Whether
you’re tackling a Thanksgiving turkey for the first or hundredth time, our top 10 tips
will ensure your big bird is the best it can be. 1.
Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the
refrigerator. Be sure to plan ahead—it takes approximately 3 days for a 20 pound turkey
to fully defrost. 2.
For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the
refrigerator overnight. 3.
Cooking times will differ depending on whether your bird was purchased fresh or frozen.
Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15
minutes per pound for fresh. 4.
A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by
loosely filling the cavity with aromatic vegetables—carrots, celery, onion or garlic
work nicely—or by carefully tucking fresh herbs underneath the breast skin. For the
stuffing lovers, cook the dressing in a casserole dish on the side. 5.
Before roasting, coat the outside of the turkey with vegetable or olive oil, season with
salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning
(it will be removed in step 7). 6.
Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the
temptation to open the oven door and admire your handiwork. When the oven temperature
fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before
you think the turkey is done, remove the foil from the breast to allow it to brown. 7.
Remove the turkey from the oven when the deepest spot between the leg and the breast reads
180 degrees F on an instant-read thermometer. Check the internal temperature of the
stuffing as well; it should be at least 165 degrees. 8.
Tent the bird with foil and let rest for about 15 minutes before carving. If you need more
time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an
hour without losing too much heat. 9.
Remember to carve your turkey with a very sharp or electric knife. |
Difficulty:
Easy
Prep Time: 45 minutes
Cook Time: 2 hours, 30 minutes
Yield: 4 to 6 servings
| one
10 to 12-lb. turkey, with giblets removed | 1
qt. chicken broth | | 2
oz. dried mushrooms | 1
cup chopped celery | | 1
cup chopped green pepper | 1
Tbs. vegetable oil, plus extra for rubbing on turkey | 1
Tbs. Kosher salt, plus extra for seasoning turkey
| 3
cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices) | | 2
oz. chopped pecans, approximately 1/2 cup | 2
whole eggs, beaten | | 2
Tbs. dried rubbed sage | 2
Tbs. dried parsley |
| 1/2
tsp. freshly ground black pepper, plus extra for seasoning chicken | | Special
equipment: one re-usable organic cotton produce bag* | *
Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing
into the bag and then place the bag into the cavity of the turkey. |
Preparation:
Preheat
the oven to 400 degrees F. Place the turkey into a deep, high-sided bowl on its end with
the stuffing end up. Set aside. Heat the chicken broth in the microwave in a large
microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over
them. Cover and allow to sit for 35 minutes. In
a large mixing bowl, toss the onion, celery, and green pepper with the oil and salt. Place
the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of
cooking, spread the cubed bread over the vegetables, return to the oven, and continue
cooking. Drain
mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries,
pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of
bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high
power for six minutes. While
the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into
the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a
rack, and season with salt and pepper. Place the roasting pan on the middle rack of the
oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another
60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve
immediately. |
|
Turkey
Gravy | As
the American diet has changed during the past few years, gravy has all but disappeared.
Only on the most special of occasions do we allow ourselves the indulgence of this hearty
sauce. The Thanksgiving meal is one such occasion, when the golden brown essence of
caramelized turkey drippings, blended with flour and broth, yield a gravy that adds to the
flavor of the holiday. When turkey gravy is draped across the turkey slices, herb
stuffing, rice or potatoes, the meal is at its best. Gravy is also an essential ingredient
for hot turkey sandwiches enjoyed in the post-Thanksgiving turkey leftover period. The
turkey drippings, both the browned bits and fat, provide the color and flavor needed for
good gravy. Salt and pepper are essential ingredients as they enrich the natural flavors.
The quality of any gravy is enhanced by adding turkey stock, wine or apple cider. The
National Turkey Federation offers some suggestions for preparing as well as several
recipes for enhancing the flavors by adding giblets, sherry or sautéed mushrooms. The
art of gravy making can be a challenge to those who only prepare the robust sauce on
special holiday occasions. To produce a full flavored gravy, it is critical to cook the
flour in about an equal portion of fat until the flour loses its raw taste. A rather
common problem is the temptation to use too much flour, which decreases the flavor.
Remember that gravy will continue to thicken after it has been removed from the heat. A
good rule is to use between 1 and 2 tablespoons of flour for each cup of liquid and then
give the mixture time to thicken. Use a food thermometer to ensure the gravy has reached
the proper heating temperature of 165 degrees F. If
a shortage of turkey gravy is a common occurrence at your house, double the turkey gravy
recipe by using melted butter and extra warm turkey or poultry stock. The following chart
lists several common gravy problems and ways to eliminate them so the grand turkey feast
will be complete. If
you are lucky enough to have leftover gravy, store the gravy in a covered, shallow
container. Place it in the refrigerator as quickly as possible. Leftover gravy is safe for
two days, when refrigerated, but must be reheated to the safe temperature of 165 degrees
F. |
| It's
very important to offer a Ham at your Thanksgiving Dinner Table for diversity, but even
more importantly, some people do not eat turkey either for personal preferences or due to an allergic reaction. Instructions:
(The
secret is in the basting..dont skip and dont skimp.)
