INGREDIENTS:
1 14- to 16-pound turkey
Kosher or sea salt and freshly ground black pepper
1 large yellow onion (about 12 ounces), coarsely chopped
2 large carrots, peeled and cut into 1-inch lengths
2 large stalks celery, cut into 1-inch lengths
4 large, fresh sage leaves
3 sprigs fresh thyme
1 1/2 cups water
1/2 cup unsalted butter, melted (1 stick)
DIRECTIONS:
1. Remove the turkey from the refrigerator 1 hour before you plan to cook it. Remove the turkey from its wrapping. Remove the neck and bag of giblets from the main and neck cavity of the bird. Set aside. Trim off the tail and set aside. Pull off any pockets of fat attached to the skin near the opening of the chest cavity and discard. Pat turkey dry with paper towels. Have ready a large roasting pan with a nonstick roasting rack, preferably V-shaped, set in the pan.
2. Thirty minutes before you plan to roast the turkey, position an oven rack on the lowest level in the oven. Preheat oven to 500 degrees.
3. While the oven is heating, sprinkle the inside of the chest and neck cavities with a little salt and pepper. Put half of the onion, carrots and celery inside the chest cavity. Scatter the rest evenly on the bottom of the roasting pan. Stuff the sage and two of the thyme sprigs inside the cavity. Put the third sprig of thyme in the roasting pan. Add the water to the pan.
4. Tuck the turkey wing tips back and under the wings so they lay close to the chest. Cut a 12-inch piece of kitchen twine and bring the legs together, wrapping the twine around the ends (knobs) of the legs to secure them. Tie a knot and trim any extra length of string. Use a small metal skewer or toothpick to secure the neck skin so it doesn't flop open. Use a pastry brush to brush the turkey with half of the butter. Sprinkle the turkey on all sides with a little salt and pepper.
5. Place the turkey, breast side up, on the rack. Roast for 30 minutes. Lower the oven temperature to 350 degrees. Baste the turkey with the pan juices, and roast an additional 30 minutes. Baste with pan juices. Continue to roast, basting with pan juices after 45 minutes. After another 45 minutes, baste with the remaining butter. Tent the turkey loosely with foil if the breast is browning too much. The turkey is done when an instant-read thermometer registers 165 degrees.
6. When the turkey is done, transfer it to a carving board or serving platter and cover the breast loosely with aluminum foil. Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set. Warm the platter you plan to serve the turkey on.
7. Carve the turkey and serve immediately. Tent the rest of the turkey with foil to keep warm. Remove the rest of the turkey from the carcass later for some fine leftovers.
Source: http://www.oregonlive.com
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Thanksgiving Stuffing
INGREDIENTS:
1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble,buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs
DIRECTIONS:
Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.
Source: www.allrecipes.com
1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble,buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs
DIRECTIONS:
Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.
Source: www.allrecipes.com
Mashed Sweet Potatoes
Ingredients:
3 pounds sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 banana, sliced
1 orange, zested and juiced
1 cup chicken stock
1/2 cup brown sugar
1/2 teaspoon grated nutmeg
Salt and pepper
Directions:
Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.
Read more at: http://www.foodnetwork.com
3 pounds sweet potatoes, peeled and cut into chunks
1/2 stick butter
1 banana, sliced
1 orange, zested and juiced
1 cup chicken stock
1/2 cup brown sugar
1/2 teaspoon grated nutmeg
Salt and pepper
Directions:
Boil potatoes until tender, drain and reserve. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.
Read more at: http://www.foodnetwork.com
Green Bean Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Directions:
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
Source: Campbell's Kitchen
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Directions:
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
Source: Campbell's Kitchen
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