Quote:
Originally Posted by smokin5
When I host Thanksgiving, it's usually for 15-20 people, so I make lots.
I'm a traditionalist when it comes to Thanksgiving turkey.
Rub outside with olive oil/melted butter & salt; sprinkle with black
(or white) pepper, sage, thyme & rosemary; rub cavity with same;
cut apple or orange & put in cavity with rosemary sprigs. Add about
1/2" of liquid in pan (broth or water or white wine, or a mix of them),
cook at 325 degrees until done (165 degree thigh). First 2/3 cooking
time covered, last 1/3 uncovered. Baste occasionally.
I also do a separate turkey breast the day before, similar prep but
covered with bacon strips, cooked at 350 degrees uncovered.
I slice that when cooled, refrigerate it, & heat it in the oven with
extra broth on Thursday.
I make 2 kinds of stuffing casserole-style (I don't stuff the bird).
One is the more traditional white bread/celery/carrot/onion/sage,
the other is cornbread/mild sausage/apple/onion.
A time-saving tip is to mix the stuffing the day before & refrigerate
in well-sealed casserole dish. Then you just pop in oven when the
turkey comes out on Thursday.
And always, ALWAYS make the gravy from scratch, not a jar or packet.
Roue (flour/butter sauteed until golden brown) is a must, as are the
browned bits & grease/juice from the cooked turkey. Add broth &
it's done in the 30 minutes the cooked turkey rests before carving.
Lastly, keep a glass of wine/liquor handy at all times - a cook's best helper!
|
Great ideas, Eric. I like the idea of making the dressing the night before. I'll just have to baste the turkey with pan broth on Thursday. I've ALWAYS basted with the giblet stock. My late grandma taught me that when I was a kid. I asked her what she had in the pot on the stove all day, that she kept using to baste the turkey and stuffing. I've done it that way since my first turkey.
Since I also do dressing instead of stuffing, I find it a good way to incorporate the flavor into the casserole dish.