Off to Wisconsin

So we will be spending another Thanksgiving in Wisconsin, which is always fun but never dull of a little drama. So for this year Neal decided to step out on a limb and dare to ask my step mom if I could make the dinner this year. YIKES!!!! He is very brave and he got the assignment because he is a master at words. I should say that her meals suck. I didn't think you could really ruin a thanksgiving dinner but she does. She usually makes ham, which i don't mind, but it is only have heated...yuck! and then her very favorite homemade maccaroni and cheese, worse than any school mac and cheese you can find.

Anyway he did make the call and basically said that we were all talking and decide we would love to give mom and dad a break from dinner and dishes this year. She is one to stress about everything and gives herself ulcers...so I am sure with her finally agreeing, she is still stressing and giving herself ulcers. For the record we are going to have a great dinner and that is what all of us kids really wanted. So my sisters, sister-in-law and I will do dinner. As for our menu I am not positive but I do know a few things that are at every Wisconsin family function...

veggie tray
cheese, sausage and cracker tray
taco dip (7 seven layer dip)
turkey
potatoes
sour dough rolls, my sister-in-law makes, the best...so good her dog stole a hole batch off the counter last year when we left...Neal was so mad.
Sweet Potatoe casserole
And I am sure some pie

I am hoping I get to make the turkey cause I found this faboulus recipe last year in the paper...so moist...but my brother wants a deep fried one...

anyway...here is the recipe for the turkey...best one I have ever made, seriously so moist.

Roasted Turkey with orange and rosemary

1 (10-pound) turkey
4-5 sprigs fresh rosemary
4-6 tablespoons butter, cut into pats
1 Whole orange, cut in half
Salt and pepper to taste

Basting Liquid:
4 tablespoons melted butter
1 cup orange juice
½ cup white wine

Special Equipment:
2 pieces cheesecloth, large enough to cover entire turkey breast
1 large roasting pan
1 rack that fits inside roasting pan

Instructions:
1. Preheat oven to 325 degrees. Read all turkey instructions thoroughly.
2. Generously spray a large roasting pan with nonstick cooking spray.
3. Remove neck and giblet packets from front and back cavities of bird. Place neck and giblets in the bottom of roasting pan.
4. Rinse turkey cavities and pat skin dry with paper towels. Place on a rack inside roasting pan. 5. Lift breast skin away from the meat. Slide pats of butter evenly over each breast. Strip the leaves off the rosemary twigs and arrange under the skin. If stuffing the turkey, do so now.
6. Take one orange half and squeeze the juice and rub it all over the bird. Place the used orange half in the bottom of the roasting pan. Season outside of bird liberally with salt and pepper.
7. In saucepan combine, melted butter, orange juice and white wine. Keep warm on top of the stove.
8. Stack two pieces of cheesecloth on top of each other. Spray the turkey skin and one side of the cheesecloth generously with non-stick cooking spray to prevent sticking. Place cheesecloth (sprayed side down) over turkey breast. Brush cheesecloth with basting liquid until it is soaked. Place turkey in oven. Baste turkey and cheesecloth every 20 minutes during roasting period. Occasionally add water to the bottom of the pan.
9. After 2 hours and 15 minutes, gently remove the cheesecloth so the breast skin can brown. Using a meat thermometer, check the internal temperature of the inside of the thigh, being careful not to touch bone. When it registers 170 degrees, remove turkey from oven. Cover loosely with foil and let rest at least 20 minutes or as long as an hour. Carve.

Happy Thanksgiving to everyone.

Stacy