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Thanksgiving Turkey and Stuffing

We are definitely on the countdown to Thanksgiving and the other holiday in December which shall not be mentioned yet.  The weather has been nippy.  It has felt more like Winter than Fall. Once again Thanksgiving has come upon us suddenly. No need to fret. There is really little preparation that can be made until the week of Thanksgiving so you are still right on schedule.   Take a deep breath and get prepared for the traditional feast. I use Betty Crocker as my guide and she has not let me down yet.  Here are my tips for a delicious Thanksgiving dinner that anyone can prepare.

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It’s Turkey Time!

It’s time to talk turkey–Thanksgiving Turkey that is!  Thanksgiving has come upon us suddenly this year. No need to fret.  There is really little preparation that can be made until the week of Thanksgiving so you are still right on schedule.   Take a deep breath and get prepared for the traditional feast. I use Betty Crocker as my guide and she has not let me down yet.  Here are my tips for a delicious Thanksgiving dinner that anyone can prepare.

Turkey (12 to 24 pounds) Make sure neck, giblets, etc. are removed from the neck cavity
2 Tablespoons of Salt
3 Tablespoons of Butter

Rinse cavities of turkey, lightly salt and then rub butter into the cavities. I put my turkey in a disposable aluminum pan so clean up is easy. The turkey is now ready for the stuffing.

Stuffing

1 1/2 cups chopped celery (with leaves)
1 cup finely chopped onion
1/4 cup of butter
8 ounces of chicken broth (or chicken stock)
9 cups of soft bread cubes
1 teaspoon salt
1 teaspoon of poultry seasoning (1/2 teaspoon sage, 1/2 teaspoon thyme)
1/4 teaspoon of pepper

Cook and stir onion and celery in butter and chicken broth until celery is tender, remove from heat. Stir in remaining ingredients.

Stuff the cavities of the turkey with the stuffing mixture and place breast side down  in the pan you are using to roast the turkey. This is a tip I got from Jane Snow. Your turkey will be very juicy. The oven should be set at 325 degrees. Place the stuffed turkey in the oven.

Approximate cooking times are as follows:

8 to 12 pounds 3 to 3 1/2 hours
12 to 16 pounds 4 1/2 to 5 1/2 hours
16 to 20 pounds 5 1/2 to 6 1/2 hours
20 to 24 pounds 6 1/2 to 7 hours

Internal Temperature should be 185 to 190 degrees and the leg should easily pull apart when the turkey is done.

Remember to include the weight of the stuffing with the weight of the turkey when you are looking at the cooking time. The stuffing recipe can easily be doubled for a larger turkey.

When the turkey is thoroughly cooked, immediately remove the stuffing from the turkey and store separately. Let the turkey set for about 15 minutes before carving.

Enjoy and have a wonderful and blessed Thanksgiving.

Until next time…From our Butcher Block to your Table.

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Thanksgiving Turkey and stuffing

We are definitely on the countdown to Thanksgiving and the other holiday in DecemberMauri-1 which shall not be mentioned yet. The weather has felt like spring so it is fair to say that Thanksgiving has come upon us suddenly this year. No need to fret. There is really little preparation that can be made until the week of Thanksgiving so you are still right on schedule.   Take a deep breath and get prepared for the traditional feast. I use Betty Crocker as my guide and she has not let me down yet.  Here are my tips for a delicious Thanksgiving dinner that anyone can prepare.

Turkey (12 to 24 pounds) Make sure neck, giblets, etc. are removed from the neck cavity
2 Tablespoons of Salt
3 Tablespoons of Butter

Rinse cavities of turkey, lightly salt and then rub butter into the cavities. I put my turkey in a disposable aluminum pan so clean up is easy. The turkey is now ready for the stuffing.

