Gordon Ramsey: How to Cook a Christmas Turkey

Thanksgiving Survival Guide | 2014

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps

• How to Choose a Turkey

• How to Deep Fry a Turkey

• How to Roast a Turkey

• How to Stuff a Turkey

• Thanksgiving on a Budget

• How to Cook a Thanksgiving Dinner

• Three alternative Thanksgiving dishes

• Sleep in on Black Friday and do your shopping online.  You can check out my gift guide for cooks and foodies or head over to see some other Christmas Gift Guides and shop from the comfort of your own home.

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes

• Two Layer Pumpkin Cheesecake Recipe

• Creamed Turnip Recipe

• Sautéed Green Beans Recipe

• Holiday Mashed Potato Recipe

• Herb Roasted Turkey Recipe

• Traditional Stuffing Recipe

• Turkey Gravy Recipe

• Cranberry Salsa Recipe

• Turkey Chili Recipe

• Pumpkin Pie Recipe

• Pumpkin Pie Dip Recipe

• Green Bean Casserole Recipe

You can also explore The Cooking Blog deeper by browsing the turkey, and holiday tags.

Roasting the Perfect Turkey

Ingredients

• 1 turkey (12-20 lbs or )
• 1 kg salt
• 2 cups brown sugar
• 1 lemon (optional)
• herb sprigs (optional)
• carrots (optional)
• celery (optional)
• butter
• salt and pepper

Directions

1. If your turkey is frozen, thaw it out. Leave it in your fridge, in its plastic wrapper, for five hours per pound. If you’re using a 15-pound turkey, that means it’s going to take about three days to thaw — be sure to plan accordingly!
2. Make sure your turkey is pretty close to being thawed before brining, otherwise the turkey will not absorb the solution. First, remove the giblets bag from the turkey and reserve in the refrigerator (I use them to make stock, which I add to the gravy). Find a clean plastic container that is big enough to completely submerge the turkey — a large picnic cooler or industrial-sized bucket should work. Place the turkey in the container along with the salt and brown sugar. Fill the bucket with cold water, cover, and let sit for four hours for a turkey under 12 pounds or six hours for a larger turkey. If you can fit the container in the refrigerator, put it in, if not, put in the coolest area possible and replenish with cold water if the water temperature starts to warm. Remove the turkey from the brine, rinse under cold water to remove the salt solution, and pat dry. Put the turkey in a roasting pan uncovered and refrigerate overnight so that it can dry out.
3. Preheat oven to 325 degrees C. Prepare your turkey for roasting. If you like your stuffing in the bird, stuff it now. If you prefer to do stuffing in a casserole dish, stuff the cavity with aromatics such as a lemon cut in halves, carrots, celery, and fresh herb sprigs and skewer the opening of the cavity shut. With the turkey breast side up, brush it with melted butter and season with salt and pepper.
4. Roast turkey for about 20 minutes per pound, until a meat thermometer reads 170 degrees F when inserted in the thickest part of the thigh (be careful not to touch the bone with the end of the thermometer). Baste with juices at the bottom of the pan at regular intervals throughout roasting. If you find the turkey skin is getting too browned before it’s done cooking, cover the breasts with foil.
5. Take the turkey out of the oven, tent it with foil, and let it rest for about 30 minutes (it can sit longer if the rest of the meal isn’t finished yet or if the turkey cooked more quickly than you anticipated). Carve and serve.

Here is how Butterball suggests brining.

California Skillet Recipe

Ingredients

• 1 pound ground turkey
• 1 each small onion -- chopped
• 1 tablespoon chili powder
• 2 cups water
• 1 can tomato soup -- undiluted
• 1 can corn -- (12 oz.), undrained
• 1 tablespoon Worcestershire sauce
• 1 cup uncooked macaroni
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded cheddar cheese

Directions

1. In a large skillet, brown the meat and onion. Drain off the fat.
2. Add all the remaining ingredients, except the cheese. Cover, and simmer 20-30 minutes, or until the macaroni is tender.
3. Uncover, and sprinkle with cheese. Stir well. Continue cooking until cheese is melted.

Thanksgiving Survival Guide | 2013 Edition

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Roast a Turkey
• How to Stuff a Turkey
• Thanksgiving on a Budget
• How to Cook a Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe
• Pumpkin Pie Recipe
• Pumpkin Pie Dip Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.

Leftover Holiday Turkey and Smoked Bacon Chilaquiles Recipe

Don’t know what to do with your leftover turkey? Give it a southwest twist with this tasty recipe.

Ingredients:

• 8 dried Guajillo chilies, seeds and stem removed
• 1 15-oz. can fire-roasted diced tomatoes
• 6 garlic cloves
• 2 tablespoons Extra Virgin Olive Oil
• 4 cups chicken stock
• 1/4 teaspoons sugar
• 8 Oz. Tortilla Chips
• 4 whole eggs, whisked in a bowl
• 1 large yellow onion, diced
• 1/2 lb. leftover roast turkey, cut into cubes
• 1/2 lb. thick-sliced smoked bacon, cooked crisp and broken
• 2 cups Oaxaca or Mozzarella cheese, grated
• 1/2 cup Queso Anejo or Cotija Cheese, grated
• 1/2 cup cilantro, chopped
• 1/2 cup Mexican Crema
• 1 avocado, peeled and sliced

Directions

1. In a 350-degree oven, toast the chilies for about a minute. Remove from oven, place in a covered pot over low heat with 1/2 cup of the chicken stock and simmer for 10 minutes. 
2. Transfer the chilies to a blender with the garlic, diced tomatoes and one cup of chicken stock and blend to a smooth paste. 
3. Heat a medium-sized pot over high heat, add the olive oil and when it begins to smoke add the paste. 
4. Stir constantly until it begins to thicken, about 4 to 5 minutes. Add the remaining chicken stock and sugar and simmer slowly for about 20 minutes, stirring frequently to prevent sticking. 
5. In a skillet over medium heat, scramble the eggs until they are done but not too hard. Remove and set aside. In a large bowl, toss the chips with all of the sauce. In a casserole dish, place a layer of 1/3 of the chips followed by 1/3 of the turkey, bacon, scrambled eggs, onions, cilantro and two cheeses. 
6. Repeat process two more times, leaving off the cilantro on the top layer. Place the casserole dish in a 375-degree oven for 15 minutes until the cheeses are melted. 
7. Remove from the oven, spoon onto plates, garnish with sliced avocado, drizzle with cream and sprinkle with the remaining cilantro.