Turkey Dinner Part II

The Menu

Turkey

Creamed Corn

Stuffing (I won't be stuffing the bird. I just don't like calling it dressing. That's for the salad)

Mashed Potatoes

Gravy

Pineapple Cranberry Sauce

Candied Carrots

Dinner Rolls

And for dessert... 

Pumpkin Pie with whipped cream

The Bird

1 cube of butter, 1 tbsp each of garlic powder, onion powder, salt and Pepper. 

I slathered the butter mixture on the turkey.

I then placed 6 slices of bacon over the turkey.

This 12-pound turkey is cooked in a preheated 350 degree oven for 4 hours. I kept the bird uncovered for the first hour. For the remaining three I covered it with foil. 

Creamed Corn

1 12oz bags of Frozen Corn 

1 cups of cream 

1/2 stick of unsalted butter

2 tsp of cornstarch

1/4 cup of sugar

salt to taste

Add the corn and cream to a pot. Cook over medium heat.

Melt the butter and add the cornstarch. Add to pot.

Cook until until corn thickens. Add the sugar. Cook over low heat for a couple minutes.

I also make a healthier version. 

1 12oz bags of frozen corn 

1 cup of cream soy milk

1/2 stick 1 tbsp of unsalted butter earth balance margarine

2 1 tsp of cornstarch

1/4 cup of sugar agave syrup or honey

salt to taste

For the Stuffing, I cheated a little. Thanks for your help, Mrs. Cubbison!

I just followed the directions on the box.

Mashed Potatoes

Lots of Cream and Butter

Gravy

Remove the turkey from the roasting pan. Using two burners (if needed) on low heat. Deglaze your pan by adding a couple cups of chicken broth. When you are done scrapping all the goodness. Add some onion to flavor the sauce. Cook for 10 minutes.

Strain the gravy into a saucepan. Cook over medium-low heat. While whisking add a couple tablespoons of cornstarch (more if needed). Continue whisking until the gravy is thickened.

Pineapple Cranberry Sauce

12 oz. bag of fresh cranberries

1/2 cup of pineapples (I use Trader Joe's frozen pineapples)

1/4 cup of Chardonnay

3/4 cup of orange juice

3/4 cup of sugar

Rinse cranberries.

Place all the ingredients into a saucepan.

Cook to boil, stirring occasionally. Lower heat to a simmer. Cook for 10 minutes. Remove from heat. Transfer to a bowl and let the sauce cool completely to room temperature. Keep refrigerated until ready to serve.

Candied Carrots

I made a small amount because Jason and Taylor aren't big carrot eaters. I didn't want to waste it. This makes four small servings.

4 large carrots - cut into large slices

2 tbsp butter

1/4 cup brown sugar

pinch of pepper

Salted water - enough to cover carrots.

Cook carrots for about 10 minutes. You don't want to overcook the carrots. 

No mushy carrots are allowed. Drain the water. Reduce the heat to low. Add the butter, brown sugar and pepper. Cook until the sugar is bubbly, about 3 minutes or so.

Pumpkin Pie - Yep I got a little help with this one too.

Drum Roll Please...