Cooking Directions for Thanksgiving Dinner Directions are written in the order we recommend cooking things but please read through entire directions so you can cook things in the correct order for your dinner and day. (all Items are Naturally Gluten Free) Turkey: You will want to start the Turkey Early in the day as it takes a few hours to cook. Preheat oven to 400d. Put turkey into roasting pan included or your own roasting pan. Remove insides of turkey. Rub the turkey with the butter/herbs. Try to get under the skin if possible so it holds the flavor of the butter and herbs in. Put turkey on the lowest rack of preheated oven. Cook for 20 minutes. Turn oven down to 325d and cook as directed: Only baste every 1.5 hours so the oven can maintain an even temperature. If turkey starts to brown too much cover top with foil. Cooking Times: 12-14lb Turkey (8-10 serving dinner)- 3 to 3 ½ hours (after initial 20 min) 16-20lb Turkey (12-16 serving dinner) 3 ¾ - 4 ¼ hours (after initial 20 min) Turkey should reach an internal temperature of 165d in the middle, making sure it’s not touching the bone. You want to make sure it does not go much over 165d or it will start to dry out. Once it is done remove from oven and from roasting pan and let sit for 30 minutes for the juices to redistribute. Carve and Serve. Keep turkey drippings from roasting pan for gravy. Gravy Skim off any excess fat from the turkey drippings- you will want most of it to give the gravy flavor. Scrape the bottom of the roasting pan with a wooden spoon to loosen any turkey or stuffing pieces that are clinging to the pan. If you used a roasting pan, place the roaster over a burner set to medium heat. If you used the disposable roasting pan, use a skillet to make gravy (pour the turkey drippings into the pan). Add all the flour except 1 Tbls to the pan and mix it with the turkey drippings/fat until you have a thick paste. Cook until the paste begins to thicken- this will take a few minutes as you are also cooking out any ‘floury’ taste. Grab a wisk, then gradually pour in 2 cups of cold water and wisk well while adding the water. Continue to stir the gravy with your wisk as it cooks. When the gravy reaches the desired consistency, turn off the heat. The water is not an exact science you’re your gravy is too thick, add more water, if your gravy is too thin, wisk in the remaining 1 Tbls flour. If you like a really smooth gravy, strain gravy with a gravy strainer or a colander, if you like having the bits of turkey flavor in there just leave as is. Add salt and pepper to taste- adding a little at a time and tasting- the salt really ‘makes’ the flavor of the gravy so don’t be afraid to be liberal. Traditional Stuffing In a large bowl, pour bag of bread/onions into bowl. Slowly add most of the liquid bag (3/4 of bag) to the bowl. Toss to combine. Add more liquid if needed or discard extra. You want the stuffing to be evenly moist throughout so it does not dry out, but not sopping wet. You should use most or all of the liquid. Spray a 9 x 13 glass baking dish or square/rectangular baking pan with oil. Pour moist cornbread mixture into dish. If cooking Turkey at the same time: Bake uncovered at 325d for 15 minutes. Stir. Cook another 10-15 minutes, until it is hot, crusty and slightly browned on top but still moist inside. No Turkey: Bake uncovered at 375d for 10 minutes. Stir. Cook another 13-15 minutes, until it is hot, crusty and slightly browned on top but still moist inside. Let cool slightly before serving. Season with Salt and Pepper if desired. Sweet Potato Casserole Put sweet potato mixture into an ungreased 3 quart casserole dish, or a 9 x 13 glass baking dish. If you enjoy currants, add bag of currants, stirring into potatoes. Use your fingers to break up the streusel and place on top of sweet potatoes. If cooking turkey at the same time: Bake uncovered at 325d for 30-35 minutes, until the top is browned and bubbly. No Turkey: Bake uncovered at 375d for 22-25 minutes, until the top is browned and bubbly. Watch to make the nuts do not get too dark or start to burn. Cover with foil if they are and continue cooking. Keep Warm until serving. Gouda Mashed Potatoes You can heat these on the stove-top or in the oven. If short on oven space or baking dishes, heat on stovetop. Stovetop: In a large saucepan, pour mashed potatoes. Heat on medium/high heat, stirring constantly so the bottom does not burn. Heat until they are hot inside, 15-20 minutes. Oven: You can cook these at 325d or 375d (depending on turkey or no turkey). Pour into large baking dish and bake for 18-25 minutes, until hot inside, stirring periodically while cooking. You can freeze these if you do not eat them all but you will need to let them thaw and then reheat in the oven to thicken, they will not thicken on the stove-top once they are frozen. Lemon Roasted Green Beans Put on a baking pan and put in the oven for 5 minutes, or until warm. You can also heat them in the microwave or just eat them at room temperature. Cranberry Chutney: Best if enjoyed at room temperature. No need to heat. Apple Crisp Cook after turkey is done and out of oven, 1 hour before you want to eat dessert Preheat oven to 350d. Spray a 9 x 13 glass baking dish with oil. Pour bag of apples/juices into baking dish. Work the bag of crumb/butter mixture between your fingers until butter is distributed. Pour crumb mixture over apples. Bake for 50 minutes, poke with a dull knife. Apples should give easily when poked, if they are still crisp, continue cooking until soft. If the top starts to burn, cover with foil. Let cool 15 min. Let cool slightly and serve with Vanilla Ice Cream!!! Pumpkin Cheesecake: Remove from refrigerator 2 hours before eating. Cut into desired slices and enjoy! Great served with whipped cream. Pecan PieCan be kept at room temperature (shelf stable) or in the refrigerator. To Serve- serve at room temperaturecut into desired slices and enjoy! Dinner Rolls Wrap in a moist towel and microwave or toast in the oven for a few minutes until hot.