Cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods,  if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey, the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F if you are cooking the turkey unstuffed then cooking times will be slightly shorter,  you have the option of stuffing or not, and my best advise for a beginner is to use a meat thermometer inserted in the breast area away from any large bone this way you will be assured that your turkey is cooked to the proper temperature, you can cover the uncooked stuffed turkey with plastic wrap and refrigerate overnight and just pop it in the oven the following mid-morning or whenever you are ready to cook the turkey, make certain that you have lots of chicken broth handy for this recipe as you will most likely need to keep adding more into the pan while cooking, see cooking times on the bottom for whole turkeys

Also see my easy no-fail gravy

INSTRUCTIONS:———————————————-

Preheat oven to 325 degree F.

Set oven rack to lowest position.

Remove the giblets and neck from the cavity.

Rinse the turkey well with cold water inside and out then pat dry with a paper towel.

Place the turkey on a rack on a roasting pan.

In a small bowl mix together the melted butter with oil (I also like to add in 1 teaspoon garlic powder with the oil/butter mixture if you are a garlic-lover then use it).

Fill the inside cavity loosely with prepared stuffing (if you are not using stuffing then tie the legs together with cotton butchers twine).

Using clean hands rub the outside of the turkey with the oil/butter/garlic mixture.

Season the turkey all over with salt and lots fresh ground black pepper.

If you are NOT stuffing the bird place breast-side down on the rack, if stuffing leave breast-side up.

Place/tent a large piece of heavy foil over the turkey.

Place the pan in the oven, then pour about 4-5 cups chicken broth in the pan.

Keep basting the turkey about every 30-40 minutes with the pan juices on the bottom of the pan (removing the foil and re-tenting every time you baste).

If you see the juices starting to evaporate then add in more broth to the pan about 2 cups at a time.

After about 2-1/2 hours of cooking time remove the foil, then continue roasting (325 degrees F) until the internal thermometer reads 180 degrees F (80 degrees C).

The total cooking time for this 18-pound stuffed bird should be about 4 hours.

Transfer the cooked turkey to a large serving platter, cover loosely with foil and let rest 30 minutes before carving (do not slice the turkey before 30 minutes or all juices will flow out of the bird!)

________________________________________________________

Cooking times for whole turkeys cooked at 325 degrees F as follows:

For an 8-12 pound turkey, roast for 2-3/4 to 3 hours.

For a 12-14 pound turkey, roast for 3 to 3-3/4 hours.

For a 14-18 pound turkey, roast for 3-3/4 to 4-1/4 hours.

For an 18-20 pound turkey, roast for 4-1/2 to 4-3/4 hours.

You will also find this recipe on Recipezazz.com

You don’t have to have 4 cups of pan drippings to make this gravy just mix chicken broth with drippings to make the 4 cups or it may be made with only chicken broth, take a look at note on the bottom of the recipe, this may be made slightly ahead and kept uncovered on top of the stove until ready to serve just heat over low heat and whisk before using, and any leftovers freeze very well and amounts may be reduced to half or doubled

INSTRUCTIONS:—————————————–

Drain the pan drippings for the roasted turkey through a fine strainer.

Allow to sit for about 5 minutes then spoon off any fat from the top.

Add in chicken broth or water to make 4 cups if necessary.

In a medium saucepan melt butter or margarine.

Add in 1/2 cup flour plus 3 tablespoons and black pepper; whisk for 1 minute.

Slowly add in the 4 cups turkey broth/drippings; whisk constantly over medium-low heat until bubbly and thickened (about 3 minutes).

NOTE; to make this gravy using all chicken broth prepare as directed using 4 cups low sodium chicken broth and 1 tablespoon chicken bouillon powder or or you may add in low sodium chicken broth omitting bouillon powder to pan drippings to make up 4 cups.

You will also find this recipe on Recipezazz.com

INSTRUCTIONS:—————————————————

Heat oil in a large skillet over medium-high heat.

Add in the ground beef with oil, onion, garlic and chili flakes until the meat is no longer pink; drain fat then continue to cook until the meat is lightly browned (this may take about 10-12 minutes)

Mix in the taco seasoning.

Add in both cans of stewed tomatoes with juice and the chicken broth; stir until combined.

Add in the dry macaroni;bring to a boil stirring frequently.

Season with salt and pepper to taste.

Reduce the heat to low.

Simmer uncovered for about 20-25 minutes or until macaroni is tender.

At the end of cooking sprinkle the top with shredded cheddar cheese.

Serve from the skillet.

I most always also add in fresh sauteed mushrooms when I make this and a can of condensed cream of mushroom soup may also be added in, it is best to use all the same chicken pieces so that they cook at the same time, I make this using all skin on chicken thighs…

Serve with cooked rice or noodles and pass more Parmesan cheese at the table!

INSTRUCTIONS:———————————————–

Season the chicken pieces with salt and pepper.

Heat the oil with butter in a large heavy pot over medium heat.

Brown the chicken on all sides (about 4 minutes per side) then transfer to a large bowl.

To the same pot add in onion, red chili pepper flakes and thyme; saute until onions are softened (about 8 minutes)

Add in garlic; cook stirring for 2 minutes.

Add in flour and cook stirring for 1 minute.

Whisk in the chicken broth and wine; bring to a boil, whisking continuously.

Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.

Add in cream and Parmesan cheese; mix until blended.

Add the chicken back to the pot along with any juices from the bowl; partially cover and simmer until the chicken is cooked and the veggies are tender (about 45-50 minutes, or longer seasoning with more salt and pepper about halfway through cooking time).

After cooking sprinkle more Parmesan cheese over the top and pass more at the table.

Serve from the skillet.

This dish may be assembled and refrigerate for up to 2 days in advance and will save you time and oven space for your holiday dinner but don’t wait until the holidays to make this, this makes a ton but the leftover potatoes may be frozen in small plastic containers, when ready to use just just thaw in microwave

Grease a 13 x 9-inch casserole dish.

Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way) drain and place in a large bowl.

Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).

Add in cream cheese, sour cream, butter,  salt and black pepper. continue beating until combined and smooth.

Spread the mixture into prepared baking dish.

If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.

Cover and refrigerate for up to 24-48 hours (the potatoes must be completely cooled before covering).

When ready to bake.

Bake uncovered for in a preheated 350 degree F oven about 25-30 minutes or hot.

If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).

You will also find this recipe on Recipezazz.com