The Recipe: Holiday 2014: Thanksgiving : Turkey
One can’t help but to be thankful for everything we have in this world! Its the less then perfect history of our country that makes us who we are today! It’s easy to complain and be down, but its just as simple to turn that frown upside down and take joy and pride to what opportunities life rewards you! For instance our countries history and the reason that we celebrate Thanksgiving is because immigrants looking to start a new life ceased an opportunity! While their thought may have only been for themselves, family and people it caused a ricochet of overflowing for all of it’s citizens to live a new life, learn new things, and dream new dreams! Life is what you make it! You can be thankful or you can take on another less uplifting approach and pin point negativity, but right now in 2014, life is splendid! This is what the Fashion Forbes is thankful for. Please to our audience tell us what you are thankful for, this is a chance to get your voice heard and potentially be featured in our Holiday article! Happy Holidays! Check back with us for future updates.
Hot Thanksgiving Recipes for 2014:
The information presented below is the property of the Food Network: Read More Cooking Instructions Here:
2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
According to the Food Network: Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
This is a personal Recipe from the Fashion Forbes to you! This is how we do Thanksgiving! We hope you enjoy.
Using a Baking Bag for your Turkey.
- 1 Bird
- Preheat Oven to 400 degrees.
- After removing the inside pouch; put your bird inside your baking bag half way to cover the bottom half.
- Make a bowl of seasoning all mixed together
- Cream of Mushroom Soup
- 3 table spoons of Red Win
- Lemon juice
- Seasoning salt
- Garlic powder
- Onion Powder
- Creole Seasoning
- Season All ( Mr.Dash, All Spice )
- Poultry seasoning
- Stuff it with Garlic, Onions, Lemons, Cranberries, & Grapes/ Stuffing/ Dressing.
- Lift the skin to our Turkey and rub your seasoning mixture under. You can also cut or insert your mixture in the meat using a knife or another specialized tool.
- Rub Olive oil on the outside of the skin
- Pick a topper seasoning like “All Spice” to cover the top of the bird.
- Seal up your bag and place it into a baking pan with lid.
- Bird can be done in 3-5 hours. The bag will seal all the juices, making you a perfectly moist turkey everyone can enjoy.
Keep the Lemons with full juice
The perfect Oven Bag
Perfect roasting pan
For best results let the turkey cook it’s last 30 Min with the bag open to brown and crisp the outside.
The Recipe 2:
- 1 (14 to 16 pound) frozen young turkey
- For the brine:
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
- For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
The Recipe 3:
3 cups coarse salt, plus more for seasoning
- 5 cups sugar
- 2 medium onions, coarsely chopped
- 2 medium leeks, white and pale-green parts only, rinsed and coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 dried bay leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh flat-leaf parsley
- 2 teaspoons whole black peppercorns
- Freshly ground pepper
- 1 fresh whole turkey (18 to 20 pounds), rinsed and patted dry, giblets and neck reserved for gravy
For more of this recipe: Click: http://www.marthastewart.com/353177/perfect-roast-turkey
- 1/2 cup unsalted butter (1 stick), melted, plus 1/4 cup unsalted butter, softened
- 1/2 cup dry white wine, such as Sauvignon Blanc
- Chestnut Stuffing
- Crab apples, fresh rosemary sprigs, and fresh sage, for garnish (optional)
Tag A Source: Some Outsourced Photos.
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