By Sherry Holetzky
Turkey and Dressing - Mashed Potatoes, Gravy, and Sweet Potatoes - Cranberry Sauce and Vegetables
Preparing a holiday meal can be challenging when you don't have a lot of experience. These tried and true tips will help you prepare tasty turkey and delicious dressing for a traditional Thanksgiving meal that is sure to impress.
The Turkey
Make sure you place the turkey in the fridge to thaw a day or two before Thanksgiving. One day should be sufficient for a small turkey (12 to 16 lbs.), and two days is best for larger birds. Remove the turkey from the fridge about two hours before cooking, place in clean sink or cooler and soak in cold water.
Reach into the cavities of the turkey and remove all organs and giblets. They are usually wrapped in paper or plastic. While some turkeys have all this extra stuff in the large cavity near the legs, you should also check the flap of skin at the tip of the breast, as the neck bone may be located there, depending on the brand of turkey. You can either dispose of these items or boil them to make extra gravy.
When you are ready to cook the turkey, place it in the roaster. Rub it lightly with butter or olive oil. Stuff the large cavity with quartered apples or dressing (this dressing is not served with dinner. It is used to help keep the turkey moist). Cover with heavy-duty aluminum foil and roast for one hour at 350. Remove foil and baste the turkey. Continue cooking uncovered, basting the turkey every half hour or so until done. Turkeys usually take about 20 minutes per pound to cook. To make sure the turkey is done, use a meat thermometer, and make sure the internal temperature of the turkey is 165 (stick the thermometer into a leg or thigh, insuring that the thermometer touches only flesh and not bone). By this point, you should be able to pull a leg away from the body of the turkey.
When the turkey is done, remove it from the oven even if the other items are not ready. This will prevent drying. It is a good idea to let the turkey stand for a few minutes before attempting to carve it. Cover with foil if the other items will take a half hour or more.
Dressing
What is Thanksgiving without great dressing? Don't worry! It isn't difficult to make. Simply tear or slice four loaves of bread into bite-sized pieces. Place in an extra large mixing bowl. Dice one large onion into fine pieces. Remove four lengths of celery from a stalk and dice into medium-sized pieces. Brown one pound of sage flavored sausage in a large skillet, crumbling it as it cooks. Add onion and celery, sautéing them as sausage cooks. Drain fat from sausage, let cool, and add to bread. Next, add four eggs, one can of seasoned chicken broth and one can of evaporated milk to bread and sausage mixture. Mix thoroughly. Many people use their hands to mix and knead dressing. Pour into a greased roasting pan or foil roaster and bake for one hour at 350. Stir dressing half way through to make sure bottom portion is thoroughly cooked and the top doesn't get too crusty. If dressing is still too moist, continue baking until desired texture is achieved, checking on it every ten minutes. Serves eight. Adjust recipe as needed for more or fewer guests.
Turkey and Dressing - Mashed Potatoes, Gravy, and Sweet Potatoes - Cranberry Sauce and Vegetables
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