A Perfect Thanksgiving Turkey Dinner

Every Thanksgiving I make a beautiful turkey with stuffing and cranberry, mashed potatoes and lots of vegetables. Butternut squash soup is a great way to start any Thanksgiving dinner for 2 or 20 people. Or you can do a simple green salad.

The trick is to relax and enjoy this very special holiday.

Here are my best recipes for doing a simple and easy Thanksgiving Turkey, gravy, stuffing and homemade cranberry sauce. If you wish visit my post for a wonderful mashed potato recipe.

1) Roast Turkey:

8-12 lb. Organic Turkey - washed dried and allowed to rest at room temperature for two full hours before roast. Remember to remove the giblets and neck from the inside cavity and the birds back side. Rinse the turkey in cold water and pat dry.

Kosher salt & fresh cracked black pepper

1/2 stick unsalted butter - room temperature

2 sage leaves no need to chop

2 small onions - cut in half - do not peel

4-5 cloves of garlic - no need to peel or crush

2 carrots - cut in half - do not peel

2 celery stalks - cut in half

3 large fresh rosemary sprigs

3 large fresh thyme sprigs

1 large lemon or orange

Preheat oven - 350 degrees

You will need a large roasting pan.

Directions:

Place your cut onions, garlic cloves, celery stalk and carrots into the pan first. Top with 1 fresh rosemary and 1 thyme sprig, the sage leaves and finish with the turkey neck and giblets. Sprinkle with a good pinch of salt and fresh black pepper.

Next - take the softened butter and using your hands gently spread the butter all over the turkey breast, sides, legs and the wings.. Sprinkle a generous amount of kosher salt all over the bird and finish with fresh cracked black pepper.

*Quick Tip - I do not recommend cooking the stuffing inside the turkey. Instead I like to add a sliced lemon or orange (if just depends on your preference), 2 Thyme Sprigs and 2 Rosemary sprigs. I do salt and pepper the inside of cavity as well.

Place the buttered turkey over the vegetables and wrap with aluminum foil. No need to wrap the foil around the roasting pan. Just wrap down along the sides of the bird and all around.

Place the turkey into the oven and cook for 13 minutes per lb.

Approx 3 hours for a 12 lb. turkey.

If you wish you can baste the turkey with its own juices half way thru the cooking time.

*For a nice crispy skin remove the aluminum foil completely when there is 45 minutes left in the cooking time.

To test for proper doneness you will need a meat thermometer. The internal temp of the fattest part of the turkey should be 165 degrees.

The most important trick for a wonderful juicy bird is to allow your Turkey to fully rest for 2 hours. Keep the turkey in the roasting pan for 45 minutes before transferring onto the serving platter. Once you place the turkey onto the serving platter you can lightly cover with aluminum foil and a kitchen towel.

**Trust me - it took me years to gain the confidence to do this long a rest for my turkey. This will guarantee you a moist juicy result every time.

*During this rest time you will have the opportunity to use your oven to cook stuffing and any other casserole vegetables you may have prepared. As well to make an amazing gravy.

See Gravy Recipe next.

I will post two different ways to do a great turkey gravy. The first is for more experienced and confident cooks and the second is for anyone who wants to serve a wonderful gravy but does need for it to be “homemade”. Both versions are wonderful.

Quick Tip - If you decide to do the homemade gravy please read the instructions thoroughly at least twice before starting. It will make a big difference In your execution.

*Homemade Turkey Gravy - drain the fat out of your roasting juices. After pour entire contents of the juices, vegetables and the giblets into a large sauce pot. If you have a lot of crusty dark bits on the roasting pan simply add 1 cup of hot tap water and scrap up the bits and add into the new pot. If you have added this - you will not need to add the additional cup of water as recommended.

Turn the heat to medium high and bring the turkey liquid to a light boil. Add 2 tablespoons of corn starch or flour. Stir well until nicely blended. Add next a tiny bit of red wine, cognac or port. Approx 2 TBL.

Cook for one minute while stirring.

Next add 2 cups of turkey stock or chicken stock. As well add 1 cup of water.

Bring liquid to a light boil and cook for 30 minutes uncovered.

After 30 minutes strain the liquid through a colander into another sauce pot. Stir and push down on your vegetables and giblets to get all the excess flavor and juices. When satisfied simply discard the cooked vegetables and giblets.

