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Home › Articles › Holiday: Winter › Thanksgiving for Less

Thanksgiving for Less

A Frugal, But Elegant Holiday

By Brenda Hyde

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1 12- to 14-pound turkey
3 tablespoons each melted margarine and oil
3 teaspoons instant chicken bouillon
1 teaspoon dried thyme or 1 tablespoon fresh
1/2 teaspoon garlic powder or 2 crushed cloves
1/2 teaspoon pepper
2 cups water

Rinse and stuff turkey if desired. Secure wings and legs. Place on rack in roasting pan. Combine margarine, oil, bouillon and spices. Whisk well. Brush turkey with mixture. Cover top of turkey with foil, removing halfway through cooking. Roast at 350 degrees Fahrenheit for 1 1/2 hours, basting every 30 minutes. Add water to pan and roast three hours longer, still basting. Turkey will be done when meat thermometer inserted in thigh registers 180 to 185 degrees F and juices run clear. Transfer to platter and remove stuffing to serving bowl. Turkey should rest about 20 minutes before slicing. Makes about 10 servings.

Family Style Gravy

Drippings from pan
Giblets, neck
Salt
Pepper
3 tablespoons cornstarch

If you wish, you can place giblets and neck from your turkey into a pan with 3 cups water and simmer for about 30 minutes to start your gravy. Remove the giblets and neck from broth. Then add the drippings from the turkey pan. Mix your cornstarch with 1/4 cup water, and add to the saucepan whisking it in. Bring to boil, stirring. Boil about two minutes until thickened. Season with salt and pepper as desired.

Optional: You can place a bay leaf and chopped onion in with the giblets. You will also have extra flavor from basting the turkey with your herb mixture above.


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