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11-23-2014, 12:55 PM | #1 |
Have My Own Room
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Re: Turkey recipes?
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!
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Pobody's Nerfect. |
11-23-2014, 01:53 PM | #2 |
Formerly MarkinOR
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Re: Turkey recipes?
Was that a glass or a bottle Eric?
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"Don't worry, God will work out His plan for your life..." Psalm 138 8 |
11-23-2014, 02:06 PM | #3 | |
I'm nuts for the place
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Re: Turkey recipes?
Quote:
Since I also do dressing instead of stuffing, I find it a good way to incorporate the flavor into the casserole dish.
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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