Thanksgiving Turkey Dinner (Easy)
This is easy compared to some recipes. This still takes some preparation, but I've spelled it out as easily as I can.
This dinner will make: 1 turkey, stuffing (real), corn bread, green beans, cranberry, gravy, mashed potatoes, candied yams. This will take approx 4 hours (after thawing turkey)
Shopping List:
EQUIPMENT
We used a 21 lb Safeway turkey (the 6.99 kind). That is a modest sized turkey, but you can use any size or brand you want.
PREPARE THE TURKEY
The turkey needs to be thawed. Typically that takes several days in the fridge or several hours in cold water (changing every 20-30 minutes for cleanliness). After the turkey is COMPLETELY thawed out, in the sink remove the turkey from the packaging. Pull out the giblets and neck from the two cavities (neck and abominal cavities). You CAN NOT cook the turkey with these in there! Very gross! These can be used to make giblets gravy if you so desire. Otherwise, discard.
Oven should be preheated to 350 degrees F.
Spread poultry seasoning generously all over the bird. If you desire other seasonings, feel free to use those. Spreading onion that has been chopped in a food processor over the bird also gives it a nice flavor. Takes approx 1-2 heaping tablespoons to achieve that. Set bird on rack.
COOK THE TURKEY
You will stuff the bird in both cavities relatively loosely (click here to see recipe)Then place the turkey in the oven bag (which you already put 1 tbsp flour and shook it up). This is often a two-person job. Drizzle 1 stick of melted butter over turkey after it is in the bag then close the bag and tie it with the provided tie. Cut six 1/2 inch slits in the bag. Place turkey in the oven. IT DOES NOT NEED BASTING! Set timer for approx 3 hours (according to chart that is included with bag). After 3 hours check turkey with a meat thermometer (place thermometer in thick part of breast, insert as far as possible without touching bone). It should be no less than 180 degrees F (or within 1-2 degrees). Remove then cut bag off carefully. Scoop the stuffing out of the cavities into a serving bowl. Carve the turkey.
Cook time: 3-4 hours
This is real stuffing and it tastes good, for stuffing. (I'm not a fan, but the boys in the house are!) This was given to me by my friend Katherine Sullivan. I thought it was relatively easy to make. It may add some cook time to the Turkey.
To dry bread: spread slices out on pans (single layer) and leave out for one night. QUICK ROUTE: spread slices out on pans and place in oven on WARM and leave for 1-2 hours. Crumble the bread into small croutin-sized pieces.
Chop onion and celery into small manageable pieces. Place in food processor and pulse until everything is chopped finely.
Melt butter in a small bowl, measuring cup or other microwave-safe container. Once completely melted (about 1 minute on high) mix seasonings into the butter.
In large mixing bowl mix together the bread, celery and onions, and butter until thoroughly moistoned.
Stuff the turkey generously, but relatively loosely in both cavities. Excess stuffing can be piled inbetween the turkey's legs by the opening of the abdominal cavity. (Cover this with foil to prevent burning when turkey bakes).
Spoon stuffing out of turkey once its cooked, placing it in a serving bowl with a serving spoon. Serve hot.
The corn bread mix I used was Krusteaz. It is very easy to make.
Lightly grease 8 X 8 brownie pan. Preheat oven to 400 degrees F.
Mix the cornbread mix 1 cup milk and 1 egg in a medium mixing bowl until batter is thoroughly moistened. Pour into lightly greased 8 X 8 brownie pan. Bake in oven for 25-30 minutes. (I usually start this the last 40 minutes the turkey is baking-but I have 2 extra ovens to do this).
Recommended serving: serve warm with butter and/or honey.
Cook time: 25-30 minutes
You can choose to use real green beans or canned. Most people probably prefer fresh as they do taste significantly different than canned. Canned, however, are much easier to prepare.
Canned beans: drained most of the water out of the can and dump beans into a serving bowl (or other bowl if not microwaveable). Microwave for approx 1 minute until hot. Serve warm or hot with a spoon with holes in it. 0
Fresh beans: wash 1 lb (approx) fresh green beans. Cut ends off beans, and cut beans into 2 inch long pieces. Using a medium microwaveable bowl with 1/3 cup water in it heat beans (covered) for 2-4 minutes or until fully cooked. Using a double boiler to cook the beans: 1 1/2 cup water in bottom pan over medium heat. Place beans in the top part of double boiler covering with lid. Let it steam for several minutes until beans are tender when pierced by a fork. Serve warm or hot.
Cook time: 5 minutes, approx
I chose not to use cranberry, but it is available in a can already made. All you need to do is open the can and place in a serving dish (cut it up if you like).
Prep time: 0
I bought a packet of gravy, by McCormick I believe. It is quick and effective and was well liked.
Using a small saucepan over medium heat: dump in packet contents then pour 1 cup (or 1 1/2?) cold water over and whisk it until it is fully blended. Boil for 4 minutes or until thickened, then allow to simmer if necessary. Serve hot in small dish with small ladel or in a gravy dish. It is good over turkey or mashed potatoes.
Cook time: 4-5 minutes
I can't STAND fake potatoes, so I'm taking the long route on this one. I think its relatively easy and if you follow the directions you should do fine!
Peel potatoes completely, then wash them until they're clean. Dice the potatoes and place in a large pot and fill with water just enough to cover the potatoes. Place pot over medium-high heat. Cook potatoes until soft when pierced with a fork (approx 15 minutes). Drain water out.
Mash potatoes with a masher (for lack of, use meat tenderizer or other large blunt utensil). Add 1/2 cup milk and 1/2 stick of butter. Mix into the potatoes. Using a hand mixer (on low then medium) will thoroughly mix the potatoes and make them smoother and creamier. Add in salt and pepper to taste. Continue to mix. Potatoes should be moist and relatively creamy. If they are crumbly or very sticky add more butter and milk until to desired consistancy. Dish into a large serving bowl and serve hot.
Recommended serving: using butter, salt, pepper or gravy over the potatoes is very tasty.
Cook time: approx 20-30 minutes
I used a can of pre-cooked sweet potatoes to shorten cook time. You will need a small casserole dish.
Preheat oven to 350 degrees F.
Completely drain the sweet potatoes. Place them in the casserole dish. Mix in brown sugar. Cut butter into small "pads" and distribute over the sweet potatoes. Cover the top with marshmallows. Place in oven and bake for 7-10 minutes, or until marshmallows just start to turn brown. Serve hot.
Cook time: 10 minutes approx.
SERVING THE DINNER:
I recommend serving all the items in coordinating serving dishes if you can. A large platter for the turkey meat (separating white meat from the dark meat to allow ease of choosing). Serve cranberry on small plate with a small knife to cut it. Stuffing should be in a medium bowl with a spoon. Mashed potatoes may need a medium or large bowl with a spoon. Gravy will need a small bowl with small ladle or gravy dish. Yams can be served from the casserole dish or in a coordinating dish if you like. Trying to coordinate the items to be done as soon with the Turkey may be difficult and in some cases impossible. The turkey may take longer than expected, and some people don't have the extra ovens or oven space to cook some of the extra dishes. Allowing a little extra cook time may be important. I feel some of these other items (corn bread and yams) reheat better than Turkey and it may be worth while to cook them FIRST.
Recommended beverage: Italian Lambrusco or White Zinfindel (my preference). Non-alcoholic: Martinelli's sparkling cider goes GREAT!