Anita's Holiday Turkey, Dressing and Gravy Preparation

Anita's Holiday Turkey, Dressing and Gravy Preparation

Ready in 45 minutes

"How we make turkey, gravy and dressing at our house for holidays."

Top-ranked recipe named "Anita's Holiday Turkey, Dressing and Gravy Preparation"

3 avg, 1 review(s) 100% would make again

Ingredients

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1 18-lb turkey; (up to 21 lb)
1 large bunch celery
4 large Onions
1 teaspoon Salt
1 teaspoon Pepper
1 stick Butter
3 tablespoon Poultry seasoning
1 teaspoon Sage
1 teaspoon Garlic salt
Water

Original recipe makes 16

Servings  

Preparation

Thaw turkey out in Refrigerator the day before you are ready to cook. 24-48 hours.

Chop celery and onion in a large bowl. Enlist all the helpers you can find. (smile)

Put the turkey in the cooker along with all the vegetables and seasonings.

Fill the turkey cooker half full of water -- (this keeps the turkey moist

and also makes the broth needed for the gravy and dressing). I was appalled the first time I saw my husband's grandmother cook her turkey this way because my own mother had always cooked in the oven -- and to be honest, it was always questionable as to whether it would be moist or dry. I've always had a juicy turkey cooking in the Hamilton Beach cooker with the water every time.

Cook on 250 (slow-low) all night long -- I usually put on about midnight

and it is ready to de-bone and make dressing etc. around 10:00 a.m. the next morning. I use a large Hamilton-Beach Cooker - I'm not sure of the quart capacity but it is the largest they make and it holds a 21 pound turkey and still allows room to cover. You can accomplish the same results by using a very large, deep, heavy-duty foil pan and covering the turkey with foil while cooking.

GRAVY

Melt 3-4 tablespoons Crisco in a large pot or skillet.

Add same amount of flour and cook until the flour is very brown -- but

don't burn...stir constantly. My mother always used to say that the secret to good gravy was getting it as brown as you could without burning. When very brown, add broth from turkey -- approximately 12 cups -- may need to add canned broth if not enough broth from turkey. (a little water is also okay)

Add salt and pepper to taste.

Cook on high heat until thickened. Reduce to warm after thickened.

ANITA'S SOUTHERN CORNBREAD DRESSING

6 boxes corn bread mix (any brand, NOT sweet) -- follow box directions

12 cups turkey broth -- (12 to 14)

1 large aluminum foil pan

1 tablespoon sage

1 tablespoon garlic salt

small jar poultry seasoning or 4 tablespoons

1 stick butter

salt and pepper to taste

Mix and Bake corn bread ahead of time -- according to the package

directions. I usually make this the night before, after I put the turkey in to start slow cooking. Refrigerate cornbread until ready to use the next day.

Crumble the cornbread into the large aluminum foil pan

Get your broth from the Turkey -- including lots of cooked celery and

onions and pour into the cornbread mixture until very wet and sloppy.

Add all seasonings and mix altogether very well.

Melt butter and pour on top.

Cook on 350 for about 35 minutes to one hour; depending on how moist you want to keep it.

Credits

Added on Award Medal
Verified by stevemur

photo by webtexan webtexan

photo by ees55 ees55

Calories Per Serving: 671 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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