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.
marinading my 18# bird in apple cider...then roasting in the morning.....yum Pies all done..just waiting on apple crisp.
Breaking News. Pres. Obama pardoned two White House turkeys today in honor of Thanksgiving. Both Pelosi and Biden were very relieved by it.
“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.
Getting together with friends and family. Someone else doing turkey. I’m doing a pork tenderloin, bacon jalapeno poppers, my other doing dressing, pies, and green bean casserole
Just to let everyone know - there’s still time to brine your turkey tonight.
If you’ve never done it, it’s easy. There are a lot of brining recipes on the web, just pick one, get a bucket and some salt (and perhaps sugar) and stick the bird in it for about 8 hours overnight in a cold place (garage or outside if cold enough). Then pat dry, leave in fridge and cook like you normally would.
If you never tasted a brined bird, boy are you in for a treat!
I hate green been casserole
http://www.freerepublic.com/focus/chat/2632386/posts?page=1
I’d sooner be roofied by Barney Frank than be subject to the holiday abomination known as green bean casserole.
Dressing, mashed yams with pecans, green bean casserole (made with my own cream of mushroom soup & fried onions) are all baked and ready to be reheated tomorrow. Getting ready to bake two buttermilk pies.
Tomorrow morning the 20lb turkey will go in the oven, basted with only two sticks of butter. At some point tomorrow the mashed potatoes, broccoli & cheese sauce, giblet gravy & yeast rolls will be added to the menu.
My wife has very convenienty not learned to cook traditional Thanksgiving / Christmas dinners so the task has fallen to me (she has managed to learn how to eat and enjoy the feasts). So I am cooking the traditional turkey, stuffing, sweet yams, etc. All from scratch. In return, I am never subjected to black Friday shopping. Good deal all around.
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.
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Our turkey is always typical oven roasted.
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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.
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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... :-(
Thanksgiving Rule #1: Kill the turkey, spare the relatives.