And if everybody did the jogging or equivalent the morning after, it wouldn't be a problem.Lord Foul wrote:Until then, I'll be eating a lot of turkey very soon (and jogging four miles the morning after).
--A
American Thanksgiving Thread
Moderator: Menolly
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Menolly
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I apologize for not posting the recipes. I am in the middle of Celebrate Family Week at my complex, including planning and cooking a Thanksgiving dinner for 100 residents this Friday, so my time at the computer has been limited.
I'll try and get them up for today.
Fisty, you can make pan gracy using chicken or turkey stock instead of drippings and juices from a fresh baked bird. I'll post that recipe as well.
I'll try and get them up for today.
Fisty, you can make pan gracy using chicken or turkey stock instead of drippings and juices from a fresh baked bird. I'll post that recipe as well.
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Worm of Despite
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That's a lot tougher than it sounds. I know, because I had the same problem. I used to dread any form of exercise; I thought, "Well, one day of exercise won't give me any results; I'm too addicted to eating, and my body's too far gone to improve."Avatar wrote:And if everybody did the jogging or equivalent the morning after, it wouldn't be a problem.Lord Foul wrote:Until then, I'll be eating a lot of turkey very soon (and jogging four miles the morning after).
--A
The actual exercise is easy (and insanely rewarding, once you get better at it); the hardest part is making the decision to do it and realizing it takes lots and lots of time to see real, lasting results. And one last piece of advice, and I’ll start talking about turkey again: it’s healthier to be moderately overweight than super skinny.
Okay. Turkey, turkey, turkey! Sweet potato!
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Menolly
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Here are some of the recipes I requested I do have on my work computer here (all temperatures in farenheit):
To make the most wonderful roasted turkey:
Good Eats Roast Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Slow Cooker Holiday Stuffing
(Pam/Menolly)
2 large packages ('more than enough to stuff a 12-14 pound turkey') Pepperidge Farms Herb Seasoned Cubed Stuffing Mix
defatted home made vegetable, chicken or turkey stock
extra light olive oil
chopped onion
crushed garlic
chopped celery
chopped green and red pepper
sliced fresh mushrooms
additional add ins (optional):
chopped nuts
simmered giblets, shredded
fresh oysters
water chestnuts
Mix stuffing mix with warm stock, according to package directions. The soup stock is substituted in equivalent amount for the butter/margerine and water liquid suggested. Remember you are making two packages, so double the amount of liquid given on the package for one package. Allow to cool while fixing vegetables.
Gently sauté the listed vegetables in the order given in the oil until tender but not colored. You can pick and choose the vegetables you want; these are our preferred mix. Measure out two cups of the sautéd vegetables and mix gently throughout the prepared stuffing. You can also mix in any of the optional additions to your taste.
Using an olive oil mister, or non-stick cooking spray, spray the oven safe crockery insert of a 6 quart oval slow cooker (my Hamilton-Beach one is oven safe to 375ºF). Put the stuffing mixture into the insert, place the insert into the slow cooker, cover, and cook on HIGH for 45 minutes. Reduce heat to LOW, and cook for 4 to 8 hours; it is ready after 4 hours but holds well on LOW up to 8 hours.
My husband has always enjoyed what he calls the stuffing 'crispies', the pieces that falls out of the cooking bird and crisps up while cooking. To mimic these, right before serving take the oven safe insert out of the slow cooker, remove the lid, and put the insert under the broiler for 5 to 10 minutes, until the top of the stuffing browns.
Carrot Soufflé
Serves 10
(Marla/PrncessDie@aol.com)
3-1/2 lbs peeled carrots
1-1/2 lbs sugar
1 TBS baking powder
1 TBS vanilla
1/4 cup flour
6 eggs
1/2 lb margarine
powdered sugar
Steam or boil carrots until extra soft. Drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer until smooth.
Add flour and mix well.
Whip eggs and add to carrot mixture. Blend well.
Add softened margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle will rise.
Bake in 350ºF oven about 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.