Stuffing

1 1/2 cups chopped celery (with leaves)Turkey
1 cup finely chopped onion
1/4 cup of butter
8 ounces of chicken broth (or chicken stock)
9 cups of soft bread cubes
1 teaspoon salt
1 teaspoon of poultry seasoning (1/2 teaspoon sage, 1/2 teaspoon thyme)
1/4 teaspoon of pepper

Cook and stir onion and celery in butter and chicken broth until celery is tender, remove from heat. Stir in remaining ingredients.

Stuff the cavities of the turkey with the stuffing mixture and place breast side down in the pan you are using to roast the turkey. This is a tip I got from Jane Snow. Your turkey will be very juicy. The oven should be set at 325 degrees. Place the stuffed turkey in the oven.

Approximate cooking times are as follows:

8 to 12 pounds 3 to 3 1/2 hours
12 to 16 pounds 4 1/2 to 5 1/2 hours
16 to 20 pounds 5 1/2 to 6 1/2 hours
20 to 24 pounds 6 1/2 to 7 hours

Internal Temperature should be 185 degrees and the leg should easily pull apart when the turkey is done.

Remember to include the weight of the stuffing with the weight of the turkey when you are looking at the cooking time. The stuffing recipe can easily be doubled for a larger turkey.

When the turkey is thoroughly cooked, immediately remove the stuffing from the turkey and store separately. Let the turkey set for about 15 minutes before carving.

Enjoy and have a wonderful and blessed Thanksgiving.

Until next time…From our Butcher Block to your Table.

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T Day in 2

Well, how many of you are in a tizzy over the Thanksgiving Dinner?  I am really not.  I figured why stress out for 2 months or 2 weeks when you Mauri-1can get everything done and just stress for 2 days.  I just decided this morning to cook Thanksgiving Dinner at our house.  My sister wanted us to join her family.  She is very good about having everyone over.  Instead, we will be having a small gathering and relax.  This works for us because we will be at the meat market on Friday morning to greet the customers that don’t want to be involved in the “black Friday” experience.  I just want to encourage you, don’t overdo.  How much can one family eat anyway?  Make time to be together and make memories.  No one will remember that the turkey wasn’t Martha Stewart perfect, but they will remember the time spent together as a family.

Cooking the Turkey

Make sure there are no surprises in the neck cavity (gizzards, neck, heart) Rinse out the neck and cavity of the turkey. If you stuff the turkey, make the stuffing the night before and refrigerate it.  When you get the turkey prepped put the chilled stuffing into the cavity and into the neck area of the cold turkey. For a 12 to 15 pound turkey use the recipe below, for larger turkeys, double the recipe. Another good idea, buy the disposable foil pan –we sell them for $1.59 at the butcher shop and cook the turkey in there. No one has to clean up the turkey pan. This is a memory you won’t mind “disposing” of.

Stuffing
1 1/2 cups of chopped celery (with leaves)
1 cup finely chopped onion
3/4 cup butter (you can substitute 8 oz. of chicken stock)Turkey
9 cups soft bread cubes
1 teaspoon salt
1 teaspoon ground sage
1/4 teaspoon ground pepper

Over medium heat cook and stir celery and onion in butter until celery is tender. I use a roasting pan so there is plenty of room to add the other ingredients. Remove from heat. Stir in the remaining ingredients. At this point, you will refrigerate the stuffing.

If you have a 16 pound turkey, (about 20 pounds stuffed) it will take approximately 5 1/2 to 6 1/2 hours to cook. The internal temperature should be 185 degrees. Decide what time you are going to eat and back the cooking time from there. Allow 30 minutes for the turkey to rest before you carve it. If you are eating at 1:00 p.m. you should allow 7 hours of cooking and prep time. You will want to have the turkey in the oven by 6:00 a.m.  Heat the oven to 325 degrees. Remember for a really moist turkey, cook the bird upside down. The juices will go to the breast area and it will be the best turkey ever.

Enjoy your Thanksgiving. I am truly thankful for each one of you. Until next time…From our Butcher Block to your Table.

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