Imelda HL wrote:I bought 13 lbs turkey this year, it will be my second time roasting a turkey, and I kind of forget what to do, how long I should take it out for thawing, oh well..
Tomorrow we have Thanksgiving dinner for the less fortunate people in our community at our parish, I'm going to volunteer, last year I peeled tons of potatoes and shredded the hot turkey meat, tomorrow I'm going to to it again, they have plenty of turkey, but they need side dishes, I saw in the parish office, they have tons of potatoes, water, stuffing and more, I like how our community cares. This year I'm going to donate sweet potatoes with marshmallow, I bought 8 big cans of sweet potatoes, what should I do with them, should I just pour them in a big pan and roast them, then add marshmallow on top? I think the sweet potatoes are already sweet, any spice needed?
Imelda...great to see you back.
We are doing a 20 Lb frozen butterball turkey for Thursday.
We will take out the turkey on Sunday, and place it in the refrigerator section to thaw.
On wednesday morning, I unwrap the bird, and rinse it out. I salt it liberally inside the cavity. Then place in a big big pot, and add more salt.
Like 1/4 cup. Add water and ice. If the breast is not submerged in the water, I then just place a napkin or paper towel on top. The temperature will be at less than 40 degrees here outside, so I will put the pot outside on the back porch. I won't need the ice.
Early Thursday morning, like 6 AM...I will drain and dry the bird, and oil the outside with olive oil. Salt the inside a little,We add stuffing in the bird; so we set it in a roaster pan, salt it well. ( about a tbs Kosher Salt
and black pepper. ) Cover the pan with foil, and set it in the oven at
325 F. for 5-1/2 to 6 Hours. We use a baster mid time to suck out the excess water / juices. Save some juices in the pan. The last 1/2 hour, take off the foil and continue to cook till it browns.
We tie the legs together, and add 1/2 of a hard kaiser roll, or the end / heal of the bread to hold the stuffing in the bird. Just push it in and press to hold it in place. It will stay there.
A tug to a leg ....pull and when it comes loose from the joint....that bird is done.
I put the bird on the counter, and cover with foil. I then cover with towels, to keep it warm up to 2 hours.
The reason we start early is, we have older people that have to leave for home before dark. ( 4:45 pm )
We eat starting at 2:00.... I hate it so early, but I shut my mouth.
One thing I will mention, is that the oven temperature is on 325 F and that way, It won't speedy cook and dry out the breast.
Drain the canned sweet potatoes. Add a full stick of butter in a large frying pan. I use an electric skillet. Add brown sugar.... about a cup.
Add pancake syrup, about 1/2 cup, and cook this to make a sweet sauce.
I cut the potatoes, and into medium chunks / pieces, and just layer them in the pan. Cover and simmer on low. Tina and I don't like the marshmallows, but the kids do. They just sprinkle a few on the potatoes.
Sometimes the marshmallows are too much, and if stale, and not fresh...they won't melt a little.
Maybe someone else's input can help.
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