12:00pm - Okay, it was 12:05, I had to look at one more blog...I know, I am starting later than is traditional, but we are night owls at my house. Especially with my husband on night shift.
Okay, okay. I got out all my stuff, rinsed the turkey thoroughly, and placed it in the roasting pan.
I put the giblets in a pot, covered them with water. I added about a teaspoon (more or less) of rosemary, thyme, sage, and 1 boullion cube. I set it to simmer slowly - we are not in a hurry.
Next, I minced some garlic and rubbed the turkey with it.
Then, I dotted the turkey with butter (I never use margarine, but that is another bloggerie). Then, I sprinkled it with herbs - the same ones I used in the giblets. I covered it loosely with an aluminum foil tent. Although I said it before in "Cooking Tips for That Thanksgiving Day Feast", it bears saying again - this is my secret for a moist turkey. I popped it in the oven (set to 325 degrees).
It was now 12:45pm.
While the turkey was getting acquainted with the oven, I chopped some celery, onions and garlic. (I like Rachel Ray's tip about keeping a bowl nearby for scraps - saves time going to the trash bin). I put some water on to boil. Then, I sauteed the veggies, with more of the same herbs used in the giblets and turkey, in 4 tablespoons of butter. I crumbled up my cornbread (from the batch I made the other night).
I tossed the sauteed veggies with the crumbs. Then, I measured out 1 cup of water and added 1 boullion cube. Pouring only a little of this liquid at a time, I added it to the crumb mixture - tossing in between each adding of liquid. I do like a moist stuffing, but not mushy. You can always add more, but if you put too much, you are stuck. I ended up using all of the water. I set the stuffing aside for the time being.
Next, I chopped up some broccoli and cauliflower into small flowerets and some chopped stems. In one of my favorite Corning Ware casserole dishes, slightly buttered, I layered the veggies with small chunks of American cheese. I added a few dashes of salt and pepper as I went. Lastly, I topped it with more cheese and poured enough milk over it to fill the dish about halfway. I set this aside as well.
Cleaning up as I went, it was now 1:30pm. Time to stuff the turkey.
As you can see, I do not stuff it full. I leave plenty of space for air and heat to circulate inside the turkey. I insist on putting some stuffing in my turkey as you cannot match the taste of having all those flavors cook through the bird. I just try to be safe about it.
I put the extra in another buttered casserole dish, and set it aside, too.
Now, after putting the turkey back in the oven (with its aluminum tent back on) and cleaning up some, I am ready for a coffee break! Oh yeah, I put the two casseroles in the fridge.
All I have left to do is make the mashed potatoes and the gravy toward the end of the turkey's cooking time. And, oh yeah, baste the turkey from time to time.
I'll be back to tell you the rest later...
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