One of the most anticipated aspects of the holidays is the delicious food we share together. Not only do the smells and tastes of these dishes warm our thoughts all year long, but the family recipes make us feel like we are at home, no matter where we are. From traditional turkeys, to tasty side dishes, fresh rolls, cranberry sauce and desserts, these delights are just days away.
Since family recipes are unrivaled, this year our staff wants to share some of our favorite recipes with you!
To begin, since turkey is the centerpiece of the Thanksgiving table, it seems like the ideal place to start!
Mary Grace’s Juicy Thanksgiving Turkey with Gravy
2 Tbs dried Parsley
2 Tbs ground dried rosemary
2 Tbs rubbed dried sage
2 Tbs dried thyme leaves
1 Tbs lemon pepper
1 Tbs salt
1 (15 pound) whole turkey, neck and giblets removed
2 stalks of celery, chopped
1 orange, cut into wedges
1 white onion, chopped
1 carrot, chopped
1 (14.5 oz) can of chicken broth
1 ( 750 milliliter) bottle of champagne or dry white wine.
After you’ve collected the assorted ingredients, follow these directions for turkey perfection!
1. preheat an oven to 350. Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
2. Stir together the parsley, rosemary,sage,thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion , and carrot. Truss if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne, or wine, over the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
3. Bake the turkey in the oven for 2 and 1/2, to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. An instant read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees. Remove the turkey from the oven, keep covered with aluminum foil and allow to rest in a warm area 10 to 15 minutes before slicing.
4. Drain leftover turkey juices with a fine strainer. Discard the herbs and veggies and transfer the liquid into a sauce pan. Bring the leftover turkey juice to a gentle boil and add 1 teaspoon of cornstarch to the pan, stirring constantly until it begins to thicken. Continue adding small amounts of cornstarch, 1 teaspoon at a time, until you get the desired gravy thickness of your choice. Serve and enjoy.