Leftover Turkey and Rice Soup (Video)

This Turkey and Rice soup is the perfect meal after so many days of cooking.  Brightly flavored with a hint of lemon, comforting and oh-so-easy to make! 

For this recipe, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:

8-qt. (7.6-L) Nonstick Stock Pot

Batch Cooking With Hassle-Free Cleanup

When big batches of pasta, soup, stew, or chili are on the menu, reach for this 8-qt. (7.6-L) nonstick stock pot. It’s never been easier to batch cook or prep for family get-togethers and special events. With high-quality nonstick coatings inside and out, this pot releases food effortlessly—and because it’s dishwasher-safe, cleanup is easy.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Guarantee

  • 10-year guarantee

Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
  • 8-layer construction with aluminum core for fast, even heating
  • Interior and exterior nonstick coatings resist scratches and help release food easily
  • The stainless-steel cap on the bottom of the pan means you can cook on any stove-top—even induction!
  • Made without PFOA
  • Heat-safe to 480°F (250°C)
  • Dishwasher-safe

Click the link to get yours today:  8-qt. (7.6-L) Nonstick Stock Pot, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 1 large onion, diced
  • 2 medium carrots, diced
  • 4 celery stalks, diced
  • 2 cloves garlic, pressed
  • 2 cups leftover turkey, shredded
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon Herbs de Provence Seasoning
  • 1 teaspoon poultry seasoning
  • 2 tablespoons freshly chopped flat parsley, plus more for garnish
  • ½ cup uncooked rice
  • 6 cups homemade turkey stock
  • 2 sprigs fresh thyme
  • Juice of one lemon

Instructions

Dice onion, carrots and celery.  Press garlic and shred leftover turkey.

Melt butter with oil over medium heat in large stockpot.  Add onions, carrot and celery, cooking until softened, about 5-8 minutes.  Add garlic, Herbs de Provence, poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.

Add turkey, uncooked rice, stock and thyme sprigs.  Stir to combine, then bring to a boil.  Reduce heat to low, then simmer just until rice is tender, about 20 minutes. 

Remove from heat, and add the juice of one lemon to soup.  Serve immediately, topping with more freshly chopped parsley, if desired.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Leftover Turkey and Rice Soup (Video)

This Turkey and Rice soup is the perfect meal after so many days of cooking.  Brightly flavored with a hint of lemon,comforting and oh-so-easy to make! 
5 from 1 vote
Prep Time 10 mins
Cook Time 28 mins
Course Lunch, Main Course, Soup, Thanksgiving
Cuisine American
Servings 8 servings
Calories 219 kcal

Ingredients
  

  • 1 large onion, diced
  • 2 medium carrots, sliced
  • 4 celery stalks, diced
  • 2 cloves garlic, pressed
  • 2 cups leftover turkey, shredded
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp Herbs De Provence
  • 1 tsp poultry seasoning
  • 2 tbsp freshly chopped flat parsley, plus more for garnish
  • ½ cup uncooked long grain rice
  • 6 cups homemade turkey stock
  • 2 sprigs fresh thyme
  • 1 lemon, juiced

Instructions
 

  • Dice onion, carrots and celery.  Press garlic and shred leftover turkey.
  • Melt butter with oil over medium heat in large stockpot. Add onions, carrot and celery, cooking until softened, about 5-8minutes.  Add garlic, Herbs de Provence,poultry seasoning and parsley, stirring to combine. Cook one minute, until garlic is fragrant.
  • Add turkey,uncooked rice, stock and thyme sprigs.  Stir to combine, then bring to a boil.  Reduce heat to low, then simmer just until rice is tender, about 20 minutes. 
  • Remove from heat, and add the juice of one lemon to soup. Serve immediately, topping with more freshly chopped parsley, if desired.

Notes

You can use store bought turkey, vegetable or chicken broth, if you prefer.
 

Nutrition

Calories: 219kcalCarbohydrates: 20gProtein: 16gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 47mgSodium: 316mgPotassium: 385mgFiber: 1gSugar: 4gVitamin A: 2742IUVitamin C: 6mgCalcium: 40mgIron: 2mg
Keyword leftovers, soup, Thanksgiving, turkeyricesoup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Apple Cider Cranberry Sauce – Allrecipes (Video)

A wonderful combination of cranberries, apple and just a hint of orange make this cranberry sauce delightful! This recipe comes from Jay Lynne Stuart on Allrecipes, and it’s our family’s favorite!

