November 18th 2008

Editorial

Welcome to the special Thanksgiving Edition of the Hillbilly Housewife Newsletter.

This edition looks a little different from our usual newsletter, because it’s focusing strictly on Thanksgiving stuff including some informative articles, and of course plenty of yummy recipes both from me and the HBHW Community.

If you’re looking for some crafty ideas, check out these Thanksgiving crafts for kids on my Kinderinfo website. They are a lot of fun. I’ll be making the apple turkey craft with my daisy girl scouts later today.

Putting this issue together for you has gotten me thinking about what I am thankful for. I’m thankful for the opportunity to share these recipes and frugal tips with you every week. I’m thankful for your many emails that brighten my day and make all the work and occasional aggravation that comes with a website worth while. I’m thankful that all of you have given me a purpose, a goal and a way to express myself.

Thank you for sharing your recipes, tips and stories with me. Thank you for your feedback and criticism that help make the site even better and more useful. Thank you for signing up for this newsletter and reading my ramblings every other week.

Thank you – because without you, HillbillyHousewife.com wouldn’t be possible.

I am wishing you and your loved ones a wonderful Thanksgiving, plenty of delicious food and most importantly lots of time with your family and friends.
Warm Regards,

Susanne – The Hillbilly Housewife

Sponsor

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Grab yours at www.hillbillyhousewife.com/livingonadime.htm

Inspirational Thanksgiving Story

The Greatest Thanksgiving

By Nancy B. Gibbs

“Are you going grocery shopping today?” my husband, Roy asked when I picked up the telephone.

“I plan to,” I answered.

Thanksgiving was only a couple days away. Everyone in our family would be coming to our house. My funds were limited, therefore my box of coupons awaited me in the car. I knew I had to be creative in my shopping that day. I had to stretch every dollar.

For a few seconds, Roy sat silently on the other end of the line. “Why do you ask?” I uttered, fearing what he might say.

“Nancy, there’s a family with a half dozen kids that will not have anything to eat for Thanksgiving. The little one is only five-years-old.”

“So what are you saying?” I whispered.

“While you’re at the store could you possibly buy something for them?” Roy’s words echoed in my heart. GroceriesŠ a five-year-oldŠ eight in the familyŠ My head began to spin thinking about the fifty dollars I had reserved for our family’s Thanksgiving dinner.

In the back of my mind I counted the hungry guests who would be coming to our house for dinner. I put my head down on my desk, already feeling defeated.

There’s no way possible, I thought. But the compassion I heard in my husband’s voice struck a nerve inside me.

“Sure,” I replied. “But only if God helps.”

“Thanks, sweetheart,” Roy whispered. “Just do what you can.” He then hung up the telephone. I finished my work and prayed all the way to the nearest grocery store.

I entered the parking lot. I noticed a big sign in the grocery store window: Turkeys – 29 cents a pound.

“This is the place, Lord” I whispered. I grabbed my box of coupons, went inside, secured two buggies, and headed to the frozen foods. The turkeys were indeed on sale, but I discovered one big problem. When I read the sign posted on the freezer door my heart sank. “Limit one.”

“But I need two,” I uttered to myself. I decided to find the manager. I explained the problem. He made an exception.

After tossing a turkey in each buggy, I began my shopping fury. It was amazing how many buy-one, get-one free items were being featured that day. The first item went into one buggy. The free item went in the other. In addition, I had all the right coupons to get exactly what both families needed for a hearty Thanksgiving dinner. I proceeded to the register and held my breath while the cashier rang up my groceries.

To my surprise, I had enough money. I was even able to purchase a package of cookies for the five-year-old who had stolen my heart, even though I had never met her.

Later that afternoon, Roy and I made a special delivery to a home filled with children of all ages. I will never forget the smiles on the six kids’ faces, as they made several trips from my car carrying numerous bags of groceries inside.

This event reminded me of a story. Even though He only had a few loaves and fishes, Jesus multiplied them and fed five thousand people. And to top it off, there was food left over. I wondered if God was doing the same thing that day.

By far, that was the greatest Thanksgiving Day of my life. My entire family shared a hearty meal with us. We had plenty to eat. We even had enough food left over for the evening meal.

That afternoon, when I had time to think about what had happened, I imagined a home, not far from where I lived. There was a mother and a father and six children sitting around the kitchen table, laughing and rejoicing. They enjoyed the same meal that our family had shared together that day.

Then I realized that miracles happen when we step out in faith and in steps God. For with us, some things are impossible. But with God, all things are possible.

Nancy is an author, a religion columnist, and an inspirational speaker. She speaks at many women and senior events. Nancy’s newest book, Under the Mistletoe, consists of 25 Christmas Love Stories — one to read every day from December 1st to December 25th. You can learn about it at Nancy’s website here: http://www.nancybgibbs.com

Holiday Recipes

I’ve been collecting holiday recipes from HBHW readers for a year now and the collection is growing nicely. You can find all of the frugal holiday recipes right here. There are too many recipes on there to list them all, but here are a few of them.

• Gingerbread House
  It may still be a tad bit early for this, but I couldn’t wait to share this wonderful recipe with you. Karen even includes some great pictures of her finished gingerbread house. I think this would be a wonderful holiday tradition for all of us with young kids in the house.
• Cranberry Bundt Cake
  This yummy cake would be perfect for breakfast on a Sunday in December, as a Thanksgiving dessert, or just as a special treat in the afternoon with a good cup of coffee.
• Microwave Peanut Brittle
  You can make up a batch of this peanut brittle in no time with the help of your microwave. Store it in pretty glass yars or decorative tins and hand it out as Christmas gifts.
• Orange ya glad it’s Thanksgiving Soup
  Turn your Thanksgiving leftovers into a delicious pot of soup with a little orange flavor to it. Yum!
• Oven Caramel Corn
  Making your own caramel corn is a lot easier than you think, especially with this recipe. Add some peanuts for your very own homemade cracker jacks.
• Sweet Potato Casserole
  This traditional casserole is a must have for many of us on Thanksgiving. Here’s a great recipe for it from a HBHW reader.
• Perfect Roasted Turkey
  Worried about cooking your turkey this year? This recipe makes sure it comes out perfect every single time.
• Corn Pudding
  Is it a side dish, or a dessert? You tell me.

The History of Thanksgiving Dinner

We all have done productions of the first Thanksgiving at some point in grade school. It showed several children dressed in black garb with black buckled hats. Others dressed in tan outfits and feathers to portray the Indians at the feast. It makes you wonder, was the first Thanksgiving dinner really like that?

Here’s the scoop. The Pilgrims arrived by way of the Mayflower ship on Plymouth Rock in late 1620. The first winter was rough for them and a great number of them died. Not only did they have problems with coming to a new land, adjusting to the freezing temperatures and different land, there was also the problem of communicating with the land’s current occupants, the Native Americans.

