November is here and I’m starting to think about Thanksgiving. It’s never to early to start planning for the main attraction which is why I thought I’d share my favorite traditional turkey recipe with you today. It’s simple, but comes out great every single time.
The secret to a moist and delicious turkey is the butter (see the recipe below) and basting it every 30 minutes. A turkey baster comes in very handy, but you can also use a large spoon or a soup ladle.
- 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
- 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.
Don’t run around like a chicken (or should that be turkey?) with its head cut off on Thanksgiving morning. The Hillbilly Housewife’s Thanksgiving Planner will help you plan ahead and stay on top of things so you can actually enjoy Thanksgiving with your family & friends.
If you take a quick minute to read the first chapter you’ll realize how easy your Thanksgiving celebration will be. There are plenty of tips and ideas to make sure this year’s feast doesn’t stretch your budget to the breaking point, too.
There are also 2 bonuses tucked inside: A printable planner & checklist and all of the recipes in a printable pdf file.
- 1 Tbsp butter or margarine
- 1 garlic clove, minced
- 1 cup stuffing leftovers
- 1 cup cooked turkey leftovers, chopped fine
- 3/4 cup stewed tomatoes (you can also use a variety of leftover veggies)
- 4 bell peppers, tops cut off and insides cleaned, save tops, remove the stems
- 1 cup shredded Monterrey Jack or Mozzarella cheese (or anything you have leftover)
Preheat the oven to 400 degrees and lightly oil a baking pan deep enough to hold peppers upright.
Heat a large skillet over medium heat, add butter, melt, then add garlic, cooking just until garlic softens.
Add to the skillet the stuffing, turkey, and tomatoes; remove skillet from heat.
Set the peppers into the baking pan and spoon in the mixture from skillet.
Top with the shredded cheese, then set the tops of the peppers loosely on top of the cheese, like a lid.
Pour 1/4 cup water into the bottom of the baking dish, around the peppers.
Cover baking dish with foil and bake at 400 degrees for 10 minutes, then uncover and bake another 10 minutes or until the peppers are soft and the cheese has melted.
Remove and let sit for 3 or 4 minutes.
Makes 4 individual servings.
Quinoa is called a grain substitute, but not a grain at all. It is really a seed. The good news, it is definately gluten free.
Quinoa is a light grain with a light nutty flavor. It can be found in most supermarkets in the pasta / rice sections.
Quinoa is very nutritious and can be used in place of rice. Quinoa is a complete protein and supplies all nine essential amino acids. It is high in lysine and is an excellent source of protein.
With Susanne on a spring cleaning expedition, and getting all of us fired up to get our spring cleaning done, I thought I would offer up a recipe that is easy, nutritious and delicious. Hope you enjoy this.
Quinoa with Turkey and Spinach
- 1 1/2 Cups Quinoa Grain
- 2 Cups Homemade Chicken Broth or (Gluten Free Store Bought)
- 1 Teaspoon ground Cumin
- 1 1/2 pounds Turkey Tenderloin
- 1/4 Teaspoon Salt
- 1 medium Onion diced
- 2 mild Green Chilies, stemmed, seeeded, and chopped*
- 1 Squash, halved lengthwise and sliced
- 2 Cups Fresh Spinach Leaves, roughly chopped
- 1 Red Bell Pepper, cored, seeded and sliced
- 1 Cup Salsa (salsa by nature should be gluten free, but check label for cross-contamination possiblities)
Adjust the oven temperature to 350 degrees. Spray a cast iron Dutch oven with olive oil cooking spray, (not the kind with flour in it). Pour the quinoa into the prepared pan. Add the chicken broth and cumin and stir until the cumin is dissolved. Place the turkey into the pan. Sprinkle in the salt. Add the onions and green chilies. Layer the squash into the pan. Spread the spinach leaves over the squash. Scatter the bell pepper slices over the spinach. Spread the salsa out evenly over the top.
Cover and bake 1 hour, or until the vegetables are fork tender.
*If you prefer a little more kick to your dish use jalapeno peppers indstead of the gree chilies.
Makes 4 servings.
Prep Time: about 20 minutes
Baking Time: About 1 hour
Total Time: About 1 hour 30 minutes.