Place the new pot on medium high heat and bring to a low boil. You want to lightly boil the gravy until it darkens and thickens. This can take a full 30 minutes.

During this time you can add the turkey juices pooling in the platter, into the hot gravy, as it is simmering. If you notice foam forming on the top - simply remove the pot from the heat and skim with a spoon. Place back onto the heat and simmer until ready to serve.

**Easy Turkey Gravy Method

Depending on how many people for dinner - open 3 cans of Campbell’s Turkey Gravy and 1 can of Campbell’s Beef Gravy.

Quick Tip - I think the cans are better than the glass jars which are a bit watery.

Cooking method. As soon as you place the Turkey into the oven open the cans of gravy and spoon them into a large saucepan that has a tight fitting lid. On the lowest heat setting turn the gravy on simmer. Add 2-3 pinches of garlic powder and black pepper...but no salt.

Place the lid onto the pot and allow the gravy to simmer for minimum of 2 hours. Stir occasionally. if you have simmered the gravy for 3-4 hours and dinner is not for 2 more hours turn the heat off and reheat again 20 minutes before dinner is served.

The gravy will cook down quite a bit. The goal is to reduce all the excess water out of the canned gravy so what you are left with is the base Demi glaze - which is where all the favor is. This can take up to 3-4 hours to achieve.

During the simmer time you can add the turkey juices that have pooled onto the platter into the gravy. If the turkey has any excess skin or pieces of meat that have come off the turkey you can add these as well. The gravy will reduce by 50% as it simmers so if you feel that what is left may not be enough gravy for all you guests, simply double the cans to 6 Turkey and 2 Beef at the start. Please do not add new cans during the cooking time. It will affect the reduction which is necessary for flavor. As a rule 3 cans of Turkey and 1 can of beef gravy will reduce down for enough gravy for 4-6 people. If serving more double the recipe.

*10 minutes before serving, taste the gravy and adjust if you wish to add more black pepper. I like to add 2 teaspoons of cognac right before serving. It works wonders.

2) Traditional Apple Stuffing:

Ingredients:

Store bought bread crumbs for stuffing - plain or seasoned

1-2 apples - red or green - washed sliced and diced. No need to peel.

2 celery stalks - chopped thin

1 large yellow onion - chopped

1 large shallot - chopped

1 cup dried cranberries

1/2 stick of butter

1-2 cups low sodium chicken stock

Herb de Provence seasoning

Optional - chopped walnuts

Directions:

In a large skillet melt half the butter then add the chopped onions, apples and celery. Cook on medium heat until the onions begin to become translucent. Add next the chopped shallots and cranberries as well nuts if using. Add a good pinch of salt and black pepper. If you wish you may season your stuffing with paprika or Emerils.

Allow the vegetables to cook until the apples and celery are just softened.

*If you are using plain bread crumbs add a good tablespoon of the herbs de Provence and stir mixture well.

Next in a large bowl add your bag of dried bread crumb stuffing. Depending on how much bread crumbs you have add half the cooked vegetables and mix. Then add 1 cup of the chicken stock. Mix then add the rest of the vegetables and stock.

Quick Tip - You want a nice moist stuffing but not super wet. Your going to bake the stuffing so use your best judgement. If you wish you can add a little white wine or more stock until you like the consistency. I will mix using my hands if the amount of stuffing is large. Depending on how much stuffing you may use up to 2 1/2 cups of stock.

Taste and add more seasonings as you wish.

In a suitable sized casserole dish - lightly coat the bottom and sides with a little softened butter. Pour the stuffing into the casserole - spreading out to all sides.

Bake uncovered at 350 degree for approx 30-40 minutes.

3) Homemade Cranberry Sauce:

I will admit I do not do this every year but when I do it is a favorite by everyone.

Directions:

*Quick Tip - I make the cranberry sauce the day before.

In a medium saucepan add 1 cup of fine sugar, 1/2 cup water, 1/2 cup fresh orange juice. Bring to a light boil. After one or two minutes add 12 ounces of fresh or frozen cranberries. Add 1 cinnamon stick or 1/4 teaspoon of ground cinnamon.

If you wish you can add the zest of one orange into the sauce. On medium low heat simmer for 15 minutes. Once the sauce thickens remove pot from the stove, remove the cinnamon stick and allow the cranberry sauce to cool completely for 1 hour. When the sauce is cooled place in a serving bowl, cover and refrigerate for at least 12 hours.

HAPPY THANKSGIVNG!