For this recipe, I used my 2-qt. (1.9-L) Nonstick Sauce Pan and, once it was chilled, my

1-qt. Insulated Serving Bowl.  

2-qt. (1.9-L) Nonstick Sauce Pan

A Small Saucepan for Every Kitchen

This 2-qt. (2-L) sauce pan will be your go-to for sauces, melting butter, and reheating soup. The lid has straining holes, so you can use it to drain fat and liquids without dirtying a separate colander. And the pour spout will help you keep your stove, counters, and table drip-free. The high-quality nonstick coating means even gooey, cheesy sauces won’t stick. And when you’re done cooking, pop it in the dishwasher for hassle-free cleanup.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

1-qt. Insulated Serving Bowl

Despite all the best planning, getting an entire meal on the table that’s served warm can feel impossible. With an insulated serving bowl, you can keep food warm up to 2 hours on your holiday table or during mealtimes. The 1-qt. (1-L) capacity is perfect for serving sauces, gravies, or hot dips like Spinach & Artichoke Dip or BBQ Chicken Dip.

The clear plastic lid is double-walled and lets you see what’s inside. The lid also hooks onto the side of the bowl, making it easier to dish out and serve food. The bowl’s double-walled vacuum insulation keeps food hot, prevents sweating, and has a stay-cool exterior. Works with cold foods, too!

Click the links below to get yours, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

2-qt. (1.9-L) Nonstick Sauce Pan

1-qt. Insulated Serving Bowl

Let’s jump right in!

Ingredients

  • 3 cups apple cider
  • ¾ cup granulated sugar
  • 4 cinnamon sticks
  • 1 tablespoon fresh orange zest
  • 12 whole cloves
  • Cheesecloth
  • 2 ½ cups fresh cranberries

Instructions

Zest orange, reserving one tablespoon for this recipe, freeze the rest for another use. 

Place cinnamon sticks and cloves in a small square of cheesecloth, tying to close. 

Combine apple cider, sugar and zest in a medium saucepan; add in cinnamon sticks and cloves contained in cheesecloth.  Stir, and bring to a boil.  Turn heat to low, and simmer for 10 minutes to let flavors meld.

Add cranberries, and bring to a boil.  Cook until cranberries begin to pop, about 5-10 minutes.  Turn heat to low, and cook an additional 5 minutes.  Remove cheesecloth and discard.  Pour into serving dish and cool and thicken.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Apple Cider Cranberry Sauce (Video)

A wonderful combination of cranberries, apple and just a hint of orange make this cranberry sauce delightful! 
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Course Side Dish, Thanksgiving
Cuisine American
Servings 8 servings
Calories 111 kcal

Ingredients
  

  • 3 cups Apple Cider
  • ¾ cup granulated sugar
  • 4 cinnamon sticks
  • 1 tbsp fresh orange zest
  • 12 whole cloves
  • cheesecloth
  • 2.5 cups fresh cranberries

Instructions
 

  • Zest orange, reserving one tablespoon for this recipe, freeze the rest for another use. 
  • Place cinnamon sticks and cloves in a small square of cheesecloth, tying to close. 
  • Combine apple cider, sugar and zest in a medium saucepan; add in cinnamon sticks and cloves contained in cheesecloth.  Stir, and bring to a boil.  Turn heat to low, and simmer for10 minutes to let flavors meld.
  • Add cranberries, and bring to a boil.  Cook until cranberries begin to pop, about 5-10 minutes.  Turn heat to low, and cook an additional 5 minutes. Remove cheesecloth and discard. Pour into serving dish and cool and thicken.

Notes

You can use frozen cranberries instead.
This recipe freezes beautifully!  Store in a freezer-safe container up to 3 months, and defrost overnight in the refrigerator.

Nutrition

Calories: 111kcalCarbohydrates: 25gProtein: 0.2gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gTrans Fat: 0.001gSodium: 6mgPotassium: 103mgFiber: 2gSugar: 20gVitamin A: 28IUVitamin C: 5mgCalcium: 30mgIron: 0.4mg
Keyword cranberry sauce, side dish, Thanksgiving
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Easy Turkey Gravy (Video)

As it’s only about one week before Thanksgiving in the U.S., I am sharing a few extra recipes this month.  I really like to prep as much as I can before Thanksgiving, as you can see here and here.  This year is no exception, so here is an easy recipe for turkey gravy that, if you desire, cane be made up to 4 days ahead. 