Nutritional Information: (approximate values per serving)
Calories 402; Fat 11 g; Carbohydrates 56 g; Cholesterol 86 mg; Sodium 268 mg; Protein 14 g; Fiber 7 g.
I hope you enjoy this recipe.
Mary Blackburn has been gluten free since 1988 and is the owner of http://www.easyglutenfreeliving.com. She invites you to visit her site for more gluten free living tips and recipes.
While you're there, take a moment to sign up for The Gluten Free Gazette, her bi-weekly newsletter filled with articles and answers to your questions about gluten, gluten free living and celiac disease.
- 2 containers (8 oz sizes) refrigerator crescent rolls
- 4 cups diced cooked turkey (use up your leftovers)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- 1 clove garlic, minced fine
- 1 bag shredded coleslaw cabbage (use the tri-color blend)
- 1 can (10 oz size) condensed cream of mushroom soup, undiluted
- 1/2 teaspoon dried thyme
- 1 cup (4 ounces) shredded Mozzarella cheese
Preheat oven to 425 degrees.
Take one crescent roll container, open it, and roll out the dough into a rectangle; pinch the seams closed.
Spray a 9×13 baking pan with cooking spray and press the dough rectangle into it to form a bottom crust.
Bake at 425° for 6 to 9 minutes or until golden brown, remove when done and turn oven down to 375 degrees.
In a large skillet over medium heat, saute onion, celery, and carrots until just crisp-tender, then add garlic and cabbage and cook for 2 minutes, stirring to combine flavors as it cooks.
In a large bowl, mix together the turkey, the onion/celery/garlic/cabbage mixture, the soup, and thyme.
Spread this mixture over cooked bottom crust and evenly distribute cheese over the top.
Take the second crescent roll dough and roll out into another rectangle, being sure to pinch together the seams.
Place this dough rectangle over the casserole, stretching to go to the edges.
Bake, uncovered, at 375 degrees for 15 to 18 minutes or until crust on top is golden brown.
Let sit for about 4 or 5 minutes before cutting.
Here’s a simple way to use up a lot of leftovers after a big holiday turkey dinner.
- 2 cups diced cooked turkey
- 2 cups any mixed cooked vegetables
- 1 cup gravy (a bit more or less as you like)
- 2 pie crusts
Preheat the oven to 375 degrees.
In large bowl mix together the turkey, vegetables, and gravy.
Put one crust into a pie pan.
Fill the pie with turkey mixture (it should be heaping).
Put second crust on top and crimp edges; cut slits in top crust.
Put on cookie sheet (to catch drips) and bake in preheated oven for 35 to 40 minutes, or until crust is golden brown.
Remove and let sit for 5 minutes before cutting.
If you don’t have enough leftover vegetables, cut up an assortment of vegetables you like and saute in oil until soft before adding to mixture. One of the best sources for leftovers is often the veggie tray appetizer. I often cut up what’s left on the tray and use it all up in this pot pie. You can even mix in some of the leftover mashed potatoes.
This is a very versatile recipe. You’ll want to play with the ingredients until you find out what you prefer.
A good way to use up the leftovers and tastes just like the expensive Marie Calendar frozen ones…only better.
1 turkey carcass
6 stalks of celery
5 or 6 apple peels and cores
5 bay leaves
1 t thyme
2 to 3 t garlic
1 t o2 t sage
Salt and pepper
This is a good dish to make when pies are being made such as September when apples are in season.
Clean all the good meat off the carcass. Throw it, half the vegetables, all the peelings and cores, and the seasoning in a pot. Cover with water until only enough room left to put on the lid. Simmer on medium low for at least 3 hours.
When the veggies are squishy and the bones are clean or you are ready to make supper strain the whole mess threw a colander.
Put half the broth back in the pot unless you used a very big pot in which case put about 1/2 a dutch oven of broth back in the pot. Pick out the veggies and throw them back in the broth. Pick out the bones and discard. Pick out the good meat and put in the pot. Pick out the cores and peels and bay leaves and throw away. Feed the rest to the dogs. Put the other 3 carrots, celery, and onion into the pot. Add 4 potatoes peeled and diced and some more turkey meat if you have it. Cook until veggies tender. Thicken using about 1/2 a cup of flour and enough cold water to make it pourable. Cover with pie crust. bake on 350 for about an hour or until crust is golden.
