Inspiration for a Thanksgiving Menu

Thanksgiving Day recipes for vegetable medley or pecan cornbread stuffing, cranberry-sweet potatoes, green bean casserole, pumpkin-pecan or sweet potato pie and make turkey bone broth for leftover turkey noodle soup!

| November 2007

  • Holiday-turkey
    Anyone can roast the perfect turkey with these simple instructions.
    Photo by Pixabay

  • Holiday-turkey

Perfect Roast Turkey Recipe

A few simple herbs add an easy twist on the traditional roast turkey. All you need to do is rub a few herbs on the turkey before it goes into the oven, and your family will clamor for seconds. This recipe from Grit’s recipe archives gives you the directions for the herbal rub, as well as directions for the Perfect Roast Turkey and gravy. 

  • 1 turkey (10 to 12 pounds) with pop-up timer
  • 1 stick unsalted butter, room temperature
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried celery seed
  • Salt and freshly ground pepper
  • 8 cups turkey stock or canned chicken broth, divided
  1. Place oven rack in lowest position; heat oven to 325°F.
  2. Rinse turkey inside and out with cold water and pat dry. Pull wing tips up and tuck between wings and body; place turkey, breast side up, on a rack in an open roasting pan. Rub turkey with softened butter.
  3. In small bowl, crush herbs together and rub over turkey. Season turkey with salt and pepper.
  4. Tightly cover breast area with aluminum foil. Pour 2 cups stock into the bottom of roaster and roast, basting turkey all over every 30 minutes for about 2 hours (lift up the foil to reach the breast area). Remove foil to allow breast skin to brown; roast for about another hour until the pop-up timer indicates turkey is done.
  5. Remove from oven; loosen browned bits on the bottom of roaster and pour drippings into a 2-quart glass measuring cup. Allow turkey to rest for at least 20 minutes. Serve in roasting pan.
  6. For gravy: After drippings have settled for at least 5 minutes, skim off fat and reserve. Add enough stock or broth to drippings to make 6 cups. Add melted butter to reserved fat to make 1/2 cup. In a saucepan over low heat, heat the turkey fat mixture. Whisk in 1/2 cup all-purpose flour and cook until lightly browned. Add drippings mixture and continue whisking until thickened, about 2 minutes. Keep gravy warm until serving.

Yields 10 to 12 servings.


Turkey with Vegetable Medley Stuffing Recipe

Stuffed Turkey: Who knew a few vegetables would add such a great taste to your Thanksgiving turkey? Stuffing for your bird doesn’t have to be bread and a few spices. Spice up the dressing with coleslaw mix and water chestnuts – and don’t forget the cheese! Click here for the recipe, Turkey with Vegetable Medley Stuffing, from Grit’s recipe archives.

  • 1/2 cup butter or margarine
  • 4 cups coleslaw mix (shredded cabbage and carrot)
  • 1 cup chopped onion
  • 1/2 cup finely chopped celery
  • 1 can (8 ounces) sliced water chestnuts, drained and chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon poultry seasoning, optional
  • 1 package (14 ounces) dried herb-seasoned bread cubes
  • 1 1/4 to 1 1/2 cups water or chicken broth
  • 1 turkey (14 to 16 pounds), fresh or frozen (thawed, if frozen)
  • 1 to 2 tablespoons vegetable oil
  1. In large skillet over medium heat, melt butter or margarine. Add coleslaw mix, onion and celery; cook until tender.
  2. Stir in water chestnuts and cheese. Season to taste, if desired.
  3. In large bowl, toss together bread cubes and vegetables mixture. Sprinkle small amount of water over bread cube mixture to moisten; stir lightly. Set aside.
  4. Heat oven to 350°F.
  5. Remove giblets and neck from turkey cavities; set aside to use in soup or gravy or discard, if desired. Rinse turkey well (inside and out) with cool water. Drain completely. Place turkey on absorbent paper toweling on counter.
  6. Spoon stuffing into neck cavity; stuff lightly, do not pack. Secure skin over cavity with turkey roasting pin or tuck wings back to hold skin in place. Gently turn turkey. Stuff cavity lightly; close cavity with turkey roasting pins and string as lacing or tuck legs to secure stuffing before roasting.
  7. Place turkey, breast side up, on flat rack in open roasting pan about 2 inches deep. Insert meat thermometer into thickest part of thigh next to body, not touching bone. Brush skin with oil.
  8. Place turkey in oven and roast 4 to 4 1/2 hours. When skin is golden brown (about 2/3 done), cover breast loosely with light-weight aluminum foil to prevent over-browning. Check for doneness; thigh temperature should be 180° and stuffing 160°. Let turkey stand 15 minutes before carving.

Yields 12 to 14 servings (with 10 cups stuffing).


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