You try and tell the young people of today that... they won't believe you. They won't!
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.
Sounds like you are on a mission LoL
*HUG*
You have a great Thanksgiving too, My!
Only six days left to work this year?
Lucky bum!
Lucky bum?
You mean I’m lucky to HAVE a bum.
I been working my arse off all year!
I know ya have!
I have too...
I’m gettin’ to old for this thing called “work.”
LOL
LoL
I suppose it beats the alternative LoL
You try and tell the young people of today that... they won't believe you. They won't!
No Thanksgiving cooking for me this year. First time since....can’t remember when. Made an marvelous ham and cabbage soup for dinner tonight though. One of these days I gotta remember to write down all that I toss the pot and when — in the meantime will continue to have to re-invent everytime.
.
Our turkey is always typical oven roasted.
.
The question I have is WHY people buy the stuff in the cans called ‘cranberry sauce’?
It’s horrible.
The real stuff from scratch is SO easy and SO delicious:
Wash cranberries with cold water. Pick out the ‘bad’ ones.
Have boiling 1 cup water and 1 cup sugar.
Add cranberries to water/sugar mixture
Boil gently 10 minutes
Let cool and refrigerate
Delicious! Absolutely no comparison to the canned glob.
.
LoL! I used to have to get up half an hour BEFORE I went to bed, get up, drink half a cup of sulfuric acid and then go lick the road clean with my tongue.
But I was THANKFUL.
Ooooh - that sounds good! How long do you marinate it? Are there any other ingredients?
Pecans are new this year, its usually walnuts...but the carrots go on the outside, cooking in the turkey juice..yummy...Never thought of a little cooked ground sausage, but I’d make it sweet italian....mom put in pork sausage raw and it cooked in the turkey stuffing didn’t like the taste of the fat drippings from the pork...but my father liked it that way....
You can strain the sauce if you don’t want the whole berry.
(although I can’t imagine why you wouldn’t want the whole berry)
Sweet Italian would be a good choice.
Even just a fresh sage country breakfast sausage would be good.
You have to cook it first and drain it.
Nobody but your Pop wants all that grease LoL
But onion,celery and carrot are the classic french mire poix.
I use the same seasonings as you with salt and black pepper of course.
I have been making it like this since i was about 5 years old.
Cider is delish with turkey or goose.
One year I got this idea to marinate the turkey in cider THEN...Smoke it with cider in the water pan of the smoker.
The idea was that the cider would perfume the turkey and keep it moist as the hickory smoked it.
It was a good plan except cider reduces to a syrup after a while and when it burn off in the water pan the entire bird was ruined!
It would have worked if I had just kept the cider from becoming syrup.
Ruined the smoker too LoL
Do you chop the carrots before putting in the stuffing?
for some reason my family insists on the Ocean Spray cranberry jelly... i have tried and my sister has tried, and my niece-in-law has tried to introduce made-from-scratch cranberry sauce to no avail...
for some reason my family insists on the Ocean Spray cranberry jelly... i have tried and my sister has tried, and my niece-in-law has tried to introduce made-from-scratch cranberry sauce to no avail...
I dice them about 1/4” x 1/4”
You dont want them to big or they wont cook well.
They will add some sweet to the savory without overwhelming it.
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