Thanksgiving is the perfect time to create a feast of holiday foods that only get eaten once a year. The turkey is the star of the show, and the one dish everyone anticipates carving into. To create the perfect mouth watering turkey complete with stuffing, get some butter and autumn ingredients, and prepare to feast.
Turkey with Butter
This turkey is great with or without the stuffing. Butter under the skin makes this bird moist and will have friends and family asking for the recipe.
- 1 12 pound turkey, thawed
- 1 stick butter, softened
- 1/2 stick butter melted
- 1 teaspoon poultry seasoning
- salt and pepper
- Thaw turkey in fridge, up to 3 days in advance. If turkey is not totally thawed on Thanksgiving, follow Alton Brown’s tips on Food Network’s website.
- Soften 1 stick butter in microwave for about 10-20 seconds, do not melt. Mix with poultry season and place in Ziploc bag. Press downward, until the butter is at the bottom of the bag all the way across. Refrigerate for 1-2 hours until texture of margarine or hardened. Begin preparing turkey about 15 minutes prior to cutting the butter.
- Place turkey in a roasting pan or on a roast rack with pan underneath.
- Using a pairing knife, loosen the skin from the meat. Do not rip or break it.
- Using hands, gently loosen the skin from the meat all around the turkey.
- Take the butter out of the fridge and cut into 12-14 pieces. Place the butter under the skin.
- Melt 1/2 stick of butter in microwave for 30-40 seconds.
- Place 1 teaspoon salt and 1 teaspoon pepper in a bowl. Mix together.
- Using a ladle, pour some of the melt butter over the turkey and rub the salt and pepper mix all over the turkey.
- Cover with foil, and roast for 2-2 1/2 hours (according to cooking instructions).
- Spoon some more melted butter over turkey at the halfway mark, cover and continue cooking. Once finished, pull out let cool for a few minutes.
While turkey cooks, prepare the stuffing.
Apple Cranberry Stuffing
Using gala or Macintosh apples, dried cranberries, sourdough bread, butter, chicken broth, celery, and seasonings, this stuffing goes great with a nice buttery turkey.
- 1 large loaf of white bread, sliced and cubed (about 6-8 cups when cubed)
- 3 apples, cored and chopped or cubed
- 1 cup dried cranberries
- 2 stalks celery
- 1/2 red onion chopped
- 1 stick butter
- 2 cups chicken stock
- 1 teaspoon poultry seasoning
- 1 tablespoon thyme, finely chopped
- 1 tablespoon sage, finely chopped
- 1 teaspoon chopped rosemary (optional)
- salt and pepper to taste
- Slice and cube white bread 1 to 2 days before Thanksgiving. Place in a Ziploc bag and store till ready to use. If desiring the bread to be a bit harder, place on a baking sheet into a 200° preheated oven, and bake for 20-30 minutes (until hardened but not burnt). Take out, set aside.
- Melt butter in a large skillet over medium heat. Once melted, place celery, onions, and poultry seasoning into butter. Cook for 5 minutes. Then toss in apples. Cook another 5 minutes. Add cranberries, thyme, sage, and rosemary.
- Pour in the bread cubes and mix together. Pour the chicken stock over top to moisten (add more or less stock as desired).
- Season with salt and pepper, and place into a baking dish to serve.
To bake, just add 1 egg and cook on 350° for 30-45 minutes. Add some extra butter or stock if desired.
The buttery Thanksgiving turkey and apple cranberry stuffing are sure to be a success for any family Thanksgiving. Served beside Thanksgiving favorites such as creamy mashed potatoes, makes this one memorable meal.