Coloring pages, crafts, printables and puzzles for kids from Activity Village
Google
 
Web www.ActivityVillage.co.uk

 

Home  |   Coloring Pages  |   Printables |   Puzzles  |   Crafts |   Games  |   Origami  |   Holidays  |   Seasons  |   Themes |   Jigsaws |   Kids Jokes |   Sudoku for Kids
Educational  |  Downloads  |  Parenting  |  Family Recipes Newsletter  |  What's New
Don't miss...
Back To School
Grandparent's Day
Autumn
Halloween
AV Baby

Sudoku for Kids - 120 Printable Sudoku Puzzles, Available for Instand Download
120 Sudoku Puzzles specially graded for kids! Download and print now!

Christmas Is Coming.co.uk
Christmas is coming!
Need help? Free inspiration, crafts, decorating ideas, planning sheets, recipes, printables and more!
Click here!

Teach Your Children The Most Important Secret
Teach your children the most important secret!

Traditional Roast Turkey

Traditional roast turkey with chestnut stuffing and homemade gravy - yum!

Ingredients:

For the Stuffing:
½ cup whole chestnuts (use dried if you can’t find whole)
2 Tbsp olive oil
1 onion, peeled and minced
2 celery stalks, chopped
2 cloves garlic, peeled and crushed
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cooking apple, peeled, cored and thinly sliced
1 egg, lightly beaten
5 cups stale bread, cubed
1 ¼ cups chicken broth (stock)
¼ cup butter, melted
Olive oil
Salt and pepper
1 10 lb. turkey

For the Gravy:
2 carrots, roughly chopped
1 onion, diced
2 celery stalks, roughly chopped
Corn flour
Chicken broth (stock)
Butter (if necessary)

Directions:

The Night Before:

If possible prepare your turkey the previous night. If not possible, do so at least one hour before cooking! Remove any giblets and rinse well (inside and out) with cold water, then pat dry with paper towels. Generously rub turkey with olive oil and sprinkle with salt and pepper. Cover and place back in refrigerator until time to cook.

The Next Morning:

1. Preparing the Stuffing:

To roast the chestnuts, cut an "X" on the flat side of each chestnut and bake 15-20 minutes in 375F (190C, Gas Mark 5) oven. Let cool for 10 minutes and then peel and chop.

Do not turn the oven off as it will need to be preheated for cooking the turkey!

In a large pot over low heat, heat the olive oil and then add the onions and celery. Sauté for about 3 minutes or until soft. Stir in crushed garlic, sage, rosemary, thyme and apple and sauté for a further 3-5 minutes. Remove from heat and stir in egg, then add chestnuts and bread. Toss mixture well. Stir in warm broth and season with salt and pepper. Set aside to cool.

2. Preparing the Turkey:

Remove turkey from fridge and loosely stuff the neck cavity with chestnut stuffing, folding the skin under and securing in place with a toothpick. Then loosely stuff the main cavity, making sure to leave room for expansion and the air to flow through.

Then prepare your roasting pan. Use a large roasting pan and at the bottom add two roughly chopped carrots, onion and celery. Place the rack over the vegetables. Now place your turkey, breast side up, on the rack. Drizzle with melted butter.

Bake, uncovered, at 375F (190C, Gas Mark 4) for the first 30 minutes, then baste and reduce oven temperature to 325F (170C, Gas Mark 3). Continue basting turkey every 25-30 minutes. The cooking time should be approximately 20 minutes per pound of turkey, which would be about 3.5 hours for a 10b turkey. To check if the turkey is cooked pierce the thigh bone: juices should run clear without any pink. Also use a meat thermometer on the thickest part of the thigh. The temperature should show 180F. The turkey should be golden and crispy on the outside too.

Remove the turkey from roasting tray and reserve juices for gravy.

Tip: For extra added safety, I like to remove the stuffing from turkey once the turkey is cooked and bake in a separate dish for approximately 10 extra minutes.

3. For the Gravy:

Mash the vegetables in the roasting tray, then push all ingredients through a sieve. Discard any remaining vegetables or fat. Place the sieved liquid in a saucepan and simmer over low heat. If you don’t have enough liquid then add 1 cup or more (depending on how much gravy you need) of chicken stock; you can also add a couple of tablespoons of butter.

In a small bowl add two tablespoons of corn flour and mix with cold water (about ½ cup) until all lumps dissolve. Slowly add a little of this mixture (tablespoon by tablespoon) to the saucepan, stirring well after each addition and allowing time for gravy to thicken. Keep adding corn flour/water mixture until gravy thickens.

Tip: You can also add a couple of tablespoons of red wine or madeira to the gravy for a richer taste. The alcohol will dissolve during the cooking process and children will be able to have the gravy.

More Thanksgiving Recipes

Back to Thanksgiving for Kids

 

Latest Thanksgiving activities..

pilgrim's hat alphabet
Pilgrim's hat alphabet


Thanksgiving printables

pilgrim and indian coloring page
Thanksgiving coloring pages


Squash pilgrim

Thanksgiving Tree
Thanksgiving tree


Handprint turkey 1

handprint turkey
Handprint turkey 2

cornucopia badge
Cornucopia badge


Make a pilgrim hat


Make a pilgrim bonnet


Sweetcorn collage

Millionaire Mike's Thanksgiving
A Thanksgiving story to enjoy with your children, in which a millionaire learns an important lesson from a young, needy boy. To read online or print.

Ann Mary - Her Two Thanksgivings
Brave Ann Mary has a lonely Thanksgiving - but all is well in the end! To read online or print.

Origami pilgrim's bonnet
Origami Pilgrim's Bonnet

 

     

A Small Publishing Website    Contact Us    Sudoku for Kids   Privacy Policy

These pages are property of Activity Village and are for personal and classroom use only