Now, it is not widely known that the Pilgrims did in fact celebrate a time of giving thanks each year even before the “First Thanksgiving” in the New World. By the following autumn, many more of the Pilgrims had died from illness. The remaining Pilgrims were to eat such a meal with the leader of the Native American tribe, Massasoit and his men.

In our renditions of the first Thanksgiving dinner there was Tom Turkey all trussed up in white booties and a pumpkin pie to boot. But this was not the case in the Massachusetts’ settlement. The main meat dish on the first Thanksgiving table in America actually consisted of deer and wild fowl.

Today we do not choose these same dishes for our own Thanksgiving meals, however, we do not face the hardships the Pilgrims did, including the fear of starving to death or dying of other illnesses due to lack of food. So, deer and other wild poultry was a huge feast for them. Another food that adorns many holiday dinner tables in modern times is potatoes and green string beans. These were also not part of the Indian and Pilgrim menu.

Pilgrims were not used to the land they had come to find and this was very obvious in the numbers of them that passed away due to lack of food. They didn’t know how to plant vegetables like the Indians did. It was almost winter time again and not too many vegetables were still available for this meal of thanks. They settled for whatever they could get.

While we today are big on stuffing with our Thanksgiving bird, none of that could be found on the Pilgrim’s plate, at least not that first Thanksgiving dinner. Bread of no kind made it on the list either. Trying to survive, the Pilgrims hadn’t built proper ovens or hearths for cooking yet. In fact, anything that needed an oven was nixed. No apple or pumpkin pies or cakes of any variety.

So, what DO we get right in our yearly “First Thanksgiving” productions? Well, not much really. Corn and other foods that had been dried earlier in the year were available along with a large amount of meat. But, when you worked as hard as the Pilgrims did to build an entire settlement from nothing, meat would stick to your bones and give you strength, so that was the main item that mattered.

So, when someone says to you that your meal is non-traditional, tell them that any Thanksgiving dinner that doesn’t feature large portions of meat with no veggies, breads, or sweets in sight, are non-traditional. Instead, create your own traditions and remember, the main purpose of this holiday is to give thanks for the bounty, whatever that may or may not be.

Meal Planning for Thanksgiving

For many, the biggest part of the day on Thanksgiving is spent in the kitchen. There are dishes to prepare, meats to cook, and desserts to make. When the cooks finally get to sit down it is at the Thanksgiving table to join their family and friends in devouring the meal he or she has worked so hard to put together. It’s no wonder they don’t fall face down in the mashed potatoes after all that time and effort.

Here are some ideas for meal planning this Thanksgiving to help you spend less time in the kitchen and more time actually enjoying the holiday festivities.

1. Begin early. Most people work up until Thanksgiving Day so they buy groceries and let everything sit until the night before at the earliest. This year, create a list of the food items that will be on the Thanksgiving table at least a week before the actual day. If it is not on the list, it doesn’t go on the table.

2. Cook ahead and freeze. Casseroles, macaroni and cheese, and rice dishes are wonderful candidates for freezing. Be sure to let them completely cool before refrigerating them or it will cause condensation to form. Once the dish is evenly cooled, cover it with an airtight lid or in freezer bags and place in the freezer until Thanksgiving morning when you can pull them out and reheat.

3. We all like to have our pies fresh and hot from the oven, but that is a lot of “perfect” timing for the baker, which is hard to come by when you’re cooking a huge Thanksgiving feast. Bake your pies before hand and let guests heat their single pieces up after dinner when they’re ready to enjoy them.

4. Buy a fresh turkey instead of a frozen one. For one thing, a frozen turkey needs to thaw in the fridge for four to five days before preparing. That means your refrigerator won’t be available to hold too much else. It also means that raw, thawing meat will be right next to other foods for the big day. Not a good idea if you’re trying to save time and energy and start early. A fresh turkey can be bought later without the space worries. Even if it has to be cooked a day or two before, the entire bird can be reheated in the oven on Thanksgiving Day before meal time.

5. Purchase or make appetizers. I don’t think there is one household that ever has dinner on the table exactly at four o’clock or whatever time you slate for the Thanksgiving meal. In case dinner is a little late getting to the table, munch on a tray of raw vegetables with ranch dip or a fruit salad. It is light and healthy and won’t ruin the appetite for turkey and gravy.

Do you plan for the big turkey day or just wing it? Planning takes the guesswork out of the occasion and leaves more time to enjoy with family, friends and the good food you’ve prepared.

There’s More than One Way to Prepare a Thanksgiving Turkey

There is more than one way to do almost everything. This includes preparing the Thanksgiving turkey. We all know just how good a slow roasted turkey from the oven tastes. If you’re looking for something a little different this year, here are some other choices for creating a turkey wonder that’s a bit different from the norm, but just as tasty.

Barbequed Turkey – We put everything else on the grill, why not a turkey too? Grilling a turkey gives it a unique flavor and texture much like chicken parts grilled to perfection for a family outing. The difference is that here we are grilling an entire turkey at once. Instead of putting the turkey on the grill slats, it is placed in a baking pan over the flames. This way, the turkey can be basted and seasoned prior to and during the cooking process. As the turkey nears doneness, add your favorite sauce to it for an extra kick.

Fried Turkey – Who would have thought you could ever fry a turkey? I don’t know who thought of it, but let me tell you I’m glad they did. A deep fried turkey is delicious.

Many people think there is not a pan big enough to fry an entire turkey and up until several years ago, they were right. Not that long ago we started to see turkey fryers everywhere. Using peanut oil in a large frying pot, once the oil reaches a certain temperature, a clean and dry turkey is slowly lowered into it. The turkey can be seasoned beforehand or injected with a marinade to seal in flavor. It takes at least an hour to cook a turkey thoroughly. Depending on your marinade on the outside, the skin will be crispy and dark, but don’t worry. That crunchy and tasty skin hides the most tender, perfectly cooked meat beneath.

Turducken – What the heck is a turducken? It sounds like something that rises out of the graveyard on Halloween night. Actually it is a combination of various de-boned fowl: turkey, duck, and chicken. They are all put together and layered with stuffing to create this newest addition to the Thanksgiving table. The turducken looks like a turkey on the outside, but all you have to do is cut into it to see that it is anything but. Those who have tried them, say that turduckens taste great.

Smoked Turkey – If you want a turkey fresh off the coals, try a smoker to cook your turkey this year. The bird is cleaned and seasoned. It can then be injected with a marinade if the cook so chooses. Once the coals have burned hot and come to a temperature that is not so hot it will burn the outside skin, place the turkey on the smoker. It will take several hours for this turkey to cook, but placing a pan of water on the smoker will help hold in moisture and create a juicy yet well smoked turkey for everyone to enjoy.

How will you serve the main course of your Thanksgiving Day meal this year? Why not try something new and go with one of the options above? Better yet, create a combination of more than one or come up with an original idea of your own. You’re dinner guests are sure to be pleased with the results. You might even have more room in your oven for all the other trimmings for a change.

