Thanksgiving is a memorable way to mark the joy of family and friends. What better way to celebrate the blessings of life than to celebrate Thanksgiving in your home. You can host a glowing, fun-filled, fantastic food laden dinner without going crazy.
We've all been overwhelmed by the glossy, elegant touches displayed in beautiful (but sometimes intimidating) ways in magazines and TV shows. You don't have to be perfect to have a gracious celebration your guests will remember fondly for years to come.
Roast Turkey with Herbal Rub
Ingredients:
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
Instructions:
1. Preheat oven to 325 degrees F.
2. Remove giblets and neck from turkey and reserve for broth.
3. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
4. 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.
5. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
6. 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.
7. 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.
8. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.
9. 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.
10. Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
Turkey Breast Braised with Garlic and Rice
Ingredients:
1 cup long-grain rice
1 can (14-1/2 ounces) chicken broth
1/2 cup white wine
2 teaspoons dried parsley
1/2 teaspoon each dried rosemary, thyme and sage
1 bay leaf
1 bone-in turkey breast (5-6 pounds)
paprika
3 cloves garlic
Instructions:
1. Preheat oven to 350.
2. In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika.
3. Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
4. Cover top of Dutch oven with foil and lid.
5. Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.
6. Allow to stand 10 to 15 minutes before serving.
7. To serve, carve turkey into slices and place on platter.
8. Spoon rice mixture into serving bowl.
9. Squeeze garlic from skins onto turkey and rice.
Herbed Roasted Turkey
Ingredients:
1 whole 12 to 14 lb. turkey
1/2 cup rosemary sprigs(fresh)
1/2 cup sage leaves(fresh)
1 apple(quartered)
1 stalk celery(halved)
1 onion(halved)
1/2 cup butter(melted).
Instructions:
1. Remove giblets and neck from turkey; reserve for other uses if desired.
2. Rinse turkey with cold water and pat dry. Loosen skin from the turkey breast a bit not totally detaching.
3. Place rosemary and sage under skin then smooth skin over herbs and back into place. Place apple celery and onion into the neck cavity.
4. Place the turkey breast side up on a rack in a shallow roasting pan and brush with melted butter.
5. Cover turkey loosely with a "tent" of aluminum foil. Bake at 325 degrees until meat thermometer registers about 180 degrees. This should take from 3 1/2 to 4 hours but begin checking after 3 hours.
6. Remove turkey and let stand 15 minutes before carving. Serve with gravy.
Cranberry Stuffed Turkey Breasts
INGREDIENTS:
2 boneless and skinless turkey breasts
1 (12 ounce) package herb-seasoned dry bread stuffing mix
1 1/2 cups sweetened-dried cranberries
1 cup chopped pecans
1/2 cup pecan halves
2 Tablespoons olive oil
DIRECTIONS:
1. Prepare stuffing mix according to package directions, set aside and let cool.
2. With a sharp knife butterfly breasts open to lay flat (this usually takes 3 cuts, depending on the size of the breasts). Place each breast between two sheets of waxed paper and flatten with a mallet.
3. On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans.
4. Roll up "jellyroll" style, starting with the long end and roll tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends.
5. Place the olive oil in an oven proof skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until a knife inserted draws clear juices. Do not let these get overly dry.
6. Allow rolls to set for 15 minutes before slicing (don't forget to cut off strings) into 1/2 to 3/4 inch circles. Leave one roll whole and slice the other for presentation.
7. Stuffing will be spiraled into meat. Present on a platter on a bed of curly lettuce, garnish by sprinkling with the whole pecans and some dried cranberries.
