Call me crazy, but this turkey recipe from Reynolds is a hit every year! It’s super simple and is super moist because you cook it in a bag! YEP— I swear this is the key to the perfect turkey. I just use these large oven bags.
TIP #2—brine your turkey! Those directions aren’t in the recipe, but here’s how you do it:
- Place a gallon of warm water in a large pot, bucket, or cooler. (Use 1 gallon for every 10lbs.)
- Stir in 1 c. salt and 1 c. of sugar for every gallon of water and sugar; stir until dissolved.
- Stir in 4 c. chicken broth.
- Add some garlic, carrot slices, lemon slices, orange peel, peppercorns, thyme, rosemary, and parsley (all optional); stir to combine.
- Carefully submerge the turkey in the brine for 12-24 hours, keep refrigerated or in a very cold garage.
All the Sides
Garlicky Green Beans
These are easy and oh-so-good! And did I mention, they might be the healthiest recipe on the table! LOL
Skip the mashed potatoes, these are way easier and super yummy! We’ve been eating this recipe for over 30 years!
Apple Pear Salad
Don’t skip the homemade Lemon Poppy Seed Dressing in this recipe. Your guests will rave about it!
My mom has been making this recipe for years—who can say no to the marshmallows on top?
These rolls turn out perfect EVERY single time. Make them ahead of time and pop in the freezer until the morning of.
You cannot have Thanksgiving in our house without Applesauce Puffs! Easy and so good leftover (if you have any!).
Marj’s Pumpkin Pie
1 15oz. can pumpkin
1 12 oz. can Milnot (can use evaporated milk if your store doesn’t carry Milnot)
2 T. sugar
2/3 c. brown sugar (packed)
1/2 t. salt
1 1/2 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. Clove
- Heat oven to 425.
- Place crust in pie pan (can use store-bought or homemade)
- Add all ingredients and beat with electric mixer
- Pour into pie crust.
- Bake 45-55 min. Or until a knife inserted in center comes out clean.
*The center may still look soft but will set later.
*Cool on counter and store in refrigerator.
Crumble Top Dutch Apple Pie
5 ½ c. apples (I love a combination of Honeycrisp, Granny Smith and Jonagold)
2/3 c. sugar
1 tsp cinnamon
1/8 t. salt
1/2 c. sugar
3/4 c. flour
1/3 c. butter (softened)
- Heat oven to 450.
- Place crust in pie pan (can use store-bought or homemade).
- Peel and slice apples. Combine with sugar, cinnamon and salt. Set aside.
- In a medium-size bowl, use a pastry cutter (or a fork) to combine the topping ingredients until crumbly.
- Strain the apples of any extra juices, pour mixture into pie crust. Add crumbly topping, spreading evenly over tht top of the pie.
- Bake 10 minutes at 450 degrees, then bake at 350 degrees for 30 minutes.