Turkey Time

This time every year I get inundated with calls and emails from people fretting over cooking Thanksgiving dinner.  Before I get started lets clear up a few things and set your mind at ease. Turkeys are just big chickens. If you can roast a chicken then a turkey is no Big Deal! If you have never cooked a chicken then rest easy because this is not rocket science! Here is how I do mine and have been doing since I was 13. I promise it will work if you are patient and pinky swear that you WILL NOT PEEK AT THE BIRD  while it is in its foil sauna! PROMISE??

Check out the fabulous Caphalon Roaster Set from International Pantry! I love the tongs!! Really helps in removing your bird rather than it teetering on the top of a wooden spoon. You can only imagine the disasters in my past!!

No Fail Turkey

1 turkey, thawed
Sea salt
Pepper
1 tablespoon rosemary, dried
1 tablespoon thyme, dried
Olive oil
Orange
Lemon
Apple
Celery
Fresh rosemary

Preheat oven to 325 degrees. In a large roasting pan place rinsed bird. In a small bowl combine all of the spices, 2 tablespoon sea salt, 1 tablespoon pepper, and enough olive oil to create a paste. Rub paste under the skin. All over the exterior and inside the cavity. Place onion, apple, oranges, lemon, fresh rosemary in cavity. Cover with foil. Bake undisturbed according to turkey package instructions. To brown skin simply remove foil and allow turkey to sit under the broiler till skin is crisp. Then remove from the oven and allow to sit covered in foil for at least 30 minutes before carving.

Of all the dishes at Thanksgiving this is my favorite. I love stuffing. It makes my tummy smile with every bite. I even love it more on the day after T-day when I use it to make my yummalicious Turkey Sandwiches! Here is my recipe. It is not fancy and it can be dolled up with lots of extras! The secret is to make it a couple of days ahead of time. It allows all the flavors to mix together!

Savory Stuffing

1 package breakfast sausage
1 stick butter, melted
1 onion, chopped
4 celery ribs, chopped
3 cups chicken stock
4 cups dried bread cubes
3 cups dried cornbread
2 teaspoon thyme, dried
1 tablespoon sage, dried
2 eggs scrambled

The day before! Sauté sausage, onion and celery. Remove from heat. In a large bowl combine all of the breads, sausage mixture and spices. Add in warmed broth. Mix together till bread softens. Cover with plastic wrap and allow to
Sit overnight. Thanksgiving morning add more broth to moisten and eggs. Place in 9×13 pan. Bake at 350 degrees for 45 minutes.