Thanksgiving Day Thread! Recipes, Advice, Warnings!

[3113]

November 22 is the U.S. Holiday of Thanksgiving, a time when we Americans gather with friends and family (for better or worse) and feast on special holidays foods, the ones traditional to our personal history, or region of the U.S., as well as those special to this particular day: turkey, cranberry sauce and pumpkin pie.

For those at home in the U.S. or abroad and thinking of celebrating with us, here's a thread for all your questions, recipes, recommendations and horror stories!

Hopefully, this thread will help you avoid the pitfalls common to Thanksgiving dinners and make it a day that, in the end, you're truly thankful for.

http://nymag.com/images/2/daily/food/06/11/22_rockwell_lg_l.jpg​

 

[matriarch]

Thanksgiving day - suggestions.

 

[sr71plt]

Advice: Horn in on Thanksgiving at the house of some relative who likes to--and can--cook and who doesn't put a lock on the liquor cabinet.

 

[l8bloom]

Second best advice: a clay cooker.

One year I caught a bad cold and my husband was total http://www.hystersisters.com/vb2/images/smilies/shrug.gif.

Even a frozen solid turkey will turn out beautifully. Put it in the (soaked for 15" first) clay cooker -- add your whole stabbed potatoes and some canned broth, and more garlic than you think wise -- & onion & anything else you're in the mood for or have on hand.

Put the whole thing in a cold oven, raise the beauty level to 400 F, & do as you please for a 3-4 hours. Use a meat thermometer if your bird doesn't have a pop-out thingy.

Hubby spent 3 weeks telling everybody what a great T-Day dinner he cooked. http://www.hystersisters.com/vb2/images/smilies/bow.gif

***edited to add --- you understand, this was a small bird --- designed to feed 2 people, right? 3-4 hours might not be enough if your roast beast is the size of Godzilla's haunch. Google for exact weight:cooking time references, or PM me; I have the clay cooker cookbook & will help you directly. L8.

 

[Weird Harold]

...those special to this particular day: ...and pumpkin pie.

Following Matriarch's lead of using this as an index thread for other Thanksgiving related threads:

For diabtetics and weightwatchers, here's the link to the saga of my quest for a low-carb/no-carb pie crust (the recipe for a truly low-carbohydrate pumpkin pie is in post #16)

Stay tuned to that thread for the new search for a low-carb traditonal two-crust Apple Pie.

 

[adetaildiva]

'nuther recipe

I put a Pumpkin Pie recipe on Mat's thread & thought I'd share something different here. This recipe is a breakfast dish that's intended to give the chief(s) [read "chefs"] an easy start to the day. It may even keep well-meaning-but-not-so-helpful folks out of the kitchen while the real work's going on. Enjoy!


MORNING BREAKFAST CASSEROLE
(serves 4-6 really hungry folks or 8-10 not-so-hungry folks)


INGREDIENTS:
2 c milk
8 eggs, beaten
6 slices of bread, torn in to small pieces
1 lb. breakfast sausage, cooked
1 c shredded cheese, separated
1 tsp. dry mustard
salt & pepper to taste
sliced or diced jalapeno peppers, optional


PROCESS ON THE NIGHT BEFORE SERVING:
1. Crumble breakfast sausage & cook until thoroughly done.

2. While sausage is cooking, beat eggs in large bowl. Add mustard, salt, pepper & milk. Mix well.

3. Add cooked sausage, cheese & bread pieces. Stir well to be sure egg mixture covers all the bread.

4. Prepare 9 x 13 baking dish with cooking spray. Pour mixture into dish.

5. Cover dish with plastic wrap & refrigerate overnight.


PROCESS BEFORE SERVING:
1. Preheat oven to 350ºF. Remove casserole dish from refrigerator.

2. Cook for 40 - 45 minutes.

3. Serve immediately.

4. Salsa is a good addition to the table if guests want to spice up their portion.

 

[tickledkitty]

Here's my bit of advice. It's something I realized for myself during a conversation I had this morning with someone very dear regarding Thanksgiving.

You've heard the saying "If Mama ain't happy, ain't nobody happy," right? This is my motto this year throughout the holidays. Mama ain't happy right now, and she needs to get her shit together and make the holidays good for everyone. It's at my house this year, so it all hinges on me.

Nope, it's not fair. It sucks, in fact, but such is life. So, it's time to put a smile on my face and move forward. It's time to think about how my attitude is affecting those around me and make it better. It's time to "fake it 'til you make it." (Yeah, I'm cliche woman now. )

I know I can't be the only one who feels this way. We can do this.

Here's a recipe I like for this time of year. I'm making it in spite of the fact that my mother will think it's some sort of insult to her wonderful pies. (Notice how I'm spreading the joy. )


Harvest Pound Cake

Fresh apples, chopped nuts and a divine caramel sauce make a cake without equal!

