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Subscribe to my Join me for the FINAL REVEAL of my Thanksgiving Day Prep! Missed PART 1 & 2? Get Caught Up here! My Nephew's Channel! The Kidsplainer! MAKE MY THANKSGIVING MENU! Mom’s No-Fuss Turkey Serves 8 Ingredients: 1 12lb Turkey* 4 tbsp of melted butter 2 tbsp of rosemary 1 garlic clove 1 tsp salt ½ tsp freshly cracked pepper 4 cups of chicken broth ½ cup of white wine Method: Preheat oven to 325. Remove neck and giblets from the cavity. Rinse turkey and pat dry. Combine melted butter, rosemary, garlic, salt and pepper. Rub turkey all over with the rosemary, garlic butter. Including under the skin of the breasts to flavor the meat. Tie the legs together with butcher’s string. Place on a roasting rack, in a large roasting pan. To the bottom of the pan, add 1 cup of broth, ½ cup of wine, and turkey neck. Tent turkey loosely with foil and roast covered for 1 ½ hours, adding more stock to the bottom of the pan, in 1 cup increments if it gets below about 1 inch. During the last hour of cooking, remove foil, and begin basting the turkey, with the pan juices, every 15 mins. This will help the turkey brown. One hour later check the internal temperature. Turkey is done when it reaches 165F degrees in the thickest part of the thigh and breast. Allow to rest for 20 mins before carving, to retain the turkey’s juices. Dad’s All-Star, “Top Secret” Gravy Serves 8 Ingredients: Pan juices from turkey 3 cups of chicken broth 1 tbsp flour mixed with water 1 Bay leaf 1 tbsp Dijon mustard ½ cup of red wine ¼ tsp of curry powder dash of Worcestershire sauce freshly cracked pepper and salt to taste. Method: Place pan on stove top, on low, and deglaze any turkey drippings from the side of pan. Remove any fat from the pan juices with a fat separator. Transfer gravy into a large sauce pan. Add chicken stock. Bring to a boil. Then add flour/water mixture to thicken. Add bay leaf, mustard, red wine, curry powder, Worcestershire Simmer for 3-4 mins. Check seasoning. Add freshly cracked pepper and salt if needed. Transfer to a gravy boat and serve with the turkey. My New Favorite Fat Separator for Gravy! Mom’s Candied Yam Casserole with Marshmallow and Pecan Topping Serves 8 Ingredients: 4 40-ounce-cans Princella sweet potatoes/candied yams 3 tbsp butter ½ cup heavy cream 1 tsp of nutmeg ½ tsp salt 2 ½ cups of marshmallows ¾ cup of raw pecans, chopped Method: Drain yams, leaving all but about 2 tbsp in each can. Place in a large sauce pan, on a low flame. Add butter, and mix with a hand mixer until smooth and creamy. Add cream, nutmeg and salt. Transfer to a casserole dish. Cover and refrigerate until the party. The day of the party. Place in a 350-degree oven for 15 mins. Remove cover, top with marshmallows and pecans and continue baking for 15 minutes until marshmallows are golden brown and melted. GRATIN DAUPHINOIS FOCACCIA BREAD ROASTED HARVEST SALAD BROCCOLI SALAD QUINOA SALAD WITH BUTTERNUT SQUASH CORN PUDDING
