Thanksgiving Round 2!

This year we traveled south to spend Thanksgiving with my husband's family!  My mother in law is an amazing cook so the meal is always a treat.  But I do miss cooking so when we returned home I prepared Thanksgiving Round 2 for my parents and family! 

I tried some new recipes as well as the tried and true.  I was happy with everything and will definitely use all of them again! 

 

Roasted Turkey

Supplies:

Roasting Pan with V Rack

Cheese Cloth
Tin Foil

Meat Thermometer

Ingredients for Turkey:

10-12 pound turkey

3/4 pound salt pork

Ingredients for Gravy:

1 tablespoons vegetable oil
1 small onion, chopped
5 cups water
1 cup chicken stock or broth

2 tablespoons fresh sage

1 bay leaf

6 tablespoons flour

salt and pepper

Heat oven to 350 degrees.  Adjust oven rack to lowest position in oven.  Submerge cheesecloth in water and allow to soak for 5-10 minutes. 

Remove giblets from inside turkey-remember there will be 2 packets in most cases, one in the front of the bird and one in the back.  Save the giblets.  Place turkey on v rack in roasting pan.  With a fork poke holes throughout the breasts and legs of the turkey.  This will allow for the salt pork to penetrate the meat. 

Slice salt pork into thin strips and place all over turkey.  Cover the turkey with the soaked cheese cloth and then cover tightly with foil to prevent the cheese cloth from drying out and burning. 

Place the turkey in the oven for 2 hours.  Using a meat thermometer the internal temperature should read 140 degrees.  (Make sure to start gravy at this point- recipe follows.)

Keeping turkey in oven remove foil and cheesecloth.  Increase temperature to 425 degrees and cook for an additional 30-40 minutes until internal temperature reaches 165 degrees.  Remove turkey and let rest for 30 minutes before carving.  Drain out turkey drippings from bottom of roasting pan and set aside for gravy.

Gravy

In a large saucepan heat 2 tablespoons of oil oven med-high heat.  Cook neck and giblets until browned 3-5 minutes.  Add chopped onion and cook for an additional 3-5 minutes until softened.  Stir in water, broth, sage and bay leaf.  Bring to a boil.

Reduce heat to low and simmer, covered for about 2 1/2 hours, until reduced by half.  Remove giblets and strain remaining liquid.  Return strained liquid to saucepan and place on medium heat.

In small bowl mix together the turkey drippings and 6 tablespoons of flour.  Add to saucepan.  Stir together and simmer for 10 minutes.  Season with salt and pepper.

Mashed Potatoes     

4 pounds Yukon gold potatoes, peeled
1 1/2 sticks unsalted butter
1 1/2 cups heavy cream
2 teaspoons salt

Cut potatoes into 1/2-3/4 inch slices and place in colander.  Rinse thoroughly with cold water.  Place potatoes in large pot and cover with cold water.  Water should be one inch above the potatoes.  Bring to boil over high heat.  Turn heat down to medium and let potatoes boil for 20 minutes.

Drain potatoes in colander, do not rinse.  Place back in pot off heat.  Mash with potato masher until all lumps are removed.  Do not use a mixer.

In a small saucepan heat butter and cream over medium heat until butter is melted, about 5

minutes.  Pour into potatoes and fold in until evenly distributed, stir in salt.  Serve.


Turnip Fluff

3 lbs. purple top turnip, peeled and cut into 1 inch cubes
1/3 cup light brown sugar
1/3 cup half and half
3 tablespoons Cream of Wheat cereal
2 eggs beaten
butter
1/2 teaspoons salt
1 teaspoon pepper

Heat oven to 350 degrees.

Fill large pot three-quarters of the way with water.  Bring to a boil over high heat.  Place prepared turnips into water and cook until tender.  Approx. 15 minutes.

Drain turnips in colander and place in mixing bowl fitted with paddle.  Starting on low speed mix the turnip until mashed.  Turn to medium speed until most lumps are removed.

Add in brown sugar, half and half and cream of wheat.  Mix until combined.  In small bowl beat eggs and add into turnip over medium speed.  Add in salt and pepper.

Butter a medium sized casserole dish and pour in turnip mixture.  Bake for 40-45 minutes.


Stuffing

24 oz. loaf of stuffing bread (I used an 18oz. loaf and half of another), cut into one inch cubes
1 stick unsalted butter
1 onion chopped fine

4 celery ribs, diced
4 teaspoons minced garlic
3 teaspoons dried sage
4 cups low sodium chicken broth
1 tablespoon soy sauce
4 large eggs
1 1/2 cups half and half
4 tablespoons parsley
1 teaspoon salt
1 1/2 teaspoons pepper

Heat oven to 350 degrees and adjust racks to upper middle and lower middle positions in oven.  Place cubes of bread on two baking sheets.  Place in oven for 15 minutes on each rack.  Switch each pan to the other rack and bake for another 15 minutes.  Bread will be golden and crispy.  Allow to cool.

Melt 4 tablespoons of butter in large skillet over medium heat.  Saute onions and celery until golden, abotu 10 minutes.  Add in garlic and cook until fragrant, about 2 minutes.  Add in sage and cook 1 minute. 

Stir in broth and soy sauce and simmer for appox. 10 minutes.  Allow to cool for 10 minutes. 

In large bowl whisk eggs, half and half, parsley, salt and pepper.  Slowly whisk in warm broth mixture.  Stir in bread and toss until all is saturated.  Let sit for 10 minutes.    

Grease a 13x9 in casserole dish.  Spread stuffing mixture into pan.  Melt remaining 4 tablespoons butter and drizzle over stuffing.  Bake on lower middle rack for 50 minutes.