Narrative Essay On Thanksgiving

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Thanksgiving Recipes

Thanksgiving is a very family and friend oriented holiday where you go around and say what you 're thankful for, also it 's about having big gatherings, and making amazing foods to go with this giving and being grateful holiday. Now there are many great recipes you can Make and serve, but I do have a few favorites and some are classics and others are a little more uncommon but still just as delicious. So I thought I would share some of my favorites and give you some great recipes too, so that you can learn how to make them yourself and share in the delicious food, and continue to pass them on, in this really giving and thoughtful time of the year. The first recipe that of course is a classic and …show more content…

Truss the bird and place it breast side up, on a rack in a large roasting pan. Cover the turkey tightly with heavy-duty foil. Make sure it 's entirely covered (cover over the bottom edges of the pan). Place in the oven and roast for about 10 minutes per pound (a 20 pound turkey will roast for about 3 1/2 hours). Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the aluminum foil and set aside. Mix the softened butter with the rosemary and orange zest and rub all over the skin of the turkey, covering every single inch of the skin. Insert a meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven. Continue roasting the turkey, basting with butter every 30 minutes, until the thermometer registers 170 degrees F and until the juices are no longer pink. Remove from the oven and cover with foil until you are ready to carve and serve. Reserve pan juices to make gravy. Cook 's Note: This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird. The Key to a great Turkey really is just patience and time and …show more content…

Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly. For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers of the turkey. Lay the cookie on a work surface. Dip flatter, larger end of a peanut butter cup in the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped-end down, onto the sandwich cookie. Dip a malt ball into the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the malt ball onto the sandwich cookie above the peanut butter cup to make the head of the turkey. Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes. Place the red frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey 's beard. Place a cookie (with the top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients. Red Frosting: In a medium bowl, using an electric hand mixer, beat the butter until smooth, about 20 seconds. Add the powdered sugar, milk and vanilla extract. Beat

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