Dining with Tim: Thanksgiving Pt 5 (Finale/ Turkey)

Turkey 13-15lb

Ingredients:
Turkey 13-15lb
2 sticks unsalted butter
2 T salt
1/4 cup garlic
Cranberry Cornbread Stuffing (DAY 1)
4 T honey
1/4 cup red wine vinegar
4 TWorcestershire sauce

Directions:

  • Prep the turkey as directions stated on the package
  • Combine two sticks of melted butter, 2 tablespoons of salt, I recommend The Naked Botanical salt line, and minced garlic.
  • Mix well and rub on the turkey around the legs, wings, breasts and underneath the breast skin including the cavity.
  • Stuff the cavity with the cranberry cornbread stuffing as demonstrated on DAY 1.
  • When stuffed, tie the legs together.
  • Please the turkey and roasting pan with a great underneath and positioned the wings underneath the bird.
  • With the oven preheated at 450°, bake the turkey for 20 minutes.
  • And that time, make the lacquer.
  • Combine honey, red wine vinegar and Worcestershire sauce.
  • Mix well and total combined.
  • After the 20 minutes are up, brush the turkey and pop it back in the oven at 350°. Brushing every 15 to 20 minutes to build up color.
  • Bake the turkey for 3 1/2 hours at 350°.
  • Rule of thumb, 15 minutes per pound at 350° if the bird is stuffed. 13 minutes at 350° for every pound if the bird is not stuffed.
  • When the turkey reaches 165° internally at the thickest part, let it rest for at least 20 minutes before carving.

Mulled Apple Cider
YELID: 1 Gallon

1/2 gallon apple juice
1/2 gallon apple cider
4 orange peels
3 cinnamon sticks
6 whole cloves

Directions:

  • In a 2 gallon pot, add all of the ingredients listed above.
  • Boil for 30 minutes with the lid on to retain liquid content.
  • Transfer to a beverage dispenser or label each serving.
  • Garnish with quartered sweet apples such as Honeycrisp or Gala.
  • Serve hot.

Turkey Gravy
YELID: 1-2 Pints (depending on the fat content of your bird)

Ingredients:
Drippings from the turkey roasting pan
2 to 3 tablespoons of AP flour

Directions:

  • Pass the turkey drippings through a strainer into a small sauce pan.
  • Make a slurry by mixing a little bit of drilling and flour.
  • Slowly add a little more of the tripping‘s to make a smooth thick sauce and added to the pan of drippings.
  • You can also just add flour while whisking vigorously to avoid clumps.
  • Seasoning is not needed due to the flavor from the lacquer and the stuffing.
  • Serve hot.

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