| Cooking Thanksgiving dinner can be a fun and | | | | some water and sugar. Adjust the water to sugar |
| memorable experience. If possible get your family | | | | ratio depending on your taste. Usually 1 cup of sugar |
| and relatives involved in the cooking process and it | | | | per 1/2 pound of cranberries is about the right |
| can be a learning experience for them as well. Start | | | | amount. Add enough water to just cover the |
| asking someone to chop up some russell potatoes, | | | | cranberries in the pot. Cook off the water on low |
| yellow onions, and bulk carrots. These vegetables will | | | | heat until you have a think cranberry sauce and then |
| go under the Turkey to keep it up off of the | | | | place it in the frig to serve later. The next course to |
| bottom of the pan. The idea is to keep the Turkey | | | | work on is the stuffing.I prefer to make the stuffing |
| out of the drippings which would make it soggy and | | | | outside of the Turkey in a 9 by 13 inch pan. I start |
| disgusting if left to cook in.While someone is chopping | | | | by browning some onions in butter. Then I add some |
| those veggies, wash your Turkey inside and out. | | | | fresh spinach and garlic. After the spinach has wilted |
| Make sure you take the giblets out and keep them in | | | | add some stale bread to the pan. While the bread is |
| the frig for the gravy that you will make later. After | | | | absorbing the buttery onion / spinach flavor whisk |
| washing the Turkey thouroughly, rub it with salt and | | | | together come half and half, 2 large eggs, salt, and |
| olive oil. The oil and salt will help the Turkey to cook | | | | pepper. Transfer the bread, onion, and spinach |
| better as well as give it extra flavor. Some prefer to | | | | mixture to the 13 by 9 inch pan and pour the half |
| use butter instead of olive oil, but I like the taste the | | | | and half / egg mixture over the top. Sprinkle with |
| olive oil gives the turkey and the drippings which you | | | | italian seasoning and some fresh chopped parsley. |
| will use for making gravy.Place the turkey on the | | | | You can put this in the frig and wait to cook it in the |
| vegetables and stuff the Turkey with celery, carrots, | | | | oven with the turkey for the last hour.By this time |
| parsley, thyme, sage, oregano, and a bay leaf. You | | | | your turkey has been in the oven cooking for about |
| won't eat these vegetables and herbs, but they will | | | | an hour and it is time to begin basting it. Take your |
| serve to add flavor to the bird. Get the turkey in the | | | | baster and suck up the drippings in the bottom of |
| oven at 350 degress. Wash your hands as you have | | | | the pan and release them over the top of the |
| been handling uncooked meat that can make you and | | | | turkey. You'll want to do this every half hour until the |
| your family sick. Plan ahead of time and expect the | | | | turkey is done. You will know that the turkey is done |
| turkey to take between 4-7 hours depending on | | | | when your meat thermometer registers 170 degrees |
| how many pounds it is. In the meantime you can | | | | F. I like my turkey well-done at a safe high |
| start on the other fixings like cranberries.Fresh | | | | temperature well beyond the recomended internal |
| cranberries are by far worth the extra effort. It's | | | | safe temperature.John Lorber is a professional chef |
| really not that much extra effort as a matter of fact. | | | | and writer for EasyRecipes.us. Visit for more of his |
| Just wash the cranberries and put them in a pan with | | | | recipes which he adds to weekly. |