Dads Turkey Dinner
—Oven Roasted Turkey—
Serves 4 to 6 people
Thaw turkey, still sealed in plastic, in fridge for 3 days. Or thaw in sink of cold water, changing water and adding more cold water every 20 minutes.
Cook Turkey at 325-F degrees for about 3 to 4 hours, until inside breast meat temperature reaches at least 165-F degrees and internal thigh temperature (near thigh bone) reaches at least 175-F. Don’t cook breast meat past 175-F or breast meat could be dry.
One 12 pound to 16 pound Turkey, thawed
2 Tablespoons Olive Oil
2 Tablespoons Melted Butter
1 Tablespoon Orange color Seasoning Salt (like Lawrys or Penzeys)
1 Tablespoon Ground Black Pepper
1 or 2 large raw Carrots or 6 raw baby Carrots, washed, chopped into 3 inch chunks
1 or 2 stalks of Celery, washed, chopped into 3 inch chunks
1 small Onion, peeled and chopped into 4 to 6 chunks
4 cups Chicken Broth (water & bouillon cubes, OK)
Roasting Pan with lid
-Thaw turkey, still sealed in plastic, in fridge for 3 days or thaw in sink of cold water overnight.
-On Thanksgiving Day, Place an oven shelf rack at the lowest oven position. Remove other shelf racks from oven to make room for turkey and roasting pan.
-Preheat oven to 325-F degrees.
-Place turkey in sink and remove plastic wrap from turkey. Remove any plastic band from legs and throw away.
-Remove neck and giblets from turkey. Check both ends for giblet bag. Save giblets and neck to cook separately.
-Rinse turkey inside and outside. Pat outside of turkey dry with paper towels.
-Place turkey on roasting rack, breast side up, inside of roasting pan.
-In a small bowl, mix together the Olive Oil, Melted Butter, Seasoning Salt and Ground Black Pepper.
-Using a kitchen brush, paint the Olive Oil mixture all over the top outside of the turkey, (breast, wings, legs, thighs,sides, - you don’t have to coat the turkey back, the oil will drip down). Use all of the Olive Oil mixture.
-Place chopped Carrots, Celery and Onions loosely inside of turkey body. Don’t pack too tightly.
-Place open roasting pan in oven.
-Pour the 4 cups of Chicken Broth into bottom of roasting pan.
-Cover roasting pan and cook turkey 15 minutes for each pound. Example, a 12 lb turkey will take about 3 hours.
-Turkey is done when inside breast temperature is at least 165-F degrees and thigh temperature is at least 175-F.
-After 2 1/2 hours of cooking, uncover turkey and check breast and thigh temperature. Continue cooking turkey uncovered to brown
turkey skin. Check temperature every 1/2 hour after that until turkey is done. Don’t cook breast meat past 175-F or breast meat could be dry.
-When turkey is done, remove roasting pan from oven. Drain broth from bottom of roasting pan and save for to make gravy.
-Cover roasting pan and let turkey rest at least 1/2 hour before slicing. If not allowed to rest, excess juices will run out of turkey.
----Turkey Gravy from Pan Drippings----
3 cups of Turkey Pan Drippings (or Chicken Broth)
1/3 cup of Butter, Margarine or Cooking Oil
1/3 cup Flour
Salt or Seasoning Salt and Ground Black Pepper to taste
2 or 3 qt sauce pan
-In a 2 or 3 qt sauce pan, over medium high heat, melt butter. Don’t brown butter.
-When butter is hot and sizzling sprinke in flour while stirring constantly. Stir out any dry lumps.
-Fry butter and flour paste, while stirring constantly for 2 minutes.
-Slowly pour in all 3 cups of turkey pan dripping, while stirring constantly.
-Stir well, scraping bottom of pan. Stir out any lumps.
-Simmer gravy for 2 or 3 minute until thickened, while stirring bottom of pan and stirring constantly. Don’t let it stick or burn.
-When thick and bubbly, remove from heat and add salt and pepper to taste.