Alternatives to the Turkey

Turkey has been a mainstay on the Thanksgiving Day table for centuries. At one time Benjamin Franklin suggested that the turkey be the national bird instead of the bald eagle. So, turkey has gained quite the measure of importance in American and other societies. Honestly, Tom the Turkey doesn’t always want to be the center of attention – especially at dinner.

Many people are substituting other dishes as the main dish for the Thanksgiving meal. Maybe you are not having a big family get-together this year and everyone is fending for themselves. If that is the case, there is no need to fix a fifteen pound turkey with all the trimmings and dessert for less than a handful of people.

Increasingly, more people are jumping on the vegetarian bandwagon. For these folks’ Thanksgiving dinner, meat will not be on the menu. This is not what the majority of people consider a traditional holiday, but Thanksgiving doesn’t stop because there is no meat on the table. Traditions are created differently for everyone’s lifestyles and beliefs and vegetarians can celebrate the same holiday everyone else does, just minus the turkey.

Health is also a big concern for many of us. More and more people are cutting back on what they eat in exchange for a healthier, longer life. Thanksgiving is one of, if not the biggest eating holiday of the year. In lessening the amounts and types of food they eat, these health conscious people are making other choices for the meal to reflect their improved well being.

One alternative to turkey is fish. Many fish like salmon are high in omega-3 fatty acids. These substances are good for lowering cholesterol in the body. A main dish of salmon with wild rice and green beans satisfies the palate and does wonders for the body as well. To jazz up that salmon, add a pecan or parmesan crust.

What about chicken? A roasted chicken is smaller than a turkey for a more intimate gathering. A small whole chicken can be barbequed or fried, or both, depending on your taste buds. There is less cooking time as well which is always a plus if you ask the cook. You can even prepare the chicken earlier in the day and then warm it up for the full fledged dinner.

For some, Thanksgiving just would not be the same without turkey. For one reason or another they don’t need or want a big 20 pound turkey. Instead, choose a roasted turkey breast or turkey cutlets. They bake up quickly and leave less of a mess to clean up after dinner.

There doesn’t have to be meat on the table at all as vegetarians will tell you. Set the table with a variety of casserole dishes. Rice and broccoli casserole, macaroni and cheese, green bean casserole, and other vegetable dishes can fill you up and keep you from missing the turkey. Some vegetarians create a tofu turkey as their centerpiece as well to help set the “mood” for the occasion.

The menu for Thanksgiving is not set in stone. The meaning of the celebration is giving thanks for a good year. The meal allows us to gather to share that good feeling, no matter what items are or aren’t on the table.

Thanksgiving Sides with Flavor

We all look forward to eating dinner with friends and family on Thanksgiving Day. The center of the table is saved for the turkey, but it is not the piece de resistance. The supporting players on the table are what we all want to savor. Here are some ideas for making your turkey day sides irresistible.

What about the spices? Spices get our blood boiling, sometimes literally. It is said by nutritionists that eating spicy foods increases our metabolism. We need that on Thanksgiving Day when we tend to eat everything in sight.

One zesty spice is crushed red pepper. You can create your own by stripping the seeds out of hot peppers. It is the seeds that create the mouth meltdown anyway. These yummy seeds go well in or atop sausage stuffing.

Cinnamon and nutmeg are also great for adding flavor. We usually see them as a part of desserts, but they can also sweeten our side dishes. Add both to a bowl of candied yams or carrots for a different treat this year.

Herbs, especially fresh herbs, taste great on vegetables. Blend a few in with the mashed potatoes. Combine your potatoes with garlic and melted butter for a heavenly taste. Thyme or dill added to a cream sauce provides tasty coverage for fresh green beans or asparagus spears.

Instead of using plain water to cook rice dishes, add some bouillon cubes and fresh herbs to the water. While the rice cooks, the herbs infuse flavor through each piece. This also works great when steaming vegetables and boiling potatoes.

We add sage to the turkey for dressing it, but it can also be added to the stuffing. A hint of sage (or if you’re like my family, a whole bunch of it) and cracked black pepper in cornbread stuffing complements the turkey and the gravy. All of the spices that you use on the turkey will end up in the essence in the bottom of the roasting pan. Add this concentrated bit of flavor to the gravy to liven up the taste.

What are you planning to complement the turkey on Thanksgiving Day? Whatever side dishes and salads you choose to serve, be sure that they are as good as they can be. Instead of the same old tastes, add a new sensation with a sprinkle of spice. It’ll wake up the taste buds and your guests.

What you don’t want to do when it comes to adding flavor to your side dishes is overdo it. Too much overshadows the natural taste of the food that everyone loves. Remember, herbs and spices are meant to enhance food without taking away from its original flavor.

Thanksgiving Dessert Ideas

A meal is never quite finished until dessert is eaten. On Thanksgiving that is especially true seeing as there are so many delightful dishes to choose from. Here are some ideas for Thanksgiving desserts your family will love.

The first dessert everyone looks forward to is pumpkin pie. Pumpkins are a favored item during the autumn season. If you have time, fresh pumpkin can be used for the pie. Don’t sweat it if you have to use canned pumpkin. The family will forgive you. Besides, you won’t have to worry about removing all of those stringy fibers.

Did you know that pumpkin is good for more than pie? Use it in muffins with some raisins. Pureed pumpkin can be used to make a pudding type dessert covered with a dollop of whipped cream and cinnamon.

Pumpkin bread is also scrumptious. You won’t even know it contains pumpkin. The sweet bread can be drizzled with a confectioner’s sugar or a lemon glaze or eaten plain, whichever you prefer.

Many fancy sweet potato pie to pumpkin pie. Sweet potatoes go for around twenty-five cents a pound at Thanksgiving so pie bakers can stock up. Sweet potato pie is a long standing tradition in many households for Thanksgiving dinner. Spiced up with nutmeg, cinnamon, and lemon extract, a good sweet potato pie won’t be around for very long.

My personal favorite is apple pie. Apples of all varieties are plentiful for the choosing at this time of year and several types make great pie fillings. Granny Smith apples are a favorite because they hold up well when cooked. They are a bit tart so a sweeter apple in the mix cuts the sour taste of these particular apples. Some suggestions for a more sugary taste are: Gala, Jonathan, or Fuji. Less sugar is needed in recipes when the apples are sweeter.

Apple pies can have a crumb topping like Dutch apple pie or a flaky butter crust. Canned pie filling can be used in a pinch, but it is definitely not as good as one you create yourself from fresh apples.

This year, give yourself a wee-deserved break. Try a few no-bake desserts to supplement the pies, sweet breads and muffins. Pudding is great for the kids. Vanilla or butterscotch instant pudding complements the pumpkin bread you worked so hard to make. Ice cream is the ultimate no-bake dessert. A la mode goes with all pies and cakes on the menu.

What are you fixing to satisfy that sweet tooth this year at Thanksgiving dinner? Add a few easy dessert ideas to the family recipes and make the job easier for you, but still sweet for everyone else.

