Wheatland Realty Agent Nicole Tudisco shares her recipe for the perfect turkey, gravy and corn pudding in this Thanksgiving inspired blog.
Turkey, turkey, turkey…. Your Thanksgiving meal starts with the turkey. If your turkey is dry, your whole meal is ruined. I have a great recipe to ensure that your turkey stays moist and full of flavor.
First thing is first, preheat your over to 425 degrees. Next, start with a fresh 12-14 pound turkey. Remove the giblets and neck from the cavity of the turkey.
Peel and quarter one medium onion. Cut one lemon in half. Put one half of the lemon and all of the quartered onion inside the cavity of the turkey. Also, put two sprigs each of rosemary, sage and thyme inside the turkey.
Poke holes in the skin of the turkey, then coat the entire turkey with 5 tablespoons of good olive oil and the juice of the second half of the lemon. Chop-up four sprigs each of rosemary, sage and thyme and coat the turkey with the chopped herbs. Make sure to get the oil, lemon juice and herbs get inside of the holes you poked.
Place the turkey, uncovered, in the oven for 15 minutes or until the skin is brown and crisp.
Cover your turkey with foil and turn the heat down to 325 degrees. This will prevent your turkey skin from burning.
Roast until the inside of the turkey reaches 180 degrees on a meat thermometer, about 3 hours and 45 minutes.
Let your turkey rest for about 15 minutes before craving.
Now you need fresh, not jarred, gravy. Not going to lie it is totally a pain to make, however, there is nothing like homemade gravy. So suck it up and use this recipe for the perfect gravy for your turkey!
Once you’ve roasted your turkey, pour any pan drippings into a small bowl. Reserve 2 tablespoons of the fat, tossing the rest, and add the separated juices to 4 cups of chicken broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. (you are probably going to need two burners to fit your roasting pan) Add one minced shallot, 4 mashed cloves of garlic, 1 minced sprig of rosemary, 1 minced sprig of thyme, and 1 bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes.
Meanwhile, make a paste with 3 tablespoons of unsalted butter and 3 tablespoons of flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning to taste. Remove and discard the garlic and bay leaf.
Serve with your yummy turkey!
Last but not least, I found this recipe for corn pudding and I am totally obsessed with it. Who doesn’t like something with the word “pudding” in it??
Preheat oven to 325 degrees. In a large bowl, cream 1/2 cup of softened butter and 1/2 cup of sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Beat in 1 cup of sour cream. Gradually add 1 box (8 1/2 ounces) of corn muffin mix alternately with 1/2 cup of 2% milk. Fold in 1 15-1/4 ounce can of drained whole kernel corn and 1 14-3/4 ounce can of cream-style corn.
Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned.
To make your life a little easier, below is a grocery list for all the ingredients you will need for these three dishes:
4 cloves garlic
7 sprigs of rosemary
7 sprigs of thyme leaves
1 bay leaf
Freshly ground black pepper
3 tablespoons, plus 1/2 cup of unsalted butter
3 tablespoons all-purpose flour
1 14-3/4 ounce can of cream-style corn
Team Tudisco wishes you and your family a Happy Thanksgiving!
Eat, drink and give thanks!
Nicole and Tony