Of course, actual courses and recipes vary. For example, our family has served mashed yams with marshmallows on top, and green bean casserole with onions on top for years. Sometimes, we even gather around a table that doesn't feature Mr. Turkey. But most Thanksgiving meals start with the traditional roasted turkey. Here's a simple roasted turkey recipe.
Thanksgiving Turkey Dinner for 8
5-1/2 lb turkey, neck and giblets reserved
3/4 cup chopped onion
1/3 cup chopped celery
1/3 cup coarsely chopped carrots
3/4 cup chicken stock
1 tbl teaspoon all-purpose flour
1/2 tsp chopped fresh thyme
3/8 bay leaf
3/4 cup apple cider
2 tablespoons maple syrup
2-1/2 teaspoons chopped fresh thyme
2-1/2 teaspoons chopped fresh marjoram
1 teaspoon grated lemon zest
1/4 cup butter
salt and ground black pepper to taste
Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 1-2 days ahead).
Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub the maple butter mix under the breast skin. If planning on stuffing turkey with cut-up celery chunks, quartered oranges and apples, do so now. Rub the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil.
Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C).
Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving. (Discard the fruit stuffing before carving. It's for flavoring meat only. Don't serve.)
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil.
In a small bowl, mix reserved maple butter mixture with flour to form a paste, whisk and run through a strainer to remove lumps as you add into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
5-1/2 lb turkey, neck and giblets reserved
3/4 cup chopped onion
1/3 cup chopped celery
1/3 cup coarsely chopped carrots
3/4 cup chicken stock
1 tbl teaspoon all-purpose flour
1/2 tsp chopped fresh thyme
3/8 bay leaf
3/4 cup apple cider
2 tablespoons maple syrup
2-1/2 teaspoons chopped fresh thyme
2-1/2 teaspoons chopped fresh marjoram
1 teaspoon grated lemon zest
1/4 cup butter
salt and ground black pepper to taste
Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 1-2 days ahead).
Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub the maple butter mix under the breast skin. If planning on stuffing turkey with cut-up celery chunks, quartered oranges and apples, do so now. Rub the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil.
Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C).
Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving. (Discard the fruit stuffing before carving. It's for flavoring meat only. Don't serve.)
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil.
In a small bowl, mix reserved maple butter mixture with flour to form a paste, whisk and run through a strainer to remove lumps as you add into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Whether it's going to be a Thanksgiving meal for two, a family gathering, or a blow out day with family, friends and neighbors, spice up the table, room and event. Here are some tips on how to entertain and make your Thanksgiving special and memorable. Best to you for a happy day.