Delta King's Thanksgiving Recipes

Cody visits the chefs at the Delta King to help prepare a Thanksgiving Meal for some hungry sailors.

Turkey Yields 8 servings
1 15lb Turkey
½ C Kosher Salt
¼ C Black Pepper
1/8 C Garlic Powder
1/8 C Onion Powder
1/4 C Dried Thyme
Procedure:
Set Oven to 325 degrees. Mix all remaining ingredients and set aside. Rinse Turkey well inside and out, towel dry, rub outside well with spice mixture. Bring turkey to room temp before placing in uncovered roasting pan in oven. Bake for 1 ½ hours then tent with foil for the remaining 1 to 1 ½ hours or until internal temp is 180 degrees in dark meat. Remove, let turkey rest about 20 minutes before carving to retain all the juices.

Gravy
4 qts. Turkey Stock plus all the pan drippings from turkey
½ lb Unsalted butter
½ lb All Purpose Flour
1 T Salt and Pepper
Combine Stock and drippings. Bring to a boil and set aside. In a separate pan combine Flour and butte to make a roux. Cook until slightly browned constantly stirring. Then add a little roux mixture at a time to the hot turkey broth and whisk until dissolved and reaches the desired thickness. Simmer for 20 minutes. Salt and pepper to taste.
Stuffing
1 loaf Pugliese bread loaf, diced
3 C Chicken Stock
1 Bunch Fresh Sage
1 C Butter
¼ C Blended oil
2 Onions, diced
1 head Celery, diced
¼ Bunch Fresh Thyme
Salt and Pepper to taste
Dice Pugliese, toss in oil & salt and pepper. Place on cooking sheet in 350 degree oven for 10 min. Remove & set aside. Dice onion, celery and sweet butter. Add herbs and cook until onion and celery are translucent. Place bread and vegetables and toss. Add Chicken stock and mix well and bake for 20 minutes or until golden brown on top.

Cranberry Sauce
1 12 oz. pkg Cranberries
1 C Brown Sugar
1 C Orange Juice
1 Whole Cinnamon Stick
Pinch Ground Nutmeg
1 orange Zested
Combine all ingredients besides orange zest and reduce on stove over medium heat until desired consistency. When done, add zest and let cool. Refrigerate for about an hour before serving.