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Thanksgiving - A Time For Recipes and Cooking |
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Written by Administrator
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Monday, 16 October 2006 |
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Getting hungry for Thanksgiving? Need that brand new Thanksgiving Recipe you heard about on radio or television? What about the old but good standard pumpkin pie, candied yams, mashed potato, turkey recipes used every year,-year after year? You've come to the right place! We've got tons of new and old thanksgiving recipes for you to read and to use for your next meal. We even have the option for you to add your own personal favorite Thanksgiving recipe. By sharing your own Thanksgiving recipes, you help us grow to be one the biggest, and most informative Thanksgiving recipes website on the internet.
 Not only can you find the tastiest Thanksgiving tecipes here, but you can rate and comment on them also. We feel that this is important because it really allows you to get a feel for what sounds good, and what is ACTUALLY good. Sure, it sounds tempting to make something you have never tried, but it's also a good thing to have someone write about their experiences cooking the recipe and eating it too! By rating and commenting on the Thanksgiving recipes here, you help others out with their next meal. Also on this website, you will find great Thanksgiving craft and holiday articles. We've compiled the best from around the net for you to read and research for your next thanksgiving holiday party. Not only are we all about Thanksgiving recipes, but we're just gobbleldy-crazy over Thanksgiving! Pumpkin Pie anyone? Ingredients
- 1 whole turkey, about 18 pounds
- Vegetable oil, such as canola
- Water
Method
Preheat oven to 475° F. Remove giblets and neck from turkey cavities and wash the bird inside and out under cool running water. Pat dry. Remove any pads of fat from the edge of the body cavity. Insert a meat thermometer at an angle into the thickest part of the breast, touching the breast bone. Lightly oil the skin all over.
Place a wire baking rack or V-shaped poultry rack in a large, shallow roasting pan. Place the turkey on the rack, breast side up. Make sure the turkey does not hang over the pan. Pour about1/2 an inch of water into the pan.
Place turkey pan on a medium-low oven rack. Roast uncovered until the thermometer registers 160 degrees — about 1 3/4 hours for an 18-pound turkey or 2 hours for a 22-pound turkey. If the turkey begins to brown too much during roasting, cover it loosely with foil.
Remove turkey from oven, transfer to a platter and cover tightly with foil. Let rest at room temperature for 30 to 45 minutes before carving. Serves 18, with plenty of leftovers.
Turkey Time Chart
10-13 lb. turkey — 50 minutes to 1 1/4 hours
13-16 lb. turkey — 1 1/4 hours to 1 hour & 50 minutes
18-20 lb. turkey — 2 hours
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Last Updated ( Monday, 16 October 2006 )
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Written by Administrator
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Monday, 09 August 2004 |
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Turkey tonnato is a variation on vitello tonnato, the cold Italian dish. For this, puree 5 anchovy fillets, 3 tablespoons capers and a 7-ounce can of olive oil-packed tuna in a food processor. Thin with a bit of turkey stock and fold into 1 1/4 cups mayonnaise. |
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Last Updated ( Tuesday, 01 November 2005 )
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Written by Administrator
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Monday, 09 August 2004 |
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Other quick turkey leftover dishes that won't bore you or your family include turkey curry, spicy turkey chili and turkey Waldorf salad with apples, pecans and, instead of celery, fennel. |
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Last Updated ( Tuesday, 01 November 2005 )
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