Grandma Gs Baked Thanksgiving Turkey Recipes

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, sugar, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a large skillet, cook sausage, onion and celery over medium sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking sausage into crumbles; drain if needed. Stir in turkey and seasonings., Punch down dough. Turn onto a lightly floured surface. Roll into an 20x12-in. rectangle. Spread cranberry sauce to within 1 in. of edges; sprinkle with cheese and top with sausage mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place 1 in. apart on a parchment-lined baking sheet, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 35 minutes., Preheat oven to 350°. Brush rolls with beaten egg. Bake until lightly browned, 25-30 minutes. Remove from pan to a wire rack; serve warm.

Steps:

• Chop onion, celery, carrots and garlic in food processor.
• Combine vegetables with butter and saute for 10 minutes.
• Mix cooked veggies with eggs, stuffing, salt, pepper and chicken broth in baking dish.
• Bake at 325° for 25-30 minutes or until top is golden brown.

Steps:

• Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Steps:

• Preheat oven to 450 degrees.
• Remove giblets and neck.
• For those of you who have never cooked a turkey before, check inside the body cavity, and inside the neck chest cavity.
• Rinse turkey and pat dry.
• Mix melted butter and salad dressing.
• Draw up mixture into injector and inject bird in several locations in the brest, thighs and leg.
• Place in roaster pan and add all vegetables inside the body cavity.
• Cut 4, 1/2 inch slices from the butter and insert under the breast skin, and push up as far as it will go.
• Place the remaining stick of butter in the cavity.
• Cover with heavy foil, making sure the foil does not touch the turkey.
• Bake for 2 hours 30 minutes in 450 degree oven.
• If meat thermometer reads 185 degrees, it's time to uncover and baste using all of basting liquid.
• If it has not reached 180 degrees return to oven for additional 30 minutes.
• Check therometer.
• Bake another 45 minutes, until golden brown.
• Remove from oven and cover with foil again and let stand for 15 minutes before slicing.