Whole Basted Turkey
10 lbs. | serves 8
Thaw completely in refrigerator 3-4 days or keeping turkey in vacuum sealed packaging, place in a sink full of cold water for 5-7 hours, changing the water approximately every 30 minutes. OVEN: Preheat oven to 350°F. Remove turkey from vacuum-sealed bag. Place turkey in bag provided, secure bag with twist tie. Place bag in deep roasting pan. Puncture 6 to 8 holes in top of bag with a fork. For extra browning or crispness, slit top of bag for last 20-30 minutes of roasting. Turkey will take 2 hours 45 minutes to 3 hours to cook. If stuffing turkey, allow an extra 20-30 minutes cooking time, for a total of 3 - 3 ½ hours. The turkey will be done when the internal temperature measured with a kitchen thermometer reaches 165°F. Make simple gravy with the turkey drippings from the oven bag.
3 Tbsp Butter
3 Tbsp All Purpose Flour
2 cups Turkey Drippings, defatted
1 cup Water
In a small saucepan, melt butter over low heat. Add flour and stir using a whip to form a roux. Cook the roux for 2-3 minutes over low heat. Add turkey drippings and water to roux. Bring to a boil. Adjust seasoning if necessary and serve. Makes approximately 1 quart.
Green Bean Casserole
2 (12 oz.) pkgs. | serves 4
Do Not Thaw!
Microwave: Cut slit in center of film. Place tray in microwave; cook on high for 4 minutes. Carefully remove film, stir and cook on high for 3 minutes or until internal temperature reaches 165°F. Serve.
Oven: Preheat oven to 350°F. Carefully remove film from tray before baking. Place tray on baking sheet on oven center rack. Bake for 40 minutes or until internal temperature reaches 165°F. Remove from oven and serve.
2 (11 oz.) pkgs. | serves 8
DO NOT MICROWAVE. DO NOT THAW. For food safety, follow these cooking instructions. Cooking appliances vary, adjust times accordingly. Cook to a minimum internal temperature of 165°F.
Conventional Oven Instructions. Preheat oven to 375°F. for 10 minutes. Remove plastic wrap from tray. Place tray on lined baking pan in the center of the oven. Bake 35-40 minutes until golden brown. Let stand a few minutes before serving.
Smashed Red Potatoes
2 (10 oz.) pkgs. | serves 4
Do Not Thaw
Microwave (1100-Watt): Remove cellophane covering tray. Microwave on high for 3 minutes. Stir potatoes. Return to microwave and cook for 1 minute. Let rest 1 minute before serving.
Oven: Preheat oven to 425°F. Remove cellophane covering tray and place on baking sheet. Bake for 30 minutes. Let rest 2 minutes before serving.
8 inch | serves 6
Thaw in refrigerator overnight or at room temperature for 2-3 hours. Remove all packing, slice and serve. Serve with whipped cream or vanilla ice cream.
Don't forget to send dessert!
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