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
Directions
Preheat oven to 325. 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. Note: Yields 18 servings at 6 ounces per portion.
-- Edited by LusOnlyVoice at 11:40, 2008-11-17
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3-4 loaves of white bread (or 5 if you like leftovers) water chicken broth insides of the turkey 2 bunches of celery 1 or 2 onions 2 TBSP butter 1/2 tsp. sage mushrooms (option)
Directions
The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
The next day, after you remove the insides of turkey, boil them in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes).
Remove insides for later use or discard. Keep water and put aside.
Preheat oven to 350 degrees.
Chop onion and celery and place into food processor until minced.
Melt 2-3 tablespoons of butter in large sauce pan.
Saute onion and celery until heated through. Do not brown! (Saute mushrooms also at this time if wanted). Depending on how much stuffing you want and how much celery and onion you\'ve chopped, you may have to saute the onion and celery in two parts.
Once cooked, pour the onion/celery mixture directly over the dried out bread.
Pour 1/2 tsp. sage over bread/onion/celery mixture.
Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water in.
Mixture thoroughly and smell/taste for perfect stuffing.
If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
Bake in 350 degree oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
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Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan.
Top with walnuts.
Bake at 375'F for 15 minutes.
Turn cake out onto towel sprinkle with confectioners' sugar and roll up "jellyroll fashion.
Cool.
Prepare filling, beating all ingredients until creamy.
Unroll the cake and spread filling and re-roll; chill.
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I want everyone to stop and think about one thing ... Joe Pilchesky is not a lawyer ... he's just a guy playing a lawyer on the internet. Please don't trust your legal needs to this man.
RECIPE INGREDIENTS: 4 sweet potatoes, baked and mashed 1 cup sugar 1/3 cup margarine, melted 1/2 cup milk 2 eggs, beaten 1 teaspoon vanilla extract
Topping 1 cup grated unsweetened coconut, dried or fresh 1 cup pecans 1 cup brown sugar 1/3 cup all-purpose flour 1/3 cup margarine
1. Heat the oven to 375 degrees. In a large bowl, mix the sweet potatoes, sugar, margarine, milk, eggs, and vanilla extract until well combined. Transfer the mixture into a 2 1/2-quart baking dish.
2. In a separate bowl, combine the topping ingredients with a pastry cutter or your fingertips until crumbly. Distribute the topping over the sweet potatoes. Then bake the casserole for 20 minutes or until lightly browned. Serves 6 to 8.
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Carrots cooked with some sweetness make them even more delightful! RECIPE
INGREDIENTS:
3 cups sliced carrots 1/4 cup honey 2 tbsp. butter or margarine 2 tbsp. chopped fresh parsley 1-1/2 to 2 tsps. prepared mustard (optional)
Heat 2 inches of salted water in medium saucepan to a boil over high heat. Add carrots and return to a boil. Reduce heat to medium-high. Cover and cook 8 to 12 minutes or until carrots are crisp-tender. Drain carrots; return to saucepan. Stir in honey, butter, parsley, and mustard, if desired. Cook and stir over low heat until carrots are glazed. Makes 6 servings
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I want everyone to stop and think about one thing ... Joe Pilchesky is not a lawyer ... he's just a guy playing a lawyer on the internet. Please don't trust your legal needs to this man.
As far as the dressing is concerned, just like my mother, I've never use a recipe (just eyeballed everything) and have never stuffed a bird. With our big family, that 30 lb. bird would have had to cook for a full day if it were stuffed.
One thing I can suggest, is to make the dressing (in loaf pans) at least a week in advance. After they are cooled, remove from pans and freeze in plastic bags or plastic wrap. Take them out of the freezer the day before so they thaw in the fridge. When thawed, crumble into bite sized pieces and heat in the oven with a little of the turkey juice - after the bird has been removed and is resting. Or you can nuke it.
Having it already made saves alot of time, yes ... but I find making it in advance makes it taste so much better and enhances the flavors. But go easy on the salt when you are making the dressing.
Very good tip Girl ... I never thought of that ... Now my mother always stuffed the bird and it did take quite a long time to cook ... she would begin cooking it around two in the morning ... I can't tell you how nice it was to smell that turkey cooking all night long ... but since she would make Turkey soup ... she would always use an oven roaster bag ... she would poke holes in it ... place it inside the turkey ... then stuff the bird ... then she would be able to pull the stuffing out all at one time and then that would make it much easier for making soup.
I like it either way ...this time of year ... you can find college in turkey broth ... so instead of using chicken broth in your stuffing you can use the turkey ... just a thought.
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I want everyone to stop and think about one thing ... Joe Pilchesky is not a lawyer ... he's just a guy playing a lawyer on the internet. Please don't trust your legal needs to this man.
