The recipe I am giving you is for a 16-pound turkey. I like to give 15 to 20 minutes per pound roasting time, making sure the bird’s internal temperature is between 165 and 170 degrees.

These are my traditional Thanksgiving Day menu recipes. Follow the directions, use your eyes and nose to gauge how your cooking is coming along, and pay attention to the instructions from various health agencies I am giving you.

It has been deemed by the various agencies that stuffing the turkey is of great concern due to bacteria that can form in the cavity, due to incorrect temperature application. The school of thought is to fill the turkey cavity with herbs and vegetables, and cook the stuffing in a casserole dish. That is what I do…

Traditional Thanksgiving Day Recipes
The recipe I am giving you is for a 16-pound turkey. I like to give 15 to 20 minutes per pound roasting time, making sure the bird's internal temperature is between 165 and 170 degrees.
Write a review
Print
23162 calories
1314 g
6881 g
814 g
2472 g
293 g
13935 g
99654 g
946 g
9 g
417 g
Nutrition Facts
Serving Size
13935g
Amount Per Serving
Calories 23162
Calories from Fat 7255
% Daily Value *
Total Fat 814g
1252%
Saturated Fat 293g
1466%
Trans Fat 9g
Polyunsaturated Fat 190g
Monounsaturated Fat 227g
Cholesterol 6881mg
2294%
Sodium 99654mg
4152%
Total Carbohydrates 1314g
438%
Dietary Fiber 71g
286%
Sugars 946g
Protein 2472g
Vitamin A
911%
Vitamin C
518%
Calcium
393%
Iron
1014%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. TURKEY BRINE
  2. ¾ cup kosher salt
  3. ¾ cup brown sugar
  4. 2 tablespoons dry sage
  5. 12 fresh sage leaves, whole
  6. 1 tablespoon cinnamon
  7. 12 whole cloves
  8. 3 oranges, quartered
  9. 4 cups maple syrup
  10. 4 cups apple juice
  11. Add enough cold water to cover turkey in a large stock pot
  12. TURKEY
  13. 16 pound turkey
  14. 1 cup rough chopped carrots
  15. 1 cup rough chopped celery
  16. 1 cup rough chopped onion
  17. 1 cup chopped apples, peeled and cored
  18. 6 sprigs fresh thyme
  19. 5 bay leaves
  20. Salt and pepper to cover bird
  21. ½ pound salted butter, soft
  22. ½ teaspoon ground cinnamon
  23. 2 cups white wine (Riesling is my preference for this recipe.)
  24. SOURDOUGH STUFFING WITH APPLES, CRANBERRIES, WALNUTS AND KIELBASA SAUSAGE
  25. 1 large sourdough round loaf, cut into ¾-inch squares (lightly cut off hard crust)
  26. 2 tablespoon extra virgin olive oil
  27. 1 pound kielbasa sausage, ¾-inch slices or half rounds
  28. 2 cup Granny Smith apples, peeled and chopped
  29. ¾ cup walnuts, halved (I like to roast them in the oven at 350 degrees for 20 minutes.)
  30. When you open the package, make sure the nuts have not gone rancid.
  31. ½ cup dried cranberries
  32. 2 cups yellow onion, chopped
  33. 1 cup carrots, chopped
  34. 2 cups celery, chopped
  35. 1 tablespoons dried sage
  36. 2 cups turkey stock
  37. Salt and pepper to taste
Instructions
  1. BRINE
  2. When you make the brine, I recommend you dissolve the salt and brown sugar in the apple juice on the stove over medium heat. Heat just until the ingredients are dissolved, and then add a little ice to bring the temperature back to cold.
  3. When brining the turkey, it is important that it is rinsed thoroughly after removing it from the packaging. The neck, gizzard and liver must be removed, rinsed and set aside for making the turkey stock, which will be needed for the stuffing and gravy.
  4. You can brine the turkey one to two days in advance. Leave it in the brine at least 24 hours. When ready to remove, rinse, pat dry, and put it in the refrigerator, covered until you are ready to roast the bird.
  5. TURKEY
  6. Put half of the vegetables, apple and thyme sprigs in the turkey cavity. Put the rest in the bottom of a roasting pan. Place the brined turkey on top, after it has been patted dry. Pat the turkey with the soft butter and add the salt and pepper. Sprinkle the cinnamon on top.
