Gourmet Thanksgiving Dinner Made Easy Part 2

Thanksgiving Dinner Part 2

In this post we are going to prep

Carrot and Turnip Swirl
Garlic Mashed Potatoes
Prep bird for roasting

click on image for purchase information

Revol Belle Cuisine Roasting Dish - 3.7 QT
A perfect blend of traditional use and modern design. The iconic and media loved handles are cast in a single piece for extra strength and easy grip.Revol Porcelain is fired at high temperatures for durability. It's non-porous finish resists chips, stains and scratches. This is safe for oven, microwave, dishwasher and freezer.Made in France13.5 x 9.75 x 2.5





 Carrot and Turnip Swirl
1-2 days before the meal

Rinse and peel the turnips.  Cut
the turnips into 1-1 1/2 inch pieces.
Place the pieces into a bowl of cold
water.  Make sure the vegetables are
totally under water. Cover and store
in the fridge.

Peel and chop 10-12 carrots. Place
them in a separate bowl covered
with water.  Store in the fridge.

for purchase information click on image

Peugeot Saint Malo Salt & Pepper Mills
The Saint Malo mills offer all of Peugeot's legendary classic mills, with the added convenience o



Garlic Mashed Potatoes
1-2 days before the meal

Scrub the red potatoes well.
Trim off any dark or discolored
bits.  Cut into 1-1 1/2 inch pieces.
Leave the red skin on. Place
in a bowl covered with water like
the other vegetables.

Early Morning of Thanksgiving

Take the bird out of the refrigerator and allow
to come to room temperature.  Rinse the bird
in cold water completely inside and out.
Salt and pepper the inside of the bird
and set aside.

Preheat the oven to 350 degrees

Take two garlic bulbs and slice the tops
off to expose the cloves. Place in oven proof
dishes.  Pour Extra Virgin Olive Oil over
the top of the garlic.Place in the oven and set the
timer for 60 minutes.



Put the stuffing ad ins into a large sauce pan.
Begin heating on low heat until the butter is melted.
Add the stuffing mix and the water as
according to directions.  Mix the ad ins into
the stuffing mix with a large wooden or utility
spoon.  Also add in the giblet meat and blend
completely.

Put the bird in the roasting pan.  Place the stuffing
in the body and neck cavity of the bird.  Put any
extra in an oven proof dish.  Rub olive oil all
over the bird.  Make sure you cover the entire
bird, breast, legs and wings.  Salt and pepper
the entire exterior of the bird and place in the
center of the oven.

Take out all the prepped vegetables and place them
in separate sauce pans.

Take the garlic out of the oven after 1 hour and
set aside.


Watch the bird.  As soon as drippings begin
accumulating in the pan (about 60-90 minutes)
start basting the bird.  Continue basting every
20-30 minutes.

The bird takes 15-20 minutes per pound and then
the meat needs to rest for 20 minutes before carving.

Have a glass of wine, finish setting the table,
put out the flowers and the next step will be 2 hours
before the turkey is completely cooked.

Keep a watch on the bird, if one side starts getting too
dark turn the bird around in the oven.  Also watch for
the breast and wings getting too dark.  If this happens
make a tent with aluminum foil and cover areas to
protect them while the rest of the bird finishes cooking.


Till the last step!  If you enjoy this please like it on facebook below!