Thanksgiving Meal

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Thanksgiving Turkey-Cook Stuffing Separately
Fresh turkey is preferred, if frozen allow 4 days in refrigerator to thaw properly.

1 15-20lb. turkey
1 orange
2 Spanish onions
1/3 cup each of rosemary, thyme and sage
1 Cup. water
4 carrots, chopped
4 stalks celery, chopped
For The Rub:
1 Cup. margarine, melted
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 tsp. dried rosemary

Preheat oven to 350°F.

Check cavity for giblets or neck and set aside.

Chop orange into 8 segments.
Chop onions into pieces.
Chop carrots and celery stalks.

Into turkey cavity place orange segments, one chopped onion, one chopped carrot, one chopped celery stalk and sage, thyme and rosemary.

Add 1 cup. water to bottom of a metal roasting pan big enough to hold your turkey.
Add the other chopped onion and the remaining chopped carrots and celery stalks.
Place turkey in pan, breast down.

Mix all rub ingredients, except margarine, in a bowl.
Pour half of the melted margarine onto the turkey and then rub in your spice mixture all over the skin.
Place in the oven for 1.5 hours.

At this point, remove the turkey carefully to cutting board, turn it over so the breast is up.
Mix the margarine with the spice mixture and brush it onto the breast of the turkey.
Return turkey to the oven and cook for about 2 more hours or until internal temperature on an instant read thermometer, placed in thickest part of breast-not touching bone-reaches 165°F.
Remove turkey and tent loosely with foil
Let stand for 15 minutes before carving
Do Not Guess At Temperature!!!

Sausage and Bread Stuffing-Cook separate from turkey

4 sweet Italian sausages, links or ground
16 oz of seasoned bread cubes or make your own.
2 green peppers
1 red pepper
4 celery stalks
1 large onion
1 Cup. chopped parsley
1 tsp. salt
1 tsp. pepper
2 tsp. turkey seasonings of choice
4 Tbs. butter
1 12-14 oz. can chicken broth
Add to food processor one at a time onion, parsley, celery, red and green pepper.
Cook Italian sausage with a little oil.
Simmer chopped onions, peppers, celery, parsley, seasonings and salt and pepper in butter.
After about 5-10 minutes add Italian sausage.
Melt butter with chicken broth.
Add everything to dried bread cubes.
Add more broth or water if needed.

Pumpkin Cheesecake Recipe


For Crust:
1 1/2 Cups. graham crumbs
5 Tbs. butter, melted
1 Tbs. sugar

For Filling:
3 x 8 oz. pkg. cream cheese, softened
1 Cup. sugar
1 tsp. vanilla
1 Cup. canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream

Mix crust ingredients briefly, until just coated and crumbly.
Press onto the bottom and 2/3 up the sides of an 8″ springform pan.
Bake for 5 minutes at 350°F. and set aside.
Combine cheese, sugar and vanilla in large bowl and mix until smooth with an electric mixer.
Add pumpkin, eggs, and spices, beat until smooth and creamy. Pour into the crust.
Bake for 60-70 minutes or until the top turns a bit darker. Remove from oven and allow to come to room temperature, and then refrigerate.
After it has thoroughly chilled serve with whipped cream.
Enjoy your Thanksgiving Meal!
Printable Version
Nice Turkey Carving Video-Check the deals on turkey cookers under video!