Thanksgiving Supper

My parents were out of town for Thanksgiving this year so the only way I was getting any turkey was if I made it myself.  So I planned out a Thanksgiving meal consisting of: turkey and stuffing, gravy, garlic mashed potatoes (these did not turn out well so I will not be posting the recipe), candied carrots, and sweet potato casserole with marshmallow topping. The sweet potato casserole was a first for me. But it was really good and worked well as a dessert type dish as I didn’t make any pumpkin pie.  You’ll have to excuse my pictures this time as I was running around trying to get everything ready and didn’t get a chance to snap individual pictures of everything like I like to.

Turkey with Herb Butter Rub

I found this recipe here.

Printable recipe here.


  • 1 cup of unsalted butter
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 tsp dried parsley
  • 1/2 tsp dried sage
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1 clove garlic, minced (or 1/8 tsp dehydrated, minced garlic)

1.  Cream the mixture together and set aside.  Starting from cavity (where you put the stuffing), slip your hand in between the breast and the skin of your turkey, separating any connective tissue.  Get all the way to the other end of the breast making a pocket for the butter.  Repeat on the other breast.

2.  Now take about half the butter mixture and slather it over both breasts under the skin using the pockets you’ve made.  Take the rest of the butter and thoroughly rub it over the outside of the bird and inside the cavity.

3.  This next part is optional, but makes the turkey look pretty once it’s done.  Take 6 whole bay leaves (or sage leaves) and slip them under the skin, arranging them so they will look pleasing once the turkey is baked (you’ll understand when you see the picture).  They are hard to see now, but once the turkey is cooked, you will be able to see them through the skin.  Sprinkle with more salt and freshly ground pepper, stuff the turkey (I used StoveTop stuffing), and put it in the oven.

4.  Bake at 325 degrees F for the amount of time necessary to cook your turkey (depending on its weight).  Check occasionally to see how it is browning.  If it is getting too dark, tent with foil towards the end of the cooking time.  Once the thickest part of the thigh hits 165 degrees F your turkey is ready.  Once you remove the turkey from the oven, allow it to sit out (still covered with the tent of foil) for approximately 20 minutes to let the juices saturate the meat.  Then carve and enjoy your beautiful, flavourful, moist turkey!

Classic Turkey Gravy

This is the best gravy I have made to date.  I found the recipe here.

Printable recipe here.

Ingredients (I made a half recipe of broth):

For the broth

  • 1 Tbsp unsalted butter
  • 1 shallot, sliced
  • Neck and giblets from the turkey (mine didn’t come with a neck so I used what I had)
  • 4 cups no salt added chicken broth
  • 1/2 tsp thyme, parsley, rosemary, and/or sage
  • 1 bay leaf

For the gravy:

  • turkey drippings (from the roasting pan)
  • 1/2 cup all-purpose flour
  • Dash of Worcestershire sauce
  • Salt and freshly ground pepper


1.  After your turkey goes into the oven, start working on the broth.  Melt the butter in a large saucepan over medium-low heat.  Add shallot and turkey neck and giblets;  cook, stirring until the giblets are browned (about 15 minutes).  Add the chicken broth, spices, and bay leaf.  Cover and simmer while the turkey roasts (about 2 hours).  Strain the broth and keep warm;  Reserve the neck and giblets (if desired).

2.  When your turkey is done cooking, transfer it to a cutting board (or another roasting pan) and pour all the pan drippings into a large glass liquid measuring cup (or degreasing cup if you have such a thing).  Add 1/2 cup of the prepared broth to the roasting pan and scrape up browned bits with a wooden spoon.  Add the bits and liquid to the drippings in the measuring cup.

3.  Let the fat rise to the top, then spoon off 1/2 of a cup fat and transfer to a large saucepan over medium heat.  Make a roux:  Sprinkle flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly (about 4 minutes).  The longer you cook the roux, the darker the gravy will be (but it will lose some thickening power).

4.  Gradually add the hot broth to the roux, whisking constantly to prevent lumps.  Bring to a boil, then reduce the heat to medium low.  Skim off the remaining fat from the roasting juices you have sitting in the glass measuring cup (the fat should have all separated and rose to the top by now).  Pour the remaining roasting juices into the gravy.  Simmer, whisking occasionally, until the gravy thickens (about 10 minutes).  Add the Worcestershire sauce and season with salt and pepper and serve.

*I think maybe I should invest in a gravy boat, but for now a measuring cup did the trick.

Candied Carrots

Printable recipe here.


  • 2 lbs carrots, cut bite size
  • Salted water
  • 1 Tbsp butter or margarine
  • 2 tsp all purpose flour
  • 2 Tbsp brown sugar
  • 1/2 cup orange juice


1. Cook carrots in salted water until tender.  Drain.

2.  While carrots are cooking, melt butter in small saucepan.  Mix in flour and sugar.  Stir in orange juice until it boils and thickens slightly.  Pour over drained carrots.  Stir to coat.  Serves 8

Sweet Potato Casserole with Marshmallow Topping

Printable recipe here.


  • 2 large sweet potatoes
  • 2 Tbsp butter
  • 2 Tbsp milk
  • 1 large egg
  • 2 Tbsp brown sugar
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp kosher salt
  • 2 cups marshmallows


1. Preheat oven to 400 degrees.  Wash sweet potatoes.  Prick them with a fork all over.  Wrap in foil and bake in the oven until soft, about 45 minutes.

2.  Remove potatoes from the oven and drop the oven temperature to 350 degrees.  Let potatoes cool.  Then remove skins and add them to a large bowl.  Add butter, milk, eggs, brown sugar, pumpkin pie spice and salt to potatoes.  Mash the potatoes and other ingredients together until well combined.

3.  Transfer potatoes to an 8 x 8 casserole dish and bake at 350 degrees for 30 – 40 minutes.  Then add marshmallows and return to the oven for 5 – 10 minutes, or until marshmallows are lightly browned.

This entry was posted in Recipes and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s