For this recipe, I used my 2-qt. (1.9-L) Nonstick Sauce Pan.

2-qt. (1.9-L) Nonstick Sauce Pan

A Small Saucepan for Every Kitchen

This 2-qt. (2-L) sauce pan will be your go-to for sauces, melting butter, and reheating soup. The lid has straining holes, so you can use it to drain fat and liquids without dirtying a separate colander. And the pour spout will help you keep your stove, counters, and table drip-free. The high-quality nonstick coating means even gooey, cheesy sauces won’t stick. And when you’re done cooking, pop it in the dishwasher for hassle-free cleanup.

About Brilliance Nonstick Cookware

Brilliance cookware is where design and performance meet: It’s top-notch cookware with the performance you expect from Pampered Chef, plus the gorgeous design you want in your kitchen. Like your favorite pair of blue jeans, this cookware will never go out of style.

Click here to get yours, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • Drippings from Roast turkey (or legs, wings, etc.)
  • 4 tablespoons butter, softened
  • 4 tablespoons flour
  • Turkey broth enough to make 3 cups when added to drippings

Instructions

Roast several turkey legs (instructions here).  Alternatively, you could use wings, or whatever turkey parts you have on hand, or wish to use.

Mix softened butter with flour until a paste-like mixture is made.  Set aside.

Strain the drippings, discarding any solids.  Combine with turkey broth to make 3 cups.  Bring to a boil over medium heat in a 2-qt. (1.9 L) saucepan. Add in flour mixture, whisking constantly until combined.  Turn heat to medium-low, and simmer for another 2-3 minutes, until thickened. 

That’s it!  This is a really simple and easy recipe that anyone can make.  Of course, you can add other seasonings to this, but I wanted to share this as an easy go-to recipe, in case anyone reading this is hosting their first Thanksgiving on their own. 

 I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Easy Turkey Gravy (Video)

Rich and full of flavor, this recipe for turkey gravy can be made up to 4 days in advance, giving you more time to spend with family and friends. 
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Course gravy, Side Dish
Cuisine American
Servings 8 servings
Calories 71 kcal

Ingredients
  

  • Drippings from Roast turkey (or legs, wings, etc.)
  • 4 tbsp butter, softened
  • 4 tbsp all-purpose flour
  • 1.5 cups Turkey broth or enough make 3 cups with drippings

Instructions
 

  • Mix softened butter with flour until a paste-like mixture is made.  Set aside.
  • Strain the drippings from Roast turkey, discarding any solids.  Combine with turkey broth to make 3 cups.  Bring to a boil over medium heat n a 2-qt. (1.9 L) saucepan. Add in flour mixture, whisking constantly until combined.  Turn heat to medium-low, and simmer for another 2-3 minutes, until thickened. 

Nutrition

Calories: 71kcalCarbohydrates: 3gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 209mgPotassium: 14mgFiber: 0.1gSugar: 0.2gVitamin A: 176IUCalcium: 4mgIron: 0.2mg
Keyword gravy, Thanksgiving
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Roasted Turkey Legs (Video)

Crispy on the outside, tender and juicy on the inside, and you can use the drippings to make your turkey gravy – and be ahead of the game! 

I usually do this a couple of days before Thanksgiving, so that I can make the gravy in advance.  I love using the leftover meat from the legs for my turkey soup (that recipe to be released soon).  I love using my Double Burner Grill Pan for this recipe, it’s the perfect size!  To add depth of flavor, I used our Herbs de Provence Seasoning.  Delicious!

For this recipe, I used my Double Burner Grill Pan, along with our DELICIOUS Herbs De Provence Seasoning:

Nonstick Double Burner Grill & Press Set

Create rich, grilled flavor right on your stove-top with the Nonstick Double Burner Grill & Press Set. It includes the Nonstick Double Burner Grill and two Grill Presses.