Warning: use a deeper pan than what looks right or put foil under it. The filling gets very bubbly in the oven and tends to make a mess.
One of the things I traditionally do the morning after Thanksgiving is to make a big pot of turkey stock. Depending on how early we eat our big Thanksgiving meal, I have even done it that evening. Here’s how I make it.
- 1 turkey carcass
- 2 medium onions, sliced
- 3 ribs celery, cut up
- 2 medium carrots, cut up
- 1 bay leaf
- 2 teaspoons dried leaf thyme
- 2 teaspoons salt
- dash pepper
Add your turkey carcass to a large stock pot. If needed, break it up into pieces. Add everything else to the pot and cover it with plenty of cold water. I usually fill mine up to 2 to 3 inches below the lip of the pot. Turn your stove to medium heat and allow the stock to come to a simmer, turn the heat down to low to simmer everything for 3 hours. During the first 30 minutes skim any foamy buildup from the top with a large spoon. The more you skim, the better your final stock will be.
Allow the stock mixture to cook, then strain it into another pot. Put the stock into the fridge overnight. This will allow all the fat in the broth to come to the top and solidify. In the morning, you’ll have a solid piece of fat on top of the pot. Gently remove it and toss it. Use your turkey stock in your favorite soup and stew dishes. I like to use it in this crockpot turkey soup recipe.
Makes 6 servings
- 3 cups turkeys diced, cooked
- 2 eggs hard-cooked and chopped
- 1 4 1/2-ounce can mushrooms sliced, drained
- 3/4 cup celery diced
- 1/4 cup almonds sliced blanched
- 1 tablespoon onions minced
- 1 10 1/2-ounce can cream of mushroom soup
- 3/4 cup mayonnaise real
- 1 3-ounce can chow mein noodles
Heat oven to 350° F. Mix first 6 ingredients. Stir soup into mayonnaise; toss with turkey mixture. Turn into a greased 2-quart casserole and sprinkle with chow mein noodles. Bake for 30 minutes.
Note: Shredded cheese and crushed potato chips may be used in place of noodles. May be made ahead to the point of adding the topping.
* Purchase cooked turkey from deli if you don’t have leftovers.
Makes 4 servings
- 2 tablespoons vegetable oil
- 1 onion large, chopped
- 1 clove garlic minced
- 1 green bell pepper chopped
- 1 4-ounce can green chilies diced
- 2 16-ounce cans kidney beans
- 1 cup turkeys diced cooked
- 1 16-ounce can tomatoes whole, coarsely chopped
- 1 to 2 tablespoons tomato paste
- 1 to 2 tablespoons chili powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon oregano dried, crushed
- 1 cup turkey broth or chicken broth
In Dutch oven or large skillet, heat vegetable oil over medium heat; add onion and garlic, sauté for 5 minutes, stirring. Add green pepper and green chilies, stir, and cook another 5 minutes. Stir in beans, turkey, tomatoes, tomato paste, chili powder, salt, oregano, and broth. Simmer, uncovered, for 30 minutes, adding more liquid as necessary. Stir occasionally. Adjust seasoning. Serve in soup bowls or mugs.
- leftover turkey or chicken (a cup or so)
- one sweet onion sliced
- broccoli one bunch (or 2 boxes If you use frozen, thaw and drain…)
- 2 carrots peeled and sliced
- 1 can cream of chicken soup
- 1 cup sour cream
Bring water to a boil and add your fresh vegetables and boil them for 5 minutes…drain.
In a bowl combine turkey, cooked vegetables, soup and sour cream…combine well. Put in a baking dish and top with leftover stuffing and bake at 350 about 20 to 25 minutes until bubbly.
This is always a favorite at potlucks, and when we have company. If you don’t want to use or don’t have turkey or chicken you don’t need to use any meat at all…it’s just as good as a side dish with just vegetables.
Submitted by HBHW reader Diane
- 1(10 pounds) turkey, thawed
- 1/2 cup water
- vegetable oil
- 1/4 cup butter
- 1/2 cup orange juice
- 2 tablespoons maple syrup
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup chicken broth
- 1 to 2 teaspoons all-purpose flour
Preheat oven to 325 degrees. Prepare turkey for roasting being sure to remove any packets from cavity. Place turkey in a shallow roasting pan and add water to pan. Brush turkey with oil and cover loosely with tin foil. Roast for 1-1/4 hours, remove the foil and roast for another hour.
