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| | Let's talk turkey......and stuff(ing).Page 8 of 8 (1, 2, 3, 4, 5, 6, 7, 8) | I have sweet potato and pumpkin pies baking, my stock is simmering on a back burner and the turkey is brining ~ used the bucket for the ice cream maker to hold it, perfect fit. The sour dough and corn bread is in a zip loc bag waiting to be turned into stuffing tomorrow.
The kitchen smells good! Wish it was time to eat..
So, lets hear what the rest of you have cooking today.
tb | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/25/2009 12:33:50 PM | The pumpkin bread french toast,,, very good, great suggestion!
The brine, humm,, salt, brown sugar, chopped dried apricots, celery, onion, carrot, bay leaves, whole cloves,, can't remember what else.. lol. Thinking of dumping in the last of a bottle of mulled cider I made a few days ago,, can't hurt it with that.
So do you have yours in the brine?
tb | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/25/2009 6:12:25 PM | Well, you guys are impressive.
I am getting up early and making custard filled baked whole pumpkins. I am spending the day with a bunch of friends. Later in the season I am planning on doing a holiday dinner and inviting frineds. Not on a holiday, just a holiday party sometime between now and New Years.
SS | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/26/2009 5:42:30 PM | The day before Thanksgiving I seperate the skin from the meat. I make a blend of butter, olive oil, fresh rosemary, fresh basil, salt, pepper, and a pinch of garlic. I spread this butter mixture UNDER the skin, all over the turkey. I also put some inside the cavity. Cover it up and put it back in the fridge. The next day I make a bourban and milk mixture. Two cups of each. I preheat the oven to 400 degrees.
Then I pat the bird dry, and brush on the bourban and milk. Put it in the oven for 15 minutes at 400. That will seal in the juices, sort of like searing it. Then lower the heat to 325 and Brush on some more of the bourban mix. Cover and put it back in the oven. Cook 20 minutes for every pound, making sure to brush on bourban every 35 minutes.
The last 20 minutes you can remove the cover. When the deepest part of the bird is 165 degrees its ready. Allow it to rest about 15 minutes before serving to allow the juices to settle.
We are celebrating on Saturday rather than today. But each member of my family has a dish they bring.
Usually
broccoli cheese casserole (mom)
mac and cheese, sweet potatoes, buttermilk pie, (my oldest sister)
I have another older sister but she burns everything so I ask her to bring drinks.
Taco salad and pumpkin cake - my aunt and uncle
I cook the bird, pumpkin and pecan pies, gravy, stuffing, and pea salad. I host the event at my place.
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| Let's talk turkey......and stuff(ing).
Posted: 11/28/2009 6:26:28 PM | Okay, this is a cross-over post from the BBQ Rib thread, where I brought up my yet to be accomplished, threat to do a Texas BBQ Thanksgiving. So here is what my menu would look like....
Smoked BBQ Turkey - I would brine for the 2 days with the recipe in this thread msg 148, then dry well, and set in fridge, continuing to blot for 12 hours. Smoke for 2 days, very low and slow and mix hickory, oak and pecan woods. Then move to a low heat grill for an hour of caramelizing with a deep, richly flavored BBQ sauce that is slightly sweet and a little spicy.
Red Hot Link BBQ Stuffing - fresh toasted ciabatta garlic bread cubes, BBQ sauced sliced Red Hot Link, chopped raw green onion, garlic dill pickle and a little sweet gerkin, with smoked beef juices all baked together. Whole Red Hot Links on the side for anyone who wants whole ones.
Smoked Beef Ribs and Beef Brisket - with the same sauce as above caramelized on them - very juicy, but smoked with mesquite
Cole Slaw - very simple, tiny chopped cabbage, tiny shredded carrot, celery seeds, miracle whip (the only time I will EVER use the stuff). Very COLD Nothing more.
Potato Salad - slightly warm or room temperature with lots of boiled egg, chopped Spanish onion, dill pickles, cucumber, celery, radish, green pepper, salt, pepper, sweet paprika and Hellman's Mayonnaise
Deviled Eggs - extra egg yolks, a little India relish, salt, mayonnaise. Plain and simple.
Relish Tray - basic old fashioned...California black olives, pimento stuffed green olives, green and Spanish onion, garlic dill pickle halves, gerkins, pimento cheese and pineapple cream cheese stuffed celery, fresh jalapenos and deep fried seafood-cheese stuffed jalapenos.
Toasted Onion Garlic Buns - in case someone wanted to make a sandwich.
Peach Cobbler - I love berry best, but nothing will do with BBQ like Peach with a touch of cinnamon and lots of nutmeg, extra crunchy top with extra juicy filling...which translates to being on the sweet side, but that is the way you need it with BBQ, with Vanilla Bean Infused Cream under Warm Cobbler. (Have to let it cool a little for the top to get really crunchy.)