Details

Nonstick Double Burner Grill 

  • 20½” x 10½”.
  • Cleanup is easy because it’s dishwasher-safe.
  • Use your favorite utensils—even metal!
  • The top-of-the-line, ceramic-reinforced, four-layer nonstick coating releases food easily. Plus, it’s PFOA-free.
  • Low-profile cast-in handles let you easily grip while wearing oven mitts.
  • Nests with the Double Burner Griddle for storage.
  • Designed without rivets, so there’s no food buildup or rusting.
  • Heat-safe to 480°F.
  • Guaranteed for life.

Grill Press

  • Includes two.
  • 8½” square.
  • 4½ lbs. 
  • Constructed from heavy-duty cast iron.
  • Enamel coating makes for easy cleanup.
  • Riveted stainless steel handle provides a comfortable, easy grip. 
  • Use it with the Double Burner Grill, Double Burner Griddle, and Grill Pan.
  • We stand by our cookware—it’s guaranteed for life.
  • Dishwasher-safe.

Herbs de Provence Seasoning Mix

Salt-free! A robust French blend with highlights of lavender. Delicious as dip with sour cream and mayonnaise or added to shredded chicken salad, tuna salad, roasted potatoes or mixed vegetables. 1.2 oz. Gluten-free.

Click on the links below to get your own Double Burner Grill Pan, Herbs De Provence, and other Thanksgiving essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 6 turkey legs
  • ¾ cup butter, divided
  • 2 cups Turkey broth
  • 1 tablespoon Herbs De Provence
  • Salt and pepper, to taste

Instructions

Preheat oven to 325⁰F/165⁰C.

Place turkey legs in Double Burner Grill Pan or roasting pan.  Divide ½ cup of the butter into pieces, and place under the skin of each turkey leg.  Season with salt and pepper to taste, then sprinkle with Herbs de Provence Seasoning. 

Roast for 110 minutes.

Meanwhile, bring turkey broth to simmer along with the remaining ¼ cup of butter. 

Baste turkey legs three times during the 110 minutes of roasting. Remove from oven; serve immediately.

That’s it!  These are SO easy to make, and you can use the drippings for a delicious make-ahead gravy.  Please let me know if you give this a try.  Do you have a favorite side dish for Thanksgiving?  Please share with me your favorite recipes, I would love to hear from you!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Roasted Turkey Legs (Video)

Crispy on the outside, tender and juicy on the inside, and you can use the drippings to make your turkey gravy – and be ahead of the game! 
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr 50 mins
Course Main Course, Thanksgiving
Cuisine American
Servings 6 servings
Calories 1185 kcal

Ingredients
  

  • 6 turkey legs
  • ¾ cup butter, divided
  • 2 cups turkey broth
  • 1 tbsp Herbs De Provence
  • kosher salt and pepper, to taste

Instructions
 

  • Preheat oven to 325⁰F/165⁰C.
  • Place turkey legs in Double Burner Grill Pan or roasting pan.  Divide ½ cup of the butter into pieces, and place under the skin of each turkey leg. Season with salt and pepper to taste, then sprinkle with Herbs de Provence Seasoning. 
  • Roast for 110 minutes.
  • Meanwhile, bring turkey broth to simmer along with the remaining ¼ cup of butter. 
  • Baste turkey legs three times during the 110 minutes of roasting. Remove from oven; serve immediately.

Notes

You can make these 1-2 days ahead, and reheat at 300⁰ F/150⁰ C in an oven-safe dish covered with foil for 30-45 minutes, until warmed through.

Nutrition

Calories: 1185kcalCarbohydrates: 1gProtein: 133gFat: 69gSaturated Fat: 29gPolyunsaturated Fat: 13gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 543mgSodium: 975mgPotassium: 1875mgFiber: 0.2gSugar: 0.4gVitamin A: 756IUVitamin C: 0.3mgCalcium: 138mgIron: 13mg
Keyword turkey legs
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Perfect Roast Turkey – Ina Garten (Video)

Crispy on the outside, tender and juicy on the inside, this recipe from Ina Garten and Food Network is the perfect way to make your turkey – so you can truly enjoy the day with those you love. 

This is the first time I’ve made this turkey, as I have been very loyal to my other recipe since 1997.  I can honestly say that this recipe is just as good and, due to the fact that there is substantially less prep work, this one I will definitely keep making!

I used my Enameled Cast Iron Pan to roast my turkey – it was perfect in every way!!

