Kathleen

Thanksgiving Dinner favorite

  
By:  Kathleen  •  Vacations  •  3 weeks ago  •  120 comments

Thanksgiving Dinner favorite

Hello all, 

With Thanksgiving dinner coming up, lets talk about what your favorite dish is.  I know its hard to pick and everything goes together and tastes sooooo good.

If you had to pick the one thing you look forward to the most on the table, what would it be?

No politics, religion and be polite.  Positive conversation is welcome : )

Also, if you would like to share a recipe, please put it in the group cookbook, we would love to see some more recipes on there...  Thank you.

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Kathleen
1  author  Kathleen    3 weeks ago

Mine would be the stuffing, I never made it myself. I had it at other houses. I did make stove top though lol  I like the chestnut stuffing.  I am having a small Thanksgiving dinner for three the first time this year. I usually have Christmas with 30 people, but taking a rest this time, plus living in a smaller house.  It will be a nice change.

 
 
 
JaneDoe
1.1  JaneDoe  replied to  Kathleen @1    3 weeks ago

I like the stuffing too! For my favorite item I have to go right to dessert, pumpkin roll with cream cheese filling!! Yummy stuff!

 
 
 
Kathleen
1.1.1  author  Kathleen  replied to  JaneDoe @1.1    3 weeks ago

Oh boy... those pumpkin rolls are so good!

 
 
 
GaJenn78
1.2  GaJenn78  replied to  Kathleen @1    3 weeks ago

I love stuffing! I make mine with sage sausage and just use the basic Pepperidge Farm herb stuffing mix. Instead of water I use chicken broth and of course real butter! It is delicious! I have never tried my hand at home made stuffing with chestnuts and all the other bells and whistles like apples and such. My hubs grandmother makes her stuffing with cornbread. She also makes the gravy with the giblets and hard boiled egg. Meh, not a huge fan, I like my own stuffing with brown gravy :-)

 
 
 
Kathleen
1.2.1  author  Kathleen  replied to  GaJenn78 @1.2    3 weeks ago

That has to be delicious, I will keep this in mind when I try making it.  Thank you..

 
 
 
Just Jim NC TttH
1.2.2  Just Jim NC TttH  replied to  GaJenn78 @1.2    3 weeks ago

I grew up with sage dressing (my dad's recipe and everyone's fave) but alas, my wife doesn't care for the sage as don't a lot of people here in the south for some reason. So I am resigned to Stove Top with additional ingredients or cornbread stuffing. 

I remember as a kid sitting in the kitchen watching my dad meticulously roll the sausage into little balls and the smell of it cooking in the fry pan and seeing the pans filled with squared bread drying while he cut up the celery and onion. Then, came mixing time. Two eggs (to hold things together), chicken broth, and all the other ingredients being put in a pan and then the fun began. You got to mix it up with your hands until it was mixed thouroughly and stuffing the bird with some. But my favorite was the left over that was put in baking dishes and cooked all on its own merit. That was the best (I like mine a little dry and would add gravy if too dry). I always hoped there was plenty for the next day's leftovers as warmed up, it was totally delicious as the ingredients melded even more together for the ultimate in taste.

 
 
 
JaneDoe
1.2.3  JaneDoe  replied to  Just Jim NC TttH @1.2.2    3 weeks ago

I like a nice leftover turkey and stuffing sandwich. Good stuff.

 
 
 
Just Jim NC TttH
1.2.4  Just Jim NC TttH  replied to  JaneDoe @1.2.3    3 weeks ago

Gonna need your address...........

jrSmiley_18_smiley_image.gifjrSmiley_9_smiley_image.gif

 
 
 
Kathleen
1.2.5  author  Kathleen  replied to  JaneDoe @1.2.3    3 weeks ago

That’s the good part about cooking it... 😊

 
 
 
JaneDoe
1.2.6  JaneDoe  replied to  Just Jim NC TttH @1.2.4    3 weeks ago

You coming to have leftovers? 

 
 
 
Just Jim NC TttH
1.2.7  Just Jim NC TttH  replied to  JaneDoe @1.2.6    3 weeks ago

By the sound of it, would be a good place to be the day after.

jrSmiley_82_smiley_image.gif

 
 
 
GaJenn78
1.2.8  GaJenn78  replied to  Just Jim NC TttH @1.2.2    3 weeks ago

Sounds delicious!!!! 

 
 
 
Kathleen
1.2.9  author  Kathleen  replied to  GaJenn78 @1.2    3 weeks ago

I just got the Pepperidge stuffing with herbs. : )

 
 
 
†hε pε⊕pレε'š ƒïšh
2  †hε pε⊕pレε'š ƒïšh    3 weeks ago

This year we decided to end the tradition of turkey and all the other things people