Saturday, November 27, 2010

Turkey Dinner Part II

The Menu

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
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 of the turkey. The bird not Jason.

I then placed 6 slices of bacon over the turkey.

This 12 pound turkey 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 corn starch
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 cups of cream soy milk
1/2 stick 1 tbsp of unsalted butter earth balance margarine
2 1 tsp of corn starch
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


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 your done scrapping all the goodness. Add some onion to flavor the sauce. Cook for 10 minutes.

Strain the gravy into a sauce pan. 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 sauce pan.

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. This make 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 over cook the carrots. 

No mushy carrots 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...


    Following your blog!
    Please follow back!
    That turkey looks devine!

  2. Your turkey dinner looks fab.

    Following from PDC sunday blog hop. Would love to have you back. Great to meet you.

  3. I wish you'd come and cook Christams lunch here for me...this looks's lunchtime ere and I'm salivating like mad.I'm your latest follower having hopped from the Sunday Relax and Surf Blog Hop.
    carol from

  4. MMMMMMMMMMMMMM that looked yummy...New follower from Sunday Hop....

  5. That is one sexy looking turkey - all wrapped in bacon! Love it. No to mention all of your sides. Good job!

  6. Here from the bloghop.
    I follow you on GFC. I'd love for you to follow me back
    Tiffypoot @ (

  7. Love the bacon on the Turkey idea! We are going to try that next time! :) I am excited to become friends. I am now following you through the relax and surf Sunday.