14 x 10 (35-cm x 25-cm) Enameled Cast Iron Pan

The Perfect Cast Iron Roasting Pan for Big Meals

This pan will be your secret weapon for special occasions and everyday meals, because it’s like two pans in one: A 3.5″ (9-cm) deep lasagna pan for big batches of family favorites, and a cast iron pan with rack for roast, chicken, and turkey dinners.

The stainless-steel rack lets air circulate around big cuts of meat for even cooking, and the handles sit high so they’re easy to grab and fold for storage. The high sides are great for baked pasta, lasagna, and casseroles, and keep your food from bubbling over. With the durability of cast iron comes a certain weightiness. But not to worry—this pan has two sturdy handles to help you lift and carry from the oven right to your dinner table.

About Enameled Cast Iron

Enameled cast iron is the kind of cookware that will become a fixture at every special meal you make—and that includes weeknight meals. The light enameled exterior means you can start using it right away—no seasoning required—and you can see food browning, so you can avoid scorching it. The beautifully enameled exterior lets you bring this cookware right from the stove or oven to the table, and cast iron’s excellent heat retention means food stays hot and delicious—even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime Guarantee

I used our beautiful Carving Set to slice the turkey:

Professional-Quality Carving Set

Carving roasts, holiday hams, or Thanksgiving turkeys doesn’t have to be a daunting task. All you need is a professional-grade carving set to help you carve thin, precise slices, safely, and with impressive results. That’s why this carving knife set is part of our premium forged cutlery collection.

Our carving knife has a long, narrow 8″ (20-cm) blade with a pointed tip and the carving fork has two sharp, long prongs to hold the meat firmly in place while slicing to help keep your hands safe.

About Forged Cutlery

Each piece is crafted from a single piece of fully forged, high-carbon German steel which provides superior cutting and stability, so you can conquer even the biggest cutting tasks. Our forged cutlery has a full tang (the part of the metal that extends into the handle), so you’re guaranteed extra strength and perfect balance. Special bolsters make a smooth transition from the handle to evenly distribute the weight. The ergonomic, pakkawood handles provide a comfortable grip and control. With a lifetime guarantee, you’ll be ready for a lifetime of family gatherings.

Guarantee

  • Lifetime guarantee

PLUS – they are BOTH ON SALE this month ONLY!  Normally the pan is $199, the Carving Set is normally $175.00, you can get them for only $99 each! Click here to get your Roasting Pan, here to pick up the Carving Set, along with other Holiday essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!!

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • Zest from one lemon
  • 1 teaspoon fresh thyme, chopped
  • 1 fresh turkey (10-12 pounds)
  • Kosher salt
  • Freshly Ground black pepper
  • 1 large bunch fresh thyme
  • 1 whole lemon, halved
  • 1 onion, quartered
  • 1 head of garlic, cut in half crosswise

Instructions

Preheat oven to 350°F/180⁰C.

Prepare your lemon, onion and garlic.

Chop thyme and zest lemon. Combine butter, chopped thyme, zest, salt and pepper to taste in small bowl.  Mix well to combine. 

Remove giblets from turkey, then wash inside and out, then pat dry and place in Roasting Pan.  Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above.  Season with salt and pepper to taste.  Place thyme, onion, lemon and garlic inside the cavity of the turkey. Tie legs and wings to body with cooking twine.

Roast turkey about 2 1/2 hours, or until an instant-read thermometer reads 165°F/75⁰C the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins.  The juices should run clear when you cut between the leg and the thigh.  Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.

That’s it!  I loved how easy this recipe was, and the turkey was perfectly cooked.  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

NOVEMBERHosts can earn TWO items or sets of ANYTHING stoneware 60% off!!

Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

Perfect Roast Turkey – Ina Garten (Video)

Crispy on the outside, tender and juicy on the inside, this recipe is the perfect way to make your turkey – so you can truly enjoy the day with those you love. 
5 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs 30 mins
Course Main Course, Thanksgiving
Cuisine American
Servings 8 servings
Calories 752 kcal

Ingredients
  

  • ½ cup unsalted butter, softened 1 stick
  • Zest from one lemon
  • 1 tsp fresh thyme, chopped
  • 10-12 lb fresh turkey
  • kosher salt
  • Freshly Ground Black Pepper
  • 1 bunch fresh thyme
  • 1 lemon, halved
  • 1 onion, quartered
  • 1 head garlic, halved

