Thanksgiving part 1

Welcome back to our channel. Today we are making our roasted turkey and Cranberry sauce for Thanksgiving. In part 2 we will finish our dinner with Stuffing, Mashed Potatoes with Gravy and Asparagus.

Ingredients:
1 fresh or frozen(thawed) turkey
Carrots
Celery
Onions
Butter
Sage
Rosemary
Thyme
Chicken Stock
Fresh Cranberries
Oranges
Brown Sugar
Cinnamon
Cloves

Recipe:
Make sure your turkey is thawed and the neck and giblets are removed. Line the bottom of a large roasting pan with pealed carrots and place the turkey on top of the carrots. Chunk the celery and slice the onions and place in and around the turkey. Paint the turkey with melted butter and then sprinkle with salt, pepper, rosemary, sage and thyme. Add about a quart of chicken stock to the pan and then cover with foil. Roast in oven set at 350 degrees until thermometer (placed in thickest part of the breast) reaches 145 degrees basting once in a while to keep the turkey moist. Uncover, baste with melted butter and keep roasting until thermometer is 165 degrees. Remove bird from oven and let rest.

For the cranberry sauce, add one pound of washed cranberries to a large sauce pan. Add in 1 cup of brown sugar, and 4 cups of orange juice along with the zest of one orange. Add a few cloves and a teaspoon of ground cinnamon, bring to a boil over medium heat. Blend with a stick mixer until you have your desired constancy.

Thanks for watching, look for part 2 soon to finish our Thanksgiving meal!