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Thanksgiving turkey recipe

Roast Turkey with Herbal Rub

• 1 13-Pound WHOLE TURKEY fresh or thawed
• 1 Medium onion quartered
• 1 Teaspoon dried thyme
• 1 Teaspoon salt
• 1 lemon quartered
• 1/4 Cup vegetable oil
• 1 Teaspoon dried tarragon
• 1 Tablespoon dried rosemary
• 1/2 Teaspoon freshly ground black pepper

Instructions:

Preheat oven to 325.

Remove giblets and neck from turkey and reserve for broth.

Rinse turkey with cold running water and pat dry with paper towels.

Place onion and lemon quarters in neck and body cavities.

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.

Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.

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.

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

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.

Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.

Chicken Casserole

• 1 8oz pkg noodles
• 3 cups diced cooked chicken
• Page 36 of 245 Crockpot Recipes
• 2/16/2003 e-book://Pages/crockpot_recipes.htm
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 1/2 cup diced onion
• 1 4 oz can mushrooms
• 1 4 oz jar pimiento
• 1/2 cup parmesan cheese
• 1 1/2 cups cream style cottage cheese
• 1 cup grated charp process cheese
• 1 can cream of chicken soup
• 1/2 cup chicken broth
• 2 Tbsp. melted butter
• 1/2 tsp. basil

Cook noodles according to pkg directions and drain and rinse thoroughly.
In a large bowl, combine remaining ingredients with noodles until well mixed.
Pour mixture into greased crockpot.
Cover and cook on low for 6-8 hours or high 3-4 hours.
Serves 6

Chicken Chili Crockpot

• 2 whole chicken breasts, skinned,
• deboned, cut in 1/2″ chunks
• Celery heart
• 1 med. onion
• 2 cans stewed tomatoes, sliced
• 16 oz. med. salsa or picante sauce
• 1 can chick peas (or 1 pkg. pkg.
• white kidney beans)
• 6 oz. mushrooms
• Olive oil

Brown chicken in 1 tablespoon olive oil. Chop celery, onion and mushrooms.
Combine all ingredients in large slow cooker / Crock Pot,
stir and simmer on low heat for 6-8 hours.
Serve with bread or taco chips.
*If you like it spicy, use hot salsa or picante sauce.

Discover more crockpot chicken recipes:

• Chicken A La King
• Chicken Cacciatore In Crockpot
• Chicken Merlot With Mushrooms
• Chicken Or Turkey Pie
• Chicken Soup
• Chicken Wings In Bbq Sauce
• Chicken Wings In Teriyaki Sauce
• Chili Chicken
• Barbecue Chicken I
• Barbecue Chicken Ii
• Barbecue Chicken Iii
• Cheesy Crockpot Chicken I
• Cheesy Crockpot Chicken Ii
• Cheesy Crockpot Chicken And Vegetables
• Chicken Soup
• Country Captain Chicken Breasts

Check out Crock Pot Cooking Recipes

Recipes From Around The World

French Recipe: Chicken Marengo

4 Servings

• 1 whole frying Chicken, cut into pieces
• 4 cloves garlic, crushed
• 2 T  olive oil
• 1/2 sm onion, thinly sliced
• 1/4 t  thyme, Dried or 1/2 tsp. fresh thyme
• 1 t  salt
• 1/8 t  black pepper
• 1/2 c  dry white wine
• 1 c  Italian plum tomatoes peeled, cored, chopped
• 1 T  tomato paste
• 1/2 small onion, thinly sliced
• 1 T  butter
• 1/2 lb mushrooms, sliced
• 3/4 c  black olives, pitted
• 1/2    lemon, juiced

Saut onions and crushed garlic cloves in a kettle or deep iron skillet in olive oil until lightly browned; remove and brown chicken pieces well on all sides. Mix together tomato paste and chopped tomatoes, stir in wine, browned onions and garlic, and seasonings (except parsley). Top chicken pieces with liquids mixture.

Cover tightly and simmer for 45 minutes. As the chicken is simmering, in a separate skillet saute the remaining onions and mushrooms in butter until golden. Add olives and lemon juice to the mixture.

Add this to the top of the chicken in the kettle, cover and cook another 15 – 20 minutes.
Sprinkle with parsley and serve. Or, even better, prepare this a day ahead and the flavors will be further enhanced.

Croutons

8 Servings

• 1/3 c  butter
• 3    cloves garlic,finely minced
• 2 c  bread cubes
• Salt
• Black pepper

Heat oven to 400F. Lightly brown the diced garlic in the butter. Add cubed bread. (It works better if it is a little old, but if you only have fresh, just be more gentle). Toss well, but gently to coat the bread with the butter. Set in oven and roast for about 7 minutes, then stir well and roast again for about 7 minutes more. When bread has taken on a golden color, remove and salt and pepper to taste. Spread out on a large platter to cool. Bread will become crunchy as it sits.

Yields: 2 cups

Spinach And Parmesan Croquettes

4 Servings

• 1/4 c  onions,Chopped
• 1 T  oil
• 1 c  thawed spinach or, Frozen cooked,drained, fresh spinach
• 1 1/2 c  rice, Cooked
• 3/4 c  Parmesan cheese
• 1 t  paprika
• 1/2 t  salt
• 1/2 t  nutmeg,Ground
• 1/4 t  black pepper or pinch cayenne pepper – (optional)
• 2 t  lemon juice
• 1    egg

Rolling Mixture

• 2 c  fresh bread crumbs
• 2    eggs
• Oil – for frying
• Roasted Tomato Sauce

Saut onions in oil until light golden and translucent. Combine all ingredients except rolling mixture. Chill spinach mixture. Beat the eggs from the rolling mixture and roll croquettes in egg and then bread crumbs. Fry, turning so all sides brown to a golden color. Serve with Roasted Tomato Sauce or Spaghetti Sauce

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