It’s not too late to do your grocery shopping and cook an amazing feast for Thanksgiving dinner. I’ll be doing that Thursday, using my mom’s delicious recipes. Follow these recipes and you’ll have an amazing meal, I promise!
Thanksgiving Dinner Menu and Recipes
A Perfect Turkey
one 16-pound turkey, thawed
two celery stalks
one stick of butter
1 cup of cold water
1 lemon, cut in half
ground black pepper
3-5 sprigs of fresh rosemary (parsley, sage, and/or thyme would work well, too)
Preheat oven to 350 degrees.
Remove giblets. Rub outside of turkey with salt and sprinkle generously with pepper and garlic powder. Inside the cavity, place one peeled onion, two celery stalks, one stick of butter, one cup of cold water, lemon, and herbs.
Wrap the whole bird in heavy aluminum foil, checking to see that it is snug and tight. Put wrapped bird in roasting pan and cover with the lid. Or, to make your own roaster, use two aluminum roasting pans to form a top and bottom.
Cook for one hour at 350 degrees. Then lower the temperature to 275 degrees. Cook for thirty minutes per pound (about eight hours for a 16-pound bird).
During the last hour (eighth hour), lower the oven to 250 degrees. At the end of that hour, turn the oven off. Allow turkey to sit in the cooling oven for about thirty minutes.
Cool turkey completely before slicing.
I know the timing can be a little tricky to figure out. Here’s a sample schedule (I’ll be doing something like this on Thanksgiving Eve):
8:00-8:30 Prep bird for baking
8:30-9:30 Cook at 350 degrees
9:30-4:30 Cook at 275 degrees
Set alarm for 4:30 to change oven temp
and go back to bed
4:30-5:30 Lower oven to 250 degrees
5:30 Turn oven off
5:30-6:00 Turkey sits in off and cooling oven
Move turkey to cool in refrigerator
11:30-11:45 Slice turkey and plate
Noon Eat Thanksgiving dinner
Make a pan of cornbread according to package directions. Allow it to cool, then cut and crumble it into bite-size pieces.
Chop one onion, two stalks of celery, and three cloves of garlic. Saute onion, celery, and garlic in 1/2 stick of melted butter.
Stir mixture into crumbled cornbread. Add salt and pepper and dried sage to taste. Add 1/2 cup of chopped parsley. Slowly add chicken or turkey broth by cupfuls until desired consistency (about 2-4 cups); we like it kind of mushy but not too watery.
Pour into a greased casserole dish. Bake at 350 degrees for 40-50 minutes until the casserole is browned and bubbly.
Sunday Sweet Potatoes
3 c. mashed yams (sweet potatoes) in sweet syrup (about 40 ozs.), drained
1 c. sugar
1/4 c. milk
1/3 c. melted butter
1 tsp. vanilla extract
1 small can crushed pineapple
1 c. mini marshmallows
Combine all ingredients and put into baking dish.
1 c. coconut
1 c. chopped pecans
1 c. brown sugar
1/3 c. flour
Blend ingredients with 1/2 c. melted butter and sprinkle over top of potatoes. Bake at 375 degrees for 20 minutes, uncovered.