Home » Lunch & Dinner » Southern Thanksgiving Dinner Classics

Southern Thanksgiving Dinner Classics

Southern Thanksgiving Dinner Classics

Get ready to elevate your Thanksgiving feast with a Southern twist that will have everyone at the table asking for seconds! This "Southern Thanksgiving Dinner Classics" recipe features a succulent turkey, perfectly seasoned and stuffed, accompanied by rich gravy and tangy cranberry sauce. With just a few simple ingredients and some expert techniques, you'll create a mouthwatering centerpiece that captures the essence of Southern hospitality. Whether you're a seasoned chef or a first-time cook, follow along to discover how to impress your guests and make this holiday unforgettable!

Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Cuisine: Southern
Serves: 10 servings

Ingredients

  1. 1 turkey (12-14 lbs)
  2. 1 cup butter, softened
  3. 2 cups stuffing mix
  4. 1/2 cup celery, chopped
  5. 1/2 cup onion, chopped
  6. 4 cups chicken broth
  7. Salt and pepper to taste
  8. 1 cup cranberry sauce
  9. 1/2 cup gravy

Instructions

  1. Remove turkey from refrigerator 1 hour before cooking to bring to room temperature. Preheat oven to 325°F (165°C).
  2. Rinse turkey inside and out with cold water, then pat completely dry with paper towels. Place turkey on a clean cutting board.
  3. Mix softened butter with chopped celery and onion. Gently separate turkey skin from breast meat and spread herb butter mixture underneath, ensuring even coverage.
  4. Prepare stuffing by combining stuffing mix with chicken broth, chopped celery, and onions. Mix until ingredients are well incorporated.
  5. Loosely fill turkey cavity with prepared stuffing, being careful not to pack too tightly. Tie turkey legs together with kitchen twine and tuck wing tips under the body.
  6. Place turkey breast-side up in a large roasting pan. Season generously with salt and pepper both inside and outside.
  7. Cover turkey with aluminum foil and roast in preheated oven. Calculate cooking time as approximately 15 minutes per pound, which means roughly 3-
  8. 5 hours for a 12-14 lb turkey.
  9. Remove foil during the last hour of cooking to allow skin to brown and become crispy. Turkey is done when internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  10. Remove turkey from oven and let rest for 20-30 minutes before carving. This allows juices to redistribute throughout the meat.
  11. While turkey rests, prepare gravy by using pan drippings. Strain drippings, separate fat, and thicken with flour or cornstarch.
  12. Serve turkey with stuffing, cranberry sauce, and hot gravy. Garnish with fresh herbs if desired.

Tips

  1. Bring the Turkey to Room Temperature: For even cooking, make sure to remove the turkey from the refrigerator about an hour before you start cooking. This helps achieve that golden-brown skin and juicy meat.
  2. Don’t Skimp on the Butter: The herb butter mixture not only adds flavor but also helps keep the turkey moist. Make sure to spread it evenly under the skin for the best results.
  3. Loosely Pack the Stuffing: When filling the turkey cavity, remember to pack the stuffing loosely. This allows it to cook evenly and prevents the turkey from drying out.
  4. Use a Meat Thermometer: To ensure your turkey is perfectly cooked, invest in a meat thermometer. The internal temperature should reach 165°F (74°C) at the thickest part of the thigh.
  5. Let It Rest: After roasting, let the turkey rest for at least 20-30 minutes before carving. This step is crucial for juicy, flavorful meat, as it allows the juices to redistribute.
  6. Make the Most of the Drippings: Don’t forget to use the pan drippings to create a delicious gravy! Strain the drippings, separate the fat, and thicken it with flour or cornstarch for a rich sauce.
  7. Garnish for Presentation: For a beautiful presentation, garnish your turkey with fresh herbs before serving. It adds a pop of color and enhances the festive feel of your Thanksgiving dinner!

Nutrition Facts

Calories: 550kcal

Carbohydrates: 25g

Protein: 45g

Fat: 32g

Saturated Fat: 15g

Cholesterol: 165mg

Pin Recipe Share Email

Share this:

Leave a Comment