How To Fix A Traditional Thanksgiving Dinner
It's almost time for one of the few holidays that actually serve to bring families together - even if it's only for the meal. Of course I'm talking about Thanksgiving, that time of hot, juicy turkey, the aromatic smells of freshly baked pumpkin pies fresh from the oven ... trying to figure out how to sit 8 people at a table that normally only seats 4 ... wondering if the smell of Gramma's Ben-Gay is going to be as overwhelmingly powerful as it was last year (break out the gas masks, everyone) ...
So let's talk turkey.
I'm not going to sit and tell ya'll how to defrost your turkey safely, there are too many other websites that do that (or visit friendly www.Butterball.com for help). What I AM going to talk about is how "I" personally fix a turkey that is always juicy, tender, and flavorful. Feel free to fix your turkey the same way (if you don't already).
Here is my "typical" Thanksgiving menu (though it can change periodically):
Turkey (naturally) and gravy
Summer squash casserole
Green beans
Sweet potato casserole
Biscuits
Stuffing
Cranberry sauce
For the turkey, after it is safely thawed, rinsed well inside and out, and put in the pan (and don't forget to take out the gravy package if there is one, or the package of gizzards found in the neck cavity usually) or else you will find a special "treat" you will never live down - just ask my friend Tammy LOL - I make my "special" flavored butter.
Taking a small mixing bowl, I scoop out some butter from the tub (ok so its not real butter, its Country Crock - but it tastes good anyway) - use your own eyes to judge how much you will need - and then add: minced garlic, sage, paprika, garlic powder, onion powder; occassionally I will also add some rosemary, marjoram, savory, sometimes only one, sometimes all three, depending on my mood that day. Also might throw in some chicken bouillon, not too much though or it will be too salty. Mix it all well, and then (get ready to get your fingers yucky) pull the skin away from the bird making little "pockets" and proceed to smear the butter mixture over the bird, packing the butter mixture on well. Both ends get it, the skin around the neck cavity as well as the other opening will pull away easily. The leftover butter mixture is then put on the top of the skin, on the legs, the space between the legs and the body of the bird, the wings, and liberally over the breast. Add oh about a 1/2 inch to an inch of water to the bottom of the pan with some chicken bouillon for flavor (or a can of Swanson's chicken broth, or is it 1/2 can? cant quite remember now, use your eyes to judge), put a cut onion inside the cavity of the bird and a couple of stalks of celery if you like, put aluminum foil over the bird, and bake at around 350 - 375 until it is done (my trusty meat thermometer comes in handy for that, love it, cant believe it took so long for me to get one, wouldnt be without it now). Baste occassionally ... you dont need one of those huge eye dropper looking things, a spoon works wonderfully, and chances are, you have plenty of THOSE on hand LOL ... let sit and cool about 10 - 15 minutes or so before slicing after taking out of the oven. I leave the foil on during this cooling period as I find it keeps the moisture in the bird.
Before I cook the turkey I generally get everything else ready. The green beans are fresh produce this time and not the canned stuff we normally get the rest of the year. Slow cooked all night and day in a pot of water with some turkey ham (I'm Jewish so I dont use pork, but feel free to use some fat back if you prefer). With a little bit of pepper (and salt if wanted), they are really yummy - though as a Southerner, thats how we fix em; Yankees like my husband arent as fond of them fixed that way. If you cant get fresh green beans then canned works in a pinch, though I would then fix them the Yankee way, drained, put in a pan, dash of pepper (and salt if wanted) and heated up thoroughly on top of the stove.
The summer squash casserole is easy to make and very delicious. Chop yellow summer squash into bite size pieces, add chopped onion to pot, and boil till squash is tender. Drain, put in large mixing bowl, and add: 1 family size can cream of chicken (I prefer that over cream of mushroom but that may be used instead), 8 ounces of sour cream, about 1/2 cup melted butter, Pepperidge Farm herb flavored stuffing mix, enough to hold it together. You can also add grated carrot and/or grated sharp Cheddar cheese. Mix well and put in greased (or sprayed with Pam, its easier) casserole pan, and top with stuffing mix. Cook until top is browned, and its "set", about 20 - 30 minutes.
Stuffing is easy; heat water with butter till it melts (add chicken bouillon to water for more flavor), add Pepperidge Farm herb flavored stuffing mix until its the right consistency. You can then serve as is or put in a pan and bake it.
Sweet potato casserole is delicious (almost like a sweet potato pie but without a crust) and also easy to make: 2 cans of sweet potatoes drained and placed in mixing bowl; mash. Add 1 cup sugar, 1/4 cup milk, 2 eggs, 1 teaspoon vanilla, and 3 Tablespoons of melted butter. Mix well and place in greased casserole dish. Top with a streusel mixture of 1 cup brown sugar, 1/3 cup flour, 1/3 cup butter (not melted), 1 cup chopped nuts (I prefer pecans), and a sprinkle of cinnamon. I was thinking of trying it differently this year, and instead of the streusel topping using miniature marshmallows instead. Not sure how that will be, but I'm game lol ... Bake at 350 degrees until topping is golden and edges are dry.
Biscuits and cranberry sauce are the easiest to make: 1 - 2 of the refridgerated biscuits (Pillsbury is fine, but you can use the cheapy no-name brand, tastes the same but doesnt cost as much) and bake according to directions on can. I prefer the jellied type cranberry sauce so I just buy 2 cans (at least!) and chill in the refridgerator at least 30 minutes before opening. Open one end of can, flip over, open other end; using the lid, push it through onto serving plate and cut into slices.
Simple, easy and affordable. Now thats just for the 4 of us, maybe 6 - 8, depending on if my daughter and her husband come, or the step-kids come (they are adults and rarely come over). If there were more people coming I would probably also pick up some pumpkin and/or sweet potato pie from the bakery at the grocery store (why fuss when its the same you can make at home with no hassle), baked sweet potatoes with marshmallow topping, candied carrots (simple to make: wash and slice carrots, add butter, brown sugar and cinnamon and cook on stove top).
Enjoy the meal, but more importantly, enjoy the time you spend with your family. That's what is most important in the end: the love of your family. You never know when it will be the last time you will get together. My mother passed away two years ago this Thanksgiving (actually the week before) and though we never got on well, and fought constantly, still, she was my only mother and I miss her. Enjoy the time you spend with your family this Thanksgiving; live, love, laugh, and cherish the memories made.
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