Thanksgiving or Christmas...doesn't matter, this turkey will rock your world. I mixed a couple of recipes and added some of my own ideas...and my first turkey was amazing!!! I cooked turkey for the first time in my life and it turned out so good....my guests loved it!
Here she is...the lady of the night :-)
I will start with the stuffing
6 sliced of bread
2 stalks celery, cut
1 onion, chopped
1 big carrot, sliced
1 tsp butter
1 tbsp olive oil
1 egg
1 cup chicken stock
1 tsp sage
1 tsp poultry seasoning
1/2 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
Thaw the turkey overnight.
Start with the bread slices, put them on foil and bake for 5-7 minutes in the preheated oven at 400 F
Cut it in cubes.
Meanwhile melt the butter in a skillet, add the olive oil and start frying the onion, add celery and carrots when your onion has softened. Stir, cover and let it simmer for 10 minutes.
In a big bowl, mix your bread cubes, the onion mix and all the other ingredients - chicken stock, egg, sage, poultry seasoning, salt and both peppers. Mix it well and set it aside.
When your turkey is ready to be stuffed.... First rub it inside oand out with the mix of -
2 tsp salt
1 tbsp pepper
2 tsp poultry seasoning
1/2 tsp sage
1/2 tsp cayenne pepper
While rubbing, don't forget to rub it under the skin as well, it gives a good taste to the meat.
Stuffing time!!!!!
Stuff the turkey cavity and don't forget to stuff the head part and prepare a needle and a threads :-)
Make sure you fix the whole turkey, so the stuffing will not fall out.
Next step is brushing the turkey with
1/2 cup melted butter
Now put the lady in the pan and place it to the oven at 350 F, don't cover it at first, let it be in the oven for about 50 minutes, then cover it and DON'T forget to Baste all over every 30 minutes with the juices on the bottom of the pan.
After the turkey is done make your gravy from the remaining juice in the pan and this mix
1 tsp all purpose flour
1 cup cold water
Pour it in the pod, on medium heat, constantly stirring, until thick! DONE!!!
Cooking time depends on a weight of your bird, that's what I found-
Here she is...the lady of the night :-)
I will start with the stuffing
6 sliced of bread
2 stalks celery, cut
1 onion, chopped
1 big carrot, sliced
1 tsp butter
1 tbsp olive oil
1 egg
1 cup chicken stock
1 tsp sage
1 tsp poultry seasoning
1/2 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
Thaw the turkey overnight.
Start with the bread slices, put them on foil and bake for 5-7 minutes in the preheated oven at 400 F
Cut it in cubes.
Meanwhile melt the butter in a skillet, add the olive oil and start frying the onion, add celery and carrots when your onion has softened. Stir, cover and let it simmer for 10 minutes.
In a big bowl, mix your bread cubes, the onion mix and all the other ingredients - chicken stock, egg, sage, poultry seasoning, salt and both peppers. Mix it well and set it aside.
When your turkey is ready to be stuffed.... First rub it inside oand out with the mix of -
2 tsp salt
1 tbsp pepper
2 tsp poultry seasoning
1/2 tsp sage
1/2 tsp cayenne pepper
While rubbing, don't forget to rub it under the skin as well, it gives a good taste to the meat.
Stuffing time!!!!!
Stuff the turkey cavity and don't forget to stuff the head part and prepare a needle and a threads :-)
Make sure you fix the whole turkey, so the stuffing will not fall out.
Next step is brushing the turkey with
1/2 cup melted butter
Now put the lady in the pan and place it to the oven at 350 F, don't cover it at first, let it be in the oven for about 50 minutes, then cover it and DON'T forget to Baste all over every 30 minutes with the juices on the bottom of the pan.
After the turkey is done make your gravy from the remaining juice in the pan and this mix
1 tsp all purpose flour
1 cup cold water
Pour it in the pod, on medium heat, constantly stirring, until thick! DONE!!!
Cooking time depends on a weight of your bird, that's what I found-
| 10 to 18 pounds | 3 to 3-1/2 hours | 3-3/4 to 4-1/2 hours |
18 to 22 pounds | 3-1/2 to 4 hours | 4-1/2 to 5 hours |
22 to 24 pounds | 4 to 4-1/2 hours | 5 to 5-1/2 hours |
| 24 to 29 pounds | 4-1/2 to 5 hours | 5-1/2 to 6-1/4 hours |
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