Making a Turkey can be very intimidating, but it doesn’t have to be. All it takes is a little bit of preparation. Here are some things to think about…
- How many people do I intend to feed?
- How much leftovers do I want?
- How big of a Turkey do I need?
- Do I have all the supplies I need a roasting pan, turkey baster, cover or foil?
- Am I going to stuff it?
Once you know the weight of the Turkey, create a schedule with the following:
- If frozen, there are two ways to thaw the turkey; put it in the fridge four to five days before cooking time or in a cold bath of water overnight.
- What time do should I put it in the oven. You’ll need 15 to 20 minutes per pound.
- When do we want to eat?
Make sure you have a clean area to work in and an area to put all your supplies when done. I always have a hot soapy sink ready to put my supplies in. And wash hands every time after handling the turkey.
Now you have a thawed turkey what’s next?Time to give that bird a bath! While working in your clean sink and lukewarm water running wipe every little nuke and cranny of the turkey with your hands getting any feathers or other undesirable pieces. Put it in your roasting pan and pat dry with a paper towel. (The inner parts I save to make stock) Stuffing? I love stuffing, just not the kind from inside a turkey. Instead, I cut onion, celery, and carrots in large chunks and place under the turkey and inside the turkey, but not stuffed. Now it is time for the turkey rub down… I grab about a tablespoon at a time of Country Crock and rub it on the turkey breasts, legs and sprinkle with salt and pepper. Cover with foil and put in the oven. When the turkey is an hour away from being done, I take the foil off the top and let it get golden… Here are the yummy results…
Ok I promised you Mashed Potatoes and gravy. My new favorite way to cook potatoes is in my pressure cooker, they are ready in 7 minutes and whip the daylights out of it with my Kitchen-aid.
Drain the potatoes, pour them in the bowl, add 2-4 tablespoons of country crock, salt, pepper, and mix a little to break up big potatoes. Add milk and whip till lumps are gone.
Ok now it is time for gravy. The first year or so of marriage I couldn’t get gravy right to save my life; today it is a different story. Some may argue that to a traditional Thanksgiving Dinner Gravy is the Pièce de résistance!
Gravy is actually very easy; just have your ingredients ready because it is fast moving.
Depending on how much gravy I need, I may use four to eight tablespoons of Country Crock. Once it is melted add four to eight teaspoons of flour until the butter is combined. Now it is time to add some stock. Start out slow with 1/2 cup at a time whisking as you go.. it is important to do this so the thickening process isn’t lost. Once the right quantity is reached and texture, give it a taste test. Add salt and pepper accordingly.
Viola your done, poor graciously 🙂
Disclaimer: Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.