Posted on 11/18/2007 5:38:00 AM PST by PJ-Comix
Okay, we are just a few days away from Thanksgiving so let this thread be the Official Thanksgiving Turkey Guide. Tips on preparing turkeys and the trimmings. I am really posting this thread out of ulterior motives. I just bought two Thanksgiving turkeys and assured my wife I know everything about how to cook them. She doesn't since she is from Venezuela. Problem is that I fibbed a bit. My main experience in cooking Thanksgiving turkeys before was merely heating up pre-cooked turkeys. This time I will be doing it almost from scratch.
Okay, I do have one small tip. I was originally intending to buy the turkey either today or tomorrow. However, while I was looking at the Butterball turkeys in Winn Dixie, one of the guys from the meat department called me over and informed me he was about to bring out a bunch of Honeysuckle White all natural you turkeys and that the cost would only be 69 cents per pound!!! I decided right then and there to buy the Thanksgiving IMMEDIATELY since that turkey supply at that price might not last. The only problem is that I wanted at least a 20 pound turkey and the Honeysuckle White young turkeys came in smaller sizes so I bought TWO turkeys. One about 13 pounds and the other 12 pounds. Total cost under 18 bucks. Then when I bought them, the Winn Dixie self serve machine popped out a $10 off coupon towards an purchase of $50 or more which I will use on Wednesday to buy LOTS of trimmings, wine, etc.. I don't know if there are Winn Dixie stores in your area but you might want to check this out. (Note: I am not associated in any way with Winn Dixie).
Okay, I could use a few tips myself. Should I cook the two turkeys together estimating the total time based on 25 pounds? Also I would like info on preparing the trimmings, especially the stuffing, etc.. My idea is to take the meat tidbits that come with the turkey and chop them up and then fry them to mix with the stuffing. What else can I mix with the stuffing? Also we have a big supply of olive oil here so I would like to use that to baste the turkey. How often do I need to baste? Since I am a garlic person, what is the best way to incorporate garlic with the turkey?
On the side there will be white wine, pumpkin pie, and cranberry sauce. What else would be good side dishes?
All info about turkey and trimmings preparation from you Freeper chefs would be appreciated by myself and others.
Thanks, texaslil, I’d love to know your recipes for pumpkin and pecan pie.
(Note to self, turkey and dressing instructions here.)
Pecan Pie Muffins Recipe
1 1/2 cups chopped pecans
1 cup firmly packed brown sugar
1/2 cup all-purpose flour
2 large eggs
1/2 cup butter, melted
Combine first 3 ingredients in large bowl; stir together. Make a well in the center of mixture.
Beat eggs until foamy. Stir together eggs and melted butter; add to dry ingredients, stir just till moistened.
Place foil baking cups in muffin pans and coat with cooking spray. Spoon batter into cups, fill two-thirds full. (Foil baking cups available at the Party Store.)
Bake at 350 degrees 20 minutes or until done. Remove from pans immediately and cool on wire racks.
Yield: 9-12 muffins
Recipe can be doubled.
Breakfast or dessert.
Notes: Mini-Muffins
* made 36
* baked 15 minutes
* used foil cups, filled cups almost full.
Peal 10 pounds of potatoes. (I prefer Red potatoes myself),
Cut pealed spuds into large cubes and store in cold water to prevent browning.
Place spuds into a large kettle, cover with at least 4 inches of cold water, bring to a boil, add enough salt to make the water as salty as the sea. (If you cook pasta this way, you know what I’m talking about.)
When the spuds are fork tender, remove from heat, drain and immediately run the spuds through a ricer.
When all the spuds are riced, beat in one half pound (two sticks) of room temperature butter.
Then beat in one 8 ounce brick of cream cheese.
Follow this with one, 8 ounce tub of sour cream.
When this is done, fold in 2 full cups of shredded cheddar cheese.
Salt and pepper to taste.
Place in one or two buttered casserole dishes and reheat in oven till just before sitting down to the table. Remove from oven and dig in!
Yes I know what you’re thinking, but remember – NONE OF THE CALORIES COUNT AT THANKSGIVING!
Sounds like a winner! Long time ago I had a recipe for mashed taters that included sour cream and cream cheese, but it’s been years since I’ve made it. Will have to try your recipe sometime. Thanks for sharing.
Happy Thanksgiving, FRiend.
Sounds very good. Will try for Sunday.
Hellow, happy Thanksgiving.
Bumping last year’s thread, as a reference only.
Yours is an excellent idea for the wings — I’m going to do this.
Thanks for that tip!
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