Archive for the ‘Turkey’ Category

Christmas Turkey

Holiday turkey

Turkey for Thanksgiving or Christmas

Our family loves turkey. We always have it at Thanksgiving and Christmas. We sometimes will cook one in the late spring or summer.

It seems volumes have been written on how to cook a turkey. Maybe I have just been lucky but I have never had a problem cooking a turkey. The only time we did not have success was years ago when we tried to cook one on our brand new barbeque. I stack that failure up to our inexperience in cooking anything on a barbeque.

For our Thanksgiving or Christmas turkey we order an 18 – 20 pound bird. I cook it in the oven at 350 degrees (my oven is slow) for 5 to 6 hours. I keep it covered until the last hour and I baste it every 45 minutes. I like to have the meat beginning to fall off the bones but not all dried up.

I rinse the turkey in the sink. Then I dry the cavity with paper towels. Now days I use these wonderful stuffing bags that allow you to put the stuffing in the bag inside the cavity of the turkey. This way the stuffing takes on the flavor and juices of the bird but once it is ready you can just pull the whole bag out and put the stuffing in a bowl. I stuff the large cavity with bread stuffing and the smaller area at the neck with sausage stuffing. With the new silicone Food Laces I truss the turkey just to keep the wings and legs from flapping around. With the stuffing bag in place I don’t worry about lacing the cavity shut.

Bread Stuffing

  • 1 Large sandwich loaf Bread about 6 – 8 cups
  • ½ pound Butter
  • ¾ cup Celery chopped
  • ½ cup Onion chopped
  • 2 Tsp Salt
  • ¼ Tsp Pepper
  • 1 Tsp Sage, Thyme, Marjoram
  • Chicken broth

Tear up the bread into bite size pieces. I often do this the night before. Melt the butter in a skillet, sauté the celery and onions until soft not brown. Add the spices. Pour this mixture over bread crumbs and add enough chicken broth to moisten.

* All of this is approximate. Over the years this becomes more and more a feel thing and less and less an exact recipe.

Sausage Stuffing

  • 1 – 11/2 pounds Sausage meat
  • ½ cup Celery chopped
  • ¼ cup Onion chopped
  • 1 Apple chopped
  • Parsley chopped
  • ½ Tsp Salt
  • 1/8 Tsp Pepper
  • 1 Tsp Poultry dressing, Savoury
  • Fine Breadcrumbs

In a skillet brown sausage meat add celery, onions and apple cook until soft. Add parsley, seasonings, and stir in enough breadcrumbs to absorb liquid.

*Again this is done by feel and is never exactly the same.

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