Posted on 11/12/2017 12:26:50 PM PST by US Navy Vet
Turk on the charcoal only, Weber Dome.
Vegis from the dirt along side
This year I think we will make an extra pan of dressing, to go into the oven after we start eating. Gets finished baking about the time we are ready for seconds.
If you want quick, I cook my turkey for 3 1/4 minutes per pound. In a masterbuilt XL indoor turkey fryer with peanut oil at 350 degrees. First inject with a mix of cajun spices, zatarans crab boil and 1 stick of melted butter.
Fresh Cranberry Salad is a must in our house! It’s a Minnesota farm favorite during the Christmas season. My husband’s mother used to make this by grinding everything through a meat grinder. Thankfully, we now have food processors that can do the chopping much easier!
This salad needs to be made a day ahead.
Process in food processor until finely chopped. (I do each individually as each fruit takes a different amount of processing.)
1 bag cranberries, rinsed
1 navel orange, washed and cut into quarters (do not peel!)
1 Pink Lady apple
Mix the chopped fruit together in large bowl along with 3/4 c. sugar and cinnamon to taste.
As the salad marinates overnight, it forms a lovely red syrup. If desired, you can stir in some chopped walnuts before serving.
This recipe doubles quite easily.
Your recipe is exactly like the one I used for decades.
However, my Southern mother-in-law loved to make ‘oyster dressing’ (pronounced ‘erster’;) so my daughters decided to compromise and one year they added a can of smoked oysters to my recipe.
It is superb - I now add a can of smoked oysters every Thanksgiving and Christmas to my turkey stuffing.
Enjoy!
I buy a cheap fresh turkey at Kroger the day before TG. TG morning I rub the entire bird down with soft tub margarine then season with seasoning salt, garlic powder and Hungarian paprika.
Stuff the cavity with onion and fresh Brussels sprouts throw it in my grandmother’s 100 year old roasting pan, add some winking owl chardonnay to the bottom, cover and cook for about 5 hours. Moist, brown and falling off the bone every year. While its cooking I generally drink the rest of the bottle of the chardonnay. :-)
I’ve never had fried turkey. I hear it’s delicious!
Turkey and dressing sandwiches are great, especially hot, and on a hoagie roll.
But, you must also slather on gravy, and “butter” one side of the roll with mayo, the other side with cranberry sauce.
Best sandwich ever!
My mom always put strips of raw bacon on top of the turkey. Flavors the skin and the juices. And it was always a pre-dinner treat.
Not a huge amount, just a shake or two.
Make the apple pie with caraway, grains of paradise and cardamom instead of apple pie spice.
Part of the problem most people have with the Thanksgiving meal is that there seems to be a sameness to the spices. Cinnamon being a predominate flavor. My husband is not fond of cinnamon so I experiment with other spices.
It is, and not greasy at all! Just make sure the cook is not imbibing during the process,,, emergency rooms do a lot of burn business on Thanksgiving day! Have seen serious accidents on two occasions and insist that the designated cook stay sober during the process!
My mom used to make this, but never used cinnamon.
I can still remember (60 years later) the sound of the cranberries popping as she ran them through the meat grinder she had clamped onto the kitchen table. I still make this at many house, the old fashioned way.
Weird stuff we remember from childhood...
The Fairmont downtown. Make your reservation early.
Not exactly for Thanksgiving day, but the next day. We take our leftover dressing/stuffing, put it on a waffle iron, crisp it up, and then put turkey and gravy over top as a sort of open faced sandwich.
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