You are here: Seasoned Cooking » All Issues » November 2007 Issue » This Article » Page 1
November 2007 Issue
by Sean Carter
Table of Contents | Single-page view

Related Sites


Secure online catalog of Spices, Herbs, Blends, and Extracts. Premium, restaurant quality products at discount prices! Bulk and standard sizes ava...

National Potato Promotion Board

Featuring lots of recipes, nutritional information, and facts and info on America's favorite food!

Tasty Crockpot Recipes

This site is dedicated to crockpot cooking. Featuring a new recipe every day.

The Recipe Links Page

A large categorized collection of food links, some kitchen humor and a collection of zipped recipes.

Best Cooking School Online Guides

Cooking school online guides covering topics such as cooking, chinese, recipes, french, gourmet, healthy, italian, outdoor, cooking tips, vegetarian
When turkeys go gobbling all the way to your Thanksgiving menu, why not pamper your taste-buds with some more cool recipes? So cook up some toothsome Thanksgiving dishes and let your folks gobble up the gastronomical delights with gusto! Plan a peachy recipe this Thanksgiving and warm up your dear ones for a great holiday feast. And with autumn's plentiful yield, you'll never run short of the choicest things to rev up your Thanksgiving menu. Now to help you tickle the appetites of your friends and family in a festive crescendo, here are some Thanksgiving recipe ideas that you'll love to try out this November 23.


Shrimp-ly Yours

  • 1/2 lb shrimp, peeled and de-veined
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) jar cocktail sauce
  • 1 (16 ounce) package buttery round crackers
  • 1 lime
Put the cream cheese at the center of the serving platter. Mix together the cocktail sauce and shrimp and pour it over cream cheese. Slice one lime in half. Squeeze one half over the cocktail sauce and cut the other half into wedges to garnish your Shrimp dip. Now place the crackers and lime wedges around edge of plate and serve. This makes one mouth-watering appetizer for Thanksgiving meal. So let your folks stay boggled at your amazing culinary skill!


Thanksgiving Roasted Turkey

  • 1 turkey (approx. 16 to 20 pounds)
  • Stuffing of your choice
First, thaw your Thanksgiving turkey in the refrigerator, giving some time to get the giblet broth ready the day before roasting the bird. The turkey legs are to be removed from the leg sockets or skin crossing the tail. If needed, you may also take out the leg clamps from the body. Now, you also need to remove giblets and neck from the body cavities of the turkey.

Just before roasting, you need to spoon in the stuffing into the body cavities of the Thanksgiving bird. But do not put more than 3/4 cup stuffing per pound of turkey. Do not pack the stuffing too hard, or it will not get sufficiently hot by the time of cooking. Now you can tuck the legs back under the band of skin or reset legs into the sockets. You can also tie legs together with string if you find the leg clamp removed.

Now place the Thanksgiving turkey on a shelf in a shallow roasting pan with its breast side up. Fix a meat thermometer into the center of a thigh muscle so that the bulb doesn't touch the bone. Now cover it with foil, allowing some space between the turkey and foil. Tighten the foil over the drumsticks and neck.

Roast it until the meter of the oven reads 180 degrees F and juices start oozing out. It takes about 4 to 5 hours for a stuffed bird. Now put the bowl containing the extra bit of stuffing in the last half hour of roasting. Remember to remove the foil in the last 30-45 minutes to allow the turkey turn a yummy brown. Here, your Thanksgiving turkey is ready now! Take the turkey out from the oven and keep it covered loosely in foil before serving hot.


Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.