Many thanks for your help

Cook it for how long the package says per pound. The bird will be done when the internal temperature reaches 165 degrees for at least 15 seconds.

The thing with stuffed turkey and chicken, is that the stuffing ALSO has to reach an internal temperature of 165 degrees. So, you really should cook the stuffing first and -then- stuff the bird, otherwise you’re going to have a dry turkey, because when your turkey is 165 degrees, your stuffing won’t be. You’ll have to keep cooking it until it does reach 165, which by the time it does reach the correct temperature, the internal temperature of your bird will be like 200 degrees. Not very appetizing.

Buy The Bird!
If you’re a novice cook, or are still trying to live down last year’s dinner, the quickest and easiest way to ensure an enjoyable Thanksgiving turkey is to get a ready-to-eat bird. Our Nueske’s® Applewood Smoked Whole Turkey, a traditional favorite, arrives fully cooked and ready to eat. Slowly smoked to delicate perfection over glowing embers of sweet Applewood by the masters at Nueske’s®, it’s low in salt, moist and juicy, and contains no added water. And if you claim you cooked the bird all on your own, no one but Nueske’s® will know the truth!

Recipe for the Reheater
Do you dream of being a gourmet chef but your culinary skills end at reheating? Create a gourmet Thanksgiving dinner that would astound your family and friends in just one quick computer click! Our Celebrity Chefs collection will make your celebration an unforgettable gourmet feast! Spice things up with the Southern style of Paula Deen. Sample the delectable and delightful offerings from the one-and-only Barefoot Contessa. If grilling gets your family’s mouths watering, Steven Raichlen, “The Professor of Barbecue” will show you what true grilling is all about. And no gourmet meal is complete without dessert and Sam Godfrey’s incredible Perfect Endings cakes will have your guests begging for seconds!

Go For It!
As much as you might hate to admit it, there is something fun about being in the kitchen and stirring up a great meal during the holidays. If you get bitten by the cooking bug, here are a few easy recipes and step-by-step directions to get your feast in fabulous shape!

Roasted Turkey Marinated with Sage, Preserved Lemon and Garlic
Ingredients:

• 1 small turkey (under 12 pounds)
• 1 jar lemon marinade
• 1 tsp. sage
• 1 carrot, rough cut
• 1 white onion, peeled and rough cut
• 1 stick of celery, rough cut
• 1 garlic clove, peeled and sliced
• 1 bay leaf
• 1 tsp. whole black peppercorns
• 1 1/2 tablespoons flour

Directions:

• Two days in advance remove the neck and giblets from inside the turkey. Rub the lemon and sage marinade all over the turkey, inside and out, as well as the neck and giblets. Place the turkey breast down in the refrigerator in a well covered container. Place the neck and giblets in a separate container or plastic bag and refrigerate.
• One day in advance place the neck and giblets along with the carrot, onion and celery on a roasting pan and put them in a preheated 350 degree oven for about 45 minutes, or until well browned.
• Place them all in a sauce pot and deglaze the roasting pan with cold water. Add the water from the deglazing to the pot. Add the garlic, bay leaf, peppercorns and a pinch of salt to the pot. Cover by about 2 inches with water or chicken stock.
• Place the pot over high heat for about 10 minutes but do not bring to a boil. After ten minutes turn the heat to very low and allow the pot to simmer slowly for 6 to 8 hours, adding more liquid if needed.
• Strain the liquid, cool to room temperature and hold in the refrigerator overnight. Discard the giblets and vegetables.
• Four hours in advance remove the turkey from the refrigerator and place in a roasting pan. Put it in a preheated 450 degree oven for 15 minutes and turn the temperature of the oven down to 250 degrees. After about 3 hours, check the internal temperature of the turkey with an instant-read thermometer by placing the tip of the probe at the base of the thigh between the thigh and breast. When the internal temperature reads 155 degrees, remove the turkey from the oven and allow to rest for 30 to 45 minutes. The internal temperature will continue to rise to about 165 degrees after it is removed from the oven.
• While the cooked turkey is resting, gently remove it from the roasting pan and set aside on a platter to collect any juices that drip from the bird while it is resting.
• Place the roasting pan over a medium burner flame and using a whisk, stir in the flour and continue stirring for 3 or 4 minutes or until the flour and grease mixture is bubbling and cooking and beginning to brown slightly.
• Remove the turkey stock from the refrigerator and remove any congealed fat floating on the surface.
• Add one cup of the stock to the flour mixture and stir vigorously with the whisk. Continue stirring frequently for 10 minutes or so. The mixture should begin to thicken. Add more stock if the mixture becomes too thick. Simmer slowly for 20 or 30 minutes, stir in the butter and adjust the seasoning with salt and pepper if needed.
• Carve the turkey and serve with the gravy.

