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1 posted on 11/24/2010 5:05:20 PM PST by traderrob6
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To: traderrob6
Regular old oven cooked 30 lb. turkey. Gravy, mashed potatoes, baby onions, and stuffing on the side.

And about 12 pies. 10 apple, 1 pumpkin, one blueberry.

Perhaps next year, i'll have a deep fried turkey.

2 posted on 11/24/2010 5:08:34 PM PST by Celtic Cross (I AM the Impeccable Hat. (AKA The Pope's Hat))
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To: traderrob6

Love the Bradley smokers for just about anything!


3 posted on 11/24/2010 5:10:19 PM PST by ButThreeLeftsDo (FreeRepublic......Monthly Donors Welcome.)
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To: traderrob6

Where does the chedder go, inside or out side? Never heard of cheddar on or in a turkey before.


4 posted on 11/24/2010 5:11:06 PM PST by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: traderrob6

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.


5 posted on 11/24/2010 5:12:40 PM PST by GOP Poet (Obama is an OLYMPIC failure.)
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To: traderrob6

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.


6 posted on 11/24/2010 5:13:12 PM PST by Twinkie
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To: traderrob6

marinading my 18# bird in apple cider...then roasting in the morning.....yum Pies all done..just waiting on apple crisp.


9 posted on 11/24/2010 5:16:07 PM PST by leenie312
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To: traderrob6
A Bradley Smoker???!!!


10 posted on 11/24/2010 5:16:35 PM PST by mylife (Opinions ~ $1 Half Baked ~ 50c)
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To: traderrob6

Breaking News. Pres. Obama pardoned two White House turkeys today in honor of Thanksgiving. Both Pelosi and Biden were very relieved by it.


12 posted on 11/24/2010 5:18:33 PM PST by MadMax, the Grinning Reaper
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To: traderrob6

“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.


16 posted on 11/24/2010 5:23:57 PM PST by Strk321
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To: traderrob6

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.


17 posted on 11/24/2010 5:28:04 PM PST by GOP Poet (Obama is an OLYMPIC failure.)
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To: traderrob6

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


26 posted on 11/24/2010 5:45:17 PM PST by Figment ("A communist is someone who reads Marx.An anti-communist is someone who understands Marx" R Reagan)
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To: traderrob6

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!


27 posted on 11/24/2010 5:45:38 PM PST by Talisker (When you find a turtle on top of a fence post, you can be damn sure it didn't get there on its own.)
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To: traderrob6

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.


38 posted on 11/24/2010 5:57:54 PM PST by TSgt (Colonel Allen West & Michele Bachman - 2012 POTUS Dream Team Ticket!)
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To: traderrob6

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.


41 posted on 11/24/2010 6:07:53 PM PST by TheMom (I wish mosquitoes sucked fat instead of blood.)
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To: traderrob6

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.


42 posted on 11/24/2010 6:09:02 PM PST by JimSEA
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To: traderrob6
We're doing Thanksgiving at my step-son's house again this year, and a dozen or so in-laws, outlaws, and various young-uns will be there. He's throwing a 25-pounder in the Orion smoker, and taking care of the pumpkin pie, cranberry sauce, yeast rolls, and associated sides. My wife just went by the church and snagged several folding chairs from the community center because it's getting too big for his dining room, and with the weather forecast appearing to temporarily cooperate, he wants to have dinner outside in the back yard. We're in the middle of prepping our contribution: sauteing celery and onions for the sage stuffing and cornbread dressing, the wife is making squash casserole, sweet potato casserole, and green bean casserole, and she's cooking a great apple crisp. I say great because the apples in it are off of the tree in our front yard. (If you don't own a good apple tree on your property, you are really denying yourself a relatively low-maintenance piece of living Americana.) And I'm also roasting a big-ass smoked ham starting at 07:00 sharp, a 12-pounder if it's an ounce. Studded with whole cloves and glazed with 100% pure, dark amber maple syrup from sugar maples grown in the United States of By God America. Several pounds of taters have been peeled, cubed, and are in the stock pot with sea salt for boiling and smashing in the morning. We're also arriving with a very large bottle of good German Liebfraumilch. Then, when we abscond with some leftovers and get back here to the Viking Lodge, I'm shoving that good old-fashioned sage stuffing up the keister of a young 11-pound Tom, then basting it in white wine and slow roasting it for the rest of the day. Our Dachshunds know the ritual, and are already milling around the oven in anticipation. Even the neighbor's dog next door knows she's going to get fed right. And I should have Ye Olde Yule Tree up in the living room by the time that golden-brown bird springs forth from the roasting pan.

"But know this, that in the last days perilous times will come: for men will be lovers of themselves, lovers of money, boasters, proud, blasphemers, disobedient to parents, unthankful, unholy, unloving, unforgiving, slanderers, without self-control, brutal, despisers of good, traitors, headstrong, haughty, lovers of pleasure rather than lovers of God, having a form of godliness but denying its power. And from such people turn away, for his name is Obama."

60 posted on 11/24/2010 6:33:05 PM PST by Viking2002 (2012 - NO PRISONERS! NO QUARTER!)
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To: traderrob6

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.


68 posted on 11/24/2010 6:56:04 PM PST by BenLurkin (This post is not a statement of fact. It is merely a personal opinion -- or humor -- or both)
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To: traderrob6

.

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.

.


69 posted on 11/24/2010 7:01:15 PM PST by patriot08 (TEXAS GAL- born and bred and proud of it!)
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To: traderrob6

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... :-(


83 posted on 11/24/2010 7:36:26 PM PST by latina4dubya ( self-proclaimed tequila snob)
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To: traderrob6

Thanksgiving Rule #1: Kill the turkey, spare the relatives.


97 posted on 11/25/2010 12:11:04 AM PST by TChad
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