I need good recipes for cooking a turkey?!?

I have never cooked a turkey before in my life. Im really clueless when it comes to cooking. But me and my honey moved in to our own home and this year, i have decided to have thanksgiving dinner at our home, and i want to make it myself. I was wondering if anyone can give me any good recipes for cooking turkey, stuffing and whatever sides go with it. thanks for any responses!!I need good recipes for cooking a turkey?!?
ROAST TURKEY GOOD LUCK!!!





Roast turkey is a marvelous meal anytime of the year, and is a special favorite during the Holidays. If you're looking for a straight-forward method of preparation but also something out of the ordinary, this recipe, with its old-fashioned appeal and many options, may be just what you're after.





Roast Turkey:





1 16 to 18 pound turkey


1 tablespoon dried rosemary, crumbled


2 teaspoons ground sage


2 teaspoons dried thyme, crumbled


1 1/2 teaspoons salt


1 1/2 teaspoons pepper


kosher salt


salt pork (optional)


bacon (optional)


1 stick butter, melted


garlic powder


paprika


1 can broth, for basting





Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.


Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.





The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.





Roast turkey, uncovered, at 375掳F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325掳F and continue roasting for another hour, basting occasionally.





Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165掳F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).





While the turkey is roasting, prepare giblet gravy (see below).





When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic ';pop-up'; devices to pop, or it's likely that the bird will be overdone and dry.





If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.





Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.








Giblet Gravy:





giblets


2-3 celery stalks


2-3 bay leaves


1 onion


3-4 garlic cloves


salt


pepper


Wondra or all purpose flour


turkey/chicken bouillon or soup base


1 cup mushrooms, sliced


5-7 sage leaves, minced


pan drippings








Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.


If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.








Stuffing:





1 lb. chicken gizzards, finely chopped


1 lb. pork sausage, crumbled


1 tablespoon olive oil


1 tablespoon butter


2-3 garlic cloves, minced


1 shallot


2 stalks celery, minced


1 cup mushrooms, sliced


1/2 teaspoon sage, chopped


1/2 teaspoon paprika


pinch of celery seed


2 1/2 cups Swanson Chicken Broth


1 stick butter


Pepperidge Farm Herb Cubed Stuffing cubes


1-2 eggs


3-4 tablespoons parsley, chopped








For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fI need good recipes for cooking a turkey?!?
honestly you should check out www.hgtv.com when i need to make something up that make's me look like i know what i'm doing i go their.... it works every time or the food network television channel 41 i believe, anyways enjoy
Rachael Ray and a wonderful turkey recipe. I cooked it last year and plan to do it again this Thanksgiving. She has some good side choices too.





http://www.rachaelray.com/recipe.php?rec鈥?/a>



Herb Butter Roasted Turkey


1 (14 pound) turkey


1/2 teaspoon salt


1/4 teaspoon ground pepper





Herb Butter:


1 cup butter, softened


1 tablespoon fresh thyme


1 tablespoon fresh sage


2 tablespoons flat leaf parsley


1 tablespoon fresh chives


1 teaspoon fresh rosemary, chopped





Preheat the oven to 425 degrees F.


Remove giblets and neck from the cavity of the turkey. Rinse and dry bird. Fold wing tips behind the turkey. Season the cavity with salt and pepper.


Combine butter and fresh herbs.


Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub two-thirds of the herb butter over the entire breast. Tie drumsticks in front.


Place the bird on a rack in a roasting pan breast-side up; cover loosely with a foil tent. Place bird in oven and decrease the temperature to 350 degrees F. Bake 3 to 3 1/2 hours.


Melt remaining herb butter. Remove foil tent from turkey during the last 45 minutes of baking and baste once with melted butter.


The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F and the breast meat reaches an internal temperature of 170 degrees F. When the turkey is done, remove from the oven; let stand 30 minutes before carving.





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Corn Bread Sausage Stuffing





1 pound mild or hot bulk pork sausage


1/2 cup butter or margarine


2 cups chopped onion


1 1/2 cups chopped celery


2 cups soft bread crumbs


2 eggs, beaten


salt and pepper to taste


2 tablespoons dried sage


5 cups crumbled yellow cornbread








In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, corn bread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.





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Green Bean Casserole





4 (15 ounce) cans green beans, drained


1 (10.75 ounce) can condensed cream of chicken and mushroom soup


10 3/4 fluid ounces milk


1 (6 ounce) can French fried onions


salt and pepper to taste





Preheat oven to 350 degrees F (175 degrees C).


In a large bowl, mix the green beans with the soup and milk. Gently stir in half the French fried onions. Transfer to a non-greased 9x13 inch baking dish, and season with salt and pepper. Top with remaining French fried onions.


Bake in the preheated oven for approximately 30 minutes or until bubbly. Serve hot.





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