Thanksgiving Day Leftovers

It never fails that on Thanksgiving, our eyes seem to be bigger than our stomachs. We have to do jumping jacks or wait another day to eat more of that scrumptious meal. Even when our eyes are screaming “just one more bight”, our bodies are telling us “There’s not room for even one more crumb.” Ah the drama that goes on within us when it comes to food. So, how do you make sure the Thanksgiving Day leftovers are safe to eat tomorrow?

Most people think that food will keep as long as they need it to thanks to the miracle of refrigeration. Unfortunately, that is not so. Food has to be properly stored after dinner so that it is fit to eat the next day. Here are some guidelines for handling those turkey day foods so that they are fit to eat another day.

First of all, leftovers do not have an indefinite shelf life. Usually the sour smell or the sight of fuzzy stuff on the inside of the container alerts us to the fact that something’s rotten in the state of Denmark. As a general rule, leftovers kept in the fridge more than four days pose a potential poisoning hazard to whoever eats it.

Bacteria are small little guys that no one can see with the naked eye. Condensation buildup on the inside of a container can cause bacteria to grow. Despite the fact that the food doesn’t smell, the age of the leftovers makes them dangerous.

During the Thanksgiving holiday, a little food poisoning can ruin the entire weekend. Once food is cooked and ready to eat, don’t let it sit more than a couple of hours at room temperature. Some wait until they are ready to turn in for the night to clean things up but by then, the food has sat too long without refrigeration and the chance of harmful bacteria growth is extremely high.

If you are brave enough to bake the bird with stuffing inside, remember to remove the stuffing before storing the turkey in the refrigerator. With the stuffing still inside, the food will take too long to cool or will cool unevenly. The inside cavity of the turkey will remain warm and ripe for harmful bacteria to grow.

Containers used for storing gravy, rice, vegetables, and other side dishes needs to fit the amount of food inside of it. For instance, you wouldn’t store a cup of rice in a half gallon container even if it was the last one left. The rice would survive better wrapped in aluminum foil. The less air you have inside the container, the better for all concerned. Also, leave room around the outside of the container for air to flow and evenly cool the contents.

Eating turkey and stuffing the next day is even better than on Thanksgiving Day. In order to make sure everyone gets a belly full and not a belly ache, store your leftovers in a safe manner. You’ll be glad you did.

Have More Fun and Less Stress This Thanksgiving

Thanksgiving dinner is lots of fun, but boy is it a lot of work! We want to spend time with family but we are slaving away in the kitchen to feed them all instead. By the time we are through, it is time to eat and clean up. Does that sound fun to you? Here are a few tips to make that day more fun and less stressful.

1. Clean your home before Thanksgiving Day. We all want the place to look great for our guests but the same day as the meal is not the best time to do it. If everyone chips in and takes a different section of the house, it’ll get straightened out in no time.

2. Create the menu in advance. This includes what you will cook, bake, and roast for the special day. An advanced menu makes shopping easier. A comprehensive list ensures that no rock is left unturned or item forgotten at the store.

3. Delegate duties. There is no written rule that says mom has to cook it all. The kitchen is everyone’s place on Thanksgiving Day. Even the kids can do their share by peeling potatoes or slicing up fruit and vegetables for a salad. For younger ones, stirring and adding ingredients prior to cooking is a fun task they are sure to delight in. Just be careful that they aren’t tossing in army men or dolly shoes while you’re basting the turkey.

4. Set the table. We always leave that until last but there really is no reason to. If dinner will be buffet style, arrange the buffet servers, utensils, sterno jars, and the dinnerware a day or two ahead of time.

5. Make a list and check it twice. Don’t end up with more turkey than you need. Write the names of everyone who is coming so that there is enough turkey for a full serving for each person. This cuts down on leftovers which seem to take over the refrigerator for at least a week.

6. Use disposable pans. When roasting the turkey, ham, chicken, and/or other meats, do so in disposable roasting pans. The last thing anyone wants to do is wash dishes after eating a big meal. These pans come in various sizes including ones perfect for side dishes and even breads. When it’s all over, throw them in the trash can instead of spending the evening washing every pot, pan and casserole dish in the house.

7. Buy containers for leftovers. No one ever has enough to store food in so they use the pans that they cooked in. This is a bad idea. Choose smaller rather than larger containers so there is no space inside the container that is not occupied by food. The cheaper ones are disposable as well so once the food is gone, get rid of the container without worrying about anything being wasted.
Does preparing for Thanksgiving leave you stressed? Change your tune this year and free your mind and body from all that kitchen work. Follow these few simple tips and you’ll be off to a good start.

A Bunch Of Turkey Recipes

Looking for a little variety in the way you prepare your turkey? Here are some yummy recipes to try. Enjoy!

Plain and Simple Roast Turkey

What You Need:

1 (18 lb.) whole turkey
5 C of your favorite stuffing
1/2 C unsalted butter, softened
Salt to taste
Pepper to taste
1 1/2 qt. turkey stock

How to Make It:

Clean the turkey by removing the neck and giblets and rinsing the turkey with cold water.
Pat the turkey dry with paper towel inside and outside.
Bring the oven temperature up to 325 degrees.
Move the rack to the lowest position you can in your oven.
Place a roasting rack into a large roasting pan.
Stuff the turkey cavity with your favorite stuffing mixture.
Rub the turkey skin with the soft butter making sure to cover the whole outside of the turkey.
Sprinkle on the salt and pepper to taste.
Pour 2 C of the turkey stock into the bottom of the roasting pan.
Place the turkey breast side up on the rack in the pan.
Make a tent out of aluminum foil to completely cover the turkey but not over the roasting pan.
Place the turkey in the oven and allow roasting for 2 1/2 hours being sure to baste the turkey every 30 minutes with the stock in the roasting pan.
If the stock should evaporate add 2 C to the roasting pan and continue adding as necessary 1 to 2 C at a time.
After 2 1/2 hours remove the aluminum foil and continue roasting for another 1 1/2 hours or until a meat thermometer reaches 180 degrees when inserted into the thigh.
Be sure to continue basting every 30 minutes during the last 1 1/2 hour of roasting.
Remove the turkey from the oven and place on a large platter for at least 30 minutes before carving.

Serves 24

Any type of stuffing works with this roasted turkey. You don’t even have to use stuffing if you prefer not too. It tastes great with or without.

Just Like Grandma’s Roasted Turkey

What You Need:

1 (12 lb.) whole turkey, thawed
6 tbsp. butter, divided
4 C warm water
3 tbsp. chicken bouillon
2 tbsp. onion powder
2 tbsp. parsley, chopped fine
2 tbsp. seasoning salt
1 tsp. pepper

How to Make It:

Prepare the turkey by removing the giblets and rinsing the turkey in cold water.
Use paper towels to dry the turkey well.
Separate the skin from the turkey meat on the breasts by inserting your finger and carefully lifting the skin up to make a pocket.
Place 3 tbsp of butter under the skin on each side.
Place the oven temperature on 350 degrees and allow the oven to preheat.
Place the turkey in a large roasting pan being sure the breast side is facing up.
Pour the water into a large mixing bow.
Sprinkle in the bouillon, onion powder and parsley being sure to mix well to combine.
Pour the mixture over the top of the turkey.
Sprinkle the turkey with the season salt and pepper.
Cover the turkey tightly with aluminum foil.
Bake 3 hours 30 minutes basting the turkey with the juices in the pan every 30 minutes.
Remove the aluminum foil and continue roasting for 45 minutes.
The turkey skin should be golden brown and the internal temperature of the breast meat should be 170 degrees when the turkey is done.
Remove from the oven and allow the turkey to stand 30 minutes before carving.

