dishes for Thanksgiving.
Turkey with Gravy
1 oven ready turkey,
1 tablespoon olive oil or vegetable oil
Salt and pepper
Remove neck and
giblets; reserve for other uses. Remove
and discard excess fat. Rinse the bird inside and out and pat dry.
Season body cavity with salt and pepper. Tie legs together and twist
wing tips under back. Brush turkey with oil and lightly sprinkle with
salt and pepper. Arrange turkey breast side up, in center of cooking
grate. Place lid on grill. Cook 11 to 13 minutes per pound or until an
instant read thermometer inserted into the thickest part of the thigh
not touching bone registers 180 degrees and the juices run clear.
Transfer turkey to a platter. Let stand for 15 minutes before carving.
Turkey giblet stock
1 turkey neck
4 cups cold water
Bouquet garni (1 bay leaf, 6 peppercorns, 6 parsley stems, 2 sprigs
thyme tied in cheesecloth
6 tablespoons turkey fat
6 tablespoons flour
1/2 cup wine
3 cups stock
Combine turkey neck and
giblets in a saucepan and cover with water. Bring to a boil and simmer
15 minutes, skimming. Add bouquet. Simmer 20 minutes. Remove stock from
heat and strain. Reduce to 3 cups if necessary. Have a roasting pan with
6 tablespoons turkey fat. Add flour to fat and cook for 3 minutes. Add
wine to roux and whisk until smooth. Add stock and bring to a boil.
3 cups cooked
a slow cooker, combine turkey, dressing, mashed potatoes, gravy, broth,
and onion. Cook for 2 hours, or until onion is soft. When ready to
serve, thicken with flour if needed.
3 cups prepared stuffing
3 cups mashed potatoes
3 cups leftover gravy
3 cups turkey broth
1 onion, chopped
10 (10 inch) flour tortillas
1 pound shredded Cheddar cheese
1/4 cup self-rising flour
3 jalapeno peppers, seeded and minced
tortillas in a dry frying pan over medium heat. Spoon turkey mixture
onto a warm tortilla, sprinkle with cheese, and roll into a burrito!
Repeat with remaining ingredients.
more cheese on top and add another spoonful of the turkey mixture over
the cheese. Serve hot.
Turkey with Apple Cider Gravy
1 12-14 lb. Honeysuckle
White turkey, giblets reserved
Apple and Bacon cornbread stuffing
1 tbsp. melted butter or margarine
1 1/4 tsp. salt, divided
3/4 tsp. pepper, divided
2 cups apple cider
1/3 cup all-purpose flour
1/2 tsp. dried sage
Preheat oven to 325
degrees F. Note turkey cavity preparation instructions from the first
recipe in this section. Fill turkey cavity with stuffing. Truss and
insert meat thermometer, if desired. Brush butter over breast and
sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Place turkey on
a rack in a roasting pan. Roast until juices run clear when thigh is
pierced with a fork or meat thermometer registers 170 degrees F, about 3
hours. Remove turkey from pan and cover loosely with foil.
To make gravy, in
saucepan over medium heat bring giblets and 4 cups water to boil. Reduce
heat to low and simmer 1 hour. Strain broth and discard giblets. Skim
fat from roasting pan juices, reserving 1/4 cup fat. Add cider to pan
over medium-high heat. Bring to a boil, scraping up browned bits; reduce
heat and simmer, until reduced by half, about 5 minutes. In saucepan,
over low heat combine reserved fat and flour; cook 3 minutes, stirring
constantly. Stir in cider mixture, then giblet broth. Increase heat and
simmer until thickened, about 10 minutes. Stir in sage and remaining
salt and pepper.
Bourbon & Mustard Glazed Turkey
1 12-14 lb. Honeysuckle
White turkey with giblets
Salt & freshly ground black pepper to taste
3/4 cup bourbon
1/4 cup plus 2 tbsp. Dijon or spicy brown mustard
1/4 cup plus 1 tsp. packed brown sugar
2 tbsp. cornstarch
Giblets and neck from turkey
1 tsp. vegetable oil, preferably canola
1 onion, chopped
1 carrot, chopped
3 1/2 cups chicken stock
2 cloves garlic, unpeeled
a few sprigs of fresh parsley a few sprigs fresh thyme or 1/2 tsp. dried
6-8 whole peppercorns
oven to 325 degrees F. Place a lightly oiled rack on the bottom of a
large roasting pan. Lightly oil a 2-quart baking dish.
giblets and neck from turkey cavity and reserve for the stock. (Discard
the liver.) Remove any visible fat from the
turkey. Rinse it inside and out with cold water and pat dry. Season the
cavity with salt and pepper.
about half the corn bread stuffing into the turkey and neck cavities,
securing the neck cavity with a skewer. Transfer the remaining stuffing
to the prepared baking dish, cover with aluminum foil and refrigerate.
bourbon and mustard glaze, stir together in a small bowl 1/4 cup of the
bourbon, 1/4 cup of the mustard, and 1/4 cup of the brown sugar. With
your fingers, separate the turkey skin from the breast meat, taking care
not to tear the skin or pierce the meat. Rub about half the glaze under
the skin onto the breast meat; set aside the remaining glaze. Season the
bird with salt and pepper.
drumsticks together and tuck wing tips behind the back. Place the bird,
breast side up, in the prepared roasting pan. Cover with lightly oiled
aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the
turkey all over with some of the reserved glaze and baste with pan
juices. Continue roasting, uncovered, 1 1/2 to 2 hours longer; brushing
with glaze and basting from time to time. The turkey is done when a meat
thermometer inserted into the thickest part of the thigh registers 180
degrees F and registers 165 degrees F when inserted into the stuffing.
giblet stock: While the turkey is roasting, heat oil over medium high
heat in a medium saucepan. Add the giblets, neck, onions, and carrot;
cook, stirring occasionally, for 10 to 15 minutes, or until well
browned. Add chicken stock, garlic, parsley, thyme, peppercorns and 1
cup of water; bring to a boil. Reduce heat to low and simmer for 30
minutes. Strain through a fine sieve. (You should have about 2 1/2 cups
stock.) Chill until ready to use. Skim off the fat.
To make gravy: When the turkey is done, transfer it to a carving board.
Scoop the stuffing into a serving bowl, cover and keep warm. Place the
dish of extra stuffing in the oven to heat. Cover the turkey loosely
with aluminum foil and let rest for 15 to 30 minutes before carving.
pour the drippings from the roasting pan through a strainer into a small
bowl, then chill in the freezer so that the fat can be skimmed off. Add
the remaining 1/2 cup bourbon to the roasting pan and cook, stirring and
scraping up any brown bits, for about 1 minute. Strain into a medium
saucepan. Add the giblet stock and bring to a simmer. Skim off fat from
the chilled pan juices before adding to the pan. In a small bowl,
dissolve cornstarch in 1/4 cup water; slowly add to the simmering sauce,
whisking until slightly thickened. Stir in the remaining 2 tbsp. mustard
and 1 tsp. brown sugar. Taste and adjust seasonings.
string from turkey and carve, discarding skin. Serve with gravy and