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Thanksgiving Turkey and Dressing


Remove the neck and gizzards from inside the turkey. Wash bird in and out. Salt insides lightly. Fill both cavities with stuffing. Butter top of bird lightly. Place in a roaster and add a little water to the bottom. Bake covered at 325 degrees for 15 minutes per pound. Uncover for the last 30-45 minutes and baste.


Make a turkey stock by placing neck, liver and heart in in a pan 2-3 cups of water. Bring to a boil. Season with salt, pepper and poultry seasoning and simmer 30 minutes to 1 hour. Reserve.

When turkey is done, take it out of juice and set on rack. You will be making the gravy in the roasting pan on top of the stove. Pour most of juice out of roasting pan and reserve. Leave only approximately 1 to 1-1/2 cups juice in pan. (Enough to cover the bottom). Bring liquid to a slow boil. As it starts boiling, place cornstarch in using the following method:

Place 1 tbsp of cornstarch in a cup of water and mix until smooth. Once smooth, add to liquid. Repeat 2 more times until you've added in a total of 3 tbsps. Bring the liquid to a boil. It should begin thickening. If it gets globby at this point, add a little more liquid. Once it is boiling, pour turkey stock in until you get to the consistency you wish. Add salt, pepper, poultry seasoning and sage to taste. If you have used up all of your reserve liquid, and the gravy is still too thick for your taste, add a chicken bouillon cube in a cup of water.


This recipe is for a 12 pound turkey.

12 cups of bread cubes (cut up after toasting)
1 cup butter
3/4 cup minced onion
1 1/2 cups celery, chopped
1 tbsp salt
1 tsp pepper
1 tbsp sage
poultry seasoning to taste
small amount of hot water

Toast bread and chop. When bread cubes are ready, melt butter. Add onion and celery and cook, stirring occasionally, until tender. Stir in 1/4 to 1/2 of the bread crumbs and heat, stirring to prevent excessive browning. Place in a large bowl. Mix in lightly the rest of the bread cubes and seasoning. Add a small amount of water to the hot skillet. Heat slightly. Then add this liquid to the bread mixture to desired consistency.

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