brining will improve the turkey.
After brining, remove the
Have both ham and turkey sliced at least 1/8
Place thawed turkey in roasting bag and bake at 350\u00b0 about 4 to 6 hours.
The last hour of cooking, stuff with the following: Mix seasoned and cornbread dressings together with chicken broth, 2 cups chopped (finely) celery and 2 cups of chopped onions.
If more broth is needed, take from turkey bag.
Place prepared dressing around turkey and finish baking.
Turkey can be served whole on platter with dressing placed around it or you can debone turkey before serving.
Make dressing according to directions on Stove Top box.
For each roll use 2 large pieces of turkey.
Place 2 tablespoons dressing on turkey and roll up.
Place seam-side down in 9 x 9-inch glass baking dish.
Spoon gravy across center of rolls. Bake in 325\u00b0
oven for 30 minutes until heated through.
Saute onion and celery in butter in bottom of casserole.
Mix with other ingredients and bake until slightly brown.
Do not let dressing get dry!
Combine bread, drippings, and seasonings; toss to mix.
Add broth to moisten slightly; blend thoroughly.
Spread 2 1/4 quarts dressing in bottom of 3 baking pans (12x20).
Spread 1 1/2 quarts turkey on top of dressing.
Add another layer of dressing and turkey.
Cover each pan tightly and bake at 350F degrees for 1 hour.
Melt margarine; stir in flour and salt.
Gradually stir in broth.
Cook until thickened.
Pour 2 quarts gravy over each pan.
Bake at 250F uncovered about 15 minutes before serving.
move giblet bag from turkey, along with any
Season with salt and pepper. (Dressing may be prepared to this
ests will have the best and juiciest turkey ever. The cook time
Mix turkey, celery, pickles and eggs lightly.
Mix salad dressing, lemon juice and salt until smooth.
Gently stir salad dressing into turkey mixture; chill thoroughly.
efore serving.
wash the turkey well with cold water.
eat until hot.
Add turkey wings and cook 10 to
oom temperature.
Wash the turkey inside and out with cold
230 degrees C). Rinse the turkey inside and out, and pat
select roasting.
Remove the turkey from the packaging; rinse and
Unfold bread.
Top with dressing, bacon, turkey, cheese and lettuce.
Beginning with short end, roll up bread.
Trim ends. Slice into 1 1/2 to 2 inch thick pin wheels.
In roaster (to fit bird) put clean and seasoned turkey.
(Rub with butter and seasonings.)
Add onions, cleaned and cut into wedges.
Pour broth over all.
Cover.
Bake at 350\u00b0 for 1/2 hour. Reduce heat to 300\u00b0 and cook 15 minutes per pound of meat, usually about 1 to 1 1/2 hours (no basting).
Melt butter in a large soup pot.
Add flour and quickly stir for about 1-2 mins until the flour is somewhat \"cooked\".
Add the milk, salt and broth and whir with a hand blender til smooth.
Add to the pot the herbes de provence, bay leaves, celery seed, garlic powder, lemon pepper, and black pepper.
Simmer until beginning to thicken and add in the cream cheese, cut into cubes. Stir until smooth.
Stir in the water and egg noodles, and cook for about 8 - 10 mins, until the noodles are tender.
Stir in the parmesan and turkey.
Mix all ingredients in a bowl or ziplock bag. Add chicken or turkey. Marinate over night. Remove from fridge 30 minutes before cooking. I usually cut the chicken or turkey into 1 1/2 - 2 inch cubes before marinating.
Soak diced apples in pineapple juice for 2 minutes and drain well. Discard pineapple juice.
Toss turkey, apples, and celery in mixing bowl.
In a separate bowl, whisk mayonnaise, yogurt, Greek yogurt, and confectioners sugar together.
Pour dressing over turkey apple mixture and toss to coat evenly.
Garnish with chopped walnuts.