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
Instructions:
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 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
Instructions:
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 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
Instructions:
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.
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
Instructions:
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 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
Instructions:
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 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
Instructions:
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.
Thanksgiving Turkey
Ingredients:
1 turkey
1/2 cup butter
2 (12 fluid ounce) cans cola-flavored carbonated beverage
1 apple (quartered)
1 onion (chopped)
1 Tablespoon garlic powder
1 Tablespoon salt, 1 Tablespoon ground black pepper
4 cloves crushed garlic
1 Tablespoon seasoned salt
Directions:
- Preheat an outdoor smoker to 225 to 250 degrees F (110 to 120 degrees C)
- Remove all innards from the turkey and reserve for gravy, if desired.
- Rinse turkey under cold water and pat dry.
- Place butter or margarine, cola, apple, onion, garlic powder, salt and ground black pepper into the cavity of the turkey.
- Rub the crushed garlic over the outside of the bird and sprinkle with seasoned salt.
- Place the turkey in a 10x15 roasting pan and cover loosely with foil.
- Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature equals 180 degrees F (80 degrees C)
Five Spiced Turkey
Ingredients:
6 Tablespoons low-sodium soya sauce
1 Tablespoon garlic powder
1 teaspoon ground ginger
2 teaspoons paprika
1 Tablespoon fresh chopped basil
2 teaspoon parsley
1/4 tseaspoon black pepper
2 teaspoons Chinese five-spice powder
1 (12-pound) turkey, water.
Instructions :
- Combine soy sauce, garlic powder, ginger, paprika, basil, parsley, pepper and five-spice powder in small bowl and let stand 20 minutes to thicken.
- Remove neck and giblets from turkey.
- Wash turkey well, then pat dry and season inside and out with salt and pepper.
- Pour 1/2 marinade over turkey, reserving other 1/2 for later use.
- Place turkey on rack in roaster. Pour about 1 cup water in bottom of roaster.
- Prepare foil tent to cover roaster.
- Spray underside of tent with non-stick cooking spray, place over turkey and seal sides.
- Roast turkey at 325 degrees F, basting often, until nicely browned, about 15 minutes per pound.
- Remove from oven, let turkey rest and serve on platter with reserved marinade as dipping sauce on side. Makes 12 to 14 servings.
Holiday Turkey with Maple Glaze
Ingredients:
1 whole 12-15 lb. fresh turkey
salt and pepper to taste
1 onion
3-4 Tablespoons unsalted butter, melted
2 cups chicken stock
1/4 cup maple syrup
Instructions:
Preheat oven 350°F. Rinse turkey inside and out thoroughly.
Season cavity and the outside with salt and pepper.
Place onion in cavity, close with skewer and tie legs together.
Place turkey breast-side up on rack in a large roasting pan. Brush half melted butter over turkey.
Pour 1/2 cup stock into pan.
Roast turkey for 15 minutes per pound or until meat thermometer registers 180°F. in the leg and 170 degrees F. in the breast (about 3 hours).
Baste turkey with pan juices and add 1/2 cup stock to pan every 45 minutes.
Combine remaining butter with syrup and brush over turkey the last half hour of cooking.
Cranberry Stuffed Turkey Breasts
INGREDIENTS:
2 boneless and skinless turkey breasts
1 (12 ounce) package herb-seasoned dry bread stuffing mix
1 1/2 cups sweetened-dried cranberries
1 cup chopped pecans
1/2 cup pecan halves
2 Tablespoons olive oil
DIRECTIONS:
Prepare stuffing mix according to package directions, set aside and let cool.
With a sharp knife butterfly breasts open to lay flat (this usually takes 3 cuts, depending on the size of the breasts). Place each breast between two sheets of waxed paper and flatten with a mallet.
On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans.
Roll up "jellyroll" style, starting with the long end and roll tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends.
Place the olive oil in an oven proof skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until a knife inserted draws clear juices. Do not let these get overly dry.
Allow rolls to set for 15 minutes before slicing (don't forget to cut off strings) into 1/2 to 3/4 inch circles. Leave one roll whole and slice the other for presentation.
Stuffing will be spiraled into meat. Present on a platter on a bed of curly lettuce, garnish by sprinkling with the whole pecans and some dried cranberries.
Herb Roasted Turkey Breast
INGREDIENTS:
1 (5 1/2 pound) turkey breast, fresh or frozen, thawed
4 teaspoons Italian Seasoning
2 teaspoons Seasoned Salt
3/4 teaspoon Ground Black Pepper
1 cup water
DIRECTIONS:
Preheat oven to 350 degrees F. Place turkey breast on rack in shallow roasting pan. Combine next 3 ingredients.
Spread seasoning mixture under skin and over entire surface of turkey breast.
Roast 2 - 2 1/2 hours or until internal temperature reaches 170 degrees F.
Loosely tent with foil for first hour. Remove foil; add water to pan. Baste occasionally with pan juices.
Remove turkey breast from oven. Let stand, loosely covered with foil for 15 minutes. Transfer to platter or carving board.
Thanksgiving For Two
INGREDIENTS:
1 (8 ounce) package dry bread stuffing mix
2 Cornish game hens
3 Tablespoons seasoning salt
1 (16 ounce) package frozen green beans
1 Tablespoon all-purpose flour
2/3 cup chicken broth
DIRECTIONS:
Prepare dry bread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
Using fingers, separate the skin and meat of the Cornish game hens, and rub 1 tablespoon seasoning salt into the meat of each hen. Rub remaining seasoning salt into the cavities of the hens. Stuff each cavity with about 1 1/2 cups prepared stuffing.
Place hens and green beans in an oven bag. Bake 80 minutes in the preheated oven, or until the meat is no longer pink and the juices run clear.
Drain hen drippings into a medium saucepan. Over medium heat, stir in flour until bubbly. Gradually mix in chicken broth. Stirring occasionally, cook until a thick gravy has formed.
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