From our House to Yours!




Herb   Roasted  Turkey






1 whole 12 to 14 pound turkey

• 1/2 cup rosemary sprigs, fresh

• 1/2 cup sage leaves, fresh

• 1 apple, quartered

• 1 stalk celery, halved

• 1 onion, halved

• 1/2 cup butter, melted

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon salt and pepper each



REMOVE giblets and neck from turkey;

reserve for other uses or use to make broth for gravy if desired.

Rinse turkey with cold water and pat dry.


LOOSEN skin from the turkey breast a bit but not totally detaching.


PLACE rosemary and sage under skin then smooth skin over herbs and back into place.


PLACE apple, celery, and onion into the neck cavity.


SPRINKLE 1/2 of garlic powder, onion powder, salt and pepper into the neck cavity.


PLACE the turkey, breast side up, on a rack in a shallow roasting pan;

brush with melted butter.


SPRINKLE turkey with the remainder of garlic powder, onion powder, salt and pepper.


Cover turkey loosely with a piece of aluminum foil


Bake at 325° until meat thermometer in the thickest part of the thigh registers about 180° F.

The turkey will take about 3 to 4 1/2 hours, depending on size and oven.


Remove turkey and let stand 15 minutes before carving.


Serve with gravy.




Basic   Bread   Stuffing






1/4 cup finely chopped onions

• 1/2 cup chopped celery

• 1/3 cup butter

• 4 cups bread cubes

• 1 teaspoon pepper

• 2 eggs, beaten

• 1/2 teaspoon salt

• 1/4 to 1/2 teaspoon ground sage

• 1/4 to 1/2 teaspoon poultry seasoning

• turkey or chicken broth


Sauté onion and celery in the butter until softened.


Combine onion mixture with bread cubes, salt, pepper, eggs, sage and poultry seasoning

in a large mixing bowl.


Stir in enough broth until well moistened.


Enough for an 8 to 10-pound turkey.


Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes.


Take the cover off the last 5 minutes to brown




Turkey   Gravy






1/4 cup butter

• 1/4 cup flour

• 2 cups chicken broth (homemade or canned broth)

• 1/4 teaspoon salt, or to taste

• 1/4 teaspoon pepper, or to taste



MELT butter in a saucepan then add flour.


BLEND together until no lumps are visible.


ADD salt and pepper.


COOK and stir over medium heat for 5-10 minutes or until mixture starts to brown.


TURN heat to low and slowly add broth, stirring constantly.


TURN heat back up to medium and continue cooking and stirring until gravy boils and thickens.


Adjust seasonings to taste.





Mashed   Potatoes






3 pounds potatoes

• water to cover

• 1/2 to 3/4 cup milk

• 3/4 teaspoon salt

• 1/8 teaspoon pepper



PEEL potatoes and cut into large pieces.


COVER and cook in boiling salted water for 15 to 20 minutes,

or until potatoes are tender.


DRAIN potatoes.


PUT potatoes through a ricer or mash in a large mixing bowl until no lumps remain.

(A portable electric hand mixer may be used also.)


ADD butter, 1/4 teaspoon salt, and pepper and stir.


ADD milk in small amounts, beating after each addition,

until desired consistency is reached.   


Mashed potatoes should be light and fluffy.

Makes enough mashed potatoes for 6 to 8 servings.





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