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Helpful Hits for Roasting a Turkey
Thawing a Turkey -
There are several ways to thaw a turkey, but refrigerator thawing is the best. Keep the turkey in its original wrapping, place on a tray in the refrigerator 24 hours for every 5 pounds. NEVER thaw a turkey at room temperature.
Prepping the Turkey -
Follow these steps after thawing...
- Remove plastic wrapper from the turkey.
- Remove the neck and giblets from the body and neck cavities.
- Thoroughly rinse the whole turkey (inside & out).
- Drain juices and dry turkey with paper towels.
- Brush with oil to prevent the skin from drying.
- If you are stuffing the Turkey, do that last before roasting.
Roasting the Turkey -
- Preheated oven to 325 °F
- Place turkey, breast up, in a shallow pan, 2 to 2½ inches deep.
- Place pan in oven on a middle rack
- When the Turkey is about two-thirds finished and the skin is a light golden color, shield the breast with a tent of aluminum foil to prevent overcooking of the breast.
Cooking Times -
Notice: All times are for an unstuffed Turkey. Add another half hour to times if stuffing.
- Let turkey stand for 15 minutes before carving to allow juices to settle.
Place all ingredients into Food Processor.
Pulse several times until mixture appears smooth.
Grease a small casserole dish and add mixture.
Bake @ 350 degrees for about 20 minutes.
Serve warm with Crackers
Gradually work Heavy Cream, Lemon Juice, Onion Juice and Worcestershire Sauce into Cream Cheese.
Keep cold until ready to serve
Serve with crackers
Combine water & sugar in a medium saucepan.
Bring to boil: add cranberries & spices & return to boil.
Start with a smaller amount of cinnamon: add more to taste, if desired.
Reduce heat and boil gently for 10 minutes, stirring occasionally.
Cover & cool completely. Refrigerate until serving time. Makes 2 1/4 cups
Cook until tender in a small amount of water
Drain & reserve liquid
Place carrots in buttered casserole dish.
Mix carrots, liquid, onion, horseradish, mayo, salt & pepper & pour over carrots.
Top with bread crumbs mixed with melted butter.
Bake @ 375 degrees for 20 minutes.
Preheat oven to 300 degrees F
Spray the loaf pan heavily with vegetable spray & sprinkle with the wheat bran, shaking the pan to coat on all sides- this will prevent sticking)
In a bowl whisk together almond flour, sugar, baking powder, pie spice & salt. In another bowl, beat eggs & then whisk in the pumpkin & vanilla. Combine the dry & wet ingredients & stir until combined. Pour the batter into the prepared loaf pan & stir to combine.
Bake 1.5 hrs until golden brown & a toothpick comes out clean when stuck in the center. Cool completely before removing from the pan.
Recipe from "Low Carb & Lovin' it" George Stella