Thanksgiving Schedule

Wednesday:

Make Sweet Potatoes, Mashed Potatoes, Mustard Sauce, and Cream of Corn

Thursday:

Turkey

When the Turkey is done Put Mashed Potatoes and Sweet Potatoes in the same time. Make stuffing while that is going.  Heat up everything else and we are good to go:)

Thanksgiving Grocery List

This is a grocery list for: Turkey, Sweet Potatoes, Cream of Corn, Stuffing, Cranberry Sauce, Mustard Sauce, and Mashed Potatoes. I ordered rolls and Pie this year:)

4 Large Sweet Potatoes

Celery

Onion

6 Apples

Rosemary Leaves

3 Oranges

Pecans 

Walnuts

Bag of Corn

Can of Cranberry

 Mustard (1/2 cup)

Chicken Broth (2 cups)

Apple Juice (1 cup)

2 Mrs. Cubbinson's seasoned stuffing mix

Flour 

Lawry's Seasoned Salt

Garlic Powder

Peppercorns

5 Bay Leaves

Marshmallows

Cream Cheese

Sour Cream

Half and Half

Heavy Cream

Unsalted Butter (5 cups)

Eggs

Twine 

Thermometer

Plates 

Napkins

Utensils

Tupperware

Turkey
Foil

Creamy Mashed Potatoes

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/

Stuffing, Apple and Walnut

1 cup chopped celery

1 cup chopped onion

1/2 cup butter

1 cup chicken broth

3/4 cup apple juice

2 (6 oz) packages of Mrs. Cubbison's Seasoned Dressing Mix

2 cups chopped, peeled apple

1 cup chopped walnuts

In a large skillet over medium heat, cook celery and onion in butter until tender, about 5 minutes. Add chicken broth and heat for 2 min. In a large bowl combine the remaining ingredients. Add both mixtures together. Loosely stuff turkey just before roasting. Place remaining stuffing in a greased baking dish and bake at 350 for 30 min or until thoroughly heated.

Shelley's recipe I LOVE THIS!

Turkey

http://thepioneerwoman.com/cooking/2007/10/roasted_thanksgiving_turkey/

• 1 whole Brining Bag
• 1 whole Fresh Turkey (I Use A 20-lb. Turkey)
• 1 jar (about 1 Pound Of Spices) Williams Sonoma Turkey Brine (See Note Below)
• 1 stick Butter

Preparation Instructions

(Note: If you want to make your own brining spice, start with about 1 1/2 cups kosher salt and build the spice mix from there.)

First of all, brine the turkey. Bring one gallon of water to a boil, then open the jar of brining spice and take a whiff. faint. Then when you come to, pour the spices into the boiling water. Stir to dissolve. Then remove from heat, cool to room temperature, and refrigerate until cold.

Remove the turkey from its packaging and remove the bags inside that hold the neck and giblets. Rinse them and put them in a Ziploc bag in the fridge because you will need them later. Rinse the turkey thoroughly with cold water. Place the turkey into a large brining bag and place in the fridge for 16-24 hours and let it work its magic.

After the turkey has slurped up all of the wonderful flavor of the brine for 16-24 hours remove it from the brining bag and rinse the turkey thoroughly again inside and out.

Now tuck the legs and wings however you like to tuck them and place bird, breast side up on a rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil. Make sure it is entirely covered (cover over the bottom edges of the pan. Place in a pre-heated 275 degree oven and walk away. The rule of thumb now is to roast the turkey at 275 degrees for about 10 minutes per pound. So for a 20-pound turkey, roast it at 275 degrees for about 3 ½ hours. (For a 15-pound turkey, roast it for 2 ½ hours.) Note: there’ll still be more cooking time after this, but it’ll be at a different temperature).

When it’s time to remove the turkey from the oven, melt one stick of butter in a bowl. Remove the turkey from the oven and increase the temperature to 375 degrees. Remove the aluminum foil and set aside. Brush 1/3 of the butter all over the skin of the turkey. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey uncovered back into the oven. Continue roasting the turkey, basting with butter every 30 minutes until the thermometer registers 170 degrees and until the juices are no longer pink.

Remove from oven, cover with foil until you are ready to serve it.

Brine Turkey

http://thepioneerwoman.com/cooking/2010/10/my-favorite-turkey-brine/

Enough said:)

• 3 cups Apple Juice Or Apple Cider
• 2 gallons Cold Water
• 4 Tablespoons Fresh Rosemary Leaves
• 5 cloves Garlic, Minced
• 1-1/2 cup Kosher Salt
• 2 cups Brown Sugar
• 3 Tablespoons Peppercorns
• 5 whole Bay Leaves
• Peel Of Three Large Oranges

Preparation Instructions

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.