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Anyone trying anything new and exciting for Thanksgiving? I'm still finalizing our menu
- Thread starter barb_b
- Start date
carianna-in-wa
Well-known member
I'm trying a Cauliflower and Kale Gratin... and going back to a Carrot Puree with Ginger and Orange
I cooked once years ago and my mom loved. And making a Creamy Broccoli, Apple, and Cheddar soup for this year's starter.
Everything else is probably the same. smileys/smile.gif
I cooked once years ago and my mom loved. And making a Creamy Broccoli, Apple, and Cheddar soup for this year's starter.
Everything else is probably the same. smileys/smile.gif
Yes--not making a thing. smileys/wink.gif (It's anathema to me, but I earned it, over the last five years.)
Two-person turkey dinner with turkey breast, stuffing, green beans with almonds, cranberry sauce, mashed potatoes, and rolls. Click! Purchased. smileys/wink.gif
We still have to buy a pie, however. And we're not having any guests, so I don't feel any guilt. smileys/smile.gif We did Thanksgiving for anywhere from 6-12 people, since moving here, and I'm going to enjoy putting my feet up.
Two-person turkey dinner with turkey breast, stuffing, green beans with almonds, cranberry sauce, mashed potatoes, and rolls. Click! Purchased. smileys/wink.gif
We still have to buy a pie, however. And we're not having any guests, so I don't feel any guilt. smileys/smile.gif We did Thanksgiving for anywhere from 6-12 people, since moving here, and I'm going to enjoy putting my feet up.
steve2-in-la
Well-known member
And bonus points for using "anathema" correctly in a sentence.
I'm giving Alton Brown's butterflied, dry-brined version a shot. Bought a Murphy's
all-natural ($45 for 10 pounds) turkey AND THEN read a mediocre rating of it on epicurious. Oh well....
I was trying to get through an especially tough part of the backbone using a 12" knife that would been an approriate prop for Deliverance when Larry suggested I tap it with a mallet. I went out to the tool box and came back with two options:
Marilyn: "Murderously lethal or comedic, Marx Brother's rubber version?"
Larry: (shakes head and takes the rubber mallet)
Salt-dusted spineless turkey is splayed out on a cookie tray, awaiting T-Day.
http://www.foodnetwork.com/recipes/alton-brown/butterflied-dry-brined-roasted-turkey-with-roasted-root-vegetable-panzanella-recipe/index.html
all-natural ($45 for 10 pounds) turkey AND THEN read a mediocre rating of it on epicurious. Oh well....
I was trying to get through an especially tough part of the backbone using a 12" knife that would been an approriate prop for Deliverance when Larry suggested I tap it with a mallet. I went out to the tool box and came back with two options:
Marilyn: "Murderously lethal or comedic, Marx Brother's rubber version?"
Larry: (shakes head and takes the rubber mallet)
Salt-dusted spineless turkey is splayed out on a cookie tray, awaiting T-Day.
http://www.foodnetwork.com/recipes/alton-brown/butterflied-dry-brined-roasted-turkey-with-roasted-root-vegetable-panzanella-recipe/index.html
Ha! I'm doing the same one...kinda. I'm just doing a breast
and I didn't butterfly it but I'm doing the seasoning dry rub. Just got it on this morning. I wanted to try the drying effect on the skin and we want the cavity to stuff. It just makes the dressing tastes so good when it is in and around the bird but a whole bird is just to much for us. So breast it is.
and I didn't butterfly it but I'm doing the seasoning dry rub. Just got it on this morning. I wanted to try the drying effect on the skin and we want the cavity to stuff. It just makes the dressing tastes so good when it is in and around the bird but a whole bird is just to much for us. So breast it is.
Spatchcocking is supposed to be an excellent way to cook the turkey evenly. I think Jacques Pepin
has a recipe like that. I'm debating trying this recipe by Molly Stevens which I found in her All about Roasting Cookbook. If I don't do this one, I'll do the Extra Moist Roast Turkey from Epi and Gourmet. And I'd better make my mind up soon.
Will be looking forward to a review of your turkey. I'm sure it will be delicious. Happy Thanksgiving!
http://www.saveur.com/article/Recipes/How-To-Roast-Perfect-Turkey
has a recipe like that. I'm debating trying this recipe by Molly Stevens which I found in her All about Roasting Cookbook. If I don't do this one, I'll do the Extra Moist Roast Turkey from Epi and Gourmet. And I'd better make my mind up soon.
