If you are just checking in and did not read the post called, "Turkey Bowl Dilemma"- read that one first and then come back to this one. Two other disclaimers here- 1. I did not know how to cook when I got married either- it has all been trial and error. (luckily not too many errors:) And my main man loves everything I cook :) :) Okay almost everything :)
2. I'm sure that I will offend the "make it from scratch cooks". (the trial part of 'trial and error')
So the short version of this post would be- just go goggle "turkey" and I'm sure that you'll find more info. than you ever wanted to know about turkeys :) Now for my personal opinions- what ever they might be worth.
I don't really think there is much difference between the expense turkeys and the cheap ones. Thanksgiving dinner really is a very economical holiday meal. In the store I found everything from $.39 a pound to $2.99 a pound. (Audrey if you've got the money- go for the $2.99 a pound- already cooked turkey- just thaw, heat and eat:) I expected the fresh turkeys to be more expensive than the frozen, but they were about the same. (Except, no $.39 ones, but between $1.29 and $1.99 a pound) Fresh, can just be kept in the refrig- no thawing. The frozen turkeys just need to be in the refrig. for 1-3 days, to thaw, while still kept cold. A quicker method is to put the turkey in a sink full of cold water (turkey still in plastic bag- remember you asked for details :) You will need to turn it over several times and maybe change the water, if it gets warm. Don't thaw the turkey at room temp. (like just setting in the sink or on the counter without the cold water) Using this method probably only takes a few hours (but don't quote me on that) The best method is in the refrig. with a tray or towel under it. You will be able to tell when its thawed- soft to squeeze. And probably a puddle in the frig. (hehe) unless wrapped in really good plastic with no holes. When you are ready to cook- unwrap the turkey- remove the paper bag of giblets from under the skin flap and take the neck out of the inside. You'll know what I'm talking about when you get to that point. (One of my early trial and errors was not knowing those paper bags were there and cooking the whole thing :) The next step is to get a 'good grip on that bird' and rinse it inside and out in the sink, by holding it under running water. You will probably only drop it a couple of times :) By doing these first couple of steps- you will quickly determine if the turkey is completely thawed or still frozen on the inside. (In fact rinsing the inside will help thaw that part if still slightly frozen) Place the turkey in a shallow roasting pan. I have a black roaster pan- but an 8x12 cake pan will work- 0r an aluminum roaster pan (just be careful with the aluminum one, it will be flimsey with the weight of the turkey). Most directions say to brush the entire outside with veg. oil- simple way- spray it with 'Pam". Cook in an oven temp. of 325 degrees. A 12-14 pound turkey will take about 3 to 3 3/4 hours- unstuffed. (I don't recommend putting the stuffing inside the bird- see comments later on stuffing). Each turkey will have specific directions on the package or inside the wrapper. There are also plastic 'Oven Bags' that you can use, when cooking the turkey. They claim to be the easiest way to the "juiciest, most tender turkey". The directions are on the box.
A few other random thoughts- using a meat thermometer, really is a good idea so that you know the internal temp. of the turkey. (I bought the honeysuckle turkey that has the "pop up" thermometer already in it.) (Call me for details on the meat thermometer if needed)
I used to spend hours 1.cooking giblets, 2.peeling potatoes, 3.making pie crust, 4.drying bread crumbs and chopping celery/onions/mushrooms etc. At least I am wiser now-
1. My homemade gravy comes straight from the Campbells soup can. That way I can get low fat, low sodium (if I want it), always creamy texture, tastes good etc. They also had a canned turkey gravy that is fat free and cholesterol free. My gravy will be a can of turkey gravy, a can of chicken soup, and a can of mushroom soup. (add enough milk or water or both, for what ever thickness you like) I know one of the uses for the 'giblets' (which means inner turkey parts, like heart, liver, and gizzard) is to flavor the gravy. But have you actually tasted those parts? (Sorry Ron and Grammy, but those parts get thrown away) When I thought very carefully about my feelings for gravy- I realized that I had a tramatic experience when I was in high school trying to make traditional gravy by thickening the turkey drippings- it was not a pretty sight nor was it anything that tasted good! I just can't do the thickened meat fat gravy :)
2. 'Idahoan' instant potatoes taste great. Instant potatoes used to taste like the cardboard box- but these taste like the real thing, only much simpler. Just heat water, stir in potato flakes and serve. Also comes in lots of flavors, or you can add more "fatting stuff" to them- like cream cheese, sour cream, butter, and bacon. (Just think- you could top all that with thickened turkey fat gravy. hehe)
3. The refrigerated or frozen pie crust turns out good every time. My favorite is the refrigerated Pillsbury Pie Crust. It is usually with the refrig. cookies, pudding etc. Just unroll and bake. We will be having sour cherrie turnovers and pumpkin cake for dessert. Remember always use real Cool Whip- no Dream Whip allowed :)
4. Homemade stuffing just doesn't taste as good as Stove Top. And they have already done all of the bread drying and veg. chopping. Make it with chicken broth rather than with water, if you want. I am going to try mixing a box of stove top with a box of cornbread stuffing. I'll let you know how that works.
One last thought- fresh or frozen green beans are better than canned. But remember on your way to the freezer isle- the fresh ones would have to be washed, cleaned, and cooked. The frozen ones just pop into the boiling water or microwave :)
One more last thought- I do have a good recipe for sweet potato, apple casserole. I haven't found a good substitute for the real sweet potato yet. I still peel those and make ahead of time. (And sorry Audrey but no more marshmallows, those went out when the 'low carb-low sugar" came in.) I will hunt down that recipe and give it later. (Ashley, I will also look for pork chop recipes)
Good luck- ya'll know how to call and ask questions :)