Lemon Merengue Pie - deep dish, mile high, no weeping LOL
Iced Tea - sweet, unsweet, but BREWED, plain old Lipton regular. Nothing else would taste right with BBQ.
That would be my menu. I would leave it that simple. I do not do beans with meat, so no kind of beans.
And that would be my Holiday or Thanksgiving Texas BBQ menu. Now I am dying for it 
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| Let's talk turkey......and stuff(ing).
Posted: 11/21/2011 6:29:40 AM | Well ya'll, here's our Thanksgiving thread, lots of good posts in these 8 pages.
This morning I'm trying to decide, brine the turkey or not this year. What are you doing?
I have the cornbread and bread cubes in the freezer, ready to make stuffing, also about a gallon of homemade chicken stock that I've also frozen.
Now, I'm trying to decide about side dishes. MsMicki's apple sweet potato dish is one for sure. It's in the sweet potato thread, check it out.
Hoping to read some new ideas from a bunch of you.
Happy Thanksgiving ya'll!!
tb | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/21/2011 9:59:56 AM | | I am going to do Miss Mick's sweet tater recipe for Christmas too DB! We have already had our thanksgiving. I am going to do what Rax did, and review all of the posts in this thread for new ideas this year. I want to switch things up a bit! | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/21/2011 1:15:40 PM | Have yet to understand why one would brine a turkey. Brine? What is it made of anyways. And why brine? Does the brine soften the meat? Is that it?
Heck, if I remember, I just haul that bird out, make dressing, stuff it and get it into the oven.
Come to think of it, I have not cooked a turkey for a long time. My family is funny about Christmas lately. But I do like turkey. I just have not really a good reason to cook it in recent years.
The brine thingy is weird to me...sorry, my American friends!! | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/21/2011 2:16:30 PM | I'm spending Thanksgiving with my daughter near Seattle ... have been here since early September ... so we're making HER favorite foods for Thanksgiving ...
I'm making a gluten-free cornbread stuffing for the turkey ... if I were home, it would have sausage and pecans in it ... here, I think celery will be the most creative ingredient allowed ...
I'm also doing green beans with bacon and mushrooms ... cole slaw with cabbage, mandarin oranges, pineapple and mini-marshmallows ... a couple of pumpkin pies ...
and that's about it ... my daughter has all the special things she makes and wants to continue making ... her specialty sweet potatoes, her cranberry sauce which is applesauce with dried cranberries added, the turkey and gravy ... her father (my ex-husband) is here, too ... fortunately, he'll eat just about anything as long as it doesn't include fresh fruit ... (shrug)
while I'm interested in seeing how HER recipes taste ... I'm also looking forward to doing Christmas dinner back in California at my house where I can do more things MY WAY!
a favorite dish one of my sons always requests is a 3-layer gelatin dessert ... the center layer has pineapple and sour cream ... yum ... so that'll be for Christmas ...
one of my granddaughters loves mousse pies ... usually chocolate oreo crust ... strawberry mousse drizzled with dark chocolate syrup ...
I think I'm going to try that sweet tater recipe that included apple slices ... that one sounded GREAT!
probably a pecan pie ... MAYBE mincemeat ...
 yum ... | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/21/2011 3:14:27 PM | I really really wanted to smoke our turkey this year in our outdoor smoker, but my boyfriend says it would take too long, & neither of us wants to stay up all night the night before to smoke it *sad face*
So we will just do it in the oven, lots of basting, my boyfriend is a chef so he has made some special concoction to soak the turkey in, dont know what's in it though, but anything he makes is good. I normally make a green bean casserole but the BF hates green beans and the kids never eat it anyways, so i am nixing that one this year,
I am also going to do the desserts, a couple cookie cheesecakes and some pumpkin pie's. My boyfriend sister in law will be doing all the side dishes, she is making devilled eggs, twice baked potatos, & stuffing.
I am hosting the Thanksgiving dinner in my home this year! I am super excited, because it will be the first year my boyfriend & i have hosted Thanksgiving in our house as a couple. We are having my BF's Mom, brother, Sister in law, 5 nieces, and my own sister is coming up as well.
Last year i was very ill on Turkey Day. :( And since we are splitting cooking duties with my boyfriends sister in law, less work for me! Couldnt ask for more, lol. it will be a very blessed day, albeit somehwat chaotic i am sure, with 5 adults & 6 kids.
Not looking forward to the clean-up the day after, but it will be well worth it for a wonderful holiday spent with family. | |
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| Let's talk turkey......and stuff(ing).
Posted: 11/24/2011 6:55:35 PM | | I'm a little late commenting. This morning (Thanksgiving Day) I listened to Bobby Flay answer the same question about brining. He's in the "no-brining" camp. He explains it like this....all brining does is make turkey juicier that is overcooked to begin with. I don't think it's necessary...but if you have the time, and have a history of dry birds...by all means give it a go. | |
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