A Roasted Turkey Dinner Menu

A Roasted Turkey Dinner Menu
Designed by
All Rights Reserved

turkeyWhether it's a holiday meal or a special Sunday dinner, this menu is full of autumn goodness. The oven and the delightful smells will warm your home and your soul on a crisp fall day.

Savory Roasted Turkey


1-1 1/2 cups light or regular mayonnaise

2 tablespoons sweet paprika

1 tsp. ground black pepper

2 teaspoons salt

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 teaspoon garlic powder or granules

1 (approx. 14 pounds) turkey

Mix the spices into the mayonnaise til blended. Tuck back the wings and smooth the mayonnaise mixture over the entire turkey, gently rubbing it in. Using a wooden spoon or rubber spatula smooth it around inside the turkey. Lift up the skin and spread it under there as well. Place the turkey in a large roasting pan and place it on the lowest rack of the oven. Bake at 450°F for 30 minutes uncovered. Remove the turkey from the oven and cover the breast with a double layer of heavy duty aluminum foil loosely over the turkey breast area. Reduce the oven to 350°F. and roast until the turkey temperature reaches 161°F (about 2 to 2 1/2 hours). Remove the turkey from the oven and let it rest while covered for about 15 minutes before carving.

Glazed Roasted Sweet Potatoes


6 large sweet potatoes, peeled and cut into 2" cubes

2 tbsp. olive oil

salt and freshly ground pepper

4 tbsp. butter

1 cup brown sugar

1 tbsp. lemon rind; finely grated or dried lemon rind

2 tbsp. fresh lemon juice

Preheat the oven to 375 degrees F. Toss the potatoes with the oil and season lightly with salt and pepper to taste. Bake for minutes. While the potatoes are baking, place the butter, brown sugar, zest and lemon juice in a small pan and over medium heat. Cook until the butter is melted and all is combined. Remove the potatoes from the oven and toss with the butter mixture. Return to oven and continue cooking for 10 minutes or until the potatoes are cooked through and glazed.

Wilted Greens and Pine Nuts


6 cups spinach or mixed greens

1/2 tbsp. olive oil

2-3 cloves minced garlic

1 tsp. fresh lemon juice

1/2 tsp. pine nuts, toasted

Wash and trim spinach of any bad spots or thick stems and dry. Heat oil in large skillet over medium heat. Add the garlic and lemon juice. Sauté for 1 minute. Turn heat high and add the spinach, 1/2 tsp. salt and 1/8 tsp. pepper. Using tongs move the spinach around so that all of it is coated with the oil and garlic. Toss in the pine nuts. Season more if needed. Notes: To toast nuts place them in a dry skillet and toast over low heat with no oil. They will scorch easily so watch carefully and stir or shake the pan as they toast. They will take about 5 minutes to toast. (You can substitute walnuts for the pine nuts).

Dill Green Beans and New Potatoes


1 pound red potatoes, quartered-skins on

1 pound fresh green beans

1/2 cup light sour cream

3 tbsp. chopped fresh dill

1/4 teaspoon salt

1/8 ground black pepper

1 teaspoon olive oil

2 cloves garlic, minced

Trim green beans, and cut into 2" pieces. Add the potatoes and green beans to a pan and just cover with water. Bring to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are crisp-tender. Meanwhile, in a small bowl, combine all remaining ingredients; blend well. Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture, toss to coat. Serve warm.

Pumpkin Bundt Cake

From: The Harrowsmith Cookbook


3 cups flour

2 tsp. Baking soda

2 tsp. Baking powder

3 tsp. Cinnamon

1 tsp. Salt

4 each Eggs, beaten

2 cups Sugar

1 1/4 cups Oil

2 cups cooked, mashed pumpkin

1/2 cup Chopped pecans

1/2 cup Chocolate chips

Sift flour, baking soda, baking powder cinnamon and salt twice. Beat eggs and sugar together. Add oil and pumpkin, then blend in flour mixture. Fold in pecans and chocolate chips. Bake in greased and floured bundt pan at 350F degrees for 60 minutes. Let cool in pan for 10 minutes, then turn out onto cooling rack.

Dakota Prairie Pumpkin Pie

From: The Harrowsmith Cookbook


4 cups Pumpkin puree

4 cups Sugar

1 tsp. Salt

2 tsp. Cinnamon

1 tsp. Nutmeg

6 each Eggs, lightly beaten

4 cups Milk

1 cup Light cream

1 tbsp. Vanilla

Pastry for 3 9-inch pie shells

Whipped cream & chopped nuts

Combine pumpkin, sugar, salt, cinnamon and nutmeg. Blend in eggs, milk, cream and vanilla. Pour into pie shells and bake at 400F degrees for 50 minutes, or until firm. Cool on a rack. Garnish with whipped cream and chopped walnuts.

The herbs and spices used, plus dried lemon peel, extracts and baking supplies are all available from Watkins. Click Here


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


Seasonal Feature
Summer Harvest Tea

Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.

Read More…
Home & Garden

Harvesting and Using Summer Squash

Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.

Read More…
http://oldfashionedliving.com/index.php/cialis-for-sale.pdf | doxycycline hydrochloride capsules ip 100mg uses | bactrim side effects insomnia