:lol: I am looking for a “normal” turkey recipe for thanksgiving that does not use any “weird” cooking items such as wine, champagne, or anything out of the ordinary. My daughter is extremely picky and likes the “traditional” turkey. I would appreciate your help!
very simple. when the turkey is thawed, place it in a large insulated cooler (like you’d take camping or to the beach) & fill with water. add a lot of salt & let it soak for about 12 hours. this will soak into the skin & meat & make the turkey very moist & seasoned through. take it out & dry it off. make the stuffing according to package directions & let it cool. rub butter or margarine all over the bird & season to your taste. salt & pepper inside too. place in roaster pan. lightly stuff cavity with cooled stuffing. what’s left you can bake in the oven. cover with lid or loosely with foil. the rule is 15-20 minutes per pound, so a 15lb turkey should cook for 4 hours. stick a meat thermometer into the thickest part of the thigh & it should be at 160. remove lid & let brown 20 min. perfect every time.
This is about as tradional as it gets. Nothing fancy.
Herbed Turkey and Dressing
2 1/4 cups chicken broth
1/2 cup butter or margarine
1/2 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon each: dried marjoram, rosemary and
1/4 cup fresh parsley – chopped
2 Tablespoons dried chives
1 pound sliced bread
1 pound bulk pork sausage
1/2 cup butter or margarine
4 cups celery – thinly sliced
3 cups carrots – thinly sliced
1/2 pound fresh mushrooms – chopped
1/2 pound fully cooked ham – cubed
2 cups green onions – sliced
2 cups chopped pecans
1 large tart apples – chopped
1 cup dried apricots – chopped
1 Tablespoon rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried rosemary
1 teaspoon salt
1/8 teaspoon ground nutmeg
4 eggs – lightly beaten
1 16 to 18 lb turkey
1 cup chicken broth
In a pan, bring broth, butter and salt to a boil. Add herbs;
set aside. Toast bread; cut into 1/2" cubes. Place in a bowl. In a
skillet, brown sausage; remove with slotted spoon and add to bread. Add butter
to drippings; saute celery, carrots, mushrooms, ham and onions for 15 min. Add
to bread mixture; stir in next eight ingredients. Add eggs and 3/4 cup basting
sauce; mix lightly. Stuff turkey with about 8 cups dressing. Skewer openings;
tie drumsticks together. Place on rack in roasting pan. Baste with some of
remaining basting sauce. Bake, uncovered at 325 degrees for 5 to 5-1/2 hours or
until thermometer reads 185 degrees, basting every 30 min. When turkey begins
to brown, cover lightly with foil. Add broth to remaining dressing; mix
lightly. Place in a greased 2-1/2 qt baking dish; chill. Cover and bake at 325
degrees for 1 hour; uncover and bake 10 min.
Thanks guys for your quick response and both recipes look awesome! I appreciate it!
here’s a great stuffing recipe that i’ve been making for years. gave this recipe to a woman at work who said her and her family don’t like stuffing.
i asked her if she made it and how did it go over? she said we went out and bought all the ingredients for it. we loved it. i even called home and told the kids not to take the last piece.
hope you enjoy it as well.
OLD FASHIONED SAGE & CELERY DRESSING
Â¾ CUP BUTTER
2 Â½ CUPS CHOPPED ONIONS
2 CUPS CHOPPED CELERY
4 TSP CRUSHED DRIED SAGE
2 TSP SALT
1Â¼ TSP CRUSHED DRIED SAVORY
1 TSP CRUSHED DRIED MARJORAM
1 TSP PEPPER
Â½ TSP CRUSHED DRIED THYME
14 CUPS BREAD IN Â½ INCH CUBES
1 CUP FINELY CHOPPED FRESH PARSLEY
IN LARGE SKILLET, MELT BUTTER. COOK ONIONS, CELERY, SAGE, SALT, SAVORY, MARJORAM, PEPPER AND THYME OVER LOW HEAT, STIRRING FREQUENTLY, UNTIL VEGETABLES ARE TRANSLUCENT, 10-15 MINUTES. PLACE BREAD IN LARGE BOWL. ADD ONION MIXTURE ALONG WITH PARSLEY. TOSS WELL. TASTE AND ADJUST SEASONINGS.
MAKES ENOUGH STUFFING FOR ONE 16-18 LB BIRD.
Also, Norbest has the best turkeys. I make a fabulous cornbread stuffing if you’d like it.
Anyway, cook turkey at 325 degrees, 20 minutes per pound and
you can’t go wrong!