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Show ALL Forums  > Recipes and Cooking  > Let's talk turkey......and stuff(ing).      Home login  
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 vbxtc
Joined: 3/31/2006
Msg: 51
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Let's talk turkey......and stuff(ing).Page 3 of 8    (1, 2, 3, 4, 5, 6, 7, 8)

rub it good with a mix of smoked paprica,cracked peppercorns and a bit of brown sugar...........any thoughts on how it might turn out?


It should turn out great! That's pretty much the combination I used to use every time I smoked a turkey breast, except I used honey instead of sugar and added butter (had to give up the smoker when I moved to a condo). It should be moist and flavorful, and probably won't last very long.
 Naughtical
Joined: 4/27/2007
Msg: 52
Let's talk turkey......and stuff(ing).
Posted: 11/30/2008 4:40:40 PM
Wow!!!
Awesome stuff going on here.
Anyone have leftovers???

I was out of town the week of Thanksgiving and had no access to a computer. Hope everyone had a great and safe holiday.

Mightbeme: How do I wrangle an invitation to next year's Thanksgiving dinner? You even made oyster dressing sound good.

I'll be waiting...
 DriftingInTheWishingWell
Joined: 7/12/2009
Msg: 53
Let's talk turkey......and stuff(ing).
Posted: 9/27/2009 12:43:56 PM
Found the missing ingredient, and now I have 3# of Minnesota long grain wild rice that I got just for cornbread stuffing with oysters and pecans, this adds yet another crunchy nutty dimension to it!

I like infusing my recipes with things I pick up along my travels, and this wild rice is local to the boundary waters region. I loved cooking with it while I lived in Minnesota, it's especially nutty and flavorful, no other rice tastes like it. I will also be adding it to gumbo, chicken soup, salads and other dishes it looks like it might belong in.

This stuff can be sorta hard to find, but thanks to our favorite online auction sources, once again it graces my kitchen...

Now bring on that bird!
 Naughtical
Joined: 4/27/2007
Msg: 54
Let's talk turkey......and stuff(ing).
Posted: 9/28/2009 10:12:05 AM
Justbunky: message #18 has a brine recipe by Pistols and Pearls. You can't go wrong with any recipe she posts. There might be more on here that I missed.
Also, here is a link to a simple (but I'm sure good) brine...it says for chicken but I'm sure it's good for turkeys too.

http://forums.plentyoffish.com/datingPosts7885236.aspx

SS: Thanks for resurrecting this.
I have a feeling you have some brine recipes yourself???
 raxarsr
Joined: 7/10/2008
Msg: 55
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Let's talk turkey......and stuff(ing).
Posted: 9/28/2009 10:27:02 AM
brine recipie

1 gallon of good cider
1 to 1 1/2 cup of salt
juice from 2 lemons and 2 oranges
soak the bird or breasts for 24 hrs.....breast down

make a rub from smoked paprica.......fresh cracked [med. fine] black peppercorns and bown sugar
slowly smoke the bird for 8 to 10 hrs over hickory and or applewood..........and if you can find some honeywood........mmmmmmmmmm

you can proubly make honeywood by covering a few chunks of hardwood with honey and letting it set a year or so............i know.a long time.....but man does honeywood impart a flavor like you cant believe
 Naughtical
Joined: 4/27/2007
Msg: 56
Let's talk turkey......and stuff(ing).
Posted: 9/28/2009 3:08:29 PM
My apologies to Denim and Pistols for mixing up there names. Thanks, SS for catching it and correcting it.
Also, SS, I tried to catch you by private mail in time for you to edit your post. Seems you made a little mistake, too.
Random Entry is a "he", not a "she".
(promise this wasn't tit for tat)

Raxarsr: Thanks for your brine recipe. Always nice to have you posting on here.
I am going to finally try this brining thing for myself this year. Just so many good sounding recipes to choose from.

