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Turkey Tips

Ever cooked your turkey upside down? Buy a plain turkey, no buttons to pop up when it's done, no injected basting potion, just a bird. Bake it breast side down so the dark meat bastes the turkey while it's baking! It's not pretty, but it tastes great.

Cooking bags WORK! Again, not pretty, but it tastes great, tender, and clean up's a breeze!

Try cooking the turkey the day before! It frees up your time, your oven, and allows you to make a batch of great Turkey Bone Broth! (recipe found below)

If you cook the turkey the day slightly, slice, and arrange in a pretty baking dish.

Drizzle with broth and cover tightly. Refrigerate.

To reheat, set it out about an hour before you'll serve it, this allows glass dishes to warm up before you put them in the hot oven.

20-30 minutes before serving, pop it in a 325 degree oven. Keep it covered.

I put it in with the dinner rolls, and by the time everything else is out of the oven and we're ready to sit down, it's hot. Pull it out the very last thing. This timing works for an 11X15 glass baking dish.

Want Norman Rockwell to be jealous? Cook the big bird to eat and a smaller one to grace the table as a center piece. Plenty of leftovers.

Turkey Bone Broth

Pick a little, pick a lot. Whatever's left...bones, skin, neck, giblets, goes in the stock pot.

1 large onion, quartered
water, just enough to cover contents of pot
3 stalks celery, or the leafy ends and all the pieces you don't eat raw.
2 medium carrots, whole is fine
a little parsley
2 bay leaves
sprig of thyme
4 chicken bouillon cubes
1 tsp. poultry seasoning
2 tsp. Lawry's season salt
1 tsp. peppercorns
Bring just to boiling; reduce heat.
Cover and simmer on medium heat for 2 hours, until bones fall apart completely. Strain.
Refrigerate soup stock overnight and skim any congealed fat from the surface in the morning.

You now have plenty of broth for stuffing, extra gravy, and to turn leftover turkey pieces into great soups or turkey and noodles!

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