rayjay
Well-known member
Hi everyone. So how are you cooking your turkey for Thanksgiving and any interesting stuffing recipes?
PS: How about some interesting side dishes?
PS: How about some interesting side dishes?
So....How are you cooking your Turkey for Thanksgiving??
- Thread starter rayjay
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So how are you cooking your turkey
I'm showing up with dessert in hand and letting someone else have the "fun".
I'm showing up with dessert in hand and letting someone else have the "fun".
lordkenmore
Well-known member
Here's a recipe I once heard about I'd like to try:
Stuff the turkey with unpopped popcorn. Sew it up. Place in a hot oven. When the turkey explodes, it's done!
Lord Kenmore/formerly J2400
Stuff the turkey with unpopped popcorn. Sew it up. Place in a hot oven. When the turkey explodes, it's done!
Lord Kenmore/formerly J2400
Slow-roasting in my vintage Lisk roaster. No fancy prep, just rinse/dry and rub with butter, coarse salt and coarse-ground pepper. Served w/traditional Texas-style cornbread dressing, giblet gravy, whipped sweet 'taters and the obligatory green-bean-mushroom casserole, w/my sweetie's homemade cranberry relish on the side.
Pumpkin,apple,and pecan-almond pies to top it all off.
Pumpkin,apple,and pecan-almond pies to top it all off.
norgeway
Well-known member
I do mine differently....
Wash the turkey well,rub with salt and pepper,place in a large roaster,lay giblets in bottom of roaster,add enough water to cover giblets...to a depth of about 1 to 2 inches, I also add a chicken boullion cube or 2, cover with lid, 325 till done, depends on size of turkey...this is how my grandmother Craig did it,this way it is moist,you have lots of broth that is very rich for gravy and dressing...that is the second thing I do different.....Dressing
bake 1 large cake plain unsweetened cornbread
crumble well into large bowl..add 1 pkg of Pepperidge farm cornbread stuffing mix
brown crumble and drain 1 pound sausage...I use extra sage add to cornbread mixture
melt 1 stick of butter and saute 1 large chopped onion,4 or 5 ribs of finlely chopped celery add this to cornbread mix,
mash 2 hard boiled eggs add.to the above,,add poultry seasoning and sage to taste,I use about a tablespoon of each
add broth from turkey till moist, gerase a bunch of muffin pans, fill with mixture..bake at 375 till brown
gravy
In a 3 quart saucepan add broth..I dont measure but id say about 11/2 quarts, 1 rib of FINE!!! chopped celery,the chopped giblets, including the neck meat..liver and heart, bring to a boil,mix cold water and flour to thicken, add to broth,let simmer at least 10 min, add salt and pepper to taste
serve with green beans cooked with a piece of fatback or country ham about an hour,cranberry sauce, mashed potatoes... I mash 5 pounds of potatos with 1 -8oz block cream cheese, 1 stick of butter and 1 carton of sour cream,salt and white pepper, also usually have sweet potato casserole and squash casserole,yeast rolls and 2 or 3 desserts...well thats all folks
Wash the turkey well,rub with salt and pepper,place in a large roaster,lay giblets in bottom of roaster,add enough water to cover giblets...to a depth of about 1 to 2 inches, I also add a chicken boullion cube or 2, cover with lid, 325 till done, depends on size of turkey...this is how my grandmother Craig did it,this way it is moist,you have lots of broth that is very rich for gravy and dressing...that is the second thing I do different.....Dressing
bake 1 large cake plain unsweetened cornbread
crumble well into large bowl..add 1 pkg of Pepperidge farm cornbread stuffing mix
brown crumble and drain 1 pound sausage...I use extra sage add to cornbread mixture
melt 1 stick of butter and saute 1 large chopped onion,4 or 5 ribs of finlely chopped celery add this to cornbread mix,
mash 2 hard boiled eggs add.to the above,,add poultry seasoning and sage to taste,I use about a tablespoon of each
add broth from turkey till moist, gerase a bunch of muffin pans, fill with mixture..bake at 375 till brown
gravy
In a 3 quart saucepan add broth..I dont measure but id say about 11/2 quarts, 1 rib of FINE!!! chopped celery,the chopped giblets, including the neck meat..liver and heart, bring to a boil,mix cold water and flour to thicken, add to broth,let simmer at least 10 min, add salt and pepper to taste
serve with green beans cooked with a piece of fatback or country ham about an hour,cranberry sauce, mashed potatoes... I mash 5 pounds of potatos with 1 -8oz block cream cheese, 1 stick of butter and 1 carton of sour cream,salt and white pepper, also usually have sweet potato casserole and squash casserole,yeast rolls and 2 or 3 desserts...well thats all folks
Ordered one from Popeyes.
andrewinorlando
Well-known member
- Joined
- Oct 18, 2004
- Messages
- 1,392
One stuffed, roasted in the oven with a more traditional sausage/cornbread stuffing and the other smoked on the grill, lightly seasoned, with some combo of hardwoods.
To top it off, fresh cranberries made with Grand Marnier liquer and some orange zest.
To top it off, fresh cranberries made with Grand Marnier liquer and some orange zest.
jasonl
New member
DEEP FRIED BABY!
Actually, that's my how parents do it. Here we put it in the oven early in the morn and let it bake in the Kenmo' range.
Actually, that's my how parents do it. Here we put it in the oven early in the morn and let it bake in the Kenmo' range.