Makes about 3 cups of Turkey Gravy
----Slow Cooker Turkey Dressing----
2 (1-1/2 lb) loaves of Bread, a few days old is best, if possible or 12 cups slightly dry bread cubes
1 cube (1 cup) Butter or Margarine
1 1/2 cups chopped Onion
2 cups Chopped Celery
1 or 2 Tablespoons Poultry Seasoning
4 to 6 cups Chicken Broth
Salt and Ground Black Pepper to taste
-Cut or tare Bread into 1 inch chunks (or use bread cubes) and place in Slow Cooker.
-Melt Butter in large skillet and saute onion and celery over medium high heat for 3 or 4 minutes, until they start to soften.
-Heat 4 to 6 cups Chicken Broth in saucepan until it starts to boil. Add poultry seasoning, stir well, remove from heat.
–Mix sauteed Celery and Onions into Chicken Broth. Stir well.
Ladle Chicken Broth mixture over bread cubes in Slow Cooker. Turn bread cubes as you add each ladle of broth.
-Make sure all bread cubes are moistened.Don’t stir too much or it will turn to mush.
Add more salt, pepper and poultry seasoning if necessary. Cover and cook on HIGH 45 minutes; reduce to LOW and continue to cook for 4 to 8 hours longer. Try not to stir too much or dressing may get mushy.
----Touch of Grace Biscuits made with Bisquick----
1/2 cup All-Purpose Flour
1-1/2 teaspoons White Granulated Sugar
1/4 teaspoon Table Salt
3 cups Original Bisquick Baking Mix
1 (12 oz) can (about 1-1/2 cups) Evaporated Milk, undiluted
Butter Flavored Non-Stick Cooking Spray
Ice Cream Scoop
These are not flaky biscuits, they are light, fluffy, cake-like biscuits.
These biscuits are like drop biscuits, but instead of dropping them onto a cookie sheet, you drop them into dry flour. Then you pick up the flour coated biscuit dough and place it in a cake pan. The biscuits are crowded together in the cake pan, pressed against each other, so there is no where to go but up when baking. The flour coating prevents the spiky, hard surface, of regular drop biscuits.
The really wet dough makes a very light, fluffy and tender biscuit, due to the steam formed during baking. Most of the dry flour coating disappears during baking. Small remaining patches of flour on the finished biscuits disappear when the final butter coating is applied.
Pre-heat oven to 400-F degrees. Set rack in middle position.
-In a small bowl, mix the All-Purpose Flour, Granulated Sugar and Table Salt. Stir well. Set aside until needed. (We don’t want to use dry Bisquick to dust the biscuits, the baking powder it contains will make a bitter coating.)
-In a larger bowl, mix the Original Bisquick and 1-1/4 cups of undiluted Evaporated Milk. Add additional undiluted Evaporated Milk
to make a thick batter that looks like cottage cheese.
-Using an ice cream scoop, or 2 spoons, drop a 1/4-cup size portion of the wet dough into the bowl of reserved dry flour mixture.
-Using your fingers, sprinkle some of the dry flour on top of the wet dough ball until it is coated in dry flour.
-Pick up the coated dough ball, shake off excess flour and place in the greased cake pan, along the outside edge. (If the dough ball falls apart, it is too wet, add more dry Bisquick to the batter.)
-Continue adding the flour coated biscuit dough around the edge of the cake pan, pressed up against each other.
-After the uncooked biscuits ring the edge of the cake pan, fill in the middle with the remaining flour coated balls of biscuit dough.
-The filled cake pan should have little or no gaps between the uncooked biscuits.
-Spray tops of biscuits with Butter Flavored Non-Stick Cooking Spray to moisten any dry flour on biscuit tops.
-Bake in a pre-heated oven at 400 degrees F until biscuits are lightly browned on the outside and interior of a biscuit reaches 190 to 195 degrees F, about 18 to 22 minutes. Cut biscuits apart and serve warm.
Yield: 10 to 12 biscuits.