You too can make a spectacular turkey dinner!
Tantalizing Turkey! has what you need to help you at every step. You even get carving directions with graphics, guidance about the best way to thaw, stuff and roast your turkey, recipes and more. See what’s inside:
Get answers to your most pressing turkey questions about how leftover turkey can be stored properly and what do you need to do to a turkey just before roasting it. Pick up invaluable Turkey Tips about Thermometer Placement and even how do you will know when the turkey is done. Learn about thawing your turkey using both the refrigerator and the cold water methods.
Not sure how to “Get Stuffed” the right way? Never fear, follow the Tantalizing Turkey’s simple guidelines and you are on your way! You even get complete details (with approximate cooking times) for the Open Pan Method of roasting your turkey.
Once your turkey is roasted to perfection, don’t mess up the meal with poor carving, follow the easy to understand carving instructions (complete with diagrams).
The turkey, however, is only one part of the presentation. Don’t miss out on the mouth-watering Turkey Apple Stuffing recipe and complete details on how to make Turkey Gravy with drippings or without. The recipes continue with ideas for dealing with the leftovers (the best part). Lots of ideas for you to use up the remains of your bird and enjoy dessert with this recipe for Handy Turkey Cookies (which doesn’t actually contain turkey but who cares it tastes great)!
Pick up Tantalizing Turkey today!
Handy Turkey Cookies
For the dough:
- 1 cup butter or margarine, softened, 2 sticks
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
For the decorations:
- 1 cup vanilla frosting prepared, from a 16 oz. can
- colored sugars Assorted
- mini chocolate chips
- Candy corn
- Red fruit leather
- Hand-shaped template or cookie cutter
- plastic bag Small, resealable
Making the cookies:
- In a medium bowl, using an electric mixer set on medium speed, beat butter and sugar until fluffy, about 4 minutes. Add egg and beat for 1 minute longer. Beat in vanilla just until incorporated.
- In a large bowl, whisk flour, baking soda and cream of tartar. Using a wooden spoon, stir butter mixture, one-third at a time, into flour mixture until blended. (The mixture will be crumbly.)
- Gather dough into a ball; flatten into a disk and wrap in plastic wrap. Refrigerate until firm, about 2 hours.
- Preheat oven to 350 F. Lightly spray 2 baking sheets with vegetable cooking spray. On a lightly floured surface, roll out dough to a 1/4-inch thickness. Using a template made by cutting out a tracing of your hand or a hand-shaped cookie cutter, cut out cookies.
- Transfer cutouts, 2 inches apart, to the prepared baking sheets. Reroll scraps for additional cookies. Bake until lightly browned around the edges, 8-10 minutes; transfer to wire racks to cool completely.
Decorating the cookies:
- Spoon frosting into a resealable plastic bag; snip off 1 corner. Pipe a feather design onto each finger.
- Sprinkle "feathers" with colored sugar. Pipe a dot for the "eye" on each thumb. Place a mini chocolate chip on each frosting "eye." Cut a candy corn for each nose and attach to thumb with a little frosting.
- Using scissors, cut the fruit leather on its backing paper into 2-inch pieces; cut out "wattles."
- Remove paper from fruit leather. Using a dab of frosting, attach "wattles" to thumbs. Let stand until frosting is set, about 1 hour.
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