I started using a brining solution a couple of years ago with fantastic results. The turkey is always moist and tender and browns beautifully. 2 cups kosher salt (or 1 cup table salt) , 3/4 cup sugar, handful of peppercorns, a cut up orange, maybe a little rosemary. Disolve it in warm water, put the turkey in a 5 gallon bucket, pour brining solution and enough water to cover turkey, pop in fridge over night, drain and rinse in morning and roast as usual. YUM!
58limited
Well-known member
I inject it with Tony Chachere's garlic & herb, to which I add more butter. I rub the outside with tobasco (it doesn't make it hot, just adds a little flavor). Then stuff it with dressing and bake it in a Lisk roaster in my O'Keefe & Merritt. Instead of putting broth in the roaster tray, I put white wine.
jmirawm
Well-known member
Shakin' up the pumpkin!
"it's nice to stay very very close to those traditional foods, but shake 'em up a little bit." "and this is one of those recipes that will shake up pumpkin a little bit" Paula Deen <p> This stuff is GREAT !
"it's nice to stay very very close to those traditional foods, but shake 'em up a little bit." "and this is one of those recipes that will shake up pumpkin a little bit" Paula Deen <p> This stuff is GREAT !
I'm going to my friend Linn's.
She roasts a wonderful turkey, and her scratch made stuffing is to dayh foah.
I'm going to be helping, and peeling and mashing, and cutting and washing.
I am also bringing green bean casserole (I make it with defrosted frozen beans instead of canned), and the cranberry-orange relish you run up in the food processor.
Just going to be Linn, her teenage daughter and son (whom I both like, a lot), and me. Closest (and happiest) thing to family this year.
I have always been grateful when other friends have invited me for Thanksgiving, but I usually only know the host, and that can feel awkward.
Linn and the kids have usually gone out of town to one of her brothers, but that's not happening this year.
I am going to get a turkey breast and slow roast it at 300F, so I can have leftovers, and maybe Tetrazzini, but for just Rosa del Gata and me, anything bigger would be insane.
Happiest Thanksgiving!
Lawrence/Maytagbear
She roasts a wonderful turkey, and her scratch made stuffing is to dayh foah.
I'm going to be helping, and peeling and mashing, and cutting and washing.
I am also bringing green bean casserole (I make it with defrosted frozen beans instead of canned), and the cranberry-orange relish you run up in the food processor.
Just going to be Linn, her teenage daughter and son (whom I both like, a lot), and me. Closest (and happiest) thing to family this year.
I have always been grateful when other friends have invited me for Thanksgiving, but I usually only know the host, and that can feel awkward.
Linn and the kids have usually gone out of town to one of her brothers, but that's not happening this year.
I am going to get a turkey breast and slow roast it at 300F, so I can have leftovers, and maybe Tetrazzini, but for just Rosa del Gata and me, anything bigger would be insane.
Happiest Thanksgiving!
Lawrence/Maytagbear
polkanut
Well-known member
We rub ours with salt & poultry seasoning, roast it unstuffed in my great-grandmother's double-walled, deep well roaster, in the oven. Giblets are ground up for the dressing, gravy is made with the turkey broth. Butter whipped potatoes, green bean casserole, and various other side dishes. Pumpkin, caramel apple, custard, and pecan pies for dessert. We will have 10 adults, and one 2 1/2yo.
strongenough78
Well-known member
Deep Fried!!!
This will actually be the first year that I'm not deep frying my turkey. Mostly because I'm not cooking this year and will be out of town lol. But for those of you who haven't tried it, you must at least ONCE try deep frying it. It cooks in minutes, and if you follow the directions correctly and use 100% peanut oil, it won't come out greasy or artery clogging. I've done mine this way for the past few years and everytime it comes out juicy, and tender. Not to mention DELICIOUS!!!
This will actually be the first year that I'm not deep frying my turkey. Mostly because I'm not cooking this year and will be out of town lol. But for those of you who haven't tried it, you must at least ONCE try deep frying it. It cooks in minutes, and if you follow the directions correctly and use 100% peanut oil, it won't come out greasy or artery clogging. I've done mine this way for the past few years and everytime it comes out juicy, and tender. Not to mention DELICIOUS!!!
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
but THINK...............if you do need to fry it.
rollermatic
Well-known member
turkey cooked tonite
using my flair stove i got in place and working last week. used the small left side oven! thermostat works perfectly, even after 47 years!
stuffing is stove top! but when i do make real stuffing i always make oyster dressing, my fav! too much work for me this year, too busy to deal with it so stove top it is!
using my flair stove i got in place and working last week. used the small left side oven! thermostat works perfectly, even after 47 years!
stuffing is stove top! but when i do make real stuffing i always make oyster dressing, my fav! too much work for me this year, too busy to deal with it so stove top it is!
I stuff it with fresh herbs, limes, and peppers from the garden. Then I rub it well with a good veggie oil, truss it with rebar wire on a spit, and plunk it into the gas bbq/rotisserie at 450F to sear for 15 minutes. Then slow rotisserie at less than 300F for as long as it takes.
Then it's turkey sandwiches for a few weeks. ;-)
Then it's turkey sandwiches for a few weeks. ;-)
over the years there has been many a idea, roast in paper shopping bag ( thats how long ago this was b4 plastic), and then the breast down method, the theory was the moist dark meat would automatically baste as the cooking progressed. We use the dollar store cheap aluminum foil roasters on a cookie sheet and tent with aluminum foil. It's the holidays who wants to scrub? alr2903
