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.
my 84-year old mother is roasting the turkey and making the best gravy... i am responsible for the ham, stuffing, yams and mashed potatoes... other siblings and in-laws are bringing the rest... we are hosting a small dinner gathering at 20 people... it’s small this year... other years it has reached between 30 and 40... :-(
It sounds like a nice life ;)
TY I will suggest it at our next turkey day...GG
From my childhood...wash cranberries and quarter 2 oranges...using the old fashion hand crank chopper, put cranberries and oranges (with peeling) through the fine setting add sugar and refrigerate... add about 1/2 cup orange juice before putting on the table mix and serve..
I hope you like it.
You put it in the soup.
Its just as good in the stuffing.
Thats the way I like it!
.
I just don’t get it why people like that goop in cans.
It doesn’t even taste like cranberries.
I wonder what they put in the stuff in the cans to change the taste?
I grew up on the real thing made from scratch- no additives, just cranberries.
It amazes me that so many people have never even TRIED to make cranberry sause from scratch.
If they’d try it and find out what cranberries taste like, they’d never go back.
.
sause should be sauce. LOL
That’s pretty funny. Who would have thought? I wonder if you smoked it with apple wood, after marinating it in the cider? I wish I had see this idea earlier, I would like to try it.
This year, for the first time in a while, we’re only having five people to cook for, so I’m doing a simplied, but more “elegant” menu than usual. Instead of a whole turkey, I’m roasting a 10 pound whole turkey breast. I’ve never done just a breast before, but I wonder how long you would marinate it?
I put the turkey in the cider this afternoon and will let it sit over night...turning it every couple of hours....the turkey is so moist...even after 2 days the leftovers are still just as moist. Nothing else to add...also make sure you put some cheesecloth in the cavity to keep the cider in there....um and don’t forget to remove it before roasting...minds me of my little sister who upon her first bird just after being married...and having the in laws as guests...she left that packet of giblets in there while she was cooking it...pretty embarrassed when they started carving it.
LOL!!!
I did the exact same thing the first time I cooked Thanksgiving for new in-laws. Pretty embarrassing indeed!
how big is your fellow and at what degree?
Maybe I am just getting a bit whacky from the pre Turkey day jitters or from the sugar of the night but it struck me funny. Have a good one my FRiend.
It is so easy to do if you don’t know they are there. Nearly forget myself after not cooking one for a few years.
Thanksgiving Rule #1: Kill the turkey, spare the relatives.
ROFL, I must be pretty naive as I just got it.
Every year before that, the day before Thanksgiving I would make my stuffing up, but in order to make it correctly I needed the giblets from the turkey. So every year it was a hassle to clean the bird, get out the giblets, re wrap the bird, and find even more room in the fridge.
When I saw the brine recipe, I decided to try it. I cleaned the bird, put the brine in a cooler, put the Turkey in it, and put it out on the deck. Perfect solution, and the juiciest Turkey I had ever made. I will never make a Turkey without brine again.
6 Quarts warm water -
1 lb Kosher salt
1 lb dark brown sugar.
mix ingredients until dissolved, add the Turkey and let sit overnight.
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