thirds of the paste all over the turkey, under its skin and in the cavity, then stuff remaining paste into holes in the legs. Transfer to the rack on the baking sheet and refrigerate uncovered overnight or for up to 3 days.

Remove turkey from the refrigerator 1 hour before roasting.

Heat oven to 450 degrees. Scatter onion, shallots, fennel and lemon in a roasting pan fitted with a rack. Pour in wine and 1 cup water, then add enough turkey or chicken stock so there is 1/4 inch of liquid in the pan. Place turkey on the roasting rack and brush with oil. Roast for 30 minutes, then cover breast with foil.

Reduce oven to 350 degrees and continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees, 1 1/2 to 2 hours longer. If the bottom of the pan dries out entirely, add a little more stock to keep it from burning. Remove from oven and let rest 10 minutes on the roasting rack. Transfer to cutting board and rest another 10 to 15 minutes before carving and serving.

While the turkey rests, make the gravy: Remove the roasting rack and use a slotted spoon to remove lemon slices, onions, shallots and fennel from the pan. Pour in wine and bring to a simmer over medium heat, scraping up the browned bits on the bottom of the pan. Simmer until liquid is nearly evaporated, then whisk in butter and flour.

Let it cook, whisking, until flour mixture turns pale gold, about 3 minutes. Whisk in stock. Bring to a simmer and heat until thickened, about 3 to 5 minutes, whisking occasionally. If you want a very smooth gravy you can blend in a blender or pass the mixture through a sieve. Or serve as is. Taste and add salt if necessary.