Turkey Barahona

I am about to give you a Turkey and Thanksgiving meal recipe that will make your mouth water just reading it. In fact, this is so delicious, you'll want to eat the page its written on! Your family and guests will beg for more, and they will also beg you to tell them how you have created this wonderful meal. I call it Turkey Barahona because it comes from where the Flamboyants cover the land and crabs crawl by the hundreds on the rocky shores. A Haitian friend of mine taught me how do make this; and the results I had were stunning.

Let's get started.

First, you must purchase an organic turkey - a Whole Foods Market or other full health food market will usually have a supply ready; but you must order right now. Ask them to debone it for you (not the legs or thighs unless you want to, just the body) but keep it whole.

While you are at the natural market, you will also purchase a natural ham; this should be about the size that would fit inside half of the body -depending upon the size of your turkey. Also, you will purchase a container of raw organic sugar (Rapunzel is a good brand); then about two pounds of organic wild rice; a half pound of "forbidden rice" - this may not come organic (but that's okay); two pounds of organic salted butter; one organic peach; one or two bunches of organic bananas (depeending upon the crowd- you will have to use your judgement as to all quantities); organic broccoli; organic green beans; and organic cauliflower (this will help you sleep well and is good for lower back pain); and last, but not least, organic Yukon potatoes. Oh, of course, you will also need a package of sea salt, a bottle of organic black or colored pepper, and a few bottles of Pickapeppa sauce (this is really great stuff - it goes great with cheese and crackers also). Oh, you will also need a small bottle of organic maple syrup. And one more item, a turkey bag for cooking the turkey in. Oh, you wil also need a small bottle of organic cloves.

Important is before meal appetizers and drink: you choose that as you like, but a good choice would be a olive variety, organic whole grain crackers, an interesting selection of cheeses (small chunks); and, of course, some liquid. This should be had before the meal. At the meal itself, serve only water to drink (not tainted with chlorine) - and this should be served in nice but small glasses and be chilled.

And of course, you will want to decorate the table with style; that means anything that looks really great and warms your heart.

Woa! That sounds like a mouthful already, and a real budget buster; but this is Thanksgiving, after all, and you will be remembered for this meal a long time to come ( because everyone is going to gain about thirty pounds! - no just kidding). Really, though, its not hard to cook and leftovers will be terrific. So here's what you are going to do. Besides, you can add stuff on the side as you like.

The broccolli, cauliflower, and green beans (in quantities to suit your crowd); these should be slowly steamed iseperately n a pot on a rack, salt the water lightly. And don't over cook, but cook until just tender - you will discover that by smelling the aroma coming off you can tell when they are done, because they will smell just right to you.

Cook the potatoes in lightly boiling water, cut up into chunks, or whole if you like (I prefer them whole because they are small). If you cook them whole, poke some holes in them with a fork; and then boil them lightly - again checking for the right smell and softness to be sure they are just done perfectly.

Now the bananas: Peel the bananas and slice them in half lengthwise. Take about two sticks of butter (half a pound or more - or less - depending on your crowd) and melt it slowly in a frying or cooking pan. Then take the sliced bananas and pack them into this butery mess. Then, pour onto these the raw sugar - not too much, but not too little. Now add a small quantity of the maple syrup, just for a tinge of flavor. Cooking the bananas very slowly on a low heat to melt the sugar with the butter makes a fantastic (woa! here goes the diet) side dish. Be sure to keep this covered while cooking, then uncover for the last few minutes to let off some of the moisture. Don't cook it on a high heat. This looks like a gooey mess, but it is super delicious!

Now the most important part THE TURKEY: Take the ham and cut it both into chunks and thin slices. Let's say a good hand full. Then, put this in a bowl with the wild and forbidden rice. (Meanwhile, you will have left out one of the butter logs to let it soften). Now for the peach! Take the peach and slice it into thin slices. Then mix the butter log with the ham, rice, and peach slices (along with some organic cloves) in the bowl. When you have done this, stuff the whole inside of your turnkey with this mixture. and tie it up so it is almost leakproof (well, I know it will leak, but just don't leave it open). Now, rub some of the sea salt on the outside, and some of the Pickapeppa sauce - don't go overboard. Then place the turkey in the bag, put it in the oven (on a pan of course), time it for size, and cook it slowly - now you've done this before, so I might be telling you what to do - but for you newbees, ask your mom or your aunt for some advice on temperature and timing. But again, you will be able to tell by the smell when it is almost perfect. But you must start this process first and early so the turkey will be done when you need it.

Oh, I suggest for desert some organic ice cream, just vanilla. You may have some of the bananas left over and that will make a great topper for the ice cream; and the maple syrup will also, with a small amount of coffee added. Actually, if you also add some chunks of mango, fresh or frozen, this would be better because of the ensymes that assist digestion. As for you, sit down, take a load off your feet, and enjoy. You have just cooked a meal that others will beg for.