It's Turkey Time! This month I am going to share a few of my favorite Thanksgiving recipes starting with the turkey.
Here's what you'll need for Ole' Tommy
- 1 roasting pan large enough to accommodate your bird.
- 1 turkey baster
- 3 tbsp chopped fresh rosemary
- 1 head of garlic minced
- 3/4 cup lemon juice
- 3/4 cup of butter softened
- 1 tbsp of ground Paprika
- 1 tbsp of salt
- 1 tbsp of ground black pepper
- 1 Gobbler 8-10lbs; giblets removed, rinsed and patted dry
Here's what you'll need to stuff Ole' Tom
- 1/4 cup finely chopped onions
- 1/2 cup chopped celery
- 1/3 cup butter
- 4 cups bread cubes; I pick up a nice multi-grain from Panera and cube it.
- 1/8 tsp pepper
- 2 eggs, beaten
- 1/2 tsp salt
- 1 tbsp fresh chopped rosemary
- turkey or chicken broth
Here's how you make the stuffing
Saute the onion and celery until soft. Combine the onion, celery, butter, bread cubes, pepper, beaten eggs, salt, and rosemary. Add broth a little at a time until mixture is moist.
Here's how you prep Ole' Tommy
First preheat the oven according to the instructions on the birds package. If you bought a farm fresh turkey, or if for some other reason you don't have instructions follow the USDA Guidelines; http://www.fsis.usda.gov/FACTSheets/Lets_Talk_Turkey/index.asp.
In a bowl combine all the ingredients, minus the gobbler, and mash together until a well blended.
Next, loosen the skin on the bird.
Then, rub the bird all over, including under the skin and inside the chest cavity.
Then stuff Tommy. Finally, place the bird and 1 cup of water into the roasting pan stick Tommy in the oven and baste every 30-45 minutes. Cook following the instructions that came with the bird, or follow the USDA website above.
Photo Credit: Little took all photos where both hands are busy, or any hand is dirty.
I hope you will enjoy this turkey for Thanksgiving.
Word to the Wise; I suggest you try anything first before serving it at a dinner party. I know I have made that mistake before.
Remember food is only good for you if you can eat it. -Nate
Additional Note: After you are finished with Thanksgiving dinner most people carve up the bird and throw away the bones leaving about a pound or two of meat. We boil the bones using the bits of picked meat for soup. I don't have an exact recipe for soup, but generally I use:
- For broth I use the water that the bones were boiled in
- All the meat that came from the bones.
- A head of celery
- Onion or two
- Few pound of potatoes chopped very small
- Pound or two of carrots minced
- Creole seasoning
- Salt to tatste
- Add whatever sounds good to you