Serves 12

Placing the butter between the skin and the meat helps the meat to stay moist during roasting. It also helps with the browning of the skin when the turkey has not been basted with oil.

Simple Apple Roasted Turkey

What You Need:

1 (12 lb.) whole turkey, thawed
1 C extra virgin olive oil
3 tbsp. salt
1 sweet apple, cored, peeled and chunked

How to Make It:

Remove the giblets and neck from the inside of the turkey.
Rinse the turkey with cold water inside and out, allow the water to drain from the turkey then pat dry.
Rub the olive oil over the entire turkey.
Sprinkle the turkey with the salt to cover.
Place the chunked apple inside the turkey cavity.
Set the oven temperature to 350 degrees and allow the oven to heat up.
Place the turkey breast side down in a large roasting pan.
Roast the turkey for 3 hours.
Carefully turn the turkey so the breast side is up.
Continue roasting 45 minutes or until the internal temperature of the thigh reaches 180 degrees.
Allow the turkey to stand 30 minutes before carving.

Serves 12

Thawing a turkey can be a stressful event. There are two safe ways to thaw that turkey. The safest way is to place the turkey in the refrigerator. Allow 1 day per 5 lbs. of turkey to make sure it is thawed completely.

The second way is to submerge the turkey in cold water. Leave the turkey in the wrapper and completely cover the turkey with the cold water. If necessary weight the turkey down to make sure it stays covered. Be sure to change the water every 30 minutes to ensure safety.

The general rule is 30 minutes per pound to completely thaw the bird.

Flipped Butter Turkey

What You Need:

1 (13 lb.) whole turkey, thawed
1/2 C butter
1 C water

How to Make It:

Remove the giblets and neck from inside the turkey cavity.
Clean the turkey well with cold water and pat dry inside and out.
Set the oven temperature to 350 degrees and allow the oven to heat up.
Place the turkey breast down in a large roasting pan.
Insert 1/4 C of the butter into the cavity of the turkey.
Place the remaining 1/4 C of butter around the turkey in the roasting pan.
Carefully pour the water into the pan so you don’t splash the turkey.
Cover the turkey tightly with a piece of aluminum foil.
Roast 3 hours or until the internal temperature of the thickest part of the thigh reaches 180 degrees and juice runs clear.

Serves 12

This recipe is one of the simplest ways to roast a turkey. The butter makes the turkey very moist and enhances the flavor. More water can be added 1/4 C at time during roasting if necessary.

Roasted Lemon Rosemary Herbed Turkey

What You Need:

2 tbsp. oil from a jar of oil packed sun dried tomatoes, divided
4 tsp. fresh rosemary, chopped
1 tbsp. garlic, minced
2 tsp. lemon peel, grated
1 (12 lb.) whole turkey, thawed
3 (14 oz.) cans chicken broth, divided
1 large onion, cut into wedges, divided
6 oil packed sun dried tomatoes, chopped and divided
1/4 tsp. salt
1/4 tsp. pepper
1 lemon, quartered
3 garlic cloves, crushed

How to Make It:

Place 2 tbsp of the oil from the tomatoes into a mixing bowl.
Add the rosemary, minced garlic and lemon peel.
Use your hands to loosen the skin of the turkey over the breast area.
Rub the oil mixture under the skin and over the flesh of the turkey.
Place the turkey in the refrigerator for 1 hour.
Place 1 C of the broth, half of the onion wedges and half of the sun dried tomatoes in the bottom of a roasting pan.
Place a rack that has been sprayed with a non stick cooking spray into the pan.
Bring the oven temperature to 350 degrees.
Rub the turkey with the remaining 1 tbsp of oil.
Sprinkle the salt and pepper over the entire turkey.
Place the turkey on the rack in the roasting pan.
Squeeze the lemon over the turkey and then place them in the turkey cavity.
Add the remaining onion, tomatoes and crush garlic in with the lemons.
Place a foil tent over the breast area of the turkey.
Roast 1 hour and then remove the foil.
Pour the remaining broth into the bottom of the pan and return the turkey to the oven.
Roast an additional 2 hours or until the internal temperature of the thigh reaches 180 degrees.
Allow the turkey to rest 25 minutes before carving.

Serves 12

Herb Seasoned Roasted Turkey

What You Need:

2 tbsp. butter, softened
1 tbsp fresh sage, chopped
1 tbsp. fresh thyme, chopped
1 tbsp. garlic, minced
1 apple, peeled, cored and cut into wedges
1 onion, cut into wedges
1 (12 lb.) whole turkey, thawed
2 (14 oz.) cans chicken broth, divided

How to Make It:

Place the softened butter into a mixing bowl.
Add the sage, thyme and garlic and mix until all the ingredients are incorporated together well.
Prepare the turkey by removing the neck and giblets and rinsing under cold water.
Drain any excess water from the turkey cavity and pat the outside dry with paper towel.
Rub the butter mixture over the entire turkey.
Fill the turkey cavity with the onion and apple wedges.
Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
Place the prepared turkey on the rack in the roasting pan.
Set the oven temperature on 350 and allow the oven to preheat.
Loosely tent foil over the turkey breast.
Pour 1 C of the broth into the bottom of the pan and if there are any apple and onion wedges left over place them in the pan also.
Bake 1 hour and then remove the foil.
Add the remaining chicken broth to the pan and return the turkey to the oven.
Continue roasting for 2 hours or until the internal temperature of the breast reaches 170 degrees.
Remove from the oven and allow standing 20 minutes before carving.

Serves 12

Use a roasting pan that fits the turkey size. The pan should be 3 to 4 inches deep with 2 inches open on each side the turkey. If it’s too wide the juices will evaporate too quickly. Also be careful with the weight of the pan. Make sure you can safely lift the pan with the bird in and out of the oven.
Citrus Butter Turkey

What You Need:

1 (12 lb.) whole turkey, thawed
6 tbsp. unsalted butter, softened
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. thyme
Juice from one fresh lemon
Juice from one fresh orange
1 onion, quartered
2 stalks of celery cut in large pieces
3 bay leaves
2 garlic cloves, unpeeled
2 C chicken broth

How to Make It:

Clean the turkey by removing the giblets and neck and running the turkey under cool water both inside and out.
Pat the turkey dry with paper towel being sure to also dry the inside of the turkey well.
Set the oven temperature on 325 degrees and allow the oven to heat while preparing the turkey.
Place the butter in a small mixing dish and add the salt, pepper and thyme.
Pour the juice from the lemon and orange into the dish.
Stir until combined noting that not all of the juice will incorporate into the butter.
Spread the butter over the outside and inside of the turkey being sure to cover the whole turkey.
Place the prepared onion, celery, bay leaves and garlic into the cavity of the turkey.
Secure the skin to the back of the turkey, turn the wing tips in and tie the legs together with twine.
Fill a roasting pan with the broth, place a rack in the pan and place the turkey on the rack.
Roast the turkey 45 minutes being sure not to open the oven during this time.
After 45 minutes, baste the turkey with the pan juices.
Continue roasting 2 hours basting every 20 minutes.
The turkey is done when the internal temperature of the thigh reaches 180 degrees.

