please help?

Question

how can i make an awsome out of the world turkey and dressing with lots of flavor like authintic

Answer 1

So many have been answering thius question for weeks now. I advise you go to "discover" and browse the ones already there.

Answer 2

Dressing is easy, just follow the directions on the bag. For turkey, I've always rubbed it with salt, Then put a 1/2 pound of bacon strips on top prior to sealing the pot and baking at 250f all day long. when it's about dinner time pull the cover and crank the oven up to 450f for about 10 minuites just to firm up the skin. When you take it out let it rest for a half hour BEFORE cutting into it. This way it won't dry out between the pot and the table. Good Luck!!!

Answer 3

Cook the turkey at temp instructed on package, rubbing the turkey with oil or butter to help golden. Make home made stuffing or boxed and add diced apples and raisins or craisins. I prefer craisins which is a mix of raisins and sun dried cranberries which come in different flavors and really compliments the stuffing.

Answer 4

Wash turkey and clean. Rub turkey inside and outside with garlic (powder or cloves) then salt and pepper and a little sage if you like sage. Stuff turkey with a whole onion but in halves, several cloves of garlic cut in halves and a couple of ribs of celery. Put turkey in a large open baking pan.

Melt 2 pounds of salted butter in a pan

Take a clean new length of cotton cheese cloth (you can get this in a hardware shop or in some grocery stores) fold the cheese cloth so it sill drape over the turkey and cover it.

Soak the folded cheese cloth in the melted butter until it soaks up the butter. Drape the cloth over the turkey and put in a pre-warmed oven at 275 degrees F.

Melt more butter to have on hand to baste the turkey as it cooks.

After the first hour pour more melted butter on the turkey.

Do not remove the cheese cloth - ever.

Get a big bulb suction baster and every hour or so bast the turkey with the juices from the pan. You want the cheese cloth to stay moist so it does not dry on the skin of the turkey.

Cook the turkey on the slow heat for several hours - at least 5 depending on the size of the turkey. I usually get a really big turkey because I want left overs. Test the meat to see if it is tender.

I usually put the turkey in at 5 ot 6 am then it is ready for around 2 pm when we traditionally eat our feast.

When the turkey is done baste it again so the cheese cloth will come off easily - keep the cloth moist. Drain the juices and let them sit for a time for the fat to come to the top. Get rid of most of the fat so you can make the gravy with the juices.

You want the turkey to sit for a time before you serve it so it will be easier to slice and the cloth will keep it warm. Just before you serve remove the cloth.

This makes the most beautiful golden brown turkey that looks like it has been glazed. I have given friends this recipe for 40 years and everyone raves about turkey cooked in this manner.

This Dressing is a family tradition in my family. We call it Grannie Dressing because my Great Grandmothers made it and we still make it today. My son can eat his own tub of dressing so I usually make a Vat of it because everyone loves this stuff.

Momma's Cornbread Recipe

Use the best cornmeal you can get - yellow is better than white

Note: For Grannie's Dressing you have to double this recipe

1 cup Yellow corn meal
1 cup all purpose flour
4 teaspoons baking powder
1 egg
1 cup milk
1/4 lard soft (or corn oil)

Sift dry ingradienst add egg, milk, oil and beat with rotary mixer - do not over beat. Bank in cast iron skillet 425F for about 25 or 35 mins.



Grannie Brookins Dressing Recipe


Dressing: in the South we all have a big competition about dressings
for
Thanksgiving. Usuallly dressing here is not put in the turkey but
baked in
an accompanying dish. Here is my old family recipe handed down from my
Father's Mother, her name was Grannie (really Effie Sullender):

Cornbread Dressing:
Using the recipe on the yellow cornmeal box (I usually use Quaker) make
one
recipe of cornbread and bake in a cast iron skillet if possible. When
cool
break up the cornbread a bit so it can dry up in the air and get stale.
Now taking a fat chicken and boil with some salt, pepper and some
cloves of
garlic, stalk of celery and one carrot, simmer until tender. Take
chicken
out of pot and place on plate to cool. Strain broth for bones and
vegetables
but leave the fat in it and put aside. When chicken is cool remove meat
from
bones and skin; chop and set aside.

Also take out 3 or 4 slices of white bread and let them sit out to get
stale.
Chop fine:

3 or 4 ribs of celery
1 bunch green onions (chop all parts)
1 large yellow or white onion
1 can pimentos
1 or 2 green pepper (bell pepper)
6 hard cooked eggs

6 raw Eggs

Crumble the cornbread into a huge bowl add some salt and pepper to
taste add
chicken broth and try to add some turkey drippings too. Stir in all the
chopped ingredients then add the six raw eggs. Add chopped chicken and
crumbled stale white bread. Stir all ingredients and test for
seasoning.

Now is where we get into the long standing family squabble, I like to
put a
bit of SAGE in the dressing but the purists in the Family say Granny
never
did that so you do what you please.

Pour the mixture which should resemble very thick grainy pudding into a
large
Mammouth baking utensil I usually get one of those aluminum (one use)
bake
pans for a turkey. Bake 350 degrees for about 1 1/2" hours until firm
and
browned on top. Adjust oven temp so dressing cooks slowly but finally
browns
on top.

This is a lot or work but it freezes well.

Answer 5

easy turkey-----thaw it clean it----salt and pepper inside the cavity and outside the bird, then rub with oliver oil..quarted some onions and apples and stuff teh cavity of the bird, put it in your roasting pan cover in foil and put in oven at 250 over night when you get up, the house smells incredible and the turkey just falls of the bone.

Answer 6

Check Food Network for tons of recipes! Have fun!