Three… Two…. One… A Friday Series No.9

Three... Two.. One... A Friday Series - Three Blogs Two Faves.. One Freebie

We took a week off for the Fall Home Tour.  But, we are back this week with a lot of great stuff!!

Three Blogs:

Three... Two... One... THREE FAVORITE BLOGS & FAVE BLOG POST - A Friday Series

Photo Credit: 1 2 3

Here’s My Fun Friday Confession:  This week’s blogs aren’t all blogs.  Some are pretty well known websites, that I frequent and enjoy.

  1. Better Homes and Garden
  2. Wedding Chicks
  3. The Nerd’s Wife (follow Photo Credit 3 to check out her Pie in a Jar Recipe*perfect for the holidays)

Two Favorites:

Three... Two... One... TWO FAVORITES - A Friday Series

Photo Credit: 1 2

  1.  Kate Spade Ornaments – Yes, I know that we have not even gotten past Thanksgiving and I am already thinking Christmas.  But…. how cute are these?  I love her ornaments, even if they are a bit pricey.  They are definitely ones that you can pass on to your little ones, if you take care of them.
  2. V-Tech 3-Handset Cordless Phone Answering System with Video Doorbell – I am soo trying to talk hubby into getting this.  We do not have an Open Door Policy.  I hope that doesn’t sound too awful, but, without an invitation or at the very least a call you probably are not going to get us to come to the door.  I love that this Video Doorbell system, gives you the opportunity to see who is at the door without having to risk being seen.  And, that you can communicate with whoever is at the door, from the comfort of your bed.  This one is definitely on my Christmas List.

One Freebie:

Thanksgiving Place Cards

Three... Two... One... A Friday Series - Freebie Friday Thanksgiving Place Cards -

Click Here to Download Your Sheet of Six Thanksgiving Place Cards – Print – Personalize and Place.

Three... Two... One... A Friday Series - Freebie Friday Thanksgiving Placecards -

We Made it to Yet Another Weekend!!  Have A Great One.

After Thanksgiving Recipes: Open Faced Sandwiches

What a Face! Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce

Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce

Recipe And Photos courtesy of Rachael Ray

Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
25 min

4 servings


Smashed Potatoes:
2 pounds new potatoes or baby Yukon gold potatoes
1/2 cup sour cream
2 tablespoons butter
3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready
Salt and pepper
Warm Apple Cranberry Sauce:
1 cup store bought apple sauce
1 (14 ounce) can whole berry cranberry sauce
2 slices whole grain bread

Open Faced Roast Turkey Sandwiches with Mushroom Gravy

Open Faced Roast Turkey Sandwiches with Mushroom Gravy Recipe and Photo Courtesy of Emeril Lagasse 2007

Recipe courtesy Emeril Lagasse, 2007

Prep Time:
8 min
Inactive Prep Time:
hr min
Cook Time:
15 min
4 sandwiches


4 tablespoons unsalted butter
8 ounces fresh white button mushrooms, wiped clean, stemmed, and thinly sliced
1 teaspoon chopped fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup finely chopped yellow onion
1 tablespoon finely chopped celery
2 cups reduced-sodium chicken broth
1 teaspoon Essence, recipe follows
2 tablespoons mayonnaise
10 to 12 ounces thinly sliced roast turkey breast
4 slices home-style white bread, toasted, optional

For More After Thanksgiving Meal Ideas follow this link.


My First Thanksgiving Turkey!!

A couple of years ago, I made my first turkey.  I was soo nervous, I was even dreaming about the turkey.  What if it didn’t turn out right, what if it was too dry, etc. etc.? But, it turned out great, and I am a big fan of “IF IT AINT BROKE, DON’T FIX IT”.  So here is the tried and true recipe I found here for a Yummy Juicy Turkey!!