Serves 12

Lemon Rubbed Roasted Turkey

What You Need:

1 (15 lb.) whole turkey, thawed
2 lemons cut in halves
1 tsp. salt
1 tsp pepper
1 onion, quartered
2 celery stalks, cut in chunks
2 carrots cut in chunks
2 parsnips cut in chunks
1/2 tsp. parsley
3 tbsp. butter, melted

How to Make It:

Place the oven on 400 degrees and allow it to heat while preparing the turkey.
Remove the giblets and neck from the turkey and save for another use or discard.
Run under cool water both inside and out and pat dry.
Use 2 lemon halves and rub the inside of the turkey squeezing the juice into the turkey as you rub.
Sprinkle the turkey cavity with 1/2 tsp. salt and 1/2 tsp. pepper being sure to cover well.
Place the onion, celery, carrots and parsnips into the cavity of the turkey.
Sprinkle with the parsley.
Tie the legs together with twine and secure the neck skin over the back of the turkey.
Rub the remaining 2 halves of lemon over the outside of the turkey again squeezing out the juice as you rub.
Baste the turkey all over on the outside with the melted butter.
Sprinkle the remaining salt and pepper over the turkey.
Place the turkey, breast side down, on a rack in a large shallow roasting pan.
Put the turkey into the preheated oven for 30 minutes.
Reduce the heat of the oven to 350 degrees and continuing roasting 2 hours.
Reduce the heat again to 225 degrees and turn the turkey over so the breast will brown.
Continue roasting 1 hour 30 minutes or until the internal temperature reaches 170 degrees in the breast area of the meat.
Allow the turkey to rest 30 minutes before carving.

Serves 15

Herb Turkey with Honey Apricot Glaze

What You Need:

3/4 C unsalted butter, room temperature
3 tbsp. + ½ tsp. sage, chopped fine
1/2 tsp. salt
1 tsp. pepper
1 (21 lb.) turkey
4 C turkey broth, divided
2 C apricot preserves
2 tbsp. gingerroot, minced
2 tbsp. honey

How to Make It:

Place the butter in a small sauce pan.
Sprinkle in 3 tbsp. sage and the salt and pepper.
Heat on low temperature until the butter has melted being sure to stir constantly.
Clean the turkey by removing the neck and giblets and rinsing it under cold water.
Pat the entire turkey dry with paper towels.
Bring the oven temperature up to 400 degrees F.
Place a rack into a large roasting pan and pour 2 C of the broth into the pan.
Baste the turkey inside and out and with the melted butter mixture.
Tie the turkey legs together loosely with string.
Pour any remaining butter into the roasting pan with the broth.
Place the turnkey on the rack in the roasting pan.
Roast 40 minutes on 400 degrees F.
Reduce the oven temperature to 325 degrees F and roast for 90 more minutes.
Be sure to baste the turkey about every 30 minutes with the pan drippings.
If the drippings evaporate during roasting add more broth 1 C at time.
Place the apricot preserves in a sauce pan and place the pan over medium heat.
Stir in the minced gingerroot and the honey.
Bring the mixture to a light boil.
Reduce the heat to low and continue simmering for 15 minutes.
Mixture will reduce during cooking time.
After 90 minutes, brush the turkey completely with the apricot glaze.
Cover the turkey with an aluminum foil tent and continue roasting 50 minutes.
Remove the foil tent; brush the turkey again with the remaining glaze and roast an additional 20 minutes or until the turkey reaches an internal temperature of 180 degrees.
Place the roasted turkey on a platter and allow it to stand 30 minutes before carving.

Serves 30

Sweet Cranberry Sauce Turkey

What You Need:

1 (16 lb.) whole turkey thawed
1 tsp. salt
1 tsp. pepper
3 tbsp. unsalted butter
3 onions, chopped
1 (15 oz.) can of jellied cranberry sauce
1/2 C brown sugar

How to Make It:

Clean the thawed turkey under cold water, remove the neck and giblets and pat the turkey dry with paper towel.
Salt and pepper the inside cavity of the turkey.
Tie the legs together with string and twist the wings tips back.
Spray a wire rack with a non stick cooking spray.
Place the rack into a large roasting pan.
Place the turkey on the wire rack and cover with aluminum foil.
Bring the oven temperature up to 325 degrees.
Roast the turkey for 2 hours being sure to baste the turkey about every 45 minutes with the juices from the pan.
Place the butter in a saucepan over medium heat.
Allow the butter to melt completely then add the onions.
Continue to cook the onions in the butter until they are very soft but not browned.
Add the cranberry sauce and brown sugar stirring well.
Place the heat on medium high and bring mixture to a steady boil.
Reduce the heat to low and continue cooking 10 minutes and being sure to stir a couple of time during cooking.
Remove the foil from the turkey after 2 hours and pour the cranberry mixture over the turkey.
Continue to roast uncovered for 1h our 30 minutes or until the internal temperature in the thickest part of the thigh reaches 180 degrees.
Allow the turkey to set 20 minutes before carving.

Serves 15

Allowing a turkey to rest 20 to 50 minutes after being removed from the oven allows the cooked meat to relax. This in turn keeps the juices in the meat when carved instead of running out on to the cutting board or platter.
Glazed Turkey Southern Style

What You Need:

1 (15 lb.) whole turkey, thawed
3 tbsp. canola oil
2 tbsp. honey
1 tsp. cold water
2 tsp. chili powder
1/4 tsp. ground red pepper
1/2 tsp. garlic powder
1/4 tsp. ground allspice
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper

How to Make It:

Clean the turkey well with cold water and pat dry.
Remove the neck and giblets and discard or save for another use.
Twist the wing tips to hold them back.
Brush the turkey with the canola oil being sure to cover the whole turkey.
Spray a rack with a non stick cooking spray and place it in a deep roasting pan.
Place the turkey, breast up, on the prepared rack.
Cover the breast and legs loosely with foil.
Bring the oven temperature up to 325 degrees F.
Roast the turkey 2 hours.
Remove the foil and continue roasting 45 minutes.
In a small bowl, whisk together the honey and water.
Sprinkle in the chili powder, red pepper, garlic powder, allspice, cumin, salt and pepper.
Whisk the mixture until completely combined.
Brush the turkey with the glaze being sure to cover the whole turkey.
Continue roasting an additional 45 minutes basting every 15 minutes if necessary.
Remove the turkey and allow it to stand at least 20 minutes before carving.