Vanilla-Glazed Sweet Potatoes
Teri, WFD Board
Gooseberry Patch, Farmhouse Chr-stmas
3 lbs Sweet Potatoes, Peeled
1/4 cup butter
1/4 cup light brown sugar, firmly packed
1 tsp salt
1 tsp orange zest, grated
1/4 tsp black pepper
3 TBS orange juice
1 TBS vanilla extract
1/2 cup pecans, chopped
Boil sweet potatoes in water until tender; drain. Cool slightly, then cut into 1/4-inch slices. Arrange the slices in a greased, broiler proof 13x9-inch baking dish, overlapping slightly. In a small saucepan, melt butter over low heat. Add brown sugar, salt, orange zest, pepper, orange juice and vanilla; stirring until combined. Heat, but do not allow to boil. Remove from heat and brush sauce evenly over potato slices. Broil 6 inches from heat until
golden, about 6 to 7 minutes. Sprinkle with pecans. Makes 6 servings.
I truly will try to get the others up later today.
Oh, about the corn pudding recipe. The person I received it from had promised the restaurant chef she got it from that it would never be published anywhere. That includes web sites. So, she is fine with me sending it to others via PM or email. Plese let me know if you want me to PM the recipe to you, as long as you promise not to publish or post it anywhere else. I already had a poster on an AOL board break that promise, but I still feel that doesn't dissolve my promise not to post it anywhere...
To make the most wonderful roasted turkey:
Good Eats Roast Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Slow Cooker Holiday Stuffing
(Pam/Menolly)
2 large packages ('more than enough to stuff a 12-14 pound turkey') Pepperidge Farms Herb Seasoned Cubed Stuffing Mix
defatted home made vegetable, chicken or turkey stock
extra light olive oil
chopped onion
crushed garlic
chopped celery
chopped green and red pepper
sliced fresh mushrooms
additional add ins (optional):
chopped nuts
simmered giblets, shredded
fresh oysters
water chestnuts
Mix stuffing mix with warm stock, according to package directions. The soup stock is substituted in equivalent amount for the butter/margerine and water liquid suggested. Remember you are making two packages, so double the amount of liquid given on the package for one package. Allow to cool while fixing vegetables.
Gently sauté the listed vegetables in the order given in the oil until tender but not colored. You can pick and choose the vegetables you want; these are our preferred mix. Measure out two cups of the sautéd vegetables and mix gently throughout the prepared stuffing. You can also mix in any of the optional additions to your taste.
Using an olive oil mister, or non-stick cooking spray, spray the oven safe crockery insert of a 6 quart oval slow cooker (my Hamilton-Beach one is oven safe to 375ºF). Put the stuffing mixture into the insert, place the insert into the slow cooker, cover, and cook on HIGH for 45 minutes. Reduce heat to LOW, and cook for 4 to 8 hours; it is ready after 4 hours but holds well on LOW up to 8 hours.
My husband has always enjoyed what he calls the stuffing 'crispies', the pieces that falls out of the cooking bird and crisps up while cooking. To mimic these, right before serving take the oven safe insert out of the slow cooker, remove the lid, and put the insert under the broiler for 5 to 10 minutes, until the top of the stuffing browns.
Carrot Soufflé
Serves 10
(Marla/PrncessDie@aol.com)
3-1/2 lbs peeled carrots
1-1/2 lbs sugar
1 TBS baking powder
1 TBS vanilla
1/4 cup flour
6 eggs
1/2 lb margarine
powdered sugar
Steam or boil carrots until extra soft. Drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer until smooth.
Add flour and mix well.
Whip eggs and add to carrot mixture. Blend well.
Add softened margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle will rise.
Bake in 350ºF oven about 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.
Vanilla-Glazed Sweet Potatoes
Teri, WFD Board
Gooseberry Patch, Farmhouse Chr-stmas
3 lbs Sweet Potatoes, Peeled
1/4 cup butter
1/4 cup light brown sugar, firmly packed
1 tsp salt
1 tsp orange zest, grated
1/4 tsp black pepper
3 TBS orange juice
1 TBS vanilla extract
1/2 cup pecans, chopped
Boil sweet potatoes in water until tender; drain. Cool slightly, then cut into 1/4-inch slices. Arrange the slices in a greased, broiler proof 13x9-inch baking dish, overlapping slightly. In a small saucepan, melt butter over low heat. Add brown sugar, salt, orange zest, pepper, orange juice and vanilla; stirring until combined. Heat, but do not allow to boil. Remove from heat and brush sauce evenly over potato slices. Broil 6 inches from heat until
golden, about 6 to 7 minutes. Sprinkle with pecans. Makes 6 servings.