Roasting Tips for a Moist and Tasty Turkey

There are many methods used to cook a moist and tasty Roasted Turkey. Most methods rely on basting. The turkey can be basted every 30 minutes with a basting bulb, or covered with cheesecloth soaked in butter. Other methods include brining the turkey (soaking in a salt water solution for 8-10 hours), or injecting a basting solution into the meat. Whatever method you prefer, proper roasting is key to tender moist meat.

** Personal Note: As my basting sauce, I used one stick of butter, rosemary, cracked black pepper, chicken broth, sage, and thyme.

Completely thaw the turkey.  Start early and thaw the turkey in the refrigerator or in a place where the air temperature is no higher than 40 degrees.  A 20-pound turkey takes about two or three days to thaw completely.  Be sure the turkey is thawed completely, until no ice appears in the inner cavity and the meat is soft.  Be careful:  If the inner cavity is still frozen or even partially frozen when you put the turkey in the oven, the outside of the bird will be done before the inside, and the inside temperature will  not be hot enough to destroy disease causing bacteria, or if it is, the outside meat will be dried out before the center is done.

Remove the neck and giblets from the cavities. If this is your first time cooking the turkey, be sure that both cavities are emptied. Reserve the neck and giblets for use in preparing the giblet gravy, if desired.

Prepare the stuffing. If you are preparing the stuffing early, mix only the dry ingredients. It is recommended that you cook the stuffing separately, but if you do stuff the turkey, do not stuff it until you are ready to roast it. Stuff the cavity loosely. Do not pack it. If you choose to cook the stuffing separately, you can place a quartered onion and some celery leave and other desired herbs in the cavity for flavor.

Prepare a basting sauce. I prefer to baste with melted butter to which I add fresh or dried herbs. You can also baste with a mixture of wine and butter. Baste the turkey with your sauce and place a loose tent of aluminum foil over the turkey to prevent the skin from burning before the turkey is cooked. This tent will be removed during the last 45 minutes or so of cooking. If you are using cheesecloth, soak the cheesecloth with the basting sauce and place over the breast and drape onto the thighs. When using cheesecloth, you do not need the foil tent. Baste the turkey every 30 minutes during roasting.

Roast your turkey at 325 degrees for the recommended time for the weight of your turkey. These times are approximate and should be confirmed with a meat thermometer. Be sure to check the thermometer about 3/4th of the way through the time indicated so as not to overcook. Dry meat will result if the turkey is overcooked. The following table gives approximate times for roasting turkey at 325 degrees F.

Estimated Cooking Times

Wt. of Turkey Unstuffed Stuffed

10-18 lbs 3- 3 1/2 hrs. 4 – 4 1/2 hrs

18-22 lbs 3 1/2 – 4 hrs 4 1/2 – 5 hrs.

22-24 lbs 4- 4 1/2 hrs 5 – 5 1/2 hrs

24-29 lbs 4 1/2- 5 hrs 5 1/2 – 6 1/2 hrs

The turkey must be roasted all at once. You cannot partially cook it ahead for later finishing. This method has been shown to increase the chances of food borne illnesses.

For safety and doneness the internal temperature must reach 180 degrees F in the thigh and 170 in the center of the breast. If the turkey is stuffed, the stuffing should reach 165 degrees F in the cavity. This temperature is essential to prevent food borne disease, and should be measured with a meat thermometer. The pop-up thermometer that comes in many turkeys serves as a good approximate of doneness, but should not be relied on as the ultimate authority. When placing the meat thermometer in the thigh or breast, it is important not to touch the bone. The bone conducts heat and will be hotter than the meat. Do not allow the cooked meat to come into contact with anything that has touched the raw turkey.

During the last 30 – 45 minutes of cooking, remove the foil tent to encourage browning. If you desire to use a glaze, spread it over the turkey now with a pastry brush.

My First Thanksgiving Turkey - A Recipe for a Super Moist Bird

Pulling off your first Holiday Meal, is a right of passage.  It can definitely be stressful, but it can also be very fulfilling.  Good Luck!!