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Thanksgiving Dinner Cookbook

Lindsay Matasich


Published on December 1, 2014

Main Course Thanksgiving Roast Turkey o 1 (18 lbs.) Whole Turkey o ½ Cup Unsalted Butter, Softened o Salt and Freshly Ground Black Pepper to Taste o 1 ½ Quarts Turkey Stock 1. Preheat the oven to 325° F . 2. Place rack on the lowest position of the oven. 3. Remove the turkey neck and giblets. 4. Rinse and pat dry with paper towels. 5. Place the turkey, breast side up, on a rack in the roasting pan. Apply the softened butter to the skin and season to taste with salt and pepper. 6. Position an aluminum foil tent over the turkey. 7. Place the turkey in the oven and pour two cups of turkey stock into the bottom of the roasting pan. 8. When the drippings evaporate, add more stock to moisten them. Add about 1 to 2 cups at a time. 9. After 2 ½ hours, remove foil. 10. Roast for about 4 hours, until a meat thermometer inserted in the meaty part of the thigh reads 180° F . 11. When the turkey is done cooking, transfer it to a large serving platter. 12. Let stand for at least 20-30 minutes before carving. Prep Time: 30 Minutes Cook Time: 4 Hours Ready In: 4 Hours 30 Minutes Baked Ham o 10 lbs. Precooked Ham o ½ (12 Fluid Ounces) can cola-flavored carbonated beverage 1. Preheat oven to 275°F. 2. Remove any visible excess fat from ham. 3. Place the ham in a large turkey roasting oven bag and place in a baking dish. 4. Pour cola over ham. 5. Remove as much air as possible and seal the bag. 6. Prick a few holes in the bag to let steam escape. 7. Bake for 4 to 5 hours. 8. Pour off excess juice. 9. Slice and serve. Prep Time: 15 Minutes Cook Time: 5 Hours Ready In: 5 Hours 15 Minutes