Turkey And Trimmings Dinner

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Thaw completely in refrigerator 3-4 days or keeping turkey in vacuum sealed packaging, place in a sink full of cold water for 5-7 hours, changing the water approximately every 30 minutes.
OVEN: Preheat oven to 350°F. Remove turkey from vacuum-sealed bag. Place turkey in bag provided, secure bag with twist tie. Place bag in deep roasting pan. Puncture 6 to 8 holes in top of bag with a fork. For extra browning or crispness, slit top of bag for last 20-30 minutes of roasting. Turkey will take 2 hours 45 minutes to 3 hours to cook. If stuffing turkey, allow an extra 20-30 minutes cooking time, for a total of 3 - 3 ½ hours. The turkey will be done when the internal temperature measured with a kitchen thermometer reaches 165°F. Make simple gravy with the turkey drippings from the oven bag.

Turkey Gravy:
3 Tbsp Butter
3 Tbsp All Purpose Flour
2 cups Turkey Drippings, defatted
1 cup Water

In a small saucepan, melt butter over low heat. Add flour and stir using a whip to form a roux. Cook the roux for 2-3 minutes over low heat. Add turkey drippings and water to roux. Bring to a boil. Adjust seasoning if necessary and serve. Makes approximately 1 quart.

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Do Not Thaw. Microwave: Cut slit in center of film. Place tray in microwave; cook on high for 4 minutes. Carefully remove film, stir and cook on high for 3 minutes or until internal temperature reaches 165°F. Serve. Oven: Preheat oven to 350°F. Carefully remove film from tray before baking. Place tray on baking sheet on oven center rack. Bake for 40 minutes or until internal temperature reaches 165°F. Remove from oven and serve.
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Do not thaw.
OVEN: Preheat oven to 350°F. Remove film covering tray and place on a baking sheet. Bake for 40-45 minutes.
MICROWAVE: Remove film covering tray. Microwave on high for 3 minutes; stir. Cook and additional 1 minute.
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Do not thaw.
STOVE-TOP: Remove frozen tray of gravy into a sauce pan by flipping over tray and applying pressure to center of tray with thumbs, while holding the edges. Heat over medium heat for about 8-10 minutes, while stirring constantly. Heat until gravy starts to simmer.
MICROWAVE (1100-watt): Place tray in microwave, with film intact. Cook on HIGH for 5 minutes. Carefully peel back film, stir and cook on HIGH for 1 minute. Carefully remove film. Stir and serve.
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Do not thaw.
Microwave (1100-WATT):*Remove cellophane covering Roasted Garlic Mashed Potato tray. Microwave on HIGH for 3-4 minutes. Stir potatoes. Return to microwave and cook for 1 minute. Let rest 1 minute before serving.
Oven: Preheat oven to 350°F. Remove cellophane covering Roasted Garlic Mashed Potato tray and place on baking sheet. Bake for 45-50 minutes. Let rest 2 minutes before serving.
*Create Parmesan Cheese Roasted Garlic Mashed Potatoes, by sprinkling 1 tablespoon of grated parmesan cheese on each tray of potatoes prior to placing in the oven.
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FROM FROZEN: Take out desired number of cheesecakes from freezer and remove outer plastic wrap. Carefully remove cheesecake from cup by applying pressure to the bottom of the cup with thumbs while holding the edges. Place on a serving plate and thaw for approximately 2 hours at room temperature or 5-6 hours in the refrigerator covered with plastic wrap. Store any unused portions covered in the refrigerator for up to 7 days.
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