Will be looking forward to a review of your turkey. I'm sure it will be delicious. Happy Thanksgiving!
http://www.saveur.com/article/Recipes/How-To-Roast-Perfect-Turkey
I'm also making this recipe for make ahead gravy I clipped from Woman's Day years ago. It's all over
the internet with rave reviews. I bought a package of turkey wings that weighed 3.5 lbs and was taken aback when I opened them to find it only contained two humongous wings. I added the neck from the turkey and the stock is simmering away now. It looks and smells delicious.
I did separate the wings into the three pieces.
* Exported for MasterCook 4 by Living Cookbook *
Make-Ahead Turkey Gravy
Recipe By :
Serving Size : 0 Preparation Time: 0:10
Categories : Stock Turkey
Amount Measure Ingredient -- Preparation Method
4 turkey wings (about 3 to 4 lb)
2 medium onions, cut up
1 cup water
8 cups chicken broth
1 carrot, chopped
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbs (1/4 stick)butter
1/2 tsp freshly ground pepper
1. Heat oven to 400°F.
2. Put wings in a single layer in roasting pan; scatter onions on top. Roast
1 1/4 hours or until wings are browned.
3. Put wings and onions in 3-quart saucepan. Add water to roasting pan; stir
to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth
(refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1
1/2 hours.
4. Remove wings. When cool, pull off skin and meat. Discard skin; save meat
for another use. Strain broth into saucepan; skim fat off broth.
5. Whisk flour into remaining 2 cups broth until mixture is well blended and
smooth.
6. Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5
minutes to thicken gravy. Stir in butter and pepper.
Cooking Tip: Freeze gravy up to 1 month. Reheat. You can add fat-skimmed
drippings from a freshly roasted turkey.
- - - - - - - - - - - - - - - - - -
the internet with rave reviews. I bought a package of turkey wings that weighed 3.5 lbs and was taken aback when I opened them to find it only contained two humongous wings. I added the neck from the turkey and the stock is simmering away now. It looks and smells delicious.
I did separate the wings into the three pieces.
* Exported for MasterCook 4 by Living Cookbook *
Make-Ahead Turkey Gravy
Recipe By :
Serving Size : 0 Preparation Time: 0:10
Categories : Stock Turkey
Amount Measure Ingredient -- Preparation Method
4 turkey wings (about 3 to 4 lb)
2 medium onions, cut up
1 cup water
8 cups chicken broth
1 carrot, chopped
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbs (1/4 stick)butter
1/2 tsp freshly ground pepper
1. Heat oven to 400°F.
2. Put wings in a single layer in roasting pan; scatter onions on top. Roast
1 1/4 hours or until wings are browned.
3. Put wings and onions in 3-quart saucepan. Add water to roasting pan; stir
to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth
(refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1
1/2 hours.
4. Remove wings. When cool, pull off skin and meat. Discard skin; save meat
for another use. Strain broth into saucepan; skim fat off broth.
5. Whisk flour into remaining 2 cups broth until mixture is well blended and
smooth.
6. Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5
minutes to thicken gravy. Stir in butter and pepper.
Cooking Tip: Freeze gravy up to 1 month. Reheat. You can add fat-skimmed
drippings from a freshly roasted turkey.
- - - - - - - - - - - - - - - - - -
music-city-missy
Well-known member
I have used Cooks Illustrated's brined and butterflied high roast turkey for years
It's my go to - always comes out perfect.
It's my go to - always comes out perfect.
Been spatchcocking chickens for years on the Q and love the results. Very even cooking with all
corners of the bird being edible in a shorter period of time. And lots of opportunity to marinate and brush the bird all over on the grill.
But
I still love a stuffed turkey.
corners of the bird being edible in a shorter period of time. And lots of opportunity to marinate and brush the bird all over on the grill.
But
I still love a stuffed turkey.
lana-in-fl
Well-known member
Love the advice about using turkey parts to make the gravy....
Went to buy some, as I decided to do the stock for the gravy early. No necks available, and $10 for two turkey wings. Really? If it hadn't been so close to TG, I would have bought a cheap Publix turkey ($6 for the whole bird), but I would never have got it defrosted in time. That's gouging.
Went to buy some, as I decided to do the stock for the gravy early. No necks available, and $10 for two turkey wings. Really? If it hadn't been so close to TG, I would have bought a cheap Publix turkey ($6 for the whole bird), but I would never have got it defrosted in time. That's gouging.