Semi-Official Thanksgiving Recipe/Advice Thread

22 Nov 2015 | US Navy Vet

[US Navy Vet]

Go ahean Post 'em here.

[CatherineofAragon]

Yes, please!

[CatherineofAragon]

My advice: have a glass of wine before you get with the inlaws.

[BenLurkin]

For people like me who live alone -- there is always Thanksgiving in a box

[who_would_fardels_bear]

Yes it browns.

[Lurkina.n.Learnin]

LOL. I’m goin with a Cornish game hen.

[CivilWarBrewing]

This what the turkey will look like at the Kardashian/Jenner Thanksgiving family gathering:

[Original Lurker]

Mrs. Don-o was gracious enough to post this recipe after I mentioned it from the River Road Recipe book. It blows the doors of pumpkin pie. Yams and sweet potatoes have a natural sweetness that makes for good pies. I use Korean yams I get at my Korean markets.

Yam Pecan Pie

from River Road Recipes... The Textbook of Louisiana Cuisine

Pastry:
1-1/2 cups sifted all purpose flour
1/2 teaspoon salt
3 tablespoons water
1/2 cup shortening

Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with water to form a paste. Cut shortening into remaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until the dough comes together and can be shaped into a ball.

Roll out crust 1/8-inch thick and line 9-inch pie pan.

Custard:
1 cup mashed sweet potatoes, cooked or canned
1/3 cup brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
Dash salt
3/4 cup scalded milk
2 eggs, well beaten

Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. (If fresh sweet potatoes are used, add 1/3 cup granulated sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with topping.

Topping:
1/4 cup butter, softened
1/2 cup brown sugar
3/4 cup pecans, finely chopped

Combine ingredients and sprinkle on pie. Continue baking for an additional 25 minutes. Serve with whipped cream when cool.

Serves 8

---

Neither Turkey Day nor Christmas meals are complete without
Kasespatzle - a HUGE platter made with Limburger, golden gouda and gruyere cheeses.

https://www.youtube.com/watch?v=7DflDGKlL0M

[mad_as_he$$]

I go by how loose the drumstick is on the thigh.

[Jamestown1630]

Can you tell us which one you purchased? I’ve been curious about them, especially because of the ‘freeing-the-oven’ aspect.

I’ve been tempted by a turkey fryer, but I think the roaster would be a more useful purchase.

-JT

[BenLurkin]

I imagine they’ve got an entire crew of illegals in the kitchen to do the cooking for them.

[Flick Lives]

Good point. Over cooked turkey is a choking hazard. I cook a turkey to 155°, let it rest on the counter for 10 minutes, then carve it all up. If you leave all the meat on the bird, it looks pretty, but it keeps cooking,

[WorksinKOP]

Thank You.. I’ll look at that! Enjoy!!

[bk1000]

put two lemon halves under the skin prior to roasting, just for fun!_

[Mad Dawgg]

My cure all for THanksgiving with relatives that voted for Obama TWICE is Vodka and laughing.

There are two of us males(besides my father) that attend this dinner who are not Obama voters we drink Vodka and any time someone starts talking about Obama we just say Obamacare and laugh and take another drink. (3 of the Obama voting males lost their insurance over Obamacare so it is a sore subject

[Mariner]

The thicket part of the thigh

[fatnotlazy]

I wholeheartedly recommend a turkey fryer. My brother has been frying our turkey for years now and the turkey comes out moist and tender.

Some people think turkey frying is dangerous because every year there is a news story about someone using a fryer who burned himself or set his house on fire. In reality, turkey frying is safe, BUT you must follow the instructions to the letter. Only if you ignore the instructions will you have a disaster.

Happy and Safe Thanksgiving, all!

[Calvin Locke]

Silkie Turkey?

Didn’t know they bred anything other than chickens for that characteristic.

[Mariner]

Stuffing: To your traditional recipe, add a cup of fresh cranberries. Maybe two depending on the amount of stuffing.

Then bake separately.

[CyberAnt]

The best turkeys I ever roasted .. I BASTED WITH BEER.

YES, I SAID BEER .. and I don’t recall the last time I drank a beer .. but it does the most wonderful things to your turkey.

1. It renders the fat in the skin of the turkey .. making it crisp and browned to perfection.

2. Because the skin is kept intact, it keeps the meat moist and tender.

3. Whatever flavorings there are in the beer you choose, they will be mildly added to the flavor.

4. I do not stuff my turkey .. instead I add the following: Onion (cut in pieces); Celery (cut in pieces); Walnuts (I use halves); Apple (core and cut in pieces). You can add anything you want; even citrus, peach or nectarine. The amount you use is up to you .. and the size of the cavity.

(However, I do fix dressing on the side)

5. The juice from the turkey gives a wonderful flavor to the gravy. Plus, you can pre-cook the giblets and cut them up fine and add them to the gravy.

The rest of the stuff is up to you.

[Calvin Locke]

You could always go the Alton Brown Turkey Hoist route.

Been a while since I’ve watched the epi, but he positioned a step ladder over the fryer, and rigged it with appropriate heat-resistant hardware to lower and raise the bird from a distance.