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Thanksgiving - Mom’s Juicy Turkey

11/19/2016

Mom’s Juicy Turkey
Enough for 30 guests

18 to 20 lb Turkey, thawed, rinsed
½ Butter, cubed
2 T Garlic, granules
2 whole Onions, peeled
2 T Rosemary, chopped
2 T Thyme,
4 T Sage, ground
Salt and Pepper
4 c Chicken Stock

Preheat oven to 425 degrees
Place turkey in a large roasting pan . Make sure all the extra pieces are out of both sides of the cavity. Stuff onions in the body cavity.
With the breast up, use your hand and lay butter cubes under skin, pressing down to smash as you go.
Sprinkle entire outside of bird with herbs, garlic, salt and pepper.
Pour stock in bottom of pan.
Bake turkey uncovered for 20 minutes then cover tight with foil and continue cooking another 3 to 3 ½ hours. If you desire a browner turkey, remove foil your last 15 to 20 minutes of baking. You need to check your turkey putting the thermometer in the thickest meat, between the thigh and the breast, not the top of the breast. You want it to be 155 degrees because it will come up another 5 to 7 degrees as you rest it on the counter, covered for 10 minutes.
Don’t forget to save those drippings for the gravy.

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Thanksgiving - Mashed Potatoes & Gravy

11/14/2016

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Mashed Potatoes
Enough for 30 guests

10 lb Potatoes, peeled, large cubes
1 lb Butter, large cubes
2 c Cream or Milk, I use cream on a special occasion
Salt and Pepper

1. In a large pot add potatoes and cover with cold water and bring to a boil over high heat.
2. In a small pan warm milk or cream. Do not boil.
3. Boil potatoes until fork can sink into them easily.
3. Turn burner off. Drain water from potatoes and set back on hot burner.
4. Once extra moisture has steamed off add ¾ of the butter and give it couple of minutes to start melting.
5. With a potato masher or large spoon mash the potato and butter together.
6. Add ½ of the warm cream and mix with a mixer.
7. If the potatoes seem hard to mix then add more cream in small amounts.
8. Whip until smooth and creamy.
9. Salt and pepper to your taste.

Home-Style Gravy
Enough for 30 guests

6 to 7 c Stock *
1 cup Cold Water
2/3 c Flour
Salt and Pepper

1.   In a pan over high heat, bring stock to a boil. It is up to you if you strain the liquid first. *My family likes all the bits and pieces from the turkey to be in our gravy, hence the Home-Style.
2.   In a cup (I use a coffee cup at home), mix water and flour with a fork. Add the mixture to the stock and stir stock right away. For lump prevention, be sure to stir the flour as you pour it into the stock.
3.   Bring the gravy back to a rolling boil, stirring constantly. Cook for at least 3 minutes. If you like thicker gravy, add more flour but make sure to use the water method.
4.   Salt and pepper to taste.

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Thanksgiving - Buttery Stuffing

11/14/2016

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Buttery Stuffing
Enough for 30 guests

6 loaves Herbed Focaccia Bread, small cubes
7 c Chicken Stock
½ lb Butter
2 large Onions, diced
7 stalks Celery, chopped
2 T Rosemary, chopped
2 T Thyme
4 T Sage, ground
½ lb Butter, cubed

Preheat oven to 350 degrees
1.   Place bread cubes on a cookie sheet and toast, Make sure the cubes are dry. This is key! Set aside.
2.   In a pot, bring stock to a boil and keep warm.
3.   In a large-bottomed pan, add butter and onion. Cook 3 minutes. Add celery and cook another 3 minutes. Add rosemary, thyme and sage and cook 1 more minute.
4.   In a large baking pan, add bread, butter, and vegetable mixture. Mix together. Slowly, add one ladle of stock at a time, mixing bread as you go. Amounts will vary. You want to moisten the bread, but not drown it.

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