I truly will try to get the others up later today.
Oh, about the corn pudding recipe. The person I received it from had promised the restaurant chef she got it from that it would never be published anywhere. That includes web sites. So, she is fine with me sending it to others via PM or email. Plese let me know if you want me to PM the recipe to you, as long as you promise not to publish or post it anywhere else. I already had a poster on an AOL board break that promise, but I still feel that doesn't dissolve my promise not to post it anywhere...
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A Gunslinger
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Worm of Despite
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Menolly
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Green Bean CasseroleLord Foul wrote:Menolly:
Do you do anything special with your green bean casserole? My grandmother has her own way, but I think she'd be open to something new.
(Amy of Amy's Kitchen)
3 cans French style green beans (drained)
1 medium onion (diced small)
2-3 drops Tabasco sauce
1 small bag almonds
1 can cream of mushroom soup
1 small can water chestnuts
8 oz. cheddar cheese
1 can French fried onions
Mix Tabasco sauce into soup. Mix water chestnuts with green beans. In a 9X13" baking dish, layer green beans, then onions, then top with soup mixture. Sprinkle almonds on, then cheese. Top with French fried onions and bake in a preheated 350°F oven for 25 minutes.
Yum!!
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Menolly
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OK, I'm home, online, with a little time on my hands before I crash.
I serve this firstr one with grapes and sliced apples, as well as a baguette.
Brie with Hot Pecan Caramel Sauce
1 5 inch wheel brie cheese
1/4 cup firmly packed light brown sugar
1/4 cup water
1/2 cup pecan halves
1/4 cup heavy cream
1 Tbsp unsalted butter
1 baguette -- sliced thin
Warm a sharp slicing knife in very hot tap water and carefully cut the top rind off the brie wheel. As a slicing guide, you can insert skewers into the cheese just below the rind. Let the knife blade rest on the skewers as you slice off the rind.
In a sauce pot combine the sugar and water; bring to a boil, reduce heat and simmer until reduced by half and sauce is dark brown. Remove from heat and add the pecans and cream. Stir well. Return mixture to a simmer and cook until slightly thickened, about another 4-5 minutes. Remove pan from heat and stir in butter.
Place the brie on a large plate. While it is still hot, pour the caramel and pecan mixture evenly over the brie, letting some of the caramel run over the sides of the cheese. Surround the finished brie with baguette slices and serve.
NOTES : A brie wheel covered with a hot pecan caramel sauce looks lavish, tastes great and yet is simple to do. You can prepare the caramel several days in advance. On the day of your party, let the cheese warm to room temperature, reheat the sauce, and pour it on just as guests arrive. Baguette slices or whole-grain crackers make this appetizer complete.
Pumpkin Gingerbread Trifle
(Paula Deen)
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
I'm guessing since no one asked me to PM or emal them, that I shouldn't worry about sharing the corn pudding recipe?
I serve this firstr one with grapes and sliced apples, as well as a baguette.
Brie with Hot Pecan Caramel Sauce
1 5 inch wheel brie cheese
1/4 cup firmly packed light brown sugar
1/4 cup water
1/2 cup pecan halves
1/4 cup heavy cream
1 Tbsp unsalted butter
1 baguette -- sliced thin
Warm a sharp slicing knife in very hot tap water and carefully cut the top rind off the brie wheel. As a slicing guide, you can insert skewers into the cheese just below the rind. Let the knife blade rest on the skewers as you slice off the rind.
In a sauce pot combine the sugar and water; bring to a boil, reduce heat and simmer until reduced by half and sauce is dark brown. Remove from heat and add the pecans and cream. Stir well. Return mixture to a simmer and cook until slightly thickened, about another 4-5 minutes. Remove pan from heat and stir in butter.
Place the brie on a large plate. While it is still hot, pour the caramel and pecan mixture evenly over the brie, letting some of the caramel run over the sides of the cheese. Surround the finished brie with baguette slices and serve.
NOTES : A brie wheel covered with a hot pecan caramel sauce looks lavish, tastes great and yet is simple to do. You can prepare the caramel several days in advance. On the day of your party, let the cheese warm to room temperature, reheat the sauce, and pour it on just as guests arrive. Baguette slices or whole-grain crackers make this appetizer complete.
