Thanksgiving Recipes, Turkey Tips

"Baked Apples" by Nancy Horn of Dish Cafe
"Baked Apples" by Nancy Horn of Dish Cafe
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Updated: 11/23/2011 4:39 am

Top 10 Turkey Tips (Provided by

1. Thawing a frozen turkey requires patience. The safest method is to thaw turkey in the refrigerator. Plan ahead -- it takes approximately 3 days for a 20 pound turkey to fully defrost.

2. For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

3. Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin. For the stuffing lovers, cook the dressing in a casserole dish on the side.

5. For even roasting, truss your turkey.

6. Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning (it will be removed in step 7).

7. Don't be a peeping tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork. When the oven temperature fluctuates, you're only increasing the likelihood of a dry bird. About 45 minutes before you think the turkey is done, remove the foil from the breast to allow it to brown.

8. Remove the turkey from the oven when the deepest spot between the leg and the breast reads 180 degrees F on an instant-read thermometer. Check the internal temperature of the stuffing as well; it should be at least 165 degrees.

9. Tent the bird with foil and let rest for about 15 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.

10. Remember to carve your turkey with a very sharp or electic knife.


Thanksgiving Recipes by Dish Cafe

Baked Apples

6 apples
1/2 cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons Skor bits
Pinch of kosher salt
6 cinnamon sticks
6 teaspoons butter
1/2 cup apple juice

Preheat the oven to 350. Butter a small baking dish. Core the apples 2/3 of the way using an apple corer or small paring knife, leaving some core behind so the filling stays inside. Make the hole larger if you’d like more filling. Mix the brown sugar, cinnamon, Skor bits and salt in a small bowl. Fill the apples with the mixture, top with a teaspoon of butter and insert a cinnamon stick. Place in buttered dish and pour apple juice into the bottom of the dish. Bake about 30 minutes until apple is soft. Cool slightly before eating. Serve with cream, whipped cream or ice cream.

Lemon Butter Green Beans

1/2 cup raw sliced almonds
2 pounds Haricots vert
4 tablespoons, butter
Zest of one lemon
Juice of one lemon
Kosher salt
Black pepper

Wash and trim the beans. In a large saute pan toast the nuts a few minutes until brown. Add the butter, green beans, zest, juice, salt and pepper. Sauté until beans are just tender. Serve right away!!!!

Buttermilk Mashers

3 pounds red potatoes, washed and cut into 1 inch cubes (hold in cold water till you’re ready)
6 tablespoons butter
Shaken buttermilk
Kosher salt
Black pepper

Place the potatoes in a large pot and cover with cold water. Heat on high until the water starts to boil, then add a handful of kosher salt. Turn heat to medium high and cook potatoes until tender. Drain and add to mixer bowl or back into pot. Add butter and buttermilk (eyeball it) and smash. Add salt and pepper to taste. Serve right away or keep warm.

Whipped Butternut Squash

Butternut Squash (local if you can!!)
Half and half
Red pepper flakes
kosher salt
Black pepper

Preheat the oven to 350. Line a baking sheet with foil or parchment. Cut the squash in half lengthwise. Place cut side down, and place in the oven. Add hot water until the squash is submerged in water half way up. Bake about an hour or until a sharp knife comes clean. Remove from pan and cool. Remove seeds and remove flesh from peel. Add butter, salt, pepper, a bit of nutmeg, pinch of pepper flakes and a bit of half and half to taste. Stir with a large spoon, potato masher or mixer. When squash is the consistency you like pour into serving dish and serve right away or keep warm.

Thanksgiving Leftover ideas!!!

Turkey Shepherd’s Pie

shredded turkey
Mashed potatoes or squash
Cooked Veggies

Mix turkey, gravy, veggies together, place in baking dish or individual dishes, topped with mashed potatoes or squash. Heat to 160. Eat!!!!

Turkey Tacos

Shredded turkey
Cooked black beans
Shredded cheese
Sour cream
Corn tortillas


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