Serves 15

When glazing a turkey never add the glaze until the turkey is almost done usually the last 30 to 45 minutes of roasting time. If you glaze the turkey to soon any sugars in the glaze will caramelize and cause the skin to darken and become hard.
Turkey with a Soy Sauce Glaze

What You Need:

1 (16 lb.) whole turkey, thawed
1 tsp. salt
1 tsp. pepper
2 tbsp. soy sauce
2 tbsp. molasses

How to Make It:

Bring the oven temperature up to 325 degrees F.
Spray a rack with a non stick cooking spray and place it in a roasting pan.
Clean the turkey with cold water and remove the giblets and neck.
Pat the turkey dry both inside and out.
Rub the turkey all over, inside and out, with the salt and pepper.
Mix the soy sauce and molasses together in a small mixing bowl.
Brush the mixture over the entire outside of the turkey.
Place the turkey on the rack in the roasting pan.
Cover the turkey with foil.
Roast 4 hours, basing with the pan juices occasionally, until the internal temperature of the thigh reaches 180 degrees.
Remove the turkey and allow it to rest 30 minutes before carving.

Serves 16

When using a molasses based glaze the turkey skin turns dark very quickly. Always be sure to cover the turkey tightly with the foil. This will ensure a golden brown turkey every time.

Citrus and Wine Roasted Turkey

What You Need:

1 (15 lb.) whole turkey, thawed
2 celery stalks, cut into quarters
1 yellow onion, cut into quarters
1 C rosé wine, divided
1/2 C unsalted butter, melted and divided
1/4 C orange juice
1 tbsp. lemon juice
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. onion powder

How to Make It:

Clean the turkey by removing the giblets and rinsing the turkey with cold water being sure to dry the turkey well with paper towel.
Place the turkey, breast up, on a V shaped rack in a shallow roasting pan.
Place the celery and onion into the cavity of the turkey.
Add 1/2 C of the wine to the cavity.
Tie the legs closed with twine and pin back the wings.
Brush the outside of the turkey with 1/4 C of the melted butter.
Bring the oven temperature up to 325 degrees F.
Place in the oven uncovered and allow the turkey to roast 1 hour.
Place the remaining melted butter into a mixing bowl.
Add the orange juice, lemon juice and remaining wine.
Stir well to incorporate the flavors together.
Add the salt, paprika and onion powder to the mixture and stir together well.
After 1 hour baste the turkey with the melted butter mixture and continue basting every 30 minutes for 2 hours and 30 minutes or until the turkey reaches an internal temperature of 180 degrees.
Allow the turkey to rest for 45 minutes before carving.

Serves 15

When using vegetables such as celery and onion in the cavity of the turkey it is best to discard them when the turkey is done. The vegetables become mushy and the taste is very bland when used in this way.

Oven Roasted Marmalade Turkey

What You Need:

1 (12 lb.) whole turkey, thawed
1 tsp. salt
1/2 tsp. pepper
1 orange, cut into wedges and remove seeds
2 tbsp. orange marmalade
1/4 C red currant jelly
1/2 tsp. anise seed, coarsely ground

How to Make It:

Set the oven temperature to 325 degrees and allow the oven to heat up while prepping the turkey.
Remove the giblets and neck, rinse the turkey with cool water and pat dry.
Salt and pepper the inside of the turkey cavity.
Place the orange wedges inside the cavity and fold the neck skin over the back of the turkey.
Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
Place the turkey on the rack being sure the legs are in a tucked position.
Roast the turkey 3 hours being sure to baste often with the juices in the bottom of the pan.
Place the orange marmalade and currant jelly into a microwave safe bowl.
Microwave on high 30 seconds or until the two melt together.
Add the anise seeds and stir until all the ingredients are incorporated together.
After 3 hours remove the turkey from the oven and baste the whole turkey with the marmalade mixture.
Return to the oven for 20 minutes or until the thigh temperature reaches 180 degrees.
Remove the turkey and let it rest 30 minutes before carving.

Serves 12

Basting the turkey every 15 to 30 minutes ensures that the turkey skin stays moist and doesn’t overcook during the roasting process.

Roast Turkey with Chestnut Watercress Stuffing

What You Need:

6 bacon slices, chopped
1/2 lb. fresh chestnuts, peeled and chopped
1 C white bread crumbs
1 egg, beaten
1/2 bunch of watercress, chopped fine
1 1/2 tsp. salt, divided
1 1/4 tsp. pepper, divided
1 (10 lb.) whole turkey, thawed
3 tbsp. butter, room temperature

How to Make It:

Place the bacon in a skillet over low heat.
When the bacon grease begins to build in the skillet add the chestnuts.
Up the stove temperature to medium and cook the bacon and chestnuts 10 minutes or until the bacon is crisp.
Stir the bread crumbs into the skillet.
Transfer the bacon mixture to a large mixing bowl.
Add the beaten egg, watercress, 1/2 tsp. salt and 1/4 tsp. pepper.
Mix all the ingredients together well.
Place the oven setting on 350 and allow the oven to preheat.
Remove the neck and giblets from the turkey and rinse under cold water.
Drain any water out of the turkey cavity and pat the turkey dry with paper towel.
Fill the turkey cavity with the stuffing mixture.
Pull the skin over the opening and secure.
Twist the wing tips up and secure the legs with twine.
Rub the butter all over the outside of the turkey.
Sprinkle the remaining salt and pepper over the turkey.
Spray a rack with a non stick cooking spray and place it in a shallow roasting pan.
Place the turkey, breast side up, on the rack.
Roast the turkey 3 hours or until the internal thigh temperature reaches 180 degrees.
If the turkey browns excessively cover it with foil.
Allow the turkey to stand 30 minutes before carving.

Serves 10

If you can’t find fresh chestnuts 1/4 lb. of dried chestnuts will work just as well. Place them in water and allow them to soak over night.
Sweet Apple Stuffing Thanksgiving Turkey

What You Need:

3/4 C butter, cubed
1 1/2 C celery, chopped
3/4 C onion, chopped
9 C day old whole wheat bread, cubed
3 C apples, chopped fine
3/4 C raisins
1 1/2 tsp. salt
1 1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. pepper
1 (14 lb.) whole turkey, thawed
1 C butter, melted

How to Make It:

Place the cubed butter in a Dutch oven pan over medium heat.
Once the butter has melted add the celery and onion.
Cook, stirring occasionally, 10 minutes or until the vegetables are tender.
Remove the pan from the heat and stir in the bread cubes.
Add the apples and raisins and continue stirring to incorporate.
Sprinkle in the salt, thyme, sage and pepper.
Clean and prepare the turkey being sure to remove the neck and giblets.
Stuff the turkey with 4 C of the prepared stuffing.
Brush a rack with some of the melted butter and place it in a shallow roasting pan.
Place the turkey breast side up on the rack in the pan and tie the legs together with twine.
Use the remaining melted butter to brush the entire turkey.
Bring the oven temperature up to 325 degrees.
Bake the turkey, uncovered, 4 hours being sure to baste every 30 minutes with the pan drippings.
If the turkey begins to over brown cover it loosely with a foil tent.
Remove the turkey from the oven and all it to rest 30 minutes before carving.

