How do you make a fabulous Turkey on Thanksgiving.?
930658
to have a very moist turkey, massage it with butter inside and out and stuff it with one whole onion. season to your liking. you will be pleasantly surprised at how moist it is once you remove it from the oven.
759152
I cook Turkey in an Oven Bag! It's Very Easy! It takes less time, comes out moist and juicy; and delicious! Try it, you won't be disappointed!\n\nHerb Roasted Holiday Turkey \n1 Reynolds Oven Bag, Turkey Size \n1 tablespoon flour\n2 stalks celery, sliced\n1 medium onion, sliced\n12 to 24 pound turkey, thawed\nVegetable oil\n1 tablespoon dried sage\n1 teaspoon dried thyme\n1 teaspoon dried rosemary\n1 teaspoon seasoned salt\n\nPREHEAT oven to 350°F.\n\nSHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.\n\nADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly. \n\nPLACE turkey in oven bag on top of vegetables.\n\nCLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.\n\nBAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180°F. For easy slicing, let stand in oven bag 15 minutes before opening.\n\nREYNOLDS KITCHENS TIPS:\n\n- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.\n- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.\n- Estimate 1 pound per person for generous servings with leftovers.\nNutrition per 3 oz. serving of cooked turkey.\n\nNumber of Servings: 15-30\n\nNutrition Information:\n(Per Serving) calories 138 \ngrams fat 3 \n% calories from fat 21 \nmilligrams cholesterol 83 \nmilligrams sodium 76 \ngrams carbohydrates 1 \ngrams fiber 0 \ngrams protein 25 \nhttp://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337\n\nHere's another recipe which includes gravy:\n\nHerb Roasted Turkey & Gravy \nhttp://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=1072&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337
713016
Sounds perfect to me...I am NOT a Pumpkin Pie, Mince Meat Pie, or Apple pie freak....a Lemon Merangue sound great. There is no reason to think that other things do not work for eating at Thanksgiving. I am thinking of making a cake this year instead of pie...hell, who has room for all this stuff anyway? Good luck (please make to of them, send me one...I love Lemon !
855745
This is what I do every year. I start by brushing butter all over the turkey and placing the turkey on a roasting rack in a roasting pan upside down(breastside down). Roast for 3/4 of the total cooking time and then carefully turn over with the help of others. Continue roasting until finished and please, please let your turkey rest for at least 20 mins. before carving so that the juices redistribute throuout the meat. If you cut into it right away, all the juices come out and you will have a tasteless dry turkey. Roasting it upside down lets all the juices from the dark meat fall into the white meat. It works every time and you will not roast your turkey any other way. Good Luck!!!   BTW.....you can do this with two smaller turkeys also.
814945
Turkey and dressing/gravy, cranberry sauce (homemade, not that canned stuff) on the side...and dessert...Maple walnut pumpkin pie\n\nHappy Thanksgiving....to you, your family and friends
811543
Turkey or ham or both
950453
A turkey\nBox of mashed potatoes\nBox of stuffing\n2 packets of gravy\ncan of corn\ncan of cranberry sauce\ncan of yams\nmini marshmellows\npumpkin pie & can of whipped cream\ninstant coffee\nhot coder packets\nI always include a cream or fruit pie also, because I do NOT like pumpkin pie & some others don't either...\nI also include the fixins for a green bean casserole & a green salad...  I try to include what "I" would like to feed my family on Thanksgiving & enough to feed a good sized family or at least enough for a couple of days leftovers.  I also throw in a foil roasting pan & box of foil & a gallon of milk.\n\nGood for you for doing this..... GOD BLESS!!!!
981886
Can I carve the turkey?
431003
hey hun even have your own celebration. Make some anzac cookies.\nAnzac Biscuit Cookies \n2 cups flour\n2 cups rolled oats\n2 cups sugar\n1 cup coconut\n1 cup butter\n2 Tbs golden syrup\n3/4 tsp baking soda\n1/4 cup boiling water\n\nPreheat oven to 350F. Lightly oil cookie sheets. Mix dry ingredients.\n\nMelt butter and syrup in medium to large saucepan. Dissolve baking soda in water and add to butter mix. Careful -it will bubble vigorously. Add butter mix to dry ingredients. Mix well. Use small scoop to form cookies and place apart on cookie sheets. Flatten slightly with a fork or the palm of your hand.\n\nBake about 12-15 minutes or until golden brown. Don't let them get too brown. Cool them on the cookie sheets for a few minutes, then finish cooling them on a rack. If they cool totally on the cookie sheets they go really hard.\n\nJust looked at the on yahoo and that and i found no celebrations to be held in philadelphia but if you make the biscuts,and is it a rosemary leaf for anzac or is it november 11th any ways to a nice gesture if you cant be in australia maybe visit the legacy website make a donation, or visit a war memorial, gallipolli was like on the coast of turkey right maybe visit a embassy or call them they may know.\nany ways good luck and have a good anzac day when 25th april rolls around.
