How to cook Thanksgiving Turkey


How to cook Thanksgiving Turkey

1 fresh/frozen turkey
1/4 cup butter/margarine

2 cups cornmeal
1/2 cup flour
1 tbs sugar
1 tsp baking soda
1/4 tsp salt
2 cups buttermilk
3 eggs
1 tbs oil
5-6 slices of bread
1 chopped onion
2 stalks celery chopped
4 cups chicken or turkey broth
1 tsp poultry seasoning
1/2 tsp white pepper
1/2 tsp rubbed sage
1/4 tsp salt
1/4 tsp black pepper

Giblets and neck from 1 turkey
3 1/4 cups water
1 onion
1 stalk celery
2 hard boiled eggs
1 tsp salt
1/2 tsp black pepper
2 tbs corn starch

Remove giblets and neck from your turkey to reserve for the gravy. Rinse turkey with cold water.

Place turkey, breast size up, in your roasting pan. Brush turkey with melted butter and sprinkle with salt. Bake at 325 degrees for 4-5 hours, or until a meat thermometer reads 180 degrees. Baste with pan drippings every hour. When turkey is done let stand for 15 minutes before carving.

Combine the cornmeal, flour, sugar, baking powder, soda, and salt in a large mixing bowl. Add buttermilk, eggs, and 1 tbs oil. Mix well.

Preheat over to 450 degrees. Place 1 tbs oil in a cast-iron skillet. Place skillet in the oven for 3 minutes. Remove pan and tilt to distribute oil and pour cornbread batter into the pan. Bake for 25-30 minutes. After it has completely cooled, crumble cornbread into a large bowl. Stir in crumbled white bread.

Combine onion and celery in a small saucepan. Add 3 tablespoons of broth. Cook over medium heat until vegetables are tender. Add crumbled cornbread mixture. Stir in poultry seaonsoning, white pepper, sage, salt and pepper. Add enough remaining broth so that dressing mixture holds together. Put mixture into a lightly greased 13x9x2 inch baking dish. Bake at 350 degrees for 30-35 minutes or until dressing is lightly browned.

Cover giblets and neck with 3 cups of the water in a small saucepan. Bring to a boil. Cover and reduce heat. Simmer for one hour. Drain, reserving broth and discard turkey neck. Chop giblets and return to broth in saucepan. Add onion, celery, eggs, salt and pepper. Bring to a boil then reduce heat and simmer for 30-45 minutes. Combine cornstarch and the remaining 1/4 cup water. Stir will until it forms a broth mixture.

About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.

Leave a comment:

Facebook IconTwitter IconBe My FriendBe My FriendBe My Friend
%d bloggers like this: