Fried, roasted, smoked or BBQ'd?
- Thread starter Rubyfruit
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cymbidia
unrepentant pervert
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Roasted, always.
And in the time-honored manner, as well.
Stuffing cooked outside the turkey, though, since we don't like botulism.
Here's my stuffing recipe.
It's fail-proof, easy, and really honestly WOW good.
Bread and Mushroom Stuffing
Makes 15 servings
1 pound crusty bread, from day-old baguettes or a country loaf, cut into 1-inch pieces (about 10 cups)
1 cup slivered or sliced almonds
1/2 stick unsalted butter
1/3 cup canola oil
2 medium onions, peeled and coarsely chopped (2 cups)
1 cup coarsely chopped celery
1 leek, peeled, washed and coarsely chopped (not an onion - a leek - just do it)
1 tablespoon herbes de Provence
3-1/2 cups chicken stock
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
10 ounces mushrooms, washed and coarsely chopped (3 cups)
2 cups coarsely chopped parsley
Preheat the oven to 400 degrees.
Place the bread pieces on a cookie sheet, and bake them for 10 to 12 minutes or until they are nicely browned. Transfer the bread cubes to a large bowl. Arrange the almonds on a cookie sheet and bake them in the oven for 8 to 10 minutes, or until they are nicely browned.
Heat the butter and oil in a large skillet until the butter is melted (NOT brown!), then add the onion, celery, leek and herbes de Provence. Cook over medium to high heat for 5 minutes. Stir often.
Mix the stock, salt and pepper into the mixture in the skillet, then add the contents of the skillet along with the mushrooms, almonds and parsley to the bread cubes in the bowl. Mix lightly, then spoon the mixture into two 6-cup loaf molds. Cover with aluminum foil.
About one hour before serving time, preheat the oven to 350 degrees. Place the molds in the oven, and bake the stuffing for 50 to 60 minutes. Serve with the roasted turkey.
And in the time-honored manner, as well.
Stuffing cooked outside the turkey, though, since we don't like botulism.
Here's my stuffing recipe.
It's fail-proof, easy, and really honestly WOW good.
Bread and Mushroom Stuffing
Makes 15 servings
1 pound crusty bread, from day-old baguettes or a country loaf, cut into 1-inch pieces (about 10 cups)
1 cup slivered or sliced almonds
1/2 stick unsalted butter
1/3 cup canola oil
2 medium onions, peeled and coarsely chopped (2 cups)
1 cup coarsely chopped celery
1 leek, peeled, washed and coarsely chopped (not an onion - a leek - just do it)
1 tablespoon herbes de Provence
3-1/2 cups chicken stock
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
10 ounces mushrooms, washed and coarsely chopped (3 cups)
2 cups coarsely chopped parsley
Preheat the oven to 400 degrees.
Place the bread pieces on a cookie sheet, and bake them for 10 to 12 minutes or until they are nicely browned. Transfer the bread cubes to a large bowl. Arrange the almonds on a cookie sheet and bake them in the oven for 8 to 10 minutes, or until they are nicely browned.
Heat the butter and oil in a large skillet until the butter is melted (NOT brown!), then add the onion, celery, leek and herbes de Provence. Cook over medium to high heat for 5 minutes. Stir often.
Mix the stock, salt and pepper into the mixture in the skillet, then add the contents of the skillet along with the mushrooms, almonds and parsley to the bread cubes in the bowl. Mix lightly, then spoon the mixture into two 6-cup loaf molds. Cover with aluminum foil.
About one hour before serving time, preheat the oven to 350 degrees. Place the molds in the oven, and bake the stuffing for 50 to 60 minutes. Serve with the roasted turkey.
Rubyfruit
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This is my favorite roasted chicken recipe. The flavor combination of fresh thyme, lemon peel and garlic is amazing. Mixing that together with the prosciutto and butter and putting it under the skin makes for a very flavorful and moist bird. I'm going to do my turkey this way next week.
Does anybody have a killer dressing recipe they think would go well with this?
Ruby
Fantastic Roasted Chicken
Recipe courtesy Jamie Oliver
This roast chicken is really tasty. The principle is very similar to the perfect roast chicken recipe in my first book, getting fantastic flavors right into the bird.
2 pounds chicken, preferably organic
1 large lemon
8 slices prosciutto or Parma ham, thinly sliced
1 to 2 cloves garlic, peeled and finely chopped
2 good handfuls fresh thyme, leaves picked and finely chopped
Salt and freshly ground black pepper
4 ounces softened butter
2 pounds potatoes, peeled and cut into chunks
1 large celeriac, peeled
Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It’s important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin – rub and massage any that’s left over in and around the bird. It’s all tasty stuff. I could tell you to tie the chicken up but I’ve decided it’s a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.
While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping.
Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Does anybody have a killer dressing recipe they think would go well with this?
Ruby
Fantastic Roasted Chicken
Recipe courtesy Jamie Oliver
This roast chicken is really tasty. The principle is very similar to the perfect roast chicken recipe in my first book, getting fantastic flavors right into the bird.
2 pounds chicken, preferably organic
1 large lemon
8 slices prosciutto or Parma ham, thinly sliced
1 to 2 cloves garlic, peeled and finely chopped
2 good handfuls fresh thyme, leaves picked and finely chopped
Salt and freshly ground black pepper
4 ounces softened butter
2 pounds potatoes, peeled and cut into chunks
1 large celeriac, peeled
Preheat the oven and an appropriately sized roasting tray to 425 degrees F. Wash your chicken inside and out and pat dry with kitchen paper. Using your fingers, part the breast skin from the breast meat. It’s important to try to push your hand gently down the breast, being careful not to rip the skin. With a peeler, remove and chop the fragrant yellow skin of the lemon, keeping the peeled lemon to one side. Chop prosciutto and add to the bowl with the lemon skin, garlic and thyme. Season, with salt and pepper and then mix it all into the butter. Push this into the space you have made between the meat and the skin – rub and massage any that’s left over in and around the bird. It’s all tasty stuff. I could tell you to tie the chicken up but I’ve decided it’s a palaver and not worth it in this case. Slash the thigh meat to allow the heat to penetrate a little more, which makes it taste better. Cut the peeled lemon in half and push it into the cavity. Then put chicken in the hot roasting tray and roast in the preheated oven for 20 minutes.
While the chicken is cooking, parboil the potatoes in salted water for 10 minutes and drain. Cut the celeriac into irregular chunks around the same size as the potatoes. Remove the chicken from the oven, by which time the tasty butter will have melted, flavored and cooked out of the chicken into the bottom of the tray, awaiting your potatoes and celeriac. Normally I put a fork into the cavity of the chicken and lift it off of the tray for 20 seconds while I toss and coat the vegetables in the butter. Put the chicken back on top of the vegetables and cook for around 40 minutes. Leave to stand for 10 minutes. Once the meat and vegetables have been removed, a little light gravy can be made in the tray with a splash of wine and stock, a little simmering and scraping.
Yield: 6 servings
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
princess4u
still a princess
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my turkey
will be roasted - well it won't be a whole turkey - we have a crowd for dinner and they all are "breast" people - hehe - so i have two breasts - i mean i roast two turkey breasts - but the question is does anyone have the recipe for the sweet potato casserole like they have at "boston chicken"?? i have been trying to duplicate that forever ~
will be roasted - well it won't be a whole turkey - we have a crowd for dinner and they all are "breast" people - hehe - so i have two breasts - i mean i roast two turkey breasts - but the question is does anyone have the recipe for the sweet potato casserole like they have at "boston chicken"?? i have been trying to duplicate that forever ~
princess, try this place, though I haven't actually checked, they specialize in "copy cat recipes" thus the url name - www.copykat.com
hope it helps!
great thread by the way, as I'm stil undecided how I will make mine. First time and all.
hope it helps!
great thread by the way, as I'm stil undecided how I will make mine. First time and all.
Last edited:
Barb Dwyer
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I will cook mine in the microwave as I have done for several years. It only takes an hour and comes out perfect! Even a beautiful golden brown. It allows me time to fix the side dishes and watch more football and play games with my guests! 
I have had a deep fried turkey at a friend's home and it was surprisingly delicious.
This isn't really Thanksgiving-y except I try every year to add a new dish to spice things up in addition to the more traditional fare.
This dish is nice because it is so pretty and colorful and we all know the power of ....cheese!
Cheddar Zucchini Bake
3 thinly sliced unpared zucchini
3 thinly sliced unpared yellow squash
Water to cover zucchini and dash of salt
2 slightly beaten egg yolks
1 cup dairy sour cream
2 tablespoons flour
2 stiffly beaten egg whites
1 1/2 cups shredded cheddar cheese
6 slices bacon, fried and crumbled
Slice and cook zucchini and squash 15 minutes with a dash of salt mixed into the water. Drain.
Combine egg yolks, sour cream and flour; mix well and fold in egg whites.
Layer half of the egg mixture and the cheese mixture in a 12 X 71/2 X 2 inch baking dish topping with half the bacon. Repeat and sprinkle remaining bacon on top.
Bake at 350° for 20-25 minutes.
Makes 8 servings
I have had a deep fried turkey at a friend's home and it was surprisingly delicious.
This isn't really Thanksgiving-y except I try every year to add a new dish to spice things up in addition to the more traditional fare.
This dish is nice because it is so pretty and colorful and we all know the power of ....cheese!
Cheddar Zucchini Bake
3 thinly sliced unpared zucchini
3 thinly sliced unpared yellow squash
Water to cover zucchini and dash of salt
2 slightly beaten egg yolks
1 cup dairy sour cream
2 tablespoons flour
2 stiffly beaten egg whites
1 1/2 cups shredded cheddar cheese
6 slices bacon, fried and crumbled
Slice and cook zucchini and squash 15 minutes with a dash of salt mixed into the water. Drain.
Combine egg yolks, sour cream and flour; mix well and fold in egg whites.
Layer half of the egg mixture and the cheese mixture in a 12 X 71/2 X 2 inch baking dish topping with half the bacon. Repeat and sprinkle remaining bacon on top.
Bake at 350° for 20-25 minutes.
Makes 8 servings
Rubyfruit
ripe
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Starfish said:What turkey?
I am however having a big fancy assed dinner here for friends, so it should be nice and feast like.
Just don't tell me you're going to make that Tofurkey stuff. I've seen it at the market, and I'm very afraid.
____
Barb - are you kidding me? Microwaved? Your microwave is that big? It really comes out good? I generally don't like microwaved meats.
I've heard that fried turkey is amazing. I'd just hate to invest in a fryer that big when it would probably only be used once a year. Although, I hear they have them at Costco for around $100 now.
______
Princess - you can have my breasts. I'm a dark meat gal.
Ruby
Barb Dwyer
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Ruby, Ruby
LOL! Yes, I have a huge microwave. Expressly for that purpose. I cook lots of turkeys throughout the year. Everyone always asks me about that and usually has the same reaction!
It comes out great- very juicy and tender and if you sprinkle paprika on the skin and rub vegetable oil over it, it comes out a nice golden brown.
I agree with you on another point though - I don't cook beef in the microwave - too tough and icky looking when it comes out.
LOL! Yes, I have a huge microwave. Expressly for that purpose. I cook lots of turkeys throughout the year. Everyone always asks me about that and usually has the same reaction!
It comes out great- very juicy and tender and if you sprinkle paprika on the skin and rub vegetable oil over it, it comes out a nice golden brown.
I agree with you on another point though - I don't cook beef in the microwave - too tough and icky looking when it comes out.
freakygirl
Literotica Guru
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Down at the local supermarket, they have this full meal deal. Turkey, taters, gravy and rolls.. only $20. Fully cooked and ready to serve.
That is my Thanksgiving dinner..
ok.. for real.. roast a turkey.. make my own stuffing.. no fake stuff here.. except for the gravy. I will use that jarred stuff.. only because I SUCK AT MAKING GRAVY. No matter what I do... no one.. including the dogs.. will eat it..
That is my Thanksgiving dinner..
ok.. for real.. roast a turkey.. make my own stuffing.. no fake stuff here.. except for the gravy. I will use that jarred stuff.. only because I SUCK AT MAKING GRAVY. No matter what I do... no one.. including the dogs.. will eat it..
Rubyfruit
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freakygurl32 said:...I SUCK AT MAKING GRAVY. No matter what I do... no one.. including the dogs.. will eat it..
I know what you mean, Freaky. I've gotten a bit better at it over the years though. Usually there is somebody at the get together who can do it better. My dad is the best and he'll be here this year!
Ruby
I noticed that the wagon tends to go over bumpy roads while watching tv ads. I avoid the tv.
Menu..
Okay, so well..
Appetizers....
Three types of home made cheese spreads and craker assortment
Veggie cuts (carrots, broc, cauli, celery) and dill dip
Chex mix
Nuts and such
Dinner....
'Chicken' pot pie with phillo dough crust
Herb Roasted 'Turkey' sandwiches
Greenbean Casserole with french fried onions (home made ones)
Paris Potatoes (a unique potato dish)
Baked Cheesy Mashed potatoes (fucking awesome or I wouldn't bother)
Spanikopita (Greek spinache pie)
Candied Yams
Gretchies Stuffing
Homemade dinner rolls with butter and strawberry jelly
Dessert....
Pumpkin Pie
Pecan Pie
English butter toffees dipped in chocolate, in the various starwars images that my molds will allow for.... (R2, Chewy, Stormtrooper, Darth, etc...)
Eucher games to follow.
I start the prep this weekend, and will be at it all week.
Menu..
Okay, so well..
Appetizers....
Three types of home made cheese spreads and craker assortment
Veggie cuts (carrots, broc, cauli, celery) and dill dip
Chex mix
Nuts and such
Dinner....
'Chicken' pot pie with phillo dough crust
Herb Roasted 'Turkey' sandwiches
Greenbean Casserole with french fried onions (home made ones)
Paris Potatoes (a unique potato dish)
Baked Cheesy Mashed potatoes (fucking awesome or I wouldn't bother)
Spanikopita (Greek spinache pie)
Candied Yams
Gretchies Stuffing
Homemade dinner rolls with butter and strawberry jelly
Dessert....
Pumpkin Pie
Pecan Pie
English butter toffees dipped in chocolate, in the various starwars images that my molds will allow for.... (R2, Chewy, Stormtrooper, Darth, etc...)
Eucher games to follow.
I start the prep this weekend, and will be at it all week.
The key to making good gravy is to make a rue of the fat only, with the flour so that when you add the broth, that it doesn't lump.
I am a gravy making expert.
I make vegitarian gravies that you'd not know are vegitarian.
The only way that David was willing to become veggie was because I can duplicate so many meaty things to taste exactly the same.
I am a gravy making expert.
I make vegitarian gravies that you'd not know are vegitarian.
The only way that David was willing to become veggie was because I can duplicate so many meaty things to taste exactly the same.
RoamingSpirit
Really Experienced
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I'll stick mine in my Showtime Rotissery, then I can just "set it and forget it"
erosman
Literotica Guru
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thanksgiving turkey?