Preheat
the oven to 400 degrees
Remove
the rine from a large whole ham and score the fat in the traditional diamond pattern.
Stud
it heavily with whole cloves and place it in a large roaster.
Pack
One whole pound of brown sugar on to the top of the ham just as thick and as high as
you cant pack it. Dont worry about the part that falls off it will be left in the pan
to melt into the glaze
Put
this in the 400 degree oven for thirty to forty minutes until the brown sugar begins
to melt.
Then
pour one can of Classic Coke over the ham very gradually trying not to wash off the
melting sugar.
Reduce
the oven temp to 325 degrees.
For
the remaining basting you will use a mixture of half burgandy wine and half pineapple
juice basteing every 30 minutes for 4 hours. Be sure to dip up the pan juices and
spoon them back up over the top too. The idea is to keep the meat super moist for the
whole time it is cooking. You
may "tent it" with foil the first 3 and a half hours and I always do if I
have a lot going on and might become distracted. This will be the best tasting ham you
have every ate so be willing to devote a little extra time to it.
|
Makes
2 dozen rolls 2 tablespoons yeast |
¾ cup lukewarm water, divided | |
½ cup stick margarine |
1 cup boiling water | |
½ cup sugar |
1 teaspoon salt | |
2/3 cup dry milk |
2 eggs |
|
4 cups flour, plus additional for shaping |
---------- 1.
Combine yeast and ¼ cup lukewarm water; set aside. 2.
Meanwhile, in a large mixing bowl, pour 1 cup boiling water over margarine. Add sugar
and salt. When margarine has melted, add ½ cup lukewarm water, dry milk and eggs. Stir
yeast, then add to sugar mixture. Add 4 cups flour and mix well. Add more flour as needed. 3.
Place in a greased bowl, cover and let rise until doubled, about 1 to 1-½ hours.
Shape into rolls and place in two greased baking pans; cover and let rise about 30
minutes. Bake in a preheated 325-degree oven until golden and brown on the bottom, about
25 minutes. |
This
green bean casserole is made with green beans, cream of mushroom soup, and a Parmesan and
bread crumb topping. Scroll down to see more green bean casseroles and other green bean
recipes.
INGREDIENTS:
1
can (approx. 14.5 ounces) French-style green beans, drained
1
can or jar (approx. 15 ounces) small whole onions, drained
2
tablespoons diced drained pimiento
1
can (10 3/4 ounces) condensed cream of mushroom soup
Topping:
1/4
cup fine bread crumbs
1/4
cup grated Parmesan cheese
2
tablespoons melted butter
PREPARATION:
In
a lightly buttered 1 1/2-quart casserole, combine green beans, diced pimiento, and
mushroom soup. Combine topping ingredients; sprinkle over the top of the casserole. Bake,
uncovered, at 350° for 25 to 30 minutes.
Serves
4.
|
A
delicious pumpkin pie, spiced with ginger and cinnamon.
INGREDIENTS:
| 1
1/4 cups pumpkin puree, canned or fresh
| 3/4
cup sugar
| | 1/2
teaspoon salt
| 1/4
teaspoon ground ginger
| | 1
teaspoon ground cinnamon
| 1
teaspoon all-purpose flour
| | 2
eggs, lightly beaten
| 1
cup evaporated milk, undiluted
| | 2
tablespoons water
| 1/2
teaspoon vanilla extract
|
| 1
unbaked pastry shell (9-inch) |
PREPARATION:
Combine
pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add
evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400°
for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is
set. |
INGREDIENTS:
| 1/3
to 2/3 cup sugar | 1/4 cup all-purpose flour | | 1/2 teaspoon ground nutmeg | 1/2
teaspoon ground cinnamon | | Juice
of half a lemon | ***8 medium sized apples |
***a medium apple =
about 1 cup
PREPARATION:
- Heat oven to 425 degrees.
- Peel, core and slice the apples.
Try to keep the size of the slices even.
- Mix sugar, flour, nutmeg, cinnamon, and
salt in large bowl.
- Stir in apples.
- Pour into pastry-lined pie plate.
- Dot with margarine.
- Cover with top crust and seal the
edges. Cut slits in the top.
- OPTIONAL: Cover edge with 3-inch
strip of aluminum foil to prevent too much browning.
- Remove
foil during last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is
brown and juice begins to bubble through slits in crust.
|
| INGREDIENTS: 2
Eggs, Slightly Beaten | 1
Cup Light Corn Syrup | | 1/4
Cup Sugar | 2
Tablespoons Flour | | 1/4
Teaspoon Salt | 1
Teaspoon Vanilla |
PREPARATION: Preheat
oven to 375 deg F.
Spread pecans in an unbaked 9-inch pie shell.
Mix
remaining ingredients and pour over pecans.
Bake at 375 deg F. for 40 to 50 minutes
or until filling is set.------------
- Cover the edges of the pie
crust with aluminum foil about halfway through baking to prevent crust from getting
too brown before the pie is done.
- Note that this recipe calls for
Light Corn syrup. Many people use dark syrup in their pecan pies but that that
can give the pie a rather strong taste and a darker, less appealing texture.
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