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Thanksgiving Recipes

Thanksgiving Recipes

Holiday Turkey
Ingredients:

  • whole turkey (15 pounds)
  • 1/2 cup butter, melted
  • Salt and pepper to taste
  • 1 lemon, juiced
  • 1 onion, peeled and quartered
  • 3 carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 2 tablespoons dried parsley
  • A sprig of fresh thyme


Method:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse and wash turkey.
  • Set the giblets aside for use in stuffing.
  • Brush the turkey with half of the melted butter.
  • Sprinkle salt and pepper over the outside of the turkey.
  • Place breast side down on a roasting rack in a shallow roasting pan.
  • Pat the inside of the cavity with the lemon juice.
  • Rub salt on the inside of the turkey (this step may be skipped for low sodium restrictions).
  • Stuff the turkey cavity with the onion, carrots, celery, parsley and thyme.
  • Truss the legs with string (100 percent cotton is best for use in ovens).
  • Roast uncovered for about 1 1/2 hours and then carefully turn the breast side up.
  • Brush with the remaining butter and continue roasting for another 2 to 2 1/2 hours or until the internal temperature in the thickest part of the breast reaches a minimum of 165 degrees F.
  • Allow the bird to rest for about 15 to 20 minutes before carving.
Basic Turkey Gravy
Ingredients:

  • 1 package neck, heart, gizzard from turkey giblets
  • 1 medium carrot thickly sliced
  • 1 medium onion thickly sliced
  • 1 medium celery rib thickly sliced
  • 1/2 teaspoon salt
  • 1 turkey liver
  • 3 Tablespoons fat from poultry drippings
  • 3 Tablespoons all-purpose flour
  • 1/2 teaspoon salt


Method:

  • In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
  • Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
  • Add liver and cook 15 minutes longer.
  • Strain both into a large bowl; cover and reserve broth in the refrigerator.
  • To make gravy, remove the cooked turkey and roasting rack from the roasting pan.
  • Pour poultry drippings through a sieve into a 4-cup measuring cup.
  • Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure.
  • Let the mixture stand a few minutes, until the fat rises to the top.
  • Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan.
  • Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
  • Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
  • Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
  • Gradually whisk in warm poultry drippings/broth mixture.
  • Cook and stir, until gravy boils and is slightly thick.
Roast Turkey
Roast Turkey with Herbal Rub

Ingredients:

  • 1 13-pound whole turkey, fresh or thawed
  • 1 medium onion quartered
  • 1 lemon quartered
  • 1/4 cup vegetable oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 1 Tablespoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Method:

  • Preheat oven to 325 degrees F.
  • Remove giblets and neck from turkey and reserve for broth.
  • Rinse turkey with cold running water and pat dry with paper towels.
  • Place onion and lemon quarters in neck and body cavities.
  • In a small bowl, mix oil with herbs, salt and pepper.
  • With your finger tips, gently loosen skin from the breast without pulling off the skin.
  • Place 1 tablespoon of herb mixture under skin; replace skin.
  • Rub cavities and outside of turkey with remaining herb mixture.
  • Secure the neck skin to the back with skewers.
  • Fold wings under back of turkey.
  • Place legs in tucked position.
  • May be prepared to this point, covered and refrigerated for several hours.
  • Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
  • Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
  • Cover bird with a loose tent of foil.
  • Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.
  • Remove foil and baste bird with pan juices.
  • Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
  • Remove turkey from oven and allow to rest for 15-20 minutes before carving.
  • Transfer to a large platter and serve with gravy.
Turkey Breast Braised
Turkey Breast Braised with Garlic and Rice

Ingredients:

  • 1 cup long-grain rice
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup white wine
  • 2 teaspoons dried parsley
  • 1/2 teaspoon each dried rosemary, thyme and sage
  • 1 bay leaf
  • 1 bone-in turkey breast (5-6 pounds)
  • paprika
  • 3 cloves garlic


Method:

  • Preheat oven to 350.
  • In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf.
  • Place turkey over rice mixture and sprinkle turkey generously with paprika.
  • Cut off root ends of garlic cloves.
  • Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
  • Cover top of Dutch oven with foil and lid.
  • Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.
  • Allow to stand 10 to 15 minutes before serving.
  • To serve, carve turkey into slices and place on platter.
  • Spoon rice mixture into serving bowl.
  • Squeeze garlic from skins onto turkey and rice.



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