Instructions
 

  • Preheat oven to 350°F/180⁰C. Prepare your lemon, onion and garlic.
  • Chop thyme and zest lemon. Combine butter, chopped thyme, zest, salt and pepper to taste in small bowl.  Mix well to combine. 
  • Remove giblets from turkey, then wash inside and out, then pat dry and place in Roasting Pan.  Lift skin on breast of turkey, then insert butter mixture liberally under the skin and above.  Season with salt and pepper to taste.  
  • Place thyme, onion, lemon and garlic inside the cavity of the turkey.  Tie legs and wings to body with cooking twine.
  • Roast turkey about 2 1/2 hours, or until an instant-read thermometer reads 165°F/75⁰C the thickest part of the turkey thigh, pricking the bird just above the crease between the thigh and the place where the turkey breast begins. The juices should run clear when you cut between the leg and the thigh.  Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes before carving.

Nutrition

Calories: 752kcalCarbohydrates: 4gProtein: 129gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 410mgSodium: 672mgPotassium: 1393mgFiber: 1gSugar: 1gVitamin A: 564IUVitamin C: 10mgCalcium: 82mgIron: 5mg
Keyword Thanksgiving, Turkey
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Buttery Herb Stuffing – How Sweet Eats (Video)

Made with fresh herbs, veggies and butter, this recipe from @howsweeteats is the BEST stuffing ever, no doubt about it! You may recall my other post reviewing a certain Burst Tomato and Burrata Pasta from Jessica over at How Sweet Eats. It was certainly the most delicious pasta dish, so much so that we have it several times a month, please do check that recipe out – after this, of course!

Since we have about 17+ people coming for Thanksgiving, I like to use our Stone Rectangular Baker With Tray for this recipe,  this way I can cover it with the tray whilst baking, and then use the warmed tray to bake my buttermilk biscuits at the same time, then use the tray to serve them afterwards!

Stoneware Baker With an All-in-One Lid, Cooking Tray, and Serving Tray!

The Stone Rectangular Baker With Tray offers the best of both worlds. The Stone Rectangular Baker and Stone Serving Tray combine the amazing cooking surface and heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. You can take both the baker and serving tray straight from the microwave, oven, or freezer to your table. When you’re not using it as a lid, the Stone Serving Tray can be used to bake cookies, cook veggies, serve food, or store leftovers in the fridge!

Click here to shop for your baker and other Thanksgiving essentials today. You’ll be glad you did! Our Holiday Shipping Schedule is listed below:

Let’s jump right in!!

Ingredients

  • 1.5 lbs bread of choice, cubed (@14 cups) – slightly stale or toasted
  • 1 cup unsalted butter
  • 3 cups diced sweet onions
  • 2 cups diced celery
  • 6 cloves garlic, chopped
  • 1 teaspoon Kosher salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 3 tablespoons chopped fresh sage, plus more for garnish
  • 3 tablespoons chopped fresh flat parsley, plus more for garnish
  • 3 tablespoons chopped fresh rosemary, plus more for garnish
  • 2 ½ cups chicken or vegetable stock
  • 2 large eggs, beaten

Instructions

Preheat oven to 350°F/180⁰C.

Slice bread into even cubes.  If bread is very fresh, toast in a 350°F/180⁰C oven for 15-20 minutes until lightly toasted. 

Chop onions, celery, garlic and herbs. Someone taught me to leave the root on the onion when dicing, which is very helpful, as you have something to hold onto.

Melt butter in large saucepan over medium heat.  Add in onions, celery, garlic, salt and pepper, stirring to combine.  Cook for 8-10 minutes, until vegetables have softened.  Add in sage, parsley and rosemary, cook one minute.  Add in one cup of the chicken or vegetable stock.

Beat the eggs, and combine with the remaining stock.  Add bread cubes and eggs/stock to vegetable mixture in saucepan, stirring well to combine.

Pour stuffing into Rectangle Stone Baker or another 9” x 13” pan.  Bake for 45-50 minutes, until cooked through and nicely browned on top.  If the top is browning too quickly, you may cover with Stoneware Tray while baking. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

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Buttery Herb Stuffing

Made with fresh herbs, veggies and butter, this recipe from @howsweeteats is the BEST stuffing ever, no doubt about it! 
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Course Side Dish, Thanksgiving
Cuisine American
Servings 8 servings
Calories 508 kcal