Posted on 11/24/2010 5:05:16 PM PST by traderrob6
OK folks, lets talk Turkey. I just put my 18# bird on in a Bradley smoker with light Applewood for two hrs. then 215 deg. for another 9 hrs.
Green bean casserole already done, just waiting untill20 minutes before dinner to put it in the oven with 1 1/2 cups cheddar to finish it off. Needless to say all other bases are covered....sweet Yams, Taters, gravy, etc etc will wait untill tomorrow.
Please, post what your doin with your bird.
And about 12 pies. 10 apple, 1 pumpkin, one blueberry.
Perhaps next year, i'll have a deep fried turkey.
Love the Bradley smokers for just about anything!
Where does the chedder go, inside or out side? Never heard of cheddar on or in a turkey before.
My 18 lb. turkey is going to be cooked @ 450 foil wrapped/basted/stuffed mostly likely will take 4.5 hours on normal bake. Seasoning—butter rub with salt pepper and basted with onion, chicken broth, lemon juice, thyme, ? basil mix. Wish me luck.
Don’t fergit the cranberry sauce! The plain old canned is good, but the recipe for the whole berry sauce on the bags of fresh cranberries is easy and very quick, and good.
yummy. I have stuffing, mashed potatoes, beans, gravy, honey wheat rolls, peas then several pies :-) on the side. (My in laws are cranberry fans—I love it though.)
i mean my in laws AREN’t cranberry fans.
marinading my 18# bird in apple cider...then roasting in the morning.....yum Pies all done..just waiting on apple crisp.
I only have myself and my two Siamese cats to cook for, so I’m just going to deep fry a 9 lb. breast on the burner side of my grill. I injected the bird and will put a rub on it tomorrow.
Dressing will be pumpernickel/rye/cornbread, with bacon and jalapenos. Mashed potatoes, gravy, and sliced corn off the cob w/ homemade butter.
Lots of Yuenglings before, during, and after.
Breaking News. Pres. Obama pardoned two White House turkeys today in honor of Thanksgiving. Both Pelosi and Biden were very relieved by it.
MMMMMMMMMMMMMMMMMMMMMMMMMMMM.
Sorry RD, cheddar is for the Green Bean casserole.
Cup of water, cup of sugar, with one package of cleaned and sorted cranberries, in the microwave for 5 minutes, stir, and 5 more minutes in the microwave, and you have fresh cranberry sauce, yum yum...!
“We give thanks and ask God’s blessings as we receive His bounty this Thanksgiving Day.”
I guarantee you won’t see this on DailyKook. There’s probably a lot of babbling on there about America being a racist, cracker nation that celebrates the genocide of Indians and turkeys.
Most of them probably sit all alone in front of a computer posting hateful little screeds to the net out of bitterness because they’re miserable SOBs who’s family won’t invite them over for the holidays.
We did a test turkey last week. It was frozen and we defrosted it in the refrig for four days and when I cooked it lightly stuffed wrapped in foil (wrapping in foil cuts out an hour usually) at 450 for 3.5 hours I THOUGHT it showed with the temperature gauges that it was ready. When we went to cut ‘er up the interior layers were not fully done although the outer was perfect. Anyone every experience something such as this before? I am wondering if it had to do with the frozen aspect.
Our turkey tomorrow is fresh and we will be adding at least an hour, but the problem is that I am fearful about the temperature gauges showing it was done. Obviously I flubbed there, but wonder if something such as this has ever happened before. It has never happened to me before. I am very nervous now that I have wrongly placed the temperature gauges. Any tips, suggestions? Needless to say I am filled with great anxiety. Pray for me. :-). LOL. Many blessings to all on Thanksgiving.
Oh, AND cranberry. Homemade, tart, and delicious.
The one time I read the local rag is Thanksgiving. I go straight to the editorial and invariably I read something like the above--a full-on guilt trip about why I'm a POS for thanking God for our bounty. I always say that I'll subscribe to the paper when the Thanksgiving editorial is a simple message of thanks, but it's going on 20 years now and it isn't looking good...
yummers Irish! Big yummers!
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