How to Tackle the Turkey Dinner

Tip: When planning your Thanksgiving menu, consider oven space and make use of recipes that can be prepared using appliances other than your oven (such as your microwave).

Purchase: 1 pound of uncooked turkey per person and, if desired, another ½ pound per person for leftovers. If everybody prefers white meat, you’ll need a slightly larger bird. Alternately, you can purchase a turkey breast to roast along with your whole turkey to please the white meat eaters.

Defrost: Never thaw at room-temperature; this promotes can bacterial growth (cooking can kill bacteria, but not the potential by-products/toxins the bacteria produce while the bird sits at room temperature).
In the fridge: Place wrapped, frozen turkey on a baking tray, breast side up. Place in refrigerator and allow about 24 hours for each 4 to 5 pounds. A 20-pound frozen turkey will take four to five days to thaw completely.
In water: If you’re pinched for time, submerge the frozen, wrapped turkey in cold water to cover, changing the water every 30 minutes. It will take about 30 minutes per pound to thaw.
• A thawed turkey will keep up to two days in the refrigerator before roasting.

Cook: Cover turkey breast with foil. For a fresh or thawed turkey roast at 325 to 350 degrees F, approx. 12-15 minutes per pound unstuffed, or 18-20 minutes per pound stuffed. Fresh turkeys may cook more quickly (10-12 minutes per pound unstuffed) than defrosted turkeys.
8 to 12 pounds: 2 3/4 to 3 hours unstuffed; 3 to 3 1/2 hours stuffed
12 to 14 pounds: 3 to 3 3/4 hours unstuffed; 3 1/2 to 4 hours stuffed
14 to 18 pounds: 3 3/4 to 4 1/4 hours unstuffed; 4 to 4 1/2 hours stuffed
20 to 24 pounds: 4 1/2 to 5 hours unstuffed; 4 3/4 to 5 1/4 hours stuffed

Remove foil from turkey breast and baste frequently during the last 45 minutes to 1 hour of roasting time.

It’s Done: when the internal temperature of the thigh is 180 degrees and the center of the stuffing is 160 degrees.
Let the turkey stand: Wait 20 to 30 minutes before carving, to retain juices and to make carving easier. Use a very sharp knife or electric knife to carve turkey.

Frying: Smaller turkeys (14 lbs or under) are best for frying. Thaw turkey completely before cooking. Heat frying oil to 375 degrees, pat turkey dry with paper towel and add to fryer. Leave approx. 3 inches space between oil level and top of fryer while cooking your turkey to avoid oil bubbling over top of fryer. Cook 3-4 minutes per pound, until internal temperature of the thigh is 180 degrees.
Brining: Brining will add flavor and improve texture in even the least expensive birds. Use 1 cup Kosher salt per gallon (4 qts) water (if substituting table salt, use 1/2 to 3/4 cup per gallon water). Add herbs to water, if desired. Rosemary, thyme, chili peppers can all add flavor to your turkey. Some chefs also add 1/2-1 Cup brown sugar to brine water. Place turkey in a deep contained, breast down. Cover with brine. Cover container and refrigerate and soak:
Less than 12 pound turkey: Less than 12 hours
12-19 pound turkey: 12 hours
20+ pound turkey: 12-24 hours
Remove from brine and pat dry and roast as desired. Discard brine water and sanitize brine container.
Time Savers: You can shave at least two hours from cooking time by cooking turkey in
parts rather than cooking the whole bird.
Roasting bags will also cut down the cooking time for your holiday turkey, with the added bonus of increasing turkey tenderness.

Look Beyond the Stove and Oven:
• Microwaves can cook vegetables in about half the time
• a slow cooker does all the work for you
• A rice cooker can be used to make a variety of rice side dishes.
Using these other appliances will also save space on your stovetop and in your oven.
Lastly, remember to use safe food handling practices: Don’t cross contaminate—clean surfaces and utensils between uses. Keep foods at safe temperatures (avoid letting food stand more than 2 hours at room temperature). And, don’t forget to wash your hands frequently.