Walnut Sage Pesto Stuffed Mushroom Caps
Serves 10-12

Ingredients:

• 24 medium-sized mushrooms *Stems removed
• 1/2 cup pesto
• 2 tbsp. butter, melted
• 2 tbsp. grated parmesan cheese
• 2 tbsp. freshly chopped parsley

Directions:
Preheat oven to 350 degrees. Place mushroom caps in an ovenproof baking dish. Fill each mushroom with 1 tsp. of pesto. Brush sides of mushroom caps with melted butter. Sprinkle with cheese. Bake until golden brown, about 20 minutes. Remove from oven. Garnish with parsley. Serve on tray for passed appetizers, as a first course on a bed of greens tossed with balsamic vinaigrette, or plate as a side dish with roasted meats, chicken or fish.

* Use of mushroom stems: Chop and sauté with onion as stuffing for chicken, add to soup stock or toss with a pasta and pesto.

Antipasti Olive Appetizer
Serves 6-8

Ingredients:

• 1/4 cup olive oil, reserved from olives
• 2 cloves garlic, chopped
• 1/2 cup fresh fennel bulb, chopped if desired
• 1 jar (approx 16oz.) Antipasti olives, oil reserved
• 2 tbsp. preserved lemon, pulp removed and rind chopped
• 1 tsp. Kosher salt
• 1 tbsp. orange juice, fresh squeezed if available

Directions:
In sauté pan, heat oil over medium flame. Add garlic and fennel and sauté for 2 – 3 minutes until fennel is soft. Add olives, lemon and juice. Sauté for an additional 5 minutes or until fully warmed. Sprinkle with salt and serve with a glass of red wine or champagne. This is a great accompaniment with a cheese platter.

Apricot Mustard Baked Ham
Serves 6

Ingredients:

• 1 smoked ham (6-8 lbs.), rump or shank half
• 1 cup apricot fruit spread
• 1/2 cup garlic mustard
• 1/4 teaspoon ground cloves
• 2 tablespoons dark rum (optional)

Directions:
Pre-heat oven to 325 F. Place ham, fat side up, in roasting pan. Pour 1 inch of water into roasting pan. Roast for 1 ½ hours. While ham is cooking, mix fruit spread and garlic mustard, cloves and rum together and set aside. Remove roasting pan from oven and generously brush the mustard mixture over the ham. Put ham back in oven and continue to brush more mustard glaze over ham every 10 minutes for about another 30-40 minutes.

Cheddar Cheese Soup
Serves 8

Ingredients:

• 2 12oz cans or bottles of beer
• 1 qt heavy cream
• 1 lb cheddar cheese, grated
• 2 tbs flour
• 1/3 cup melted butter
• 1/8 tsp ground white pepper
• 1/4 tsp salt

Directions:
Heat melted butter and mix in flour to make a roux. Remove from heat. Cook until smooth. Boil beer and whisk in roux. Cook until thickened. Add cream and bring to just under boiling. Whisk in cheese until melted. Add salt and pepper. Serve with croutons.

Sun-Dried Tomato & Basil Torta
Serves 8

Ingredients:

• 1 8oz. cream cheese, softened
• 1 8oz. Mascarpone cheese*, softened
• 1 6oz. jar of basil pesto
• 1 6oz. jar of sun-dried tomato pesto
• Salt & pepper to taste
• Toasted pine nuts & basil sprigs for garnish

Directions:
In a 6” round soufflé dish, spray with nonstick cooking spray. Line dish with plastic wrap forming a smooth liner for the dish. In a mixer, combine cream cheese, mascarpone cheese, salt & pepper. Mix until thoroughly combined. Take 1/3 of the cheese mixture & line the bottom of the dish, leveling evenly. Spoon basil pesto onto cheese mixture on top of the basil pesto. Spoon sun-dried tomato pesto on top of the 2nd cheese layer. Complete with remaining cheese filling and cover with plastic wrap. Refrigerate overnight. Invert torta onto platter. Remove plastic wrap. Garnish with the toasted pine nuts and basil sprigs.

