Yesterday was our Thanksgiving with the kids.
Our menu:
Market Pantry turkey breast
Pioneer Woman’s sweet potatos
Jiffy corn muffins
Bush’s collard greens
Del Monte whole-kernal corn
Green bean casserole
Ore Ida steam n’ mash potatos
Stove Top stuffing w/ Campbell’s cream of chicken soup as gravy
Heinz HomeStyle turkey gravy (for the turkey and mashed potatoes)
Velveeta shells & cheese
Ocean Spray jellied cranberry sauce
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Aside: This is the method we used to cook the turkey this year although we used 350 degrees instead of 325. It took almost four hours to cook but the turkey was juicier than any turkey I’ve had before. While I do not care for hot turkey, I was impressed with the moisture.
Foil Tent Method
The traditional method of roasting turkey uses a foil tent of heavy duty aluminum foil to keep the turkey moist. Slow oven roasting ensures a roasted flavor.
Appearance—even golden brown and crisp exterior.
Advantage—often preferred for carving at the table.
How To:
Preheat oven to 325 degrees F. Line a roasting pan, at least 2 inches deep, with heavy duty aluminum foil.
Remove neck and giblets from both cavities of defrosted turkey. Rinse turkey, pat dry and brush with vegetable oil. Insert meat thermometer into inner thigh for whole turkey or into thickest part of breast for turkey breast. Place turkey, breast side up, in foil-lined roasting pan.
Make foil tent by tearing off a sheet of heavy duty aluminum foil. Crease foil crosswise through center. Place over turkey, leaving 1 inch between top of turkey and foil tent for heat circulation. Crimp foil onto long sides of pan to hold in place.
Roast until meat thermometer reads 180 degrees to 185 degrees F for whole turkey, or 170 degrees to 175 degrees F for turkey breast. For stuffed turkey, add 30 minutes to roasting time. To brown turkey, remove foil tent after the first 1 hour of roasting time. The approximate roasting times are: 2-1/2 to 3 hours for 8 to 12 lb. turkey; 3 to 3-1/2 hours for 12 to 16 lb. turkey; 3-1/2 to 4 hours for 16 to 20 lb. turkey; 4 to 5 hours for 20 to 24 lb. turkey.
For easy slicing, cover turkey with foil and let stand 15 minutes after removing from oven.
Read more: Stuffing a Turkey and Foil Tent Method http://www.globalgourmet.com/food/foodday/fd1197/fd111997.html#tent#ixzz1eq52pqS7