It’s that time of year when everyone stuffs themselves with turkey bird, mashed potatoes, gravy and all the yummy fixings. For this magnificent feast, ApostropheMagazine.com has come up with a couple traditional recipes to cook turkey dinner, including sour cream mashed potatoes.
These recipes are simple and tasty! You’ll find they are definitely a hit on Thanksgiving night – not to mention leftovers the next day.
We’re offering these recipes a week early, so you can get to grocery store to beat the crowds. To make it easy, we’ve created a grocery list (and recipes) that you can print or download on your smartphone. Get the grocery list and recipes here.
Enjoy these recipes to cook turkey dinner and happy eating!
Roasted Turkey (Serves 8-10)
- 1 (8-10 pound) thawed turkey
- 1 medium onion, peel and quarter with a knife
- 1 head of garlic, break into cloves and peel
- 1 fresh sprig rosemary and sage
- 3 bay leaves
- One stick of butter, melted
- Salt and pepper
- Adjust the oven rack to the lowest position and remove other racks.
- Turn the oven on to 325° F.
- Remove the giblets and neck from the cavity of the turkey. Sometimes they’re in a plastic bag.
- Rinse the turkey with cold water. After rinsing, dry the turkey with paper towels both inside and out.
- Sprinkle salt and pepper inside the turkey cavity. Then place the onion, garlic, the fresh herbs, and the bay leaves inside the cavity.
- Place the turkey on a roasting rack within a roasting pan. Make sure the breast side is up (the tips of the wings should point up).
- Brush the turkey with melted butter.
- Sprinkle salt and pepper outside the turkey.
- Cover the turkey with foil and place in the oven.
- Roast for two hours, then remove the foil and brush the rest of the melted butter on the turkey.
- Turn the temperature up to 425° F. Continue to cook, uncovered until a meat thermometer reads 165° F when you stick it in the thigh (probably about an hour).
- Remove the turkey from the oven. Let the turkey rest for about 20 minutes before carving. Enjoy!
Sour Cream Mashed Potatoes (Serves 4-6)
- 3 pounds russet potatoes, peeled
- 1 and 1/2 cups whole milk
- 6 tablespoons unsalted butter
- 1/2 cup sour cream
- 1/2 teaspoon black pepper
- Salt to taste
- Cut the potatoes into one-inch cubes and place them in a large pot. Cover them with cold water and add enough salt so that the water tastes as salty as the sea. Place on high heat.
- Place the milk and the butter in a small saucepan and place on low heat. Make sure that it doesn’t boil. It only needs to be warm.
- When the potatoes come to a boil, turn down the heat and simmer for about 10 minutes until the potatoes are soft to the touch of a fork.
- Drain the potatoes in a colander, then pour them back into the now empty pot.
- With a potato masher or an electric beater, begin mashing the potatoes. Once they’re broken up a bit, pour in the milk and butter mixture.
- Once the potatoes are mashed to your desired consistency, fold in the sour cream with a rubber spatula and season with the salt and pepper.
- Serve immediately.
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