Grandma Gs Baked Thanksgiving Turkey Recipes
GRANDMA G'S BAKED THANKSGIVING TURKEY
The secret for my buttery tasting moist turkey, is the injector! Yes the large "syringe looking" injector usually used for injecting cajun spices into meats. The result is a very moist turkey, every time! Cook times are based on the size turkey you have. I usually cook a 12 to 15 pounder. I've based cook times on 12 to 15 pound turkey.
Provided by GrandmaG
Categories Whole Turkey
Time 3h30m
Yield 1 turkey
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Remove giblets and neck.
- For those of you who have never cooked a turkey before, check inside the body cavity, and inside the neck chest cavity.
- Rinse turkey and pat dry.
- Mix melted butter and salad dressing.
- Draw up mixture into injector and inject bird in several locations in the brest, thighs and leg.
- Place in roaster pan and add all vegetables inside the body cavity.
- Cut 4, 1/2 inch slices from the butter and insert under the breast skin, and push up as far as it will go.
- Place the remaining stick of butter in the cavity.
- Cover with heavy foil, making sure the foil does not touch the turkey.
- Bake for 2 hours 30 minutes in 450 degree oven.
- If meat thermometer reads 185 degrees, it's time to uncover and baste using all of basting liquid.
- If it has not reached 180 degrees return to oven for additional 30 minutes.
- Check therometer.
- Bake another 45 minutes, until golden brown.
- Remove from oven and cover with foil again and let stand for 15 minutes before slicing.
TURKEY WITH GRANDMA'S STUFFING
Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings (10 cups stuffing).
Number Of Ingredients 12
Steps:
- Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts :
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