Best 2 Homestyle Turkey The Michigander Way Recipes

In the heartland of Michigan, a culinary tradition has been passed down through generations, resulting in a dish that embodies the spirit of the region: the Homestyle Turkey - The Michigander Way. This dish is a symphony of flavors, a testament to the state's rich agricultural heritage and the ingenuity of its people.

At the center of this feast is the succulent turkey, brined in a secret blend of spices and herbs, then roasted to perfection, its skin golden brown and crispy, its meat tender and juicy. Accompanying the turkey is a cast of supporting characters, each playing a vital role in creating a harmonious ensemble. There's the savory stuffing, bursting with the goodness of local herbs, celery, and onions, and the creamy mashed potatoes, whipped until light and fluffy, their richness complemented by a generous drizzle of gravy.

But it doesn't end there. This Michigander feast also features a medley of roasted vegetables, their vibrant colors adding a festive touch to the table. Carrots, parsnips, and sweet potatoes caramelize in the oven, their natural sweetness mingling with the smoky aroma of roasted garlic. And to top it all off, a homemade cranberry sauce, tart and tangy, provides a delightful contrast to the richness of the other dishes.

So gather your loved ones around the table and prepare to embark on a culinary journey that celebrates the bounty of Michigan. The Homestyle Turkey - The Michigander Way, with its symphony of flavors and textures, is a dish that will leave you feeling warm, satisfied, and proud to be a part of this vibrant culinary tradition.

Let's cook with our recipes!

HOMESTYLE TURKEY, THE MICHIGANDER WAY

Homestyle Turkey, the Michigander Way image

I've been using this recipe for the past few years. It's easy, tasty and always gives me a moist bird. Originally from allrecipes.

Provided by sugaree

Categories Whole Turkey

Time 4h10m

Yield 12-14 serving(s)

Number Of Ingredients 7

Ingredients

turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried onion flakes
2 tablespoons seasoning salt
2 tablespoons dried parsley

Steps:

Preheat oven to 350. Rinse and wash bird, removing the giblets {do with them what you like}.
Place turkey in pan and separate the skin over the breasts and insert butter evenly on both sides.
Combine water, bouillon, minced onion, and parsley. Pour over top of turkey and then sprinle with seasoned salt.
Cover with foil and bake for aprox. 4 hours or until done. Remove the foil for the last 45 minutes to an hour for the turkey to brown.

Nutrition Facts : Calories 54.8, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 66.8, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 0.2

HOMESTYLE TURKEY, "THE MICHIGANDER WAY"

Homestyle Turkey,

A simple, down to basics recipe when it comes to the good old tom turkey." Many of us "Michigander's" grow up eating this kind of bird... Recipe Source: an old Michigan cookbook - 1955

Provided by Jen Smallwood

Categories Turkey

Time 5h10m

Number Of Ingredients 7

Ingredients

1 lb (12 pd) whole turkey
6 Tbsp butter, divided
4 c warm water
3 Tbsp chicken bouillon, powder
2 Tbsp dried parsley
2 Tbsp dried minced onion
2 Tbsp seasoning salt

Steps:

1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Tips:

Thaw the turkey properly: Allow 24 hours of thawing time in the refrigerator for every 5 pounds of turkey. For a 12 to 14-pound turkey, thaw for 2 to 3 days. Never thaw a turkey at room temperature, as this can cause bacteria to grow.
Dry the turkey thoroughly: Before roasting, pat the turkey dry with paper towels. This will help the skin crisp up and brown evenly.
Season the turkey generously: Use a combination of salt, pepper, and your favorite herbs and spices. Be sure to season the inside and outside of the turkey.
Tie the turkey legs together: This will help the turkey cook evenly and prevent the legs from drying out.
Roast the turkey breast-side up: This will help the breast meat cook evenly and prevent it from drying out.
Baste the turkey regularly: Basting the turkey with its own juices or a mixture of butter and water will help keep it moist and flavorful.
Use a meat thermometer: The only way to ensure that the turkey is cooked properly is to use a meat thermometer. Insert the thermometer into the thickest part of the turkey thigh, making sure not to touch any bones. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit.

Conclusion:

The Michigan way of cooking turkey is a simple but delicious method that results in a moist and flavorful bird. By following the tips above, you can ensure that your next turkey dinner is a success. Whether you choose to brine the turkey or not, be sure to season it generously and roast it breast-side up. Baste the turkey regularly and use a meat thermometer to ensure that it is cooked through. With a little planning and effort, you can enjoy a delicious homestyle turkey dinner that the whole family will love.