Includes favorite thanksgiving recipes and preparing the perfect turkey.
Whether you pick just one of these recipes or use them to curate your whole menu, you'll definitely be bringing something impressive to the table.
This will obviously depend on the number of guests you are expecting, but a safe estimate is to account for about one pound of turkey per guest.
Depending on the size of your turkey, you may need to begin the thawing process anywhere from two to five days before serving, but a good rule of thumb is to allow for 24 hours per 4 pounds of turkey.
If you’re brining the turkey, allow it to sit in the brine in the refrigerator for at least 12 hours before cooking.
Once the turkey is fully thawed, remove the bag of gizzards and organs from the inside, and thoroughly wash the inside and outside of the turkey with water. Pat the turkey dry, then cross the legs and tie them together with kitchen string.
This will also depend on the size of the bird. Follow along with these time estimates based on the size of your turkey and your oven set to 350°F:
Tip: Baste the turkey with its own juices every 30 minutes as it’s baking. When the internal temperature at the thickest part of the thigh reaches 165°F, remove from the oven.
1. Preheat the oven to 375°F.
2. In a bowl, combine all of the ingredients besides the gravy. Using your hands, fold until it’s thoroughly mixed.
3. Roll the meat mixture into small balls, and place on a parchment lined baking sheet.
4. Bake for 20 minutes, and serve immediately.
Step 1: Preheat oven to 400°F. Butter a 3-quart baking dish. Pour 1/4 cup cream in dish.
Step 2: Layer parsnips, sweet potatoes, carrots, and beets in prepared dish. Season with salt and pepper. Top with cheese. Stir together garlic and remaining 1 cup cream in a bowl; pour over vegetables. Cover dish with aluminum foil.
Step 3: Bake for 30 minutes. Uncover, and bake until vegetables are tender and golden brown, 14 to 17 minutes. Let stand 10 minutes before serving.
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