Welcome to My Kitchen

Thanksgiving Day is less than a week away, and conditions this year may have many cooks experiencing their first time roasting a turkey. The internet has hundreds of seasoning recipes, how-to guides and roasting/cooking methods, but if this is your first time roasting a turkey, the abundance of various recipes may be overwhelming. Following are some guidelines to help you be successful with most any recipe you choose.

First, make sure a frozen turkey is completely thawed before roasting. DO NOT thaw on the kitchen counter, refrigerate while thawing. Our 13-pound turkey will be in the refrigerator thawing Saturday morning, five days before cooking time.

Second, have a roasting pan ready, big enough to hold the turkey without it touching the sides. A disposable foil, roasting pan will work fine. You can set it on a cookie sheet for stability.

Third, calculate roasting time of about 12 to 15 minutes per pound (approximately 3 hours 15 minutes for our 13-pound bird). Take the thawed bird from the refrigerator about one hour before roasting and remove the neck and giblets from the bird. Drain any accumulated moisture from the bird and pat dry inside and out with paper towels.

Next, preheat the oven to 325 degrees. Combine 4 tablespoons of room-temperature butter with desired herbs and seasonings (1 tsp poultry seasoning, 1 tsp ground sage and 1/2 tsp ground black pepper make a traditional seasoning, or use any blend of dried of fresh seasonings you like).

Work a tablespoon or so of the butter blend under the skin of the turkey breast, and several tablespoons over the breast, legs and thighs. Spread any remaining mixture on the inside of the turkey. Place a peeled and quartered onion and 2 or 3 stalks of celery, cut to fit, inside the turkey. Place in the roasting pan, tent loosely with foil and place pan in preheated oven.

Now resist the urge to peek. With the butter you added before roasting, there is no need to baste. Remember, every time you open the oven door, plan to add 15 more minutes to the roasting time.

Roast turkey for calculated time. About 15 minutes before end of roasting time, check temperature with an instant-read thermometer in the thickest part of the breast, avoiding the bone. Temperature should read 160 degrees, continue roasting the remaining 15 minutes. Remove from oven and let rest 20 minutes before carving.

Additional notes: Don’t cook dressing or stuffing in the turkey, it will take way longer to cook and there is no guarantee it will get hot enough, fast enough, to prevent food born illness, and you don’t want to invite that to any celebrations.

Faux In The Bird Stuffing is a good substitute and uses the giblets from the turkey if you aren’t saving them for the gravy. You need a 3- to 4-quart round or oval glass casserole dish for best results with this recipe.

Faux In The

Bird Stuffing

Cooked giblets and broth from the turkey

10-12 cups dry bread cubes

1 tsp poultry seasoning

1/2 tsp ground sage

1/4 tsp ground black pepper

2 large onions

3 stalks celery

4 Tbsp melted butter

1 1/2 tsp salt

2 eggs (optional)

I use a hand crank food grinder for this recipe, but a food processer, blender or sharp chefs knife will work.

Note: Cooking the giblets is easy, just place in a large sauce pan with 6 cups water , bring to a boil, then simmer about 1 hour or until the neck begins to fall apart. Drain broth and save. When cool enough to handle pick meat from neck bones and set aside with the rest of the giblets.

Grease a 3- to 4-quart round casserole dish and set aside. You may use a 9 x 13 pan but the dressing will be less moist.

Place bread cubes and seasonings in a large mixing bowl and set aside. Grind onions, celery and giblets and add to bread mixture. Mix well to evenly distribute.

Stir in eggs if using, melted butter and enough of the broth to make a soft mixture that clings together. Pack firmly into prepared casserole dish. Refrigerate until cooking time.

About 15 minutes before the turkey is done, remove casserole dish from the refrigerator and let stand 5 minutes. Place, covered tightly, in microwave oven and microwave on high for 10 minutes. When you remove the turkey from the oven, spoon 2 to 3 tablespoons of the dripping from the turkey over the dressing, cover tightly again and place in the 325 degree oven and bake 15 to 20 minutes more or until an instant read thermometer reads 170 degrees.

Meanwhile, when turkey has rested 20 minutes, remove to a platter or carving board. Delegate the carving task, then make the gravy.

Roasting Pan Gravy

Roasting drippings

Flour or cornstarch

Giblet broth, chicken broth or water

Salt and pepper to taste

Arrange roasting pan containing the drippings across two burners and turn both to medium heat. Add enough flour or cornstarch (approximately 1/2 to 1 cup) to the drippings to make a medium thick paste, stirring constantly with a wire whisk. Stir in about 3 cups broth or water, and cook, stirring constantly until bubbly and thickens, add additional broth for desired consistency. Season to taste with salt and pepper.

Do remember to refrigerate all leftovers of turkey, stuffing, gravy and other side dishes within 2 hours of coming from the oven or stovetop. Thanksgiving leftovers are the best part. Visit our Welcome to My Kitchen Facebook page over the next week for ideas to use up leftovers, or ‘planned-overs’ as I like to call them.

– Share your favorite seasonal recipes for meals and holiday treats by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Scoop up any rain soaked, thick leaf deposits from your lawn to prevent mold damage over winter, Add the leaves to compost for your vegetable garden.