Dinner tonight is...OOOPS, wrong thread
 texasbaby
Joined: 7/21/2005
Msg: 57
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Let's talk turkey......and stuff(ing).
Posted: 9/28/2009 4:27:55 PM
SS,, I almost always brine my turkey, then roast as usual. I find the pan juices to be just as good as ever.. But, I normally mix that with stock I've cooked seperately, in order to have enough for the stuffing and the gravy. Just taste for salt before you add any more.

tb
 texasbaby
Joined: 7/21/2005
Msg: 58
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Let's talk turkey......and stuff(ing).
Posted: 9/29/2009 5:58:34 AM
SS,, I use fresh cubed fruits and veggies, along with fresh herbs in the brine water, no juices tho.. I'm also fortunate to have two refrigerators and a huge pot that will hold a turkey. So, I don't have to mess with the cooler and ice, my bird just goes into the frig in my pantry.
Your brine sounds yummy, but the nectar might change the flavor of the pan juices more. Actually, I keep thinking of a roasting chicken brined using apricot nectar, then incorporating dried apricots some how, when cooking it.. As always, your post triggered new ideas..

tb
 Naughtical
Joined: 4/27/2007
Msg: 59
Let's talk turkey......and stuff(ing).
Posted: 10/9/2009 8:32:18 PM
Canadian Thanksgiving Day...Oct. 12

Okay, all my Canadian friends...I want a menu. Whats for dinner? I am sure a lot of you will be cooking over the weekend.
Here in the states we still have over a month before our Thanksgiving, thinking maybe we could steal some great ideas/recipes from you.

To my two favorite Canadians...you know who you are...love you and thanks for what you did.

Looks like my family is going to have a reunion and we are planning all the traditional stuff. I would love to do something just a little different, that would surprise them (since I am hardly "the cook" in the family) and knock their socks off, any ideas?

SS: Your dressing recipes above are definitely the type stuff I'm looking for.
 Naughtical
Joined: 4/27/2007
Msg: 60
Let's talk turkey......and stuff(ing).
Posted: 10/10/2009 9:50:30 AM
Jerseygirl: Thanks for bringing up turducken...what a concept, huh?
I know it has been brought up before, maybe even in this thread, but it never hurts to mention it again. There are always people who have never heard of it.
Unfortunately, your link doesn't work. I think it might be the k in turk. I didn't try it without it, yet.

I have yet to have it and I most certainly haven't made it. Scares me to think of even trying. There are sites where you can buy it already prepared and ready for cooking and you can buy one already cooked...maybe one day.

Here is a link to another site that gives step by step instructions, with pictures, on how to do it.

http://www.thesalmons.org/lynn/turducken.html

Would love to hear stories from those who have been brave enough to attempt it.
 bree_baby
Joined: 7/13/2006
Msg: 61
Let's talk turkey......and stuff(ing).
Posted: 10/10/2009 11:18:20 AM
This is the recipe from Der Dutchmen resturant that my family loves at Thanksgiving.
It really is worth the time it takes to prepare :) I usually double this recipe.

Fried dressing

1 loaf of bread diced and toasted ( I just dry it out in the oven and may toast in toaster about half of it.
2 cups boned/diced chicken or turkey ( I also use turkey giblets if I have them)
1 cup celery
1/2 cup shredded carrots
2 cups chicken broth
2 T butter
1 T chicken base
6 beaten eggs
5-6 cups of milk
sage to taste ( I added this one)
Mix all ingredience ( it looks like slop but trust me on this one, this dressing is the bo mb!)
Fry in a skillet till liquid is absorbed and dressing begins to brown ( this is the only time ever I use solid shortning)
Season each batch with pepper and laury's season salt. (to me its important to the taste that you use this salt)
As I fry each batch I put it in oblong baking dish and have it in a 350 deg. oven. once its all fried I usually spray the top with "I cannot believe its not butter" spray and brown the top in the oven. you can then cover it with foil and just keep it warm in low oven till the rest of the meal is ready.
 Naughtical
Joined: 4/27/2007
Msg: 62
Let's talk turkey......and stuff(ing).
Posted: 10/10/2009 6:35:12 PM
Bree: That sounds wonderful.
I have one question...what is chicken base?
My first thought was broth but you have that listed separately.
Do you think leaving the carrots out would make much of a difference in the taste?

