Mongolian Women's Association in America inc.
Recipes for thanksgiving turkey dinner, sweet potato pie with marshmallow topping and roasted vegetables
Thanksgiving turkey roasting
1 (14 to 16 pound) frozen young turkey
1 cup kosher salt
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
Chopped vegetables like carrots, Brussel sprouts, yams, garlic, onion
1 Butter marinade injectables
For the aromatics:
1 cup water
4 sprigs rosemary
6 leaves sage
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Watch how to make this recipe.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Place the thawed turkey and rinse inside and out, take out innards and tail from inside of the turkey
Preheat the oven to 425 degrees F.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Stuff vegetables like garlic, brusell sprouts, onions, carrots, yams to the turkey's cavity along with the rosemary and sage. Spread salt and pepper everywhere. Tuck the wings underneath the bird and inject with butter injectable marinade into the skin literally.
Roast the turkey on lowest level of the oven at 425 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
There isn't a better way to enjoy the rainbow of fresh vegetables than a simple, straightforward oven roasted vegetables recipe. In this recipe, oven roasting with a splash of extra virgin olive oil caramelizes and brings out the flavor of zucchini, squash, bell peppers, asparagus, and onion.
Sweet potato pie topping with marshmallow recipe
Heat the oven to 350° F (180° C/Gas 4). Butter a 2-quart casserole or baking dish.
In a large bowl combine the mashed sweet potatoes with 1 cup of brown sugar, eggs, vanilla, milk, and 1/2 cup of melted butter. Blend thoroughly; spoon the mixture into the prepared baking dish.
In another bowl combine the 1/2 cup of brown sugar, flour, 1/3 cup of melted butter, and the chopped pecans; blend well. Sprinkle the pecan mixture over the top of the sweet potato mixture.
Bake the casserole for 35 to 40 minutes, until the filling is hot and the topping has browned.
Top with about three to four cups of mini marshmallows. Return to the oven for 10 minutes longer, or until the marshmallows are lightly browned.
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