Tank Cooks Tanksgiving Special

Stuffing Recipe
Bread 1 loaf per every 10 pounds
Celery
Onions
Apple
Ground Sage
Accent
Lemon Pepper
Garlic Powder
Salt
Pepper
One Pat of Butter for every handful placed in the turkey

Turkey Cheesecloth Method
1. Rest turkey at room temperature:
Remove turkey from refrigerator, remove from packaging, and let stand for 2 hours at room temperature. Pat dry with paper towels.
2. Preheat oven and prepare basting liquid and cheesecloth:
Place rack on the lowest level in oven. Heat oven to 450°F. Combine melted butter and broth. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, 4-layer square. Immerse cheesecloth in the butter and turkey broth; let soak.
3. Prep turkey:
Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness.
4. Place wing tips:
Fold the wing tips under the turkey.
5. Stuff turkey:
Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375°F.)
6. Tie legs:
Tie legs together loosely with kitchen string (a bow will be easy to untie later).
7. Rub with butter:
Rub turkey with the softened butter, and sprinkle with salt and pepper.
8. Cover with cheesecloth:
Lift the cheesecloth out of the liquid and squeeze it slightly, dampening it. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area.
9. Roast:
Place turkey legs first in the oven. Cook for 30 minutes.
10. Baste turkey and continue to cook:
Using a pastry brush, baste cheesecloth and the exposed turkey parts with butter and wine. Reduce oven temperature to 350°F and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy
11. Remove the cheesecloth and finish browning the turkey:
After this third hour of cooking, carefully remove and discard the cheesecloth. Turn the roasting pan so the breast faces the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook for 1 more hour, basting after 30 minutes.
12. Monitor temperature:
After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180°F (stuffing should be between 140°F and 160°F), and the turkey should be golden brown. The breast does not need to be checked for temperature. If the legs are not fully cooked, baste the turkey, return to the oven, and cook for another 20 to 30 minutes.
13. Rest the turkey and collect pan juices:
When fully cooked, transfer the turkey to a serving platter and let it rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place the roasting pan over medium-high heat.

Candied Yams
1 can of yams
Brown Sugar
Butter
Mini Marshmallows
Cook at 350°F for 15-20 minutes

Green Bean Casserole
1. Heat the oven to 350°F. Fold in the soup, milk, beans, and 2/3 cup onions in a 1 1/2-quart oven-safe casserole until all ingredients are combined. Season the mixture with salt and pepper.
2. Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.
3. Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.

Mashed Potatoes
Potatoes
Milk
Butter

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