Oops, I said one question and I asked two.

SS: I managed to stay out of the "pokey" by keeping my mouth shut even when it was hard, feel bad for those who didn't and can't post at the current time.
Keep an eye on this thread...I'll probably have questions for you as Turkey day gets closer.
 bree_baby
Joined: 7/13/2006
Msg: 63
Let's talk turkey......and stuff(ing).
Posted: 10/10/2009 6:52:23 PM
Naughtical -
You can use a boullion cube in place of the chicken base. ( that is what I usually have in my cupboard) I think if you had a nice full flavored chicken stock you probably wouldn't even have to use the base or boullion)
As for the carrots, they add more to eye appeal than flavor - but really do make for a nice presentation :) ( pretty easy to shred one up too )
Hope you enjoy it as much as we do!
 bree_baby
Joined: 7/13/2006
Msg: 64
Let's talk turkey......and stuff(ing).
Posted: 10/10/2009 7:00:33 PM
Please excuse the additonal post but I just realized I left out the onion ( med/lg diced) which I saute the onion and celery in butter before adding the rest of the ingredience
 EI Gordo
Joined: 10/7/2009
Msg: 65
Thanksgiving Turkey Pie
Posted: 10/11/2009 7:09:31 PM
I managed to avoid turkey this thanksgiving, Most family are doing there own thing this year, out of town and what have you. Anywho I simply fired up some fresh shoom's n redpepper's and a steak on the grill, Oh and baked tater's withe butter garlic and marble cheese, A lil razzamatazz never hurt's..
 texasbaby
Joined: 7/21/2005
Msg: 66
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Let's Talk Turkey..... and stuff[ing]
Posted: 10/12/2009 8:21:53 AM
Just wanted to add another word about the chicken base mentioned a couple of days ago.
I use one called better than bouillion, it is moist, rather than being dried granules and has to be stored in the frig after opening. Looks sorta like baby food, comes in a small jar like granular does, there's also beef flavor, in addition to chicken.
The taste is maybe a little better, in my opinion, but I also use the dry stuff if that's what happens to be on hand.
Of course, I agree, home cooked stocks are the best, every time. But honestly, at my age I'm turning into a lazy cook. So, I take more shortcuts these days. There might even be a box of instant potatoes hiding out in the back of one of my shelves. Sometimes, I just want to take the easy way.


tb
 Svetlana Blue
Joined: 6/23/2009
Msg: 67
Let's talk turkey......and stuff(ing).
Posted: 10/12/2009 5:08:30 PM
I cook turkeys all year long, about 2 a month...so Thanksgiving is not like a Holiday for me...but I just bake it the traditional way. Leave it in the oven on low until the skin is crispy and it is ready to be scarfed down. :) Sides...I do not eat carbs so I make mashed Cauliflour and Zuchinni. I know, I am boring but thats what I make.
 Green Eyes In Florida
Joined: 12/17/2007
Msg: 68
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Let's talk turkey......and stuff(ing).
Posted: 10/21/2009 2:25:51 PM
I KNOW we are talking "turkey.....and stuff(ing)...

so I figured my TURKEY TENDERLOINS fit right in.

I have a couple of them defrosted for dinner tonight. They aren't thick and are obviously skinless and boneless.

Anyone have an idea on how to prepare them and/or what to marinate them in?

Any suggestions or recipes would be very much appreciated.