* You can substitute an additional 8oz. of cream cheese for mascarpone if not available.

Rosemary Garlic Mashed Potatoes
Serves 4

Ingredients:

• 2 lbs. russet potatoes, peeled and cut into 2 inch pieces
• 1 cup milk, half-and-half or buttermilk
• 2 tablespoons unsalted butter
• 3 tablespoons garlic mustard
• 3 tablespoons fresh chives, minced
• Salt & pepper to taste

Directions:
Place potatoes in large pot and cover with cold water. Bring to a boil. Reduce heat and simmer, partially covered until potatoes are fork tender (about 20 minutes). While potatoes are cooking, put warm milk in saucepan over low heat. Drain potatoes and mash them or run through a food processor. Add mashed potatoes to milk and add butter, garlic mustard, chives and salt & pepper. Whisk until fluffy and smooth.

Give a gift that gets thanks this year. Send gorgeous fresh flower arrangements, centerpieces for the holiday table, terrific gourmet gift baskets and more to everyone you’re thankful for! Thanksgiving Flowers and Gifts from 1800 Flowers.com

Thea Reid
http://www.articlesbase.com/recipes-articles/make-it-a-foolproof-thanksgiving-feast-647628.html

Expert: Chef Donn Ovshak
Bio: Chef Donn Ovshak is a member of the elite Executive Chefs of the World. He is currently working at the world famous Ice House in Pasadena.
Filmmaker: Nili Nathan

Duration : 0:3:48

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Expert: David Postada
Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California.
Filmmaker: Diana Bacon

Duration : 0:1:13

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I am looking for some turkey medallion tenderloin recipes which can be prepared in any way, with or without sauces.

turkey marsala- you find traditional marsala recipies in most cookbooks or on line, but here is a short and easy one:

turkey medallions

1 eight oz. pkg. of sliced mushrooms

1 cup of Marsala wine

1 can of brown gravy

cook medallions in fry pan with oil, add mushrooms when halfway cooked

take pan off heat when mushrooms and turkey is cooked-CAREFULLY add Marsala wine, you can light it if you are brave, keep a lid handy, or just let it simmer out the alcohol.

add the gravy and simmer, serve over rice or pasta.

do you roast in in a covered pan, or wrap in tinfoil or? do you put melted butter on it? need info for tomorrow. thanks and Merry Christmass
thank you everyone for your answers, the turkey turned out really good. butter and herbs under the skin was such a good idea. and the giblet gravey!

Thanks all again!

Make sure you take the giblets (liver, gizzard, neck etc) out of the cavity. It should be in a white paper bag inside the bird. Lay a stick of butter out to soften for a little while then cut it into small size pieces. You may want to use a butter knife to loose the skin in spots on the turkey. Sort of like making little pockets under the skin. Press pieces of the butter into the pockets and rub the outside if the skin with some of the butter. Take some olive oil or vegetable oil and rub on the outside of the skin also. I sprinkle garlic salt or regular salt and pepper all over the bird. I use one of the roasting bags but you can cook it in a covered roasting pan or cover it well with foil. If you use the bag make sure you put a couple of spoons of flour in the bag and shake it around before putting the turkey in. Once the bird is in the bag or roasting pan, put a couple of cups of chicken broth in the bottom of the pan. If you don’t have broth you can use water. This keeps the turkey moist. for a 12 # bird I would put it in the oven tonight about midnight on about 250 degrees and let it cook until about 6:00 am. When the legs start falling away from the body it should be done. You can put it back in the oven about an hour before you need to serve on 250 degrees to warm it again. You can cook the giblets I mentioned above to make your gravy. Bring them to a boil the reduce the heat to about medium and slow cook for about an hour. Let cool then pull the meat from the neck and put aside. Cut the liver, gizzards etc into small pieces. Add all of the pieces including the meat from the neck back to the broth you cooked them in and heat back to a boil. Add salt and pepper to taste. Stir a couple tablespoons of corn starch or flour into a glass of very warm water until it is dissolved. Add this to the broth stirring as you add. turn down to low and let it simmer for a few minutes. Once it thickens remove from the heat.