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The Thanksgiving Turkey
Typical Dishes
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    Of all the the Thanksgiving symbols the Turkey has become the most well known. The wild turkey is native to northern Mexico and the eastern United States. The turkey has brown features with buff-colored feathers on the tips of the wing and on the tail. The turkey was originally domesticated in Mexico, and was brought into Europe early in the 16th century. Since that time, turkeys have been extensively raised because of the excellent quality of their meat and eggs. Though there is no real evidence that turkey was served at the Pilgrim's first thanksgiving, in a book written by the Pilgrim's Governor Bradford he does make mention of wild turkeys. In a letter sent to England, another Pilgrim describes how the governor sent "four men out fowling" returning with turkeys, ducks and geese.


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Veggies & Side Dishes
Baked Butternut Squash with 
Apples and Maple Syrup
Candied Sweet Potatoes
Green Beans w Roasted Onions 
Harvest Wild Rice
Gourmet Green Bean Gratin
Creamy Potato Casserole
Vegetable Medley
Potato Gratin with Mustard and 
Roasted Carrots and Parsnips
Italian Sausage Stuffing
Cornbread Stuffing
New England Apple Nut Stuffing
Mashed Sweet Potatoes
Creamy Zucchini Casserole
Southwestern Cranberry Sauce
West Texas Creamed Corn

 

 
Bread
Refrigerator Potato Rolls
Southern Buttermilk Biscuits
Fiesta Pumpkin Corn Muffins
Never Fail Cornbread
90 Minute Dinner Rolls
Aunt Cora's Biscuits
Bacon Cheese Muffins
Cheddar & Dill Cornbread
Cheddar Biscuits
Cherry Cheddar Bread
Crusty Cheddar Bread
Easy Parker House Rolls
Festive Cranberry Loaf
Homemade Biscuits
Onion Bread
Potato Puff Rolls
Sour Cream Rolls

 

 
Turkey
Roasted Turkey with Herbs
Roast Turkey with Herbal Rub
Roast Turkey with Cornbread Stuffing
Roast Turkey with Country Ham Stuffing
Apricot Glazed Turkey with Roasted Onion and Shallot Gravy
Grilled Turkey with Cranberry Gravy 
Roast Turkey with Cider Gravy
Jim's Cajun Deep Fried Turkey
A Pillsbury Thanksgiving
Epicurious Thanksgiving Recipes
Thanksgiving at Home Arts
Readers Digest Thanksgiving
Roast Turkey with Pan Gravy
 
Thanksgiving Desserts
Pecan Pie in Pumpkin Shells
Chocolate Pecan Pie
Georgia Chocolate Pecan Pie
Traditional Pecan Pie
Ann Criswell's Pumpkin Cheesecake 
Pumpkin Walnut Cheesecake
Almond Crunch Pumpkin Pie
Honey Pecan Pumpkin Pie
Pumpkin Cheesecake with Caramel Swirl
Ultimate Pumpkin Pie
Pumpkin Ice Cream Pie
Holiday Pumpkin Chiffon Dream
Pumpkin Praline Pie


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Roast Turkey with Herbal Rub (for 18 people)

INGREDIENTS

  • 1 13-Pound WHOLE TURKEY fresh or thawed

  • 1 Medium onion quartered

  • 1 lemon quartered

  • 1/4 Cup vegetable oil

  • 1 Teaspoon dried thyme

  • 1 Teaspoon dried tarragon

  • 1 Tablespoon dried rosemary

  • 1 Teaspoon salt

  • 1/2 Teaspoon freshly ground black pepper

    •

INSTRUCTIONS

  1. Preheat oven to 325.
  2. Remove giblets and neck from turkey and reserve for broth.
  3. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
  4. In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
  5. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
  6. Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours
  1. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
  2. Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
  3. Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
  4. Note: Yields 18 servings at 6 ounces per portion.


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