Pumpkin Gingerbread Trifle
(Paula Deen)
2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
I'm guessing since no one asked me to PM or emal them, that I shouldn't worry about sharing the corn pudding recipe?
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Menolly
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:::aplogizing for the triple post:::
For anyone who is interested in trying deep fried turkey, but hesitates due to not being able to make gravy from the drippings, here's a pretty good pan gravy recipe so you can have both.
Make Ahead Pan Gravy
St. Pete Times, Wishbone University, Dawn Sullivan
3 Tbsps. butter or light butter with canola oil
1/2 cup chopped celery
1/2 cup chopped onions
1/1 cup chopped carrots
1 Tbsp roasted or unroasted chopped garlic
1 Tbsp. each roughly chopped fresh sage, rosemary, thyme an parsley
1/2 tsp. salt
1/2 tsp pepper
6 cups chicken stock
1 tbsp Kitchen bouquet, if desired
1/2 cup flour *(see note) Lady D note: Put flour thru sieve first then mix
with water
1 cup water
Turkey drippings skimmed of fat, if desired
1/2 cup chicken stock or white wine for deglazing if using drippings.
(They now make turkey stock)
Saute celery, onions and carrots in a pan with butter on medium heat until
clear and tender. Add herbs and garlic and saute another 2 minutes; add salt,
pepper, chicken stock and simmer 15 minutes. Strain and discard vegetables and herbs. Add
Kitchen bouquet, if using. Return stock to pan.
In a separate bowl, whisk flour with water until all lumps disappear. Add
to strained herb stock. Cook over m edium heat, stirfring until thick and smooth. If
gravy is watery, make more flour-water and add in small amounts until desired thickness is
reached.
Gravy is done at this point and can be cooled and frozen or refrigerated.
If you want to add turkey drippings, thaw (if necessary) and reheat gravy.
When turkey is done, remove from the pan and deglaze it with 1/2 cup chicken
stock or white wine, and scrape brown bits up from the pan over medium heat.
Strain and skim off fat. Stir drippings into warm gravy.
For anyone who is interested in trying deep fried turkey, but hesitates due to not being able to make gravy from the drippings, here's a pretty good pan gravy recipe so you can have both.
Make Ahead Pan Gravy
St. Pete Times, Wishbone University, Dawn Sullivan
3 Tbsps. butter or light butter with canola oil
1/2 cup chopped celery
1/2 cup chopped onions
1/1 cup chopped carrots
1 Tbsp roasted or unroasted chopped garlic
1 Tbsp. each roughly chopped fresh sage, rosemary, thyme an parsley
1/2 tsp. salt
1/2 tsp pepper
6 cups chicken stock
1 tbsp Kitchen bouquet, if desired
1/2 cup flour *(see note) Lady D note: Put flour thru sieve first then mix
with water
1 cup water
Turkey drippings skimmed of fat, if desired
1/2 cup chicken stock or white wine for deglazing if using drippings.
(They now make turkey stock)
Saute celery, onions and carrots in a pan with butter on medium heat until
clear and tender. Add herbs and garlic and saute another 2 minutes; add salt,
pepper, chicken stock and simmer 15 minutes. Strain and discard vegetables and herbs. Add
Kitchen bouquet, if using. Return stock to pan.
In a separate bowl, whisk flour with water until all lumps disappear. Add
to strained herb stock. Cook over m edium heat, stirfring until thick and smooth. If
gravy is watery, make more flour-water and add in small amounts until desired thickness is
reached.
Gravy is done at this point and can be cooled and frozen or refrigerated.
If you want to add turkey drippings, thaw (if necessary) and reheat gravy.
When turkey is done, remove from the pan and deglaze it with 1/2 cup chicken
stock or white wine, and scrape brown bits up from the pan over medium heat.
Strain and skim off fat. Stir drippings into warm gravy.
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duchess of malfi
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That's not half as crazy as someone going to all of the work and trouble to make a turducken. That's a chicken stuffed into a duck stuffed into a turkey and cooked.Avatar wrote:Deep fried turkey? My god. You people are truly, truly insane.
--A
Sounds complicated and time consuming to make. 
