Turkey, Cranberries, Stuffing, Oh My!: Thanksgiving Recipes and Cooking Tips
Perfect Roast Turkey with Best Ever Gravy - This is cookbook author Rick Rodgers' recipe for a traditional turkey and stuffing. Instructions are for an average-size 18 lb. turkey, but the recipe can be adapted to the size of your bird.
Traditional Cranberry Sauce - This traditional recipe for cranberry sauce is perfect for your next Thanksgiving or Christmas gathering.
Thanksgiving Day Sausage Stuffing - The Thanksgiving day feast is not complete without the perfect stuffing. This one is easily adaptable to your taste.
Sweet Potato Crisp - This festive dish is perfect for your holiday table! Cinnamon, apples, sugar and cranberries will make this a family favorite in no time.
Easy Pumpkin Brownies - Adding pumpkin to your brownies gives them a creamy, rich flavor that is distinctly fall. Perfect for Thanksgiving or whenever!
Roasting Turkey When roasting turkey, roast as usual, then carve all meat from bones and place carved meat in juices from turkey. Add chicken broth to cover meat and cover. Store in refrigerator overnight and reheat in 350 degree oven just before serving next day. Turkey is even better tasting than just cooked and is moist and already carved for your turkey dinner. Place meat on serving platter hot and moist for your family and guests' delight. Use some of the juices and broth to make great turkey gravy.
Storing Leftovers Within two hours after roasting, remove stuffing from turkey and carve the meat off the bones, then place in the refrigerator or freezer. For refrigerator storage, wrap the turkey slices and stuffing separately and eat within three days. To freeze, wrap in heavy foil or freezer wrap, or place in a freezer container. For the best taste, use stuffing within one month and turkey within two months.
I've heard some pretty funny ideas from people trying to thaw a turkey (like using a blow-dryer if you can believe it?) Here is a quick guide, whether you have 4 days or 12 hours, to safely thaw your frozen turkey without risking bacterial growth. No matter which method you select, cook the turkey promptly after thawing.
Thawing your turkey in the refrigerator is the preferred method for safety reasons, but you can also thaw it in cold water. The thing to remember about both methods is that they keep your turkey cold while thawing - the key to preventing excessive bacterial growth.
For more helpful cooking tips, visit our Encyclopedia of Tips!
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