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My husband, Amine, and I have agreed that each year we will rotate which side of the family we will spend each holiday.  Last year we spent Thanksgiving with my family in New Smyrna Beach, FL and Christmas here in Miami since I had just delivered baby Leif a few days before.  So this year Amine and I stayed in Miami and shared Thanksgiving with my husbands side of the family.  As you know my mother-in-law, Feirouz, is a Moroccan Chef so I was looking very forward to her twist on a traditional American holiday.  She made a Moroccan Turkey with Mushrooms along with fresh apple sauce, cranberries and a chestnut chutney.  Instead of the traditional turkey gravy we all know so well Feirouz simply thickened the drippings making more of a sauce than a heavy gravy.  I was in charge of the mashed potatoes, turkey stuffing and pumpkin pie.  Since there were only a few of us we kept are simple with just the basics.

Ingredients:
1 (12-14 lb) Turkey, cleaned and dried
1/8 cup olive extra virgin oil
5 garlic cloves, crushed
1/2 tablespoon cumin powder
1 tablespoon smoked paprika
1/2 tablespoon coriander powder
Pinch of saffron
1/4 bunch of fresh cilantro
1/4 bunch fresh parsley
2 bay leaves
4 thyme sprigs
4 sage sprigs
2 preserved lemon, each cut into 8 pieces
1/4 tablespoon harissa
salt and fresh ground black pepper to taste

Directions: Mix all ingredients together making a charmoula (marinade).  Using half of the charmoula apply to turkey breast and legs.  Using fingers ease skin away from meat and apply charmoula under the skin directly on to turkey meat.  Cover and refrigerate over night.  Prior to baking add remaining charmoula to roasting pan. Cover turkey and bake as directed based on weight.  When the turkey is cooked thoroughly remove cover and broil until golden brown.

Sauce: Strain turkey drippings into saucepan over medium heat stirring in 1 tablespoon of cornstarch until sauce thickens.

Sauteed Mushrooms:

4 portobello mushrooms, sliced
1 cup crimini mushrooms, sliced
1 cup white mushrooms, sliced
4 tablespoons extra virgin olive oil
3 garlic cloves, crushed
6 scallions, chopped
2 tablespoons dry white wine
salt and fresh ground pepper to taste

Instructions: In a medium pan heat olive oil, garlic, scallion, white wine, salt and pepper.  Add in mushrooms and saute over medium heat for 15 minutes.