My younger son and I do not like turkey. So I let my husband deal with that (he usually just does a breast, as only he and my older son will eat it). So we usually have:
turkey breast
garlic-cheese mashed potatoes
gravy
stuffing
corn bread
garlic cheese biscuits
macaroni & cheese (the good homemade kind baked in the oven)
green salad
some sort of vegetable dish
home baked breads, 2 or 3 kinds
pies
this year I am intrigued by a cake recipe I found in a book so I might make that. Thanksgiving is one of the two days of the year I am allowed to do a major baking (I love to bake).
Cherry Mallow Cake:
4 cups miniature marshmallows
1 (18.25 ounce) package yellow cake mix (plus ingredients to prepare mix)
1 (21 ounce) can cherry pie filling
Spray 13 x 9 x 2 inch baking pan with vegetable cooking spray.
Place marshmallows evenly in bottom of pan.
Prepare cake mix according to package directions. Pour batter over marshmallows.
Spoon cherry filling over cake batter.
Bake in preheated 350(F) oven for 30-40 minutes. Top of cake will be bubbly and marshamallows will be sticky.
Let cool before serving. Makes about 15 servings.
Love as thou wilt.
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Menolly
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Just for you, Av...Avatar wrote:Deep fried turkey? My g-d. You people are truly, truly insane.
First, start off by brining the turkey two days before. Gun, I decided after making the oven roasted turkey this weekend, that I prefer Emeril's brine to AB's. :::gasp!::: (did I actually say that?)
Brine for Turkey
Emeril Lagasse
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water. Submerge the turkey breast side down and brine for 12 hours. Flip over and brine for another 12 hours.
Remove, rinse completely under cold running water, and pat dry.
Emeril's Fried Turkey
from Emeril Live EM1D15
First mix up Emeril's Creole Seasoning.
Emeril's Creole Seasoning
Combine all ingredients thoroughly and store in an airtight jar or container.
2 1/2 TBS paprika
2 TBS salt
2 TBS garlic powder
1 TBS black pepper
1 TBS onion powder
1 TBS cayenne pepper
1 TBS dried leaf oregano
1 TBS dried thyme
Marinade
2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian's Concentrated Crab and Shrimp Boil (optional)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/4 teaspoon cayenne
Pinch ground cloves
1/2 cup Emeril's Creole Seasoning
Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times.
Seasoning Rub
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
Place the turkey(s) in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
To fry each turkey:
Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360ºF. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180ºF on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve.
Carve the turkey and serve with the other traditional side items.
Mmm...I love me a good turducken. But that's something I'll purchase ready to heat, thank you very much.duchess of malfi wrote:That's not half as crazy as someone going to all of the work and trouble to make a turducken. That's a chicken stuffed into a duck stuffed into a turkey and cooked.
The Thanksgiving Menu (at my Mom's place):
Roasted Turkey
stuffing
Whipped Potatoes
Turkey Gravy
Ham
Baked Beans
Corn
Green beans with garlic
Honey-wheat rolls (Lyr's job)
Cranberry Apple Walnut Salad (Lyr's job)
gelatin salads of some sort
Pumpkin pie (Lyr's job)
Pecan pie (Lyr's job)
Real Whipped Sweetened Heavy Cream (Lyr's job)
The family will eat for several days off of this, and Mom and Dad will end up freezing turkey because they are tired of eating it.
If we were eating at my place, the menu would look like this:
Lyr's Menu
Roasted Turkey
Cornbread dressing
Buttery Smashed Potatoes
Turkey Gravy
Ham
Molasses Baked Beans
Sweet corn
Steamed green beans with cranberries and almonds
Glazed Carrots
Honey-wheat rolls
Cranberry Orange Walnut Relish
Pumpkin Cheesecake
Spiced bread pudding with vanilla sauce
I like to go a bit fancier than my family does. We have one picky eater who will likely eat the ham, beans, and a roll. Period.
His loss.
Anyway, the key to holiday eating and not ballooning is to moderate your portions before the actual day, then during the meal itself as well. Personally, if I don't care about something one way or the other, I skip it, even if is traditional and I am eating at a family member's home. Then I am more likely to have some calories to spare for the things I really like and want to enjoy.
Anyway, happy cooking, everyone, and Happy Thanksgiving!
