Traditional Thanksgiving Meal

My Favorite Traditional Turkey Meal
Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; discard the liver and save the rest of the giblets for gravy.
Dry the turkey with paper towels, then season inside and out with salt and pepper.
Fill the turkey with chopped onions, carrots, apples and herbs, place breast-side up in a roasting pan and brush with melted butter.

Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds).
Remove the foil, baste with more melted butter and up the oven to 425F.
Roast for another hour or until the meat registers 165F,  using an instant readout meat thermometer placed in meat away from bone
Let rest while you make the gravy.


1/4 cup turkey fat and juices from roasted turkey
1/4cup all-purpose flour
2 cups liquid, juices from roasted turkey, broth, water
1/2 teaspoon salt, 1/4 teaspoon if using turkey drippings
1/2 teaspoon pepper

Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return EXACTLY 1/4 cup drippings to roasting pan.
Stir in EXACTLY 1/4cup all-purpose flour.
Cook over medium heat, stirring constantly, until mixture is smooth and bubbling. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper

Sweet Potato Casserole

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish

3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed

1/2 cup milk

1/4 cup brown sugar, packed

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

2 large eggs

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon kosher salt

3/4 cup chopped pecans

Sweet Potatoes
Add 1 3/4 pounds peeled and cubed sweet potatoes to a pot of salted water.
Bring to a boil over high heat, then lower to a simmer, cook until the potatoes are tender, about 15 minutes.
Drain, cool and mash.
Preheat the oven to 350F.
Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a bowl, then put in the baking dish.
Mix the flour, brown sugar, butter and salt in a bowl until moist.
Stir in the chopped pecans.
Spread the mixture over the top of the sweet potatoes evenly.
Bake for 25 to 30 minutes.
Serve hot.

Pecan Pie-I make two pies at a time
For Pie Crust

3 cups all-purpose flour

1 teaspoon salt

3/4 cup vegetable shortening or lard

3/4 cup salted butter, cut into pieces

1 egg, lightly beaten

1 tablespoon distilled white vinegar

1 cup granulated sugar

3 tablespoons brown sugar

1/2 teaspoons salt

1 cup corn syrup (light or dark)

1/3 cup melted salted butter

1 teaspoon vanilla

3 whole eggs beaten

1 cup (heaping) chopped pecans


Pie Crust
Mix the flour and salt in a bowl, add vegetable shortening and salted butter.
Cut the butter into the flour using a dough cutter until the mixture resembles currants in size.
Add the egg, 5 tablespoons cold water and the white vinegar.
Stir until just combined.
Divide the dough in half and chill until needed. (You will only need one half for this recipe, save the other half for another pie.)

Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.
Preheat the oven to 350F. Roll out one dough half on a lightly floured surface to fit your pie pan size.
Place the pecans in the bottom of the unbaked pie shell.
Pour the syrup mixture over the top. Cover the top and crust loosely with foil.
Bake the pie for 30 minutes.
Remove the foil, and then continue baking for about 20 minutes, avoid burning crust or pecans. The pie should be set,if it quivers a lot, cover with foil and bake a little longer until set.
I let it cool overnight for best result.
It is calorie rich, serve in small sections.!!
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