Need help with turkey recipe!

[dorice]

Hi - as a newly-wed, this will be my first time cooking a turkey for thanksgiving and I need help! Friends and family will be coming over and I'd love to be able to serve them a juicy, moist turkey (Especially one that has stuffing inside.) Detailed, specific recipes would be greatly appreciated! (Not just by me, but by my husband and friends as well )

[chief_cook2]

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TURKEY DRESSING

2 Turkey drumsticks
4 stalks celery
3 med. onions
2 tbsp. black pepper
Lowery seasoning salt
3 med. green peppers
2 tbsp. salt
Self-rising cornmeal
Self-rising flour
4 tbsp. butter (Crockery Shed Spread)
1/2 c. Miracle Whip
2 tbsp. garlic powder
1 doz. unsalted crackers
4 eggs
1/2 c. sugar

Bring to boil turkey drumsticks, 2 celery sticks (diced), 1 onion, 1 bell pepper, 1/2 tablespoon garlic powder, Lowry seasoning and black pepper. Cook over heat until meat well done. Preheat oven to 400 degrees. Grease pan with butter. Mix cornmeal and flour into large mixing bowl 1/2 cup sugar, 2 tablespoons salt and 1/2 cup butter. Pour mixture into medium pan and bake for 30-40 minutes or until golden brown. Test with fork or toothpick. Once completed, set aside to cool. Cut into squares and crumble into large mixing bowl along with 1 dozen of unsalted crackers. Remove turkey drumsticks from heat, drain broth into separate pot. Pour 1/2 of broth into bread crumbs, saturate completely. Reserve remaining broth for basting dressing throughout the cooking (baking) process. Add fresh season salt, Miracle Whip, 1 medium chopped onion, chopped celery and bell pepper (chopped finely) to cornbread mixture. Add 1 tablespoon butter. Saute new cornbread mixture over medium high for 15 minutes. Pour into greased pan and bake 15-30 minutes. Use reserved turkey broth for basting every 10 minutes to keep moist. Bake until dressing in golden brown. Serves 20 people.



Roast Turkey with Old-Fashioned Bread Stuffing
« Thread started on: Dec 27th, 2002, 10:40am » <br>
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Roast Turkey with Old-Fashioned Bread Stuffing

1 cup chopped celery
1 cup sliced fresh mushrooms or one 4-ounce can sliced mushrooms, drained (optional)
1/2 cup chopped onion (1 medium)
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread cubes*
1/2 to 3/4 cup chicken broth or water
1 10- to 12-pound turkey
Cooking oil
1/3 cup margarine or butter


1. For stuffing, in a medium saucepan cook celery; fresh mushrooms, if using; and onion in margarine or butter until tender but not brown; remove from heat. Stir in poultry seasoning or sage, pepper, and salt. Place dry bread cubes in a large mixing bowl; add onion mixture and, if using, canned mushrooms. Drizzle with enough broth or water to moisten, tossing lightly.
2. Season body cavity of turkey with salt. Spoon some of the stuffing loosely into neck cavity. Pull the neck skin to the back; fasten with a skewer.
3. Lightly spoon more stuffing into the body cavity. (Place any remaining stuffing in a casserole, cover, and chill. Bake stuffing alongside turkey for 30 to 45 minutes or until heated through.) Tuck the ends of the drumsticks under the band of skin across the tail. If the band of skin is not present, tie the drumsticks securely to the tail. Twist wing tips under the back.
4. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles. The thermometer bulb should not touch the bone. Cover turkey loosely with foil.
5. Roast turkey in a 325 degree F oven for 3-1/4 to 3-1/2 hours or until thermometer registers 180 degrees F. The internal temperature of the stuffing should reach 165 degrees F. After 2-1/2 hours, cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets and their thickest parts should feel soft when pressed. Uncover the last 30 minutes of roasting.
6. Remove turkey from oven. Cover; let stand 15 to 20 minutes before carving. Use a spoon to remove stuffing from turkey; place in a serving bowl. Carve turkey. Makes 12 to 14 servings.
*Note: To make dry bread cubes for stuffing, cut bread into 1/2-inch square pieces. (You'll need 12 to 14 slices of bread for 8 cups of dry cubes.) Spread in a single layer in a 15-1/2x10-1/2x2-inch baking pan. Bake in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool. (Bread will continue to dry as it cools.) Or, let stand, loosely covered, at room temperature for 8 to 12 hours.
Make-Ahead Tip: Prepare stuffing cubes and freeze up to 1 month ahead. (Do not stuff turkey until just before roasting.)



Swanson® Herb Roasted Turkey with Slow Roasted P
« Thread started on: Nov 5th, 2002, 7:44pm » <br>
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Prep Time: 15 min. - Cook Time: 4 to 4 1/2 hr.

Ingredients:

1 can (14 oz.) SWANSON Chicken Broth or Natural Goodness™ Chicken Broth (1 3/4 cups)

3 tbsp. lemon juice

1 tsp. dried basil leaves, crushed

1 tsp. dried thyme leaves, crushed

1/8 tsp. pepper

12- to 14-lb. turkey



Slow Roasted Pan Gravy


Directions:

MIX broth, lemon juice, basil, thyme and pepper.

ROAST turkey according to pkg. directions, basting with broth mixture.

STAND 10 min. before slicing. Discard any remaining broth mixture. Serves 14.

Slow Roasted Pan Gravy: Remove turkey from roasting pan. Pour off fat. Mix 1 can (14 oz.) SWANSON Chicken Broth (1 3/4 cups) with 3 tbsp. all-purpose flour in roasting pan. Cook and stir until mixture boils and thickens. Makes 1 3/4 cups.