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Semi-Official Thanksgiving Recipe/Advice Thread
22 Nov 2015 | US Navy Vet

Posted on 11/22/2015 11:06:59 AM PST by US Navy Vet

Go ahean Post 'em here.


TOPICS: Chit/Chat; Food
KEYWORDS: advice; recipes; thanksgiving
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To: US Navy Vet

dry rub/brine turkey with a few spices and salt/sugar 1:1 combo on sugar/salt- leave in fridge for at least 8 hours- better overnight- rinse turkey off next day- Shove copious amounts of butter between skin and meat, or soak a cheese cloth in butter, and drape over turkey while cooking (After the high heat cooking mentioned below)

Cook turkey high heat 435 for around 45 mins or so with breast side down, turn over, cook again for around 20 mins then take out, lower heat to about 350 or so and finish cooking, basting every 20 mins. Cook turkey breast meat to around 140 degrees, 150, or so, and wings/legs to about 165- take out, cover in foil, and bird should finish heating up to 165 in breast meat while resting covered (could leave in oven with heat off too- just cover turkey with foil to keep heat in)

k- now fer squash- either acorn or butternut squash- cut in half, plop in large blob of butter after scooping seeds out, and a couple teaspoons of brown sugar- bake until soft- watch the smiles on everyone’s faces

That’s all I know


81 posted on 11/22/2015 3:46:26 PM PST by Bob434
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To: Dallas59

That look excellent- might try it with a chicken first though- mmmm Bacon!


82 posted on 11/22/2015 3:50:54 PM PST by Bob434
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To: mad_as_he$$

that good eats dude really knows his food-


83 posted on 11/22/2015 3:53:17 PM PST by Bob434
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To: Peet

Well, I like it roasted in an open pan .. I like a few of the pieces of bread to be a little on the crunchy side.

Besides, I always add gravy over my dressing.


84 posted on 11/22/2015 3:56:32 PM PST by CyberAnt ("The fields are white unto Harvest")
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To: Patriot Babe

check out food network for some recipes for that

There’s more than you can shake a cinnamon stick at

http://www.foodnetwork.com/search/search-results.html?searchTerm=stuffing+recipes&form=global&_charset_=utf-8


85 posted on 11/22/2015 3:57:31 PM PST by Bob434
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To: Lizavetta

That sounds absolutely delicious. I’m going to make it.

Thank you for the recipe!


86 posted on 11/22/2015 3:58:28 PM PST by CatherineofAragon ("A real conservative will bear the scars...will have been in the trenches fighting."--- Ted Cruz)
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To: Patriot Babe

I do a rye bread & cornbread stuffing with some sort of cooked sausage (anything from sage sausage to kielbasa chopped up), cranberries, mandarin oranges, chestnuts, celery and onions and a 1/2 cup of bourbon.


87 posted on 11/22/2015 4:07:24 PM PST by Domestic Church (AMDG ...)
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To: Lizavetta

Got it, thanks. Sounds delicious!


88 posted on 11/22/2015 4:32:28 PM PST by Talisker (One who commands, must obey.)
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To: Jamestown1630
Yes the skin browns & if not enough to suit, it can always be run under the broiler.

My roaster has done ham fine.

Actually, there's not anything done poorly, except when I chose to disregard some instructions early on!

89 posted on 11/22/2015 4:32:48 PM PST by zerosix (Native Sunflower)
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To: zerosix

Thanks very much!

-JT


90 posted on 11/22/2015 5:17:29 PM PST by Jamestown1630 ("A Republic, If you can keep it.")
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To: kjam22

That there is funny. +1


91 posted on 11/22/2015 5:19:07 PM PST by sjm_888
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To: Domestic Church

that sounds yummy thank you


92 posted on 11/22/2015 5:34:07 PM PST by Patriot Babe
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To: Fungi

What does a la Fungi mean?


93 posted on 11/26/2015 12:40:32 PM PST by Lizavetta
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To: Lizavetta

“in the style or manner of”


94 posted on 11/26/2015 12:47:33 PM PST by Fungi
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To: Original Lurker

Pie recipe for later. Thanks for posting!


95 posted on 11/26/2015 1:01:07 PM PST by kalee
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