Thank you,
~~Beth~~
 raxarsr
Joined: 7/10/2008
Msg: 69
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Let's talk turkey......and stuff(ing).
Posted: 10/21/2009 2:50:42 PM
actually.....they are great breaded and fried

i've also chunked them up and sauteed in butter with mushrooms and a bit if baslmic...finished with a good squeeze of lemon juice........very different..but very good
 Green Eyes In Florida
Joined: 12/17/2007
Msg: 70
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Let's talk turkey......and stuff(ing).
Posted: 10/21/2009 2:58:02 PM
Thanks Rax for your suggestion.
I actually did a bit of research and found a different way to prepare them.

Take some prepared Pesto sauce (unless you are brave and have time to make homemade) and spread all over the turkey tenderloins.

Place sliced potatoes around the tenderloins, salt and pepper the potatoes and drizzle a bit of olive oil too.

Bake at 400* until potatoes are fork-tender.

Sounds like a nice dish to try. What do you think?

~~Beth~~ (Thanks again Rax!!!!)
 texasbaby
Joined: 7/21/2005
Msg: 71
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Let's talk turkey......and stuff(ing).
Posted: 11/5/2009 6:05:45 AM
Bumping up this great turkey thread ~ because it's almost Thanksgiving!
I'm wondering who has their menu planned already and what you're cooking this year.
At my age, I have adopted the philosophy of dessert first! Heck, you might not make it to the turkey!
I have over 20 cups of fresh pumpkin in my freezer from our Halloween pumpkin, so pumpkin pies will be on my menu, for sure.
For the bird,, some of the brines posted sound sooo good and I like the turkey brined, so which one to try?
Stuffing this year,, I'm craving oysters, so, even tho I don't usually put them in, I'm going to this year.



tb
 raxarsr
Joined: 7/10/2008
Msg: 72
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Let's talk turkey......and stuff(ing).
Posted: 11/5/2009 4:49:26 PM
TB......make some pumpkin bread with all that pumpkin........then use the bread for french toast..................trust me on this one...........its as good .or better than that sour cream pie.

as far as the brin goes.......i definately reccomend one of the cider brines....


i'm also starting to wonder about this.........rub the turkey with yellow mustard before brineing not sure why.............but i got a feeling that it might be pretty dang good.........definately be different
 texasbaby
Joined: 7/21/2005
Msg: 73
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Let's talk turkey......and stuff(ing).
Posted: 11/5/2009 5:14:18 PM
Absolutely! Pumpkin bread is on my agenda for tomorrow, as a matter of fact. I'm going to make frosting for it with egg nog, cream cheese and powdered sugar, it think.
The french toast idea is great too! A few days ago I made Nutella sandwich french toast for my kids. They loved it!
So, do you think Nutella pumpkin bread french toast would be over the top?? lol
I was at the grocery store today and they had turkeys for 40 cents a pound. I got a decent size turkey for about the same price as the whole chicken I bought. I will be ready to brine later this month.
The mustard is an interesting idea. I love honey mustard, tangy and sweet. What about coating the turkey with that before it goes into the oven?

tb
 dddiesel
Joined: 5/19/2008
Msg: 74
Let's talk turkey......and stuff(ing).
Posted: 11/6/2009 7:53:45 AM
i bbqed my turkey as i usually do , i stuff with a couple apples to hold the spit centered for the rotissere then give the bird a rub with spice , i normally use orange juice but this time i used cranbeery juice in a tray under the bird , slow cooked for 6 hours and the last 2 hours baste with cranberry juice, it was really good , i think i prefer the orange juice over the cranberry buyt i tried something new and it worked out ok , i didn't have to pull out the emergency ham lol ( i try to get a bird about 10 to 12 lbs or so ) PS poke the apples with a fork in a few spots so as they bake they let their juices flow better into the bird.
 texasbaby
Joined: 7/21/2005
Msg: 75
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Let's talk turkey......and stuff(ing).
Posted: 11/25/2009 10:48:08 AM
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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