We had turkey last week. I'll grill salmon over mesquite carcoal. I'll rub it with sea salt and crushed garlic before grilling. Accompanied with rice pilaf and a kiwi mozzarella salad (romaine lettuce, diced tomatoes and kiwi, parmesan and mozzarella cheeses, topped with a raspberry vinaigrette...magnifique!). Appetizer: nectarine/mango smoothie. Probably a simple white zinfandel with the meal. But, pumpkin pie with whipped cream for dessert.
We had turkey last week. I'll grill salmon over mesquite carcoal. I'll rub it with sea salt and crushed garlic before grilling. Accompanied with rice pilaf and a kiwi mozzarella salad (romaine lettuce, diced tomatoes and kiwi, parmesan and mozzarella cheeses, topped with a raspberry vinaigrette...magnifique!). Appetizer: nectarine/mango smoothie. Probably a simple white zinfandel with the meal. But, pumpkin pie with whipped cream for dessert.
seXieleXie
trouble
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i get to experiance my first thanksgiving away from my huge, insane family... i'm not sure if i'm happy about that or not.
i'm cooking for a friend and myself so i don't think we'll be having a big feast. honestly i'm just looking forward to getting back into the kitchen after enduring almost 3 months of dorm food. i think i'm going to make chicken and red potatoes and a fantastic salad. she has promised to procure lots of alcohol (which i probably won't drink, but i think she'll be a cute drunk). should be fun... i hope we don't keep our clothes on!
i'm cooking for a friend and myself so i don't think we'll be having a big feast. honestly i'm just looking forward to getting back into the kitchen after enduring almost 3 months of dorm food. i think i'm going to make chicken and red potatoes and a fantastic salad. she has promised to procure lots of alcohol (which i probably won't drink, but i think she'll be a cute drunk). should be fun... i hope we don't keep our clothes on!
Desert Amazon
Esse Quam Videri
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Willing and Unsure
Stuffed Animal Princess
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that looks really good DA
the turkey we have at thanksgiving is usually cooked on the grill, but this year it may be fried (my uncle has a turkey frier).. and then there's still the possibility of it being roasted (i think that's only if its raining)
as for everything else.. we usually have mashed potatoes, sweet potatoes, corn, field peas, some form of rolls, cranberry salad stuff (its really good but i dont know what goes in it besides cranberries), and my gramma's dressing
and then for dessert, my mom makes pumpkin pies (they are the best), my sister usually makes some cookies.. and while we all have pie, me and my cousin, and my nephew now too put my Gramma's xmas tree up for her since she cant do it herself (we know its early and all, but its the only time we can do it for her).
and usually after that, we all sit up for awhile (except my nephew and the rest of us that decide to take a nap)
the turkey we have at thanksgiving is usually cooked on the grill, but this year it may be fried (my uncle has a turkey frier).. and then there's still the possibility of it being roasted (i think that's only if its raining)
as for everything else.. we usually have mashed potatoes, sweet potatoes, corn, field peas, some form of rolls, cranberry salad stuff (its really good but i dont know what goes in it besides cranberries), and my gramma's dressing
and then for dessert, my mom makes pumpkin pies (they are the best), my sister usually makes some cookies.. and while we all have pie, me and my cousin, and my nephew now too put my Gramma's xmas tree up for her since she cant do it herself (we know its early and all, but its the only time we can do it for her).
and usually after that, we all sit up for awhile (except my nephew and the rest of us that decide to take a nap)
Rubyfruit
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All of these replies are making me so hungry!
Starfish, your menu sounds delicious. Spanikopita (Greek spinache pie) - this sounds interesting. What's in it?
Fried turkey. It's become all the rage in cooking circles over the last few years. They sell huge deep fryers just for turkeys. I've never had it, but it's supposed to be really good.
Ruby
Starfish, your menu sounds delicious. Spanikopita (Greek spinache pie) - this sounds interesting. What's in it?
Fried turkey. It's become all the rage in cooking circles over the last few years. They sell huge deep fryers just for turkeys. I've never had it, but it's supposed to be really good.
Ruby
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