::: Alton Brown’s Cranberry Sauce {don’t know why they used a photo of canned cranberry sauce; this recipe is really good and much prettier than that photo! I make this the day before and it tastes just fine.}
::: Bread Machine Buttery Dinner Rolls {these are AMAZINGLY delicious. You can even make the dough ahead, form the rolls and freeze it– just make sure you leave enough time for them to defrost and rise if you do that.}
::: Foolproof Roast Turkey {The recipe is below. Our family has a tradition of draping the breast with uncooked bacon about an hour before it’s done cooking. When you pull that turkey out of the oven the bacon is the best you’ve ever tasted. In the 30 years I can remember, not once has that bacon made it to the table. It’s devoured before the turkey is even carved.}
::: Gravy {I use the Joy of Cooking recipe; I’m very superstitious about gravy and keep a jar of it on hand “just in case”. So far, I’ve never had to crack open the jar but I’m not taking any chances!}
::: Green Beans with Toasted Almonds
::: Big Martha’s Mashed Potatoes
::: Sausage and Herb Stuffing {I’m following the directions on the Pepperidge Farm stuffing mix but adding in cooked sausage and fresh herbs to make a good thing even better.}
::: Desserts are coming from my mother-in-law and involve a pumpkin roll, pumpkin cream cheese cupcakes, apple pie and a pumpkin cream pie.
::: Beverages are sparkling grape juice, a variety of wine, port, and Frangelico. More ideas, both with and without alcohol, can be found under the “Bartender” section here.
I don’t want the day to be stressful, so I’ve identified the two areas which cause the most stress for me on Thanksgiving Day and think I’ve solved them:
Problem: My turkey never defrosts.
Solution: this year I ordered a fresh one!
Problem: Not enough oven space for all the dishes and I don’t want things to get cold.
Solution: Snagged a $27 buffet warmer/server with three dishes at Target last week. I’ll make most of it ahead and then pop it into the warmer. As for the turkey, warm some broth on the stovetop and dribble the slices with it just before serving.
It sounds like it won’t work, but TRUST ME, it does! I made it last year and it was delish! Plus, it cooks in 2 1/2 hours. How awesome is that?!?
I didn’t include directions on preparing the turkey for roasting. For that, I turn to my handy Joy of Cooking cookbook. If this is your first time, I’d make sure to read it a few night before because it’s long. Also, be sure to have turkey lacers on hand to sew up the bird! I followed the Joy of Cooking directions and it worked well. Here is some good, basic information on selecting and safely cooking your turkey form an article called Turkey Talk. I highly suggest you make sure to defrost the turkey well in advance… Last year, ours didn’t defrost in time and I had to get up at 4 AM and defrost it in water in a Rubbermaid bin in our bathtub! It was crazy!
1. Preheat oven to 450 degrees.
2. Put 15-20 lb. UNSTUFFED, COMPLETELY THAWED turkey into deep roasting pan. (NOTE: if turkey is 20-25 lbs., just add 15 minutes to last hour. If turkey is 10-15 lbs., subtract 15 minutes from last hour.) {another note: I’m going to loosely stuff some fresh herbs and onion halves in the turkey for aroma and flavor}
3. Pour 16 oz. water or broth into bottom of pan. Cover turkey with aluminum foil (TENTED, not sealed!)
4. Put turkey into hot oven, set timer for 90 minutes, and WALK AWAY. (Do NOT keep opening the oven. That bird isn’t going anywhere!)
5. When timer rings after 90 mintues, take foil tent off turkey.
6. Lower heat to 400 degrees, set timer for one hour, and walk away. This is your chance to work on those other side dishes, set the table, or drink some wine!
7. When timer rings, take turkey out of the oven. {NOTE: I’m adding this part: the turkey should be done at this point. If the button in the turkey hasn’t popped, check with a meat thermometer to test doneness. Really, it’s done, but I had to add that to make sure everyone is uses best practices in food safety!} Remove from pan to rest on cutting board (while the bird gathers juices/thoughts) for 15-20 minutes before carving.
8. Use turkey juices in pan to make gravy.
9. If you are making stuffing, do so in a separate pan. You can use leftover juices to add flavor if you wish.
I love a fresh turkey… you will never go back to frozen 🙂
That warming tray will come in handy for other events too. We were given one a few years back and use it all the time!
Here is a post I did a few years back with recipes. I love them so much, not much changes, we still use the same recipes.
Pardon the Thanksgiving recap 🙂
http://thehotpinkpolka-dot.blogspot.com/2008/12/thanksgiving-weekend-2008.html
Our turkey gets brined for 24 hours and then hits the deep fryer. This method is ridiculously fool proof, no matter how redneck it sounds.
You had me at bacon on turkey. I have no recipe to compare with that! . . . And I might have to return to your blog a few times just to soak in this pic of the turkey.
Yo, Carrie! Any ideas for a STOVE TOP stuffing recipe? I’m making my own in the bird but we need some more. And I’m hoping to make this stuff a little on the healthy side if possible for some people trying to watch it. Any ideas would be much appreciated. I hope you and your Yankees fans at home are doing great! -Tom
Just stopping by to say Happy Thanksgiving! Looks like you have everything under control! My crew is coming home this year, so I am busy,too. My stress reliever this year is going to be boarding my cocker spaniel. I think she and I will both be happier that way.
Looks delish! We’re doing TG at my daughter’s tiny college apartment this year. A holiday flashback of sorts for me and hubz. Have a great one…SITS sent me by, and I’m glad they did!
Home Alone
Hey Tom! I’ll email you, but I found this recipe and it got good reviews:
http://www.cooks.com/rec/view/0,1626,151186-252198,00.html
Also, Bell’s seasoning mix (in the baking aisle) is like stuffing in a box. It’s just the spices, but when you open the box you’d swear you are sniffing a pan of stuffing. You could make the recipe in the link but use Bells in place of the spices.
Carrie,
Thanks for the recipe! I wound up getting a peppridge farm bag of crutons already seasoned. Kinda boring yes, but when used with lots of fried onions and chicken stock it came out pretty decent.
Hope all is well there. How upset are you that the Patriots actually have a good team this year but can’t go anywhere because the Jets are in their way?