With Halloween coming to a close, everyone is looking forward to the next holiday. Thanksgiving. One of the largest family gathering holidays in the United States. And, with Thanksgiving, comes family traditions, both with decorating and cooking food. But, has anyone ever thought of trying something new? Starting a new tradition?
The first thing that everyone’s worried about, is the perfect turkey. You don’t want yours to be too dry, or too undercooked. Bellow is my Perfect Turkey Recipe. And I’ve added a new recipe as well, for those that want to try something new. Hope you enjoy them both.
The Perfect Turkey Recipe
1 Turkey (any size)
½ Lb softened butter or 2 cups margarine
1 Roasting pan
1. After opening your turkey, and taking out all the gizzards, rub the turkey inside and out with kosher salt. Place the turkey in a large roasting pan and cover with cold water. Place in the refrigerator, allowing the turkey to soak over night; or at least 12 hours.
2. Preheat the oven to 350 degrees F. Wash the turkey off entirely inside and out. And place the turkey back in the roasting pan, filling with cold water till the pan is filled approximately ¾ full. Take your softened butter and place approximately 2 Tablespoons inside the turkey. Then, rub approximately another 3 Tablespoons on the skin of the turkey, covering it generously. Place a few more tablespoons generously in the water around the turkey.
3. Cook turkey for the suggested time. Baste turkey approximately every hour, making sure that you are also basting inside the turkey.
2 Pounds beets, peeled and sliced
3 Tablespoons brown sugar
3 Tablespoons vinegar
¼ Cup water
1 Tablespoon cornstarch
½ Teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 Tablespoons butter
1. Place the beets into a large saucepan. Pour in enough water to cover the beets by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 10 minutes; drain.
2. Whisk together the brown sugar, vinegar, water, cornstarch, cinnamon, nutmeg, and cloves in a saucepan. Add the beets and the butter, turn the heat to medium, and cook, stirring constantly, until the mixture comes to a boil. Cook until the sauce thickens slightly, about a minute or two. The sauce will not be sticky-thick, but will still pour nicely. Serve beets hot or cold.