2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla
3 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 medium apples, peeled and finely chopped (2 cups)
1 cup chopped nuts
Caramel Glaze (See Below)

1. Heat oven to 350°F. Grease and flour 12-cup bundt cake pan.

2. Beat sugar, oil, vanilla and eggs in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.

3. Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to wire rack. Spoon Caramel Glaze over warm cake.


Caramel Glaze

1/2 cup butter or margarine
1/2 cup packed brown sugar
2 teaspoons milk

Heat all ingredients to boiling in 2-quart saucepan, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat.


Yeah, I know it's horribly fattening, but it's Thanksgiving. Live a little. Besides, think how happy people will be if you send great hunks of it home with them.

 

[SeaCat]

Okay, some advice learned over the years in my somewhat disfunctional family.

Never ever let a surgeon carve the Turkey.

Do not tell others what or how much to eat unless you care to wear your dinner.

Do not allow your siblings boasting to annoy you. If they are boasting about their lives then they are unhappy about something in them.

Wait until after dinner to get into controversial conversations with family members. (I find the next day or week works well.)

Deep Fried Turkey is almost always a big hit. (Although there will always be one who complains.)

Leftover mashed potatoes can be made into Potatoe Pancakes the next day.

This year it will be my parents, my wife and myself. Dinner will be something a bit different by popular acclaim. (Thumper in a Sour Cream and Peppercorn sauce.)

This year is going to be a bit strained. My brother and his wife are coming down for a week, their last day will be the day after Thanksgiving. My wife and I will make the obligatory trip up to see my brother and his wife several days before Thanksgiving, but we both have to work on the Holiday. Too sad.

Our holiday will be three days after Thanksgiving. The plans are for us to drive up early as we have a busy day. The day will start after our arrival when my father and I will head to an outdoor range for a shooting session. (Flintlock Rifles and Pistols.) My wife and Mother will spend the morning visiting my mothers favorite Flea Market. This will be followed by a nice stroll on the beach featuring all four of us followed by a relaxing soak in a Hot Tub. This will be followed by dinner.

Cat

 

[adetaildiva]

My advice is to prepare food in advance as much as possible then freeze your labors of love. I think I'd rather be tuckered out several days before & have time to recover.

That way I can enjoy my time being with my family & friends as much as possible before I have to either kick them out or kill them (figuratively, of course ........ most times......)

 

[3113]

My advice is to prepare food in advance as much as possible then freeze your labors of love.

Or my fave: Potluck! Have everyone cook and bring food and then you (host/hostess) only have to provide the turkey, gravy and mashed potatoes (cause mashed potatoes are best served fresh, don't ya think?).

Make sure everyone shares in the setting up before and cleaning up afterwards. I never understand why some Thanksgiving hosts/hostesses feel they have to do it all. It's not, to me, like an intimate dinner party where the host/hostess is entertaining their guests; it's usually a big family gathering and those shouldn't require anyone to do it all.

 

[dr_mabeuse]

Brine your bird! Brine him, I say! A brined bird is a juicy bird, a fulsome bird, a joyous bird!

Cook your bird breast-side down. Let his fat descend into the white meat as he basks in the heat of the oven. Turn him back-side down (admittedly, a delicate and greasy operation, but essential) about an hour before completion to crisp up the skin, and the breast will be juicious and luschical, tastiferous and divine, as will the entirety of him.

We put an apple, an onion, and an orange into his empty cavity as well. An orange stuck with cloves is said to impart an ethereal bouquet to the bird, but I can't vouch for it, not being a clove man. We throw these things in because it's the easiest way to season his void. You toss the onion with sage and pepper and then throw it into the emptiness and he's enlightened during cooking.

I'm serious about the brining and the breast-side down though. I don't joke about food.

 

[adetaildiva]

Or my fave: Potluck! Have everyone cook and bring food and then you (host/hostess) only have to provide the turkey, gravy and mashed potatoes (cause mashed potatoes are best served fresh, don't ya think?).

Make sure everyone shares in the setting up before and cleaning up afterwards. I never understand why some Thanksgiving hosts/hostesses feel they have to do it all. It's not, to me, like an intimate dinner party where the host/hostess is entertaining their guests; it's usually a big family gathering and those shouldn't require anyone to do it all.

You're so right, 3. If I was to host a holiday party [not that I'm that much of a masochist you understand], that what I'd do. My mom, however, is a throwback to the last generation, at least here in the South, -- when the hostess did everything except carve the bird. The most I've ever seen her "give" is to let a guest bring ice or "a few extra chairs." She's a better woman than I am, I'll tell ya.

 

[l8bloom]

We put an apple, an onion, and an orange into his empty cavity as well.

Whole, or cut up? Do you peel the orange? I always thought the rind turned bitter.

 

[FallingToFly]

Do not put a frozen turkey in the fryer.

They explode.

 

[SeaCat]

Do not put a frozen turkey in the fryer.

They explode.

You figured that one out too did you?

Cat

 

[Weird Harold]

Do not put a frozen turkey in the fryer.

