How to make a complete turkey dinner

Things Needed

Turkey to feed everyone
Homemade stuffing
Mashed Potatoes
Squash (and/or other vegetables)
Perfect homemade turkey gravy
Bread or rolls

Holiday dinners all over the United States generally means that families will be gathering and sharing a big meal. In some families there are long standing traditions about what is served for Thanksgiving or Christmas dinner. This year, some will be starting their own long lasting dinner traditions.

Today, you can start planning your Thanksgiving or Christmas dinner menu and compiling recipes so that you will be ready. Make a list today to ensure that your Thanksgiving or Christmas dinner menu is ready to prepare and that you have all of the supplies on hand that will be needed for a perfect Thanksgiving or Christmas dinner.

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Selecting your turkey

Creative Homemaking suggests that you allow 3/4 of a pound of turkey (for turkeys over 12 pounds) per person. For turkey's under 12 pounds, you should allow 1 pound of turkey per person. This means that you need to purchase the right size turkey for the number of people you anticipate serving.

Make sure you observe the following:

• Be sure to follow instructions for safe poultry handling
• Wash your hands and any surfaces the(raw) poultry touch with hot, soapy water
• Do not stuff your turkey until you are going to put it in the oven
• Refrigerate leftovers promptly

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Thawing and preparing your turkey

Depending on the size of your turkey, thawing could take as many as six (6) days in the refrigerator. The USDA suggests thawing your turkey in the refrigerator versus cold water soaking. Turkeys that are between 20 and 24 pounds may need five (5) or six (6) days to thaw in the refrigerator versus 10 - 12 hours in cold water.

Cooking your turkey means that the minimum internal temperature should reach 165 °F. Turkey should be cooked for approximately five hours for a 20 - 25 pound turkey. Cooking your turkey from a frozen state (which may be done) will increase cooking time by approximately 50%.

Ben Franske - Own work. Licensed under CC BY-SA 3.0 via Wikimedia Commons

Stuffing and other side dishes

While your turkey is roasting you may prepare your stuffing and other side dishes. If you have stuffed your turkey you may still need to prepare vegetables including mashed potatoes, squash or turnip (or both) and other side dishes.

If any of your side dishes are ready before your turkey has finished make sure they are tightly covered and removed from the heat. You may re-heat them in the microwave or the oven when the turkey has finished cooking.

Things Needed

Fresh or Frozen Turkey (thawed)
1 stick of butter
Stuffing if desired
Deep roasting pan
Cooking spray
Aluminum foil
Meat Thermometer

By MOs810 (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

How to cook a perfect turkey

A whole turkey should be thoroughly cleaned in preparation for cooking. Remove all insides (save for gravy if desired) in cold water. The water should run clear. Be certain to thoroughly clean all cavities and check for possible feathers while cleaning. Once the turkey is clear, pat dry and place in deep roasting pan that has been lightly sprayed with cooking spray.

For a perfect turkey you need to prepare it properly for cooking. Force the skin on each breast back slightly. Take the stick of butter and slice it into four (4) long pieces that are of approximately equal size. Force the butter up under the breast skin. If desired, you may also rub butter all over the skin of the turkey for added flavor and browning.

If you prefer to have your turkey stuffed, prepare your favorite stuffing recipe and stuff the bird. After stuffing, place and end slice of bread into the cavity to hold the stuffing in. Truss legs to hold in place.

Once you have prepared the turkey for cooking, pre-heat oven to 350 degrees (F). Cover loosely with aluminum foil that has been sprayed with cooking spray. Turkey should be cooked approximately 25 minutes per pound for stuffed turkey and unstuffed turkey should be cooked for approximately 20 minutes per pound.

About 30 minutes before you estimate that your turkey should be cooked, remove the aluminum foil to allow the skin to brown. If these directions are followed, your turkey should not require any basting during cooking. Allow turkey to rest approximately 20 minutes after removing from the oven; prior to slicing.

By Peng (talk) 14:49, 17 June 2009 (UTC) (Own work) [Public domain], via Wikimedia Commons

How to make turkey gravy from scratch

While traditionally many people may only serve turkey during the Thanksgiving season, this healthful meat can be a great addition to a diet. Once a turkey is cooked, there are generally several ounces of pan drippings that can be turned into a delicious gravy.

Depending on how much turkey flavor you are interested in, you can use all the drippings from a fully cooked turkey or as little as 1/3 cup of drippings. Additional drippings may be saved to use as a base for turkey soup, turkey pie or additional gravy. Turkey gravy is simple to make and can be quickly prepared while the turkey is resting after cooking. Here are the simple steps to making homemade turkey gravy from drippings.

Things Needed

• 1/3 cup pan drippings from whole turkey or turkey parts (note you may use more for added flavor)
• Water to bring drippings to 3 cups
• 1 stalk of celery finely chopped
• 1/2 cup of finely chopped onion
• 1/2 teaspoon of garlic powder
• 1 teaspoon Gravy Master (or other darkening agent if desired)
• 2 tablespoons of cornstarch
• 1 cup of cold water

Miia Ranta (Making the gravy Uploaded by Fæ) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Step 1 - Saute Vegetables
Spray a small pot with cooking spray. Add chopped onion and celery and cook until celery is tender and onions are transparent. Set aside.

Step 2 - Removing Fat
Combine water with pan drippings. If you prefer, you may place this mixture into the refrigerator until the fat from the drippings encases the top of the mixture. After removing the fat layer, simply place the mixture on the stove, and heat to boiling. Once this mixture has returned to a boil, combine seasonings and vegetables (e.g. onion and celery). Reduce heat but not enough to stop boil.

Step 3 - Make Thickening Agent
Combine one cup of cold water with 2 tablespoons of cornstarch. If you prefer very thick gravy you may increase to 3 tablespoons but normally 2 will be sufficient. Make sure that the mixture is completely smooth.

Step 4 - Thickening Gravy
With the gravy mixture at rolling boil and using a wooden spoon (preferred but not required) slowly combine the cornstarch/water mixture into the pan drippings and other ingredients. Stir constantly until the mixture returns to a full boil. Once a full boil has been reached, stir in Gravy Master and lower heat to simmering. Simmer for approximately 15 minutes until gravy has reached desired thickness.

Yield approximately 2 1/2 cups.