How to Carve a Turkey
1. Allow the turkey to rest 20 minutes after cooking. This lets juices saturate the bird evenly and makes for easier carving.

2. Begin with the dark meat (keep in mind that you must cut through joints, not through bone). Secure the turkey at the breastbone with a carving fork or use a folded napkin and hold the bird with your hand.

3. Cut through the skin between the leg and body. Press the leg downward until it is lying flat against the carving board, exposing the hip joint. Cut through the joint and remove the leg and thigh to a cutting board.

4. Cut the thigh and drumstick apart at the joint. Remove the skin and slice around both sides of the thighbone, removing the meat. Leave the drumstick whole (or slice meat from drumstick, slicing parallel to the bone). Repeat on the other side.

5. For the wing: Cut into the joint slightly above the wing and remove it to the cutting board. Cut the wing in two pieces at the joint. Slice from the meaty part or serve whole. Save the tip for soup.

6. For the breast: Hold the turkey with a large fork at the breastbone. Make a horizontal slice across the grain of the meat. Carve thin slices off one side of the breast, cutting parallel to the breast bone. Place slices on platter. Repeat process on the other side.

Holiday Recipes We Love!

Thanksgiving Menu
Traditional Roast Turkey with Gravy
Apple Sausage Stuffing
Ginger Garlic Green Beans
Creamy Mashed Potatoes
Spiced Sweet Potatoes
Cranberry Walnut Relish
Apple Cinnamon Crisp
Pumpkin Pie

Traditional Roast Turkey with Apple-Sausage Stuffing
Serves 10-12
Ingredients:
Prepare Turkey:
1 12-14 pound whole turkey fresh or thawed, rinse surface and cavity – drain well, pat dry
Salt and pepper to taste: Season inside cavity with salt and pepper
Coat turkey surface with Olive or Canola oil (approx. 1 to 2 tablespoons) and season lightly with salt, pepper and 1 tsp. Herbes de Provence spice blend.
Prepare Stuffing:
Ingredients:
1 lb. Pork sausage stuffing, cooked and crumbled
1/2 cup onion, diced
1/2 cup celery, diced
1 Large apple, diced
1 16oz. bag Herb seasoned stuffing
1 tsp. Dried McCormick Herbes De Provence (or 1/2 tsp. Sage plus 1/2 tsp. Thyme)
1/4 tsp. Meijer powdered garlic
1/4 cup Margarine or butter, melted
2 eggs, blended with a fork or whisk
1 1/2 cups Chicken broth
1 Cup reduced fat milk
Directions:
In a large mixing bowl, mix together cooked sausage, onion, celery, apple, stuffing, and spices. Drizzle melted butter over stuffing. Add eggs, chicken broth and milk and mix well.
Pre-heat oven to 350 degrees. Place turkey in a large roasting pan. Using a large spoon, fill turkey cavity and neck with stuffing (do not pack stuffing tightly into cavity) fold neck and tail skin over stuffing. As a general rule, use no more than 3/4 cup stuffing per pound of turkey. Stuffing not used in the cavity of the bird can be baked covered for 30 minutes in a lightly greased baking dish.
Finishing Touches:
1 cup liquid
1 large onion, peeling and cut into eight wedges
Pour 1 cup chicken broth, water or white/blush wine over the turkey. Season surface with salt and pepper (and any other herbs you may wish to add). Surround turkey with onion wedges. Tuck wings under the turkey back, and tie turkey legs (truss) so that they cross at the base (or tuck legs into skin at base of cavity. Snugly cover breast with foil. Cook in oven 2 1/2 to 3 hours covered (note: do not open oven during this time since it can increase baking time and contribute to drying of breast meat). Uncover turkey, baste with roasting juices and continue cooking until golden brown (basting every 20 minutes) and the internal temperature of the stuffing is at least 160 degrees and the turkey temperature is 180 degrees, when thermometer is inserted at the thickest point of the thigh.
Remove from oven. Use remaining roasting juices to make gravy (see below); let stand 20 minutes before carving and removing stuffing from the turkey cavity.