  7. Place the turkey in an oven preheated to 425 degrees, for 30 minutes. Turn down the heat to 350 degrees. Add the wine to the bottom of the pan. Cook for two and a half hours. Check the temperature of the bird, with either a turkey or meat thermometer. It should register 165 to 170 degrees. The cooking time might vary. All ovens are different, so please use your thermometer. Baste your turkey about every 45 minutes. Also, when you remove the turkey from the oven, remove it from the pan and let it sit for approximately 20 minutes before carving. This lets the meat absorb all the juices.
  8. To make the stuffing, buy a large round sourdough loaf. They are about 1 ½ to 1 ¾ pounds. Remove the crust and cut it into squares. Place the bread in a baking pan and then, in a 325 degree oven for 30 to 45 minutes, dry the bread. Do not dry it so much that it resembles a croûton. You don't want it that hard. When the bread is done, place it in a large mixing bowl.
  9. In a sauté pan, heat the oil and add the onions, carrots and celery. Saute about eight to 10 minutes or until slightly translucent. Add the sausage and cook 5 to 10 minutes, and then add the apples and cranberries. Cook five more minutes, stirring constantly. Add the stock, and pour the mixture over the bread. Add the dry sage and walnuts. Mix well and be sure the stuffing is not dry. If it is too dry, add some more stock. Add salt and pepper to taste.
  10. Do not cook the walnuts in the sauté mixture; roast them, if you prefer. Cooking them will take the crunch out of them. Also, if you prefer, chop the nuts. I simply prefer the texture of halved ones.
  11. Also, even though it is not on the ingredients list, some of the old timers like to add a couple of raw eggs to the stuffing. If you do this, mix very well.
  12. Place the stuffing in a lightly buttered 12 x 16-inch or two 8 x 12-inch casserole dishes. Bake for one hour.
  13. GRAVY
  14. The making of the gravy is done at the very last minute. You will use the remainder of the turkey stock, drippings from the roasting pan, ½ to 1 cup all purpose flour, whipping cream, salt and white pepper. You will also need a six quart or larger saucepan and a one quart measuring cup or large bowl.
  15. Now we will make the roux for the gravy. Pour all the juices and drippings into a measuring cup or bowl. Set aside away from the heat, so the solids from the drippings settle to the bottom, and the oil remains on top. Carefully pour only the oil into the saucepan and save the solids for the final stages of making the gravy. I usually pour the oil through a fine mesh strainer. Heat the oil over medium-high heat and add half cup of flour, whisking constantly to avoid burning. Continue to add flour a tablespoon at a time until it reaches the consistency of thick, creamy pudding. You may not need to use all the flour.
  16. Add the turkey stock (about four cups) slowly, whisking constantly. Add ½ cup of whipping cream and the reserved drippings. Continue to whisk and add salt and white pepper to taste. Bring the gravy to a slow, rolling boil to thicken. If your gravy is too thick, add more cream or stock. If it is too thin, make a roux of butter and flour in a separate pan, and slowly add to the gravy in small amounts, whisking vigorously until you achieve the desired consistency. Cook about 5 to 10 minutes.
Notes
  1. I recently did a tasting for this year's Thanksgiving dinner and have found Dry Creek Chenin Blanc and Zinfandel to be stellar. They might be a bit tough to find in Carson City, but Whispering Vine or Total Wine in Reno will have them. For more information or to order online, visit http://www.drycreekvineyard.com .
beta
calories
23162
fat
814g
protein
2472g
carbs
1314g
more
Cafe at Adele's http://www.adelesrestaurantandlounge.com/