KimberlyScott
Graceyn=My World <3
Member since 10/08 4173 total posts
Name:
Kimberly
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Thanksgiving Dinner - First Timer
I'm making my 1st Thanksgiving Dinner for my inlaws this year. Since my mom is OOS, I need help!!
I already made my first mistake. I bought a frozen bird when I should have bought fresh.
Looking for recipes and directions on how to cook it. I think I'm going to make the stuffing seperate. Does it matter? Suggestions please!!!!
I have everything else under control except for cooking the turkey.
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Elbee
Zanzibar
Member since 5/05 10767 total posts
Name:
Me
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Re: Thanksgiving Dinner - First Timer
1. Thaw it out in the fridge for 5 days.
2. Brine the Turkey for 12-18 hours
3. Cook the Turkey on Thanksgiving
Brine Recipe/Instructions:
Ingredients
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
Directions
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
Cook the turkey - Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
I've done it in the biggest stock pot I own instead of the bucket.  You really want to make sure the breasts are submerged, as white meat tends to dry out faster than dark meat.
Baking a Turkey:
Baste with Melted Butter
Season with Salt, Pepper, Garlic Powder & Poulty Season
Put a Quartered Onion, a Quartered Lemon, a celery stick and a sliced carrot in the cavity.
Bake at 350 (3-1/2 - 4 hours depending on the size) --- THIGH should be 165 degrees
* Once the turkey started to become golden brown, tent it with tin foil. Then the last 30-45 minutes uncover again so the skin browns and crisps a bit.
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