Cranberry Sauce (Sauces and Condiments)

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Homestyle Turkey

INGREDIENTS:

1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt




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Sweet Potato Casserole

Ingredients:

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk

1/2 teaspoon vanilla extract

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

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How to Deep Fry a Turkey

What You'll Need

Turkey  
Butane stove  
Pot  
Fryer basket  
Oil  
Meat thermometer  
Seasonings

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Mirliton Relish

INGREDIENTS

3 1/2 pounds chayote squash (about 6 large), peeled, seeded, cut into 1/3-inch dice (8 cups)
1 1/2 cups chopped red onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup thinly sliced green onions (about 6)
6 tablespoons distilled white vinegar
2 teaspoons hot pepper sauce
PREPARATION

Combine all ingredients in large bowl; toss to blend. Season generously with salt and pepper. Cover and chill at least 2 hours, tossing occasionally. (Can be prepared 8 hours ahead. Keep refrigerated.)

Test-kitchen tip:

Use rubber gloves when peeling chayote squash because the uncooked vegetable leaves a chalky, sticky residue that is difficult to wash off.

Cajun-Spiced Turkey

INGREDIENTS

1 12-14-pound turkey, patted dry
Kosher salt and freshly ground black pepper
1 1/2 cup Cajun Spice Mix
1 celery stalk, coarsely chopped
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1/4 cup (or more) olive or vegetable oil


PREPARATION

Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.

Remove turkey from refrigerator; let stand at room temperature for 1 hour.

Preheat oven to 375°F. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavities with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush turkey with oil.

Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 1-1 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.