~Lyr
Roasted Turkey
stuffing
Whipped Potatoes
Turkey Gravy
Ham
Baked Beans
Corn
Green beans with garlic
Honey-wheat rolls (Lyr's job)
Cranberry Apple Walnut Salad (Lyr's job)
gelatin salads of some sort
Pumpkin pie (Lyr's job)
Pecan pie (Lyr's job)
Real Whipped Sweetened Heavy Cream (Lyr's job)
The family will eat for several days off of this, and Mom and Dad will end up freezing turkey because they are tired of eating it.
If we were eating at my place, the menu would look like this:
Lyr's Menu
Roasted Turkey
Cornbread dressing
Buttery Smashed Potatoes
Turkey Gravy
Ham
Molasses Baked Beans
Sweet corn
Steamed green beans with cranberries and almonds
Glazed Carrots
Honey-wheat rolls
Cranberry Orange Walnut Relish
Pumpkin Cheesecake
Spiced bread pudding with vanilla sauce
I like to go a bit fancier than my family does. We have one picky eater who will likely eat the ham, beans, and a roll. Period.
His loss.Anyway, the key to holiday eating and not ballooning is to moderate your portions before the actual day, then during the meal itself as well. Personally, if I don't care about something one way or the other, I skip it, even if is traditional and I am eating at a family member's home. Then I am more likely to have some calories to spare for the things I really like and want to enjoy.
Anyway, happy cooking, everyone, and Happy Thanksgiving!
~Lyr
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Worm of Despite
- Lord
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Well, here's what my family will be chowing down on:
Main
- Sliced turkey breast, smoked (from HoneyBaked Ham)
- Sweet potato soufflé
- Dressing w/ giblet gravy
- Jalapeño cornbread
- Green bean casserole (My grandmother's incorporating elements of the Amy's Kitchen recipe into her usual template. Kudos, Menolly!)
- Fried squash (my personal favorite)
- White creamed corn
Dessert
- Coconut cream pie
- Some kind of combination of cranberry sauce, mandarin oranges, whipped topping, and almonds...can't recall the name.
Main
- Sliced turkey breast, smoked (from HoneyBaked Ham)
- Sweet potato soufflé
- Dressing w/ giblet gravy
- Jalapeño cornbread
- Green bean casserole (My grandmother's incorporating elements of the Amy's Kitchen recipe into her usual template. Kudos, Menolly!)
- Fried squash (my personal favorite)
- White creamed corn
Dessert
- Coconut cream pie
- Some kind of combination of cranberry sauce, mandarin oranges, whipped topping, and almonds...can't recall the name.
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Zarathustra
- The Gap Into Spam
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Menolly
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Malik, the only thing I know about cookign duck int eh oven is to poke a couple of holes under the side after it's roasted for a half hour or so, to allow some of the fat to drain away.
I am sorry that I wasn't online yesterday to answer your question.
LF, how did the green bean casserole with the additions turn out?
I am sorry that I wasn't online yesterday to answer your question.
LF, how did the green bean casserole with the additions turn out?
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Worm of Despite
- Lord
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Best green bean casserole I've had the pleasure of eating. Almonds made a real difference (or a noticeable one, to me). Had a lot of stuff in it but not too much. The little bits didn't detract from the overall consistency.Menolly wrote:LF, how did the green bean casserole with the additions turn out?
Ate some today for lunch (as well as more sweet potato soufflé and turkey breast). Tasted even better than it did on Thanksgiving!
That's a strange trend that I find in many leftovers I partake of: the flavor seems to have increased/improved after sitting. A lot of it we didn't refrigerate, so maybe that explains why. Meh, probably a food myth I've just bought into. Should probably start a Close topic about it!
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Menolly
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Glad to hear it!Lord Foul wrote:Best green bean casserole I've had the pleasure of eating. Almonds made a real difference (or a noticeable one, to me). Had a lot of stuff in it but not too much. The little bits didn't detract from the overall consistency.Menolly wrote:LF, how did the green bean casserole with the additions turn out?
Nah, it's true enough. The flavors have a chance to meld together. That's why chili should alawys be made at least a day before eating it.Lord Foul wrote:Ate some today for lunch (as well as more sweet potato soufflé and turkey breast). Tasted even better than it did on Thanksgiving!
That's a strange trend that I find in many leftovers I partake of: the flavor seems to have increased/improved after sitting. A lot of it we didn't refrigerate, so maybe that explains why. Meh, probably a food myth I've just bought into. Should probably start a Close topic about it!
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A Gunslinger
- The Gap Into Spam
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