9 Simple Thanksgiving Recipes Our 2016 Thanksgiving Meal Plan
Preheat oven to 325 degrees F. In a mixing bowl, combine onion, garlic, 1 tablespoon chopped fresh rosemary, thyme, basil, lemon juice, paprika, olive oil, salt and pepper. Mix to create a paste-like consistency.
1. Preheat oven to 325 degrees F. 2. In a mixing bowl, combine onion, garlic, 1 tablespoon chopped fresh rosemary, thyme, basil, lemon juice, paprika, olive oil, salt and pepper. Mix to create a paste-like consistency. 3. Pull the skin of the turkey up and rub the mixture on the meat, reserving a small amount to rub on the outside of the turkey. Rub remaining herb mixture on the outside of the turkey. 4. Place the turkey in the roasting pan and pour in your white wine or chicken broth. Place the remaining 2 fresh rosemary sprigs in the pan. 5. Roast for 1.5 to 2.5 hours, until the skin is golden brown and an instantread thermometer registers 165 degrees F when inserted into the thickest part of the breast. 6. Loosely cover turkey with aluminum foil and let cool 15 minutes before carving.
Notes If the skin is over browning before the meat is cooked, loosely cover turkey in tin foil to avoid burning. Cook Time 1 hour, 40 min Ingredients 1 (17-ounce) can whole corn 1 (17-ounce) can creamed corn 1 cup sour cream 1/2 cup margarine, melted 1 (8.5-ounce) package Jiffy Corn Muffin mix 2 eggs Instructions 1. Preheat oven to 300 degrees F. 2. Drain can of whole corn (not creamed corn). Then, combine all ingredients in a large bowl and mix thoroughly. 3. Pour into a 2-quart casserole dish. 4. Bake for 1 hour 40 minutes.