Serves 14

The stuffing may be baked outside of the turkey. Place the stuffing in a 3 qt casserole dish and cover. Place it in a preheated 325 degree oven for 30 minutes remove the foil and continue baking 10 minutes or until lightly browned.

Cornbread Stuffed Rolled Turkey

What You Need:

1 (12 lb.) turkey, thawed, giblets removed and deboned
1/2 C butter, cubed
1 C celery, chopped
1 onion, chopped
5 C white bread, cubed
1 1/2 C corn bread, crumbled
1 tsp. salt, divided
1/2 tsp. sage
1 C chicken broth
3 tbsp. canola oil
1/4 tsp. pepper

How to Make It:

Place the turkey on a large cutting board and remove the wings.
Flatten the turkey to 1 in. thickness.
Separate the turkey into 3 pieces by cutting between the breast and thighs.
Place the butter in a large skillet over medium heat.
Stir in the celery and onion and cook until fork tender.
Place the bread and corn bread into a large mixing bowl.
Add the cooked celery and onion along with the pan drippings.
Sprinkle in 1/2 tsp. of the salt and the sage and just enough broth to moisten the bread.
Stir until all the bread is moist.
Spread 2 C of the stuffing over the turkey breast to about 1 in from the edge.
Roll the turkey breast around the stuffing and tie with a piece of twine to hold.
Do the same with the thigh pieces using 1 C of stuffing for each.
Place the turkey rolls on a rack in a shallow roasting pan.
Set the oven temperature to 325 degrees and allow the oven to heat up.
Brush each roll with the oil and sprinkle with the remaining salt and the pepper.
Bake the thigh pieces for 1 hour 45 minutes and the breast piece for 2 hours 15 minutes.
Allow the rolls to stand 15 minutes before slicing.

Serves 12

Have the turkey de-boned in your local grocery meat section. This will save you time and make your day much easier.
Turkey with Roasted Vegetables and Maple Sauce

What You Need:

2 C apple cider
1/3 C real maple syrup
2 1/2 tbsp. thyme, chopped fine, divided
2 tbsp. fresh marjoram, chopped fine, divided
1 1/2 tsp. lemon zest, grated
3/4 cup butter, room temperature
1 tsp. salt
1/2 tsp. pepper
1 (12 lb.) whole turkey, thawed
2 C onion, chopped
1 1/2 C celery, chopped
1 1/2 C carrots, chopped
3 C chicken broth, divided
1/4 C flour
1 bay leaf
1/2 C apple brandy

How to Make It:
Pour the apple cider into a sauce pan and place over high heat.
Add the maple syrup and stir well to combine.
Bring the mixture to a rapid steady boil.
Continue cooking for about 5 minutes or until the mixture is reduced to 1/2 C.
Remove from the heat and quickly stir in 1 tbsp of thyme, 1 tbsp. marjoram and lemon zest.
Add the butter and continue stirring until the butter has completely melted into the mixture.
Sprinkle in the salt and pepper and stir well to combine.
Cover with plastic wrap and place in the refrigerator until cold.
Set the oven to 375 degrees F and allow it to heat up.
Place a rack into a large roasting pan and spray the rack with a non stick cooking spray.
Spread the butter, reserving 1/4 C for later use, over the entire turkey.
Spread the vegetables in the roasting pan around and under the turkey.
Sprinkle the vegetables with 1 tbsp. thyme and the remaining marjoram.
Pour 2 C of the chicken broth over the vegetables.
Roast the turkey 30 minutes in the preheated oven.
Reduce the heat to 350 and cover the turkey with aluminum foil.
Continue roasting an additional 2 hours 30 minutes or until the thigh temperature reaches 180 degrees.
Remove the turkey from the oven and place on a platter.
Allow the turkey to stand at least 30 minutes before carving.
Strain the roasting pan drippings into a 3 C size measuring cup.
Add enough of the remaining chicken broth to make 3 full cups of liquid.
Pour the liquid into a large saucepan and place the pan over high heat.
Bring the liquid to a continuous boil.
Place the 1/4 C reserved butter and flour into a mixing bowl.
Whisk together until the mixture becomes very smooth.
Stir the smooth butter mixture into the boiling liquid.
Add the remaining thyme and bay leaf to the boiling mixture.
Continue to boil until the mixture becomes a sauce consistency about 8 minutes.
Remove the mixture from the heat and stir in the apple brandy.
Be sure to remove the bay leaf before serving the sauce.

Serves 12

The maple sauce gives this turkey and vegetables a slightly sweet flavor. If fresh thyme and marjoram are not available use dry and adjust the measurements to 2 1/4 tsp. thyme and 2 tsp. marjoram.

Spice Roasted Turkey Breast with Vegetables

What You Need:

1 C reduced sodium chicken broth
1/4 C dry white wine
1/4 C lemon juice
6 cloves of garlic, unpeeled
1 (10 oz.) bag whole petite onions, frozen
2 tsp. rosemary, crushed
1 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. fennel seeds, crushed
1 tsp. pepper, divided
6 plum tomatoes, quartered
1 (9 oz.) box artichoke hearts, slightly thawed
1 (10 oz.) pkg. asparagus spears, slightly thawed
1 (3 1/4 oz.) can pitted black olives, drained
3 tbsp. olive oil
1 tsp. salt
1 (5 lb.) turkey breast bone in, thawed

How to Make It:

Bring the oven temperature up to 325 degrees.
Pour the broth, wine and lemon juice in a large baking pan.
Add the garlic and onions.
Sprinkle in the rosemary, thyme, kosher salt, fennel seeds and 1/4 tsp. pepper.
Cover the pan tightly with foil , place in the oven and roast for 18 minutes.
Remove the pan and add the tomatoes, artichoke hearts, asparagus and olives to the pan.
Rub the oil over the entire turkey breast.
Sprinkle the turkey with the remaining pepper and the salt.
Place the turkey breast side down on top of the vegetables in the pan.
Recover with the foil and roast 1 hour basting occasionally.
Remove the foil, baste and continue roasting 1 hour.
Be sure to baste the turkey again after 30 minutes.
The turkey breast is done when the internal temperature reaches 170 degrees.
Remove the turkey breast from the pan and allow standing 15 minutes before carving.

Final Thought

That’s it for this edition of the Hillbilly Housewife Newsletter. I hope you’ve had as much fun reading it as I had creating it for you. I also hope that you have found the information helpful and useful.

Do you have a question, a tip, a recipe or a story you’d like to share with us? Email it to me and I’ll include it in a future issue. Can’t wait to see what you have to say.

Warm Wishes,

Susanne – The Hillbilly Housewife

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