They explode.

You figured that one out too did you?

Pshaw! nobody has to figure that one out for themselves, Any fan of Mythbuters knows that they don't really explode, but the flash fire from boiling oil splashing on the cookfire can be mistaken for an explosion.

 

[SeaCat]

Pshaw! nobody to figure that one out for themselves, Any fan of Mythbuters knows that they don't really explode, but the flash fire from boiling oil splashing on the cookfire can be mistaken for an explosion.

Well a solidly frozen Turkey hitting the hot oil doesn't really explode, but it's shattering can be a bit spectacular. (Akin to that of a rock having water in it being placed too close to a fire. It doesn't explode per se, but it's shattering is a bit starteling.)

Cat

 

[Weird Harold]

Well a solidly frozen Turkey hitting the hot oil doesn't really explode, but it's shattering can be a bit spectacular. (Akin to that of a rock having water in it being placed too close to a fire. It doesn't explode per se, but it's shattering is a bit starteling.)

Cat

The Mythbusters didn't get one to shatter, but I'm not sure how anyone would notice pieces of frozen turkey in the fountain of hot oil generated when they lowered the frozen turkey into 350F oil.

 

[tickledkitty]

Has anybody had success using one of those cooking bags for the turkey?

 

[3113]

Turkey Talk

Brine your bird! Brine him, I say! A brined bird is a juicy bird, a fulsome bird, a joyous bird!

Actually, Dr. M, the current philosophy on such things suggests that you can get the brining effect with even better results by salting. Like brining, you salt the turkey and let it marinate for a few days, but there is no water or other ingredients (like sugar or spices). Last year the L.A. Times tested all kinds of turkeys made all kinds of ways and this one kept winning out, even over brined turkey. Let it be noted, however, that I've never made or tasted a turkey this way myself, and so I cannot swear to it's flavor or juiciness. I can agree that brined turkey, which I have tasted, is (IMHO) far better, moister and tastier than turkey that is not brined.

The one thing I haven't figured out about this recipe is if you salt the skin or get under the skin and salt the meat. I suspect you salt the skin as the recipe doesn't tell you to get under the skin and salt the meat. Which makes me wonder how the salt affects the meat if it's the skin that's salted, but I'm no chemist. Maybe someone can explain.

Here's the recipe (From the L.A. Times):
Begin 4 days before you want to serve the turkey.

Ingredients:
1 (12- to 16-pound) free-range, organic turkey
Kosher salt

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon and one-half teaspoon salt into a bowl for every 5 pounds of turkey (for a 15-pound turkey, you'd have 3 1/2 tablespoons).

2. Lightly sprinkle the inside of the turkey with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use about a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2 -gallon sealable plastic bag. Press out the air and seal tightly. Place the turkey, breast side up, in the refrigerator. Chill the turkey for three days: After the first day, redistribute the salt by opening the bag, massaging the salt into the bird and resealing the bag tightly, pressing out the air. After the second day, redistribute the salt again. Turn the turkey onto its breast to chill for the last day.

5. Remove the turkey from the bag and wipe it off with a paper towel. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey, breast side up, on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and let rest at room temperature at least 1 hour. Meanwhile, heat the oven to 325 degrees.

7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts). Continue cooking an additional 1 1/2 hours, rotating the pan halfway through the roasting time.

8. Increase the oven temperature to 425 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 160 degrees, an additional 20 to 30 minutes. The total roasting time will be about 2 1/2 to 2 3/4 hours.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

 

[Weird Harold]

Has anybody had success using one of those cooking bags for the turkey?

My daughter uses a cooking bag for the Turkey. I can't say that it makes a big difference in taste or texture over any other method, but it does cut down on basting.

 

[tickledkitty]

My daughter uses a cooking bag for the Turkey. I can't say that it makes a big difference in taste or texture over any other method, but it does cut down on basting.

Thanks. I was mainly thinking about keeping it from drying out. Also, I read somewhere that basting actually causes the turkey to dry out because you keep opening the oven door and letting the heat out. Then the oven has to heat back up to the proper temperature and the turkey has to cook longer.

 

[tickledkitty]

Turducken

I heard about this on the radio today. Anybody brave enough to attempt it?

 

[Weird Harold]

Turducken

I heard about this on the radio today. Anybody brave enough to attempt it?

I'm certainly not, and I'm not sure that I'd like it if someone else was and invited me to dinner. (for starters, the biggest fan and booster of Turducken is John Madden, and I'm having enough trouble not ballooning up to his size without copying his diet. )

 

[tickledkitty]

I'm certainly not, and I'm not sure that I'd like it if someone else was and invited me to dinner. (for starters, the biggest fan and booster of Turducken is John Madden, and I'm having enough trouble not ballooning up to his size without copying his diet. )

LOL. I have no desire to try it either. I saw another picture where it was stuffed between the layers of meat with cornbread dressing, which looked better. Paul Prudhomme's recipe. Another big eater.