In a small saucepan melt the butter over medium heat. Stir in the maple syrup, chili powder, orange juice, salt and pepper. Brush or poor the glaze over the turkey. Roast for 35 to 45 more minutes until turkey is golden brown and temperature has reached 170 degrees. Remove from oven and cover with tin foil, let rest for 15 to 20 minutes.
Place turkey on platter and then skim the fat from the roasting pan. Place the pan on stovetop and pour in 3/4 cup chicken broth. Release the browned bits on the bottom of the pan by using a spoon. In a small bowl, combine the flour and remaining 1/4 cups chicken broth. Pour into roasting pan and cook over low heat stirring constantly until it is slightly thickened. If gravy becomes too sick add more water or broth.
- 4 C. kosher salt or 2 cups table salt
- 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy
- 3 medium onions, chopped coarse
- 1 1/2 medium carrots, chopped coarse
- 1 1/2 celery stalks, chopped coarse
- 6 thyme sprigs
- 3 T. unsalted butter, melted
Dissolve salt in 2 gallons of cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool (40° F. or less) spot for 4 to 6 hours.
Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels. Place turkey on meat rack set over rimmed sheet pan. Place turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.
Adjust oven rack to lowest position, and heat oven to 400° F. Toss one-third of onion, carrot, celery, and thyme with 1 tablespoon of melted butter and place this mixture in body cavity. Bring turkey legs together and perform a simple truss.
Scatter remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup water over vegetables. Set V-rack in pan. Brush entire breast side of turkey with half of remaining butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter.
Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With wad of paper toweling in each hand, turn turkey, leg/thigh side up. If liquid in pan has totally evaporated, add another 1/2 cup water. Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up; roast for another 15 minutes. Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165° F. and thigh registers 170 to 175° F. on an instant-read thermometer, 30 to 45 minutes. Remove turkey from pan and let rest until ready to carve. Serve with gravy.
To keep a turkey very moist and juicy simply bag it. I use 2 large brown paper bags that have been coated in shortening on the inside. I slide the stuffed turkey on its’ rack into the first bag then slide the other bag over the other end of the bird. If using a thermometer stick it in the bird now so you can read it. Then I place the bird in the roasting pan and roast it as usual. You never have to open the oven to baste the bird. Lots of juices remain for gravy
Makes 5 servings
- 1 pound boneless skinless turkey breast cut into 1/4″ strips
- 2 tablespoons olive oil divided
- 1 sweet red pepper sliced
- 1 cup broccoli florets
- 1/2 cup onions chopped
- 1 clove garlic minced
- 1/4 teaspoon ground ginger
- 2 teaspoons cornstarch
- 3/4 cup reduced sodium chicken broth
- 2 tablespoons reduced sodium soy sauce
- 1 8-ounce can water chestnuts drained
- 1/4 teaspoon salt free seasonings
- 5 cups hot cooked rice
1. In a large nonstick skillet or wok, stir-fry turkey in 1 T. oil until no longer pink. Remove and keep warm.
2. Stir-fry the red pepper, broccoli, onion, garlic and ginger in remaining oil for 3-4 minutes or until broccoli is crisp-tender.
3. In a small bowl, combine cornstarch, broth, and soy sauce until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4. Add turkey, water chestnuts and seasoning. Blend and heat through. Serve over rice.
Makes 6 servings
- 1 1/2 cups cut-up cooked turkeys
- 1/3 cup chili sauce
- 2 tablespoons honey
- 1 teaspoon soy sauce
- 1/4 teaspoon red pepper sauce
- 1 small onion, sliced and separated into rings
- 1 1/2 cups Original Bisquick®
- 1/3 cup cold water
- 1 cup shredded mozzarella cheese (4 ounces)
1. Heat oven to 375°. Mix turkey, chili sauce, honey, soy sauce, pepper sauce and onion; set aside.
2. Mix Bisquick and cold water until dough forms; beat 20 strokes. Roll or pat dough into 12 x 6-inch rectangle on ungreased cookie sheet; pinch edge to form 1/2-inch rim. Spoon turkey mixture onto dough.
3. Bake 25 minutes or until edge of crust is light brown. Sprinkle with cheese. Bake about 5 minutes or until cheese is melted. HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 400°.