Roast Turkey Gravy:
Ingredients:
1 cup turkey pan drippings
2 1/2 cups chicken broth
1/2 cup flour
Optional: cooked, finely chopped turkey giblets
Directions:
Place pan drippings in medium saucepan. Blend 1/2 cup flour with 1/2 cup room temperature chicken broth; mix well. Blend flour mixture into pan drippings. Gradually blend in broth until smooth.
Bring to a boil. Reduce heat to low. Simmer about 5 minutes, stirring frequently. Add finely chopped cooked giblets, if desired.

Ginger Garlic Green Beans
Serves 10
2 ½ lbs. string beans, trimmed
2 tablespoon Meijer vegetable oil
1/4 cup minced fresh gingerroot
4 cloves garlic, minced
Salt to taste
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil 1 1/4 lb. string beans, trimmed uncovered until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to over cook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. Heat vegetable oil in a wide skillet over medium heat. Add the ginger and garlic and cook for 2 minutes then add beans and stir and toss constantly, until beans are heated through. Sprinkle with salt, and remove to a serving dish.
Nutrition Facts per serving:
Calories 71, total fat 4 g , cholesterol 0 mg, sodium 7 mg, carbohydrate 8 g, protein 2 g, fiber 3 g

Creamy Mashed Potatoes
Serves: 10
Reduced-fat sour cream makes these mashed potatoes taste smooth and creamy, like traditional mashed potatoes, without adding all fat and calories.
Ingredients:
5 lbs Michigan Russet Potatoes, washed, peeled and cut into 2” cubes
(or two bags Ore-Ida Steam n’ Mash cut russet potatoes)
2-3 Tbls. Margarine or butter
1/2 Cup low fat Meijer Milk
2/3 Cup Meijer reduced fat sour cream
1 tsp. Salt
Generous dash of fresh ground black pepper
Directions:
Place cubed potatoes in 8 quart stock pot. Add water to cover about 1” above potatoes. Season with a dash of salt. Bring water to a boil, reduce heat to a gentle boil and allow potatoes to cook until fork tender (8-10 minutes).
Drain water from potatoes, and return to pan or to a large mixing bowl. Add margarine, milk, sour cream and salt and pepper to taste. Using a hand mixer, blend until smooth and creamy (alternately, mash potato mixture with a hand masher).
Helpful hint: Prepare mashed potatoes a day to two in advance. Store in the refrigerator and reheat, microwaving on high, just before serving. Allow about 1 to 1-1/2 minutes per pound of potatoes, mix well half way through heating.

Spiced Sweet Potatoes
Serves 8-10
Ingredients
3 tbsp. Meijer butter, softened
1 1/2 tsp McCormick Ground Ginger
1/2 tsp McCormick crushed Thyme Leaves
1/4 tsp Salt
4 pounds Sweet Potatoes
2 tsp Meijer vanilla extract
Directions:
1. Wash sweet potatoes and pierce each sweet potato twice with fork so excess steam can escape while cooking.
2. Microwave on HIGH 5 - 10 minutes or until tender, turning over halfway through cooking. Let stand 5 minutes or until cool enough to handle.
3. Remove skin from the sweet potatoes. Place sweet potatoes and remaining ingredients in large bowl. Mash until smooth and well blended.
4. Serve immediately.
Nutrition Information per Serving: Calories 185, Total Fat 5g, Saturated Fat 1.5g, Cholesterol 61mg, Sodium 136mg, Carbohydrates 66g, Protein 25g

Cranberry Walnut Relish
Ingredients:
1/4 cup chopped walnuts
1/4 tsp. shredded orange peel (optional)
1 1/2 cups fresh (or frozen) cranberries
1 medium apple, cored and chopped
1/3 cup orange juice
1/2 cup sugar
Method:
Preheat oven to 350°F. Place walnuts in shallow pan. Bake, stirring once, 10 minutes or until lightly toasted.
In large saucepan combine cranberries, apple, sugar, orange peel and juice. Bring to boiling; reduce heat and simmer until cranberries pop, about 5 to 7 minutes.
Stir in walnuts. Transfer to bowl; cover and refrigerate 2 to 24 hours. Sauce may also be frozen up to 1 month.
From: Mealbox.meijer.com

