Fifendekel and Friends Thanksgiving Dinner Turkey/Gravy/Potatoes
Thanks to Monique who joined us on October 1 on Facebook Live. Here are the instructions for the Turkey, Gravy and Potatoes. How to Cook a Ten Pound Turkey Preheat oven to 350 on convection Rinse Turkey with water, remove the bag of giblets and the neck from cavity of the bird, cut off the bum Season the whole bird (front and back) with approx 2 TBSP Seasoning Salt, 1 1/2 TBSP Poultry Seasoning, and 1 TBSP granulated garlic powder. Sprinkle the back with a little black pepper. Spray pan with oil and cut up 1/4 cup margarine and place in the bottom of roaster pan. Put turkey in pan breast up. (uncovered) Cook in oven for 30 minutes. Add 2 cups of water Cook another 30 minutes, remove turkey from oven and flip bird over so breast side ins down. Cover with lid and put back in oven for 2 1/2 – 3 hours Internal temperature should be: 175 degrees Gravy In a sauce pan add 1/4 cup margarine, melt margarine and when it starts to brown add 1/4 cup flour. Mix to make a rue. Slowly add 2 cups of broth from turkey drippings or use a bullion cube with water to equal 2 cups of liquid. Whisk well the entire time. Once the gravy comes to a boil turn down heat or remove entirely from heat. Potatoes 2 pounds yellow potatoes peeled and cut, add enough water to cover the potatoes. Bring to a boil, once boiling turn down temperature and keep cooking potatoes until fork tender. Drain water Mash potatoes slightly Add 1/4 cup sour cream 1/4 cup of half and half cream and 2 TBSP butter. Mash potatoes again.