Before you start:
Clean your oven 1-2 days before cooking to prevent old, nasty, burned-on grease smoking while you are cooking the bird at high heat. DO NOT USE A CONVECTION OVEN. If you have a frozen turkey, place it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an hour before cooking to bring it to room temperature. Make sure you have a pan big enough to hold the bird. The turkey should not touch the pan, nor should any parts of the bird extend beyond the pan. If your pan is not large enough, purchase a disposable foil pan. Make sure the pan fits in your oven! 30 minutes before starting, preheat your oven to 475.Ingredients:
- 10 to 24 pound turkey
- Coarse Ground Black Pepper
- Coarse Kosher Salt
- Extra Virgin Olive oil
- Roasting pan
- V shaped rack
- Meat thermometer
- Oven thermometer
- Aluminum Foil
1. Remove and discard the truss. Pull or trim off the lumps of fat and discard. Remove giblets and neck (also tail, if desired) and save for gravy – that is if you like giblet gravy. 2. Rinse the turkey inside and out with warm water. Pat dry with paper towel. Rub turkey skin all over with olive oil. Set bird breast down and sprinkle back with the salt and pepper. 3. Place an adjustable V shaped rack in a pan about 13 x 16 inches deep. Set up the sides of the rack so the bird is a minimum of 2 inches from the bottom or the pan. Place the turkey breast-side up on the rack. Sprinkle the breast with salt and pepper and fold the wing tips under. Note: I do not have V shaped rack and used a standard rack instead and my turkey come out fine. 4. Using aluminum foil, form caps over the tips of the end of each drum stick. If wing tips extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. DO NOT TIE LEGS TOGETHER, SO NOT ADD STUFFING AND DO NOT CLOSE UP THE BODY CAVITY. 5. Insert an oven safe meat thermometer near center the of breast through thickest part of breast to bone. Contrary to conventional turkey making rules, you want the thermometer to actually touch the bone. 6. Set the pan on the lowest rack in a 475 degree oven and roast according to time chart below. Check as directed during cooking, until the thermometer reaches 160 degrees. Halfway through the total roasting time, rotate the pan to reverse its oven position. This will insure even cooking and browning. If areas on turkey breast start to get browner then you like, lay a piece of foil over the dark spots. If there is any smoke, check the pan and wings for drips into oven. You can also adjust the foil under the wings, or slide the roasting pan into a larger, shallow rimmed pan. Wipe up the drips from oven bottom if you can do so without burning yourself. Ove gloves anyone? Do not baste. And open the oven as seldom as possible. 7. When done, remove pan from oven and set it in a warm draft-free spot. Let the turkey rest for 30 to 45 minutes. No worries – the meat will still be hot. 8. Drain the juices from the body cavity into the roasting pan. If making gravy, spoon off and discard the fat from drippings in pan. If drippings are dry, skim any fat from pan, then add 1 cup chicken broth and scrape the drippings free. Use the drippings to make gravy according to your favorite recipe. 9. When ready to carve, cut off the turkey legs at the thigh joint. If the thigh joint is excessively red or pink, return the legs to the oven for 3 to 5 minutes (at 300 or 475 degrees) or heat in a microwave oven for 3 to 4 minutes. Personally, I prefer the oven method. 10. Carve the rest of the turkey. The carving juices may be clear or they may be rosy; both are fine. Save the juices to pour into your gravy for richer flavor, if desired.TURKEY TIME CHART:
10-13 lb. 50 minutes to 1 1/4 hrs.
13-16 lb. 1 1/4 hrs. to 1 hr. 50 min. 16-19 lb. 1 1/4 hrs. to 2 hrs. 20-22 lb. 1 1/2 hrs. to 2 hrs. 22-24 lb. 1 1/2 hrs. to 2 1/2 hrs.From the Backdoor Survival Kitchen The following two recipes come from my own kitchen and can be used if you are invited to someone else’s home and it is your turn to tote a dish to the potluck.
Candied Yams with Rum & Raisins 6 Yams or sweet potatoes, med 4 tablespoons Butter or margarine 1/3 cup Brown sugar, firmly packed 3 tablespoons Rum or orange juice 1/2 cup Raisins Boil whole yams 20 to 40 minutes or until tender but not mushy. (20 minutes seems to be about right.) Drain and cool, then peel and cut into 1/4 inch thick slices. Arrange slices, overlapping, in a buttered shallow casserole. Dot with butter, then sprinkle with brown sugar and raisins. Drizzle with rum. Bake uncovered at 350 or until bubbly and glazed. Serves 6 – easily doubled or tripled.
Apple-Raising Whole Wheat Stuffing Thanksgiving Stuffing in a Crock Pot 12 cups Whole-wheat bread, cubed 1 1/2 cups Raisins 4 Apples, unpeeled & chopped 1 1/2 cups Onion, finely chopped 4 cups Celery, sliced thin 3 Eggs (or use egg whites) 1 cup walnuts or pecans, chopped 4 tablespoons butter, melted 2 1/2 cups chicken broth 1/2 teaspoon Black pepper, freshly ground If the bread is not stale, spread the slices out on a rack or counter for half a day to dry them out. Then cut into cubes. Combine the bread cubes with the remaining ingredients. Stuff the turkey or bake in a covered oven-proof dish for about 40 minutes at 325 or better yet, put into a Crockpot and cook on high for 2 hours then low for more 4 hours or until dinner is ready. Serves 12The Final Word Thanksgiving does not have to break the budget nor does it have to relegate you to hours of toil in a hot, steamy kitchen. Instead, take advantage of some or all of these tips and have a stress free, and yes fun Thanksgiving! Enjoy your next adventure through common sense and thoughtful preparation! Gaye Emergency Essentials is your source for all things preparedness, from prepackaged foods to water barrels, to first aid kits.
From the Bargain Bin: Survival is all about learning to fend for yourself. Growing your own food, cooking and building stuff are all essential. Here are some ideas to get you started. SOG Specialty Knives & Tools M37-N SEAL Pup: This highly rated knife will do it all whether you are an avid hiker, hunter, camper, fisherman or just someone who wants to be prepared for whatever the world will throw at you. Rothco 550lb. Type III Nylon Paracord: As far as I am concerned, paracord ranks up there with duct tape and zip ties. I wish I had know about this stuff years ago. Fiskars 7855 8-Inch Hatchet: I think a common mistake is to pick up a cheap hatchet from Harbor Freight and call it a day. This is something you do not want to skimp on. A Fiskars is easily sharpened and will last a lifetime. For less than $25, what is not to like? Oh, and while you are at it, you might also like the Fiskars Axe & Knife Sharpener for an additional $10. MAGLITE XL50-S3016 LED Flashlight: I own a number of these. Small, sturdy, and easy to handle. Square Foot Gardening: You do not need a lot of space to grow your own food. Start with some awesome greens and branch out from there. This method works. Seed catalogues will be out next month, why not start your planning now? Lodge Logic 12-Inch Pre-Seasoned Skillet: This purchase changed the way I cook. I se my cast iron cookware for everything from salmon, to bacon and eggs, to biscuits. For under $20, there is no excuse not to own this survival basic. Don’t forget the Lodge Set of 2 Pan Scrapers, a must have for cleaning those food bits from your cast iron cookware.
Emergency Essentials is your source for all things preparedness, from prepackaged foods to water barrels, to first aid kits.