Apple Cinnamon Crisp
(This recipe can be made the day before Thanksgiving)
Serves: 10-12
Ingredients:
10 Cups Michigan Apples (about 8 apples, use semi-tart apples for best flavor)
3 tbsp. Meijer Granulated Sugar
2 tbsp. McCormick Cinnamon (divided)
1/4 tsp. salt
1 cup Meijer Rolled Oats
1 cup Brown Sugar
1/2 cup White Whole Wheat Flour
1/3 cup Butter (softened)
1/2 tsp McCormick ground nutmeg
Directions:
1. Pre-heat oven to 375 degrees.
2. Core and slice apples and place in a 13X9 baking dish. Sprinkle granulated sugar and half of the cinnamon over apples.
3. Mix remainder of dry ingredients and then cut in butter. Sprinkle topping evenly over apples.
4. Bake 30 to 40 minutes, until crumb is nicely browned and apples are tender when poked with a fork.
Approximate Nutrition Information (per serving): Calories 190, Fat 5g, Cholesterol 14mg, Sodium 110mg, Carbohydrate 35g, Fiber 4g, Protein 2g.

Lightened Up Pumpkin Pie
Serves 8
Ingredients
1 (9 inch) unbaked deep dish pie crust
3/4 cup Meijer granulated sugar
1 tsp. McCormick ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 eggs
1 (15 ounce) can Libby’s Pure Pumpkin
1 (12 ounce) can Evaporated Skim Milk
Directions
1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Nutrition Information (per serving): Calories: 283, Total Fat: 9g, Cholesterol: 53mg, Sodium 318mg, Carbohydrate 40g, Fiber 1.5g, Protein 7g.
Recipe source: Libby’s, ConAgra Foods.

Thanksgiving Menu Shopping List

Meat Department
Turkey
Bulk pork sausage

Grocery Department
Chicken Stock, Meijer Naturals
Green Beans (frozen whole or fresh)
Flour (white whole wheat)
Meijer Canola oil
Meijer Old-Fashioned Rolled Oats
Herb Seasoned Stuffing (cubed, dry)
Orange Juice
Sugar, granulated
Pumpkin, canned
Evaporated Skim Milk
Coffee, tea, wine other beverages

Grocery Dept.-Frozen
Optional: Heat and serve appetizers
Green Beans (frozen whole or fresh)
Prepared Pie Crusts

Produce Department
Apples (about 4 pounds)
Celery
Cranberries, fresh
Gingerroot (fresh)
Green Beans (or frozen)
Onion (3-4 sweet or white)
Orange (Fresh, for orange peel)
Potatoes (white russet or Idaho, 5-8 pounds)
Sweet Potatoes (4 pounds)
Walnuts

Dairy Department
Butter or Margarine (1 pound)
Eggs
Meijer Light Sour Cream
Reduced Fat Milk

Spices and Seasonings  

Salt and Pepper
Crushed Dried Thyme
McCormick Herbes De Provence
Ground Cinnamon
Ground Cloves
Ground Ginger
Ground Nutmeg
Meijer Garlic Powder
Meijer Pure Vanilla extract

Equipment

Baster
Carving Set (Fork and Sharp or Electric Knife)
Casserole Dishes
Cooking bag, turkey size (if desired)
Crock Pot (for keeping dishes warm)
Cutting board
Gravy separator (or cheese cloth for straining gravy)
Gravy boat
Meat thermometer
Mixing bowls
Pot holders
Potato Masher
Roasting pan and Roasting rack
Roaster Oven (Electric counter top, if needed)
Serving platter and bowls
Serving utensils
Stock Pot

Table Setting:
Butter dish
Centerpiece and candles (if desired)
Coffee cups, saucers
Dinner plates (and chargers if desired)
Flatware
Napkins
Place cards/holders (if desired)
Salad bowl/plate, bread plate
Salt and pepper shakers
Stemware: Glasses both wine and water
Table covering (cloth and/or place mats)
Trivets