981044
I love Mom's rice and mushroom stuffing, though I have never gotten too excited over anyone's bread based stuffing before. \nI also like the potatoes that were roasted with the turkey because they soaked up all of the turkey juice. \nThe turkey is pretty good too as long as it is not dried out by being roasted too long, and luckily, it is almost always perfect.\nAaaaaah......food.
1133155
I Just Heard This New Recipe! Its Typical White Trash Trailer Park Entree' But It Sounds So Good!\nOne Of The Women At Work Was Going TO Make IT Last Night For Her Family!\nTater ToT Casserole!\nLol..\nTake Your Casserole Dish And Layer The Bottom With Tops And Pop It In The Oven To Brown And Crisp!\nWhile Its In The Oven, Brown A Pound Of Ground Beef, In A SKillet With And Onion OR Whatever You Prefer To Flavor It.\nWhen Done, Drain Fat And Add A Can Of Condensed Cream Of Mushroom Soup To The Meat And Stir. Add The Meat Mixture To The Top Of The Tater Tots, Top With Cheese And Pop Back IN Oven To Melt The Cheese!\nWah-Lah! Youre Done!\nStart To Finish, 20 Mins..\nServes About 8 Sevings..\nYou Can Always Fancy It Up With Whatever Else You Think Might Add SOme Great Flavor!\nI Was Thinking Some Velveeta In The Mushroom Mix, And Maybe Some Jalepenos For A Bit Of A SPice!\nLemme Know How You Like!\n♥...\nKriSTiE
702515
We are in the middle of moving into our first home..I did not want to cook..but have to!!  I wll be making a bone-in turkey breast,stuffing,candied sweet potatoes (they are wicked good!) corn on the cob and cranberry sauce.  My candied sweet potatoes are as follows:  preheat oven to 375, peel 4 large sweet potatoes, cut into quarters, and put into a medium baking dish in a single layer.  Whisk 1 1/2 cups fresh orange juice, 1/2 cup of dark-grade maple syrup, 1 1/2 tsp. of powdered ginger, and salt to taste together in a small bowl until smooth, then pour over sweet potatoes.  Scatter 4 tbsp butter cut into small pieces, over potatoes, transfer to oven and bake, basting occasionally w/ syrup in dish, until soft and golden, 1- 1 1/2 hours.  Not really what you asked..but I just had to share this recipe!!!
861062
My mom used to make turkey soup every year...pick the carcass pretty clean...then boil it...remove it from the broth, strain the broth through a cheese cloth so it's clear...add back a small amount of turkey meat you got off the bones...some potato, carrots, and celery (even some of the leaves)...season to taste and cook all that together until the potatoes are done (dice them up very small, as well as the other veggies)\n\nIt's simple, and you use whatever amount of veggies and meat you want to, depending upon how much broth you make (you want soup, not stew so don't add a whole lot).\n\nEnjoy!
48282
Try it on thanksgiving. Or ask a Turk.
948316
LOL----got a couple picky eaters in your crowd?\n\nHere's a couple options:  (A)  Thanksgiving gets stuffing selection 1, chosen by coin toss----you serve the other option with the Christmas/winter feast turkey.\n\n(B)  Opt for something completely different....but still Southern.  How about a RICE dressing for the bird, with or without fruits/ vegetables?  (MMMmmmm---sauteed onions, celery, nice plump raisins or cranberries....mushrooms are optional)  Or rice and the turkey giblets (URRRRK!), supplemented by chicken livers (ACKFFHLLLFFFF).\n\n(C)  Make a rule that everyone who complains about the stuffing (whatever you end up choosing, strictly by random) has to do dishes, clean up, etc.!   \n\n(D)  Don't suppose you could tell them that you're giving up Thanksgiving turkey for Lent (that ought to stun them into silence for a minute ot two), and that they're going to eat lamb or venison and LIKE it, or else? (g)    \n\nBut don't let my silly prejudices get in your way. \n  \nEither the family will compromise, or they will ALL join together in cussing you out.....in which case, make them take you out to dinner at a restaurant! (g)\n\nOysters....why did it have to be OYSTERS?....  I do SO not want to eat anything that looks like I just suctioned it from a patient's airway, thank you very much....\n\nWe solved the matter by sticking to bread stuffing, but having lovely corn muffins/cornbread on the table.\n\nHave a great meal!
938597
cook and debone, then refigerate... keep it in a cooler while traveling....then use your roaster to reheat it
825153
http://allrecipes.com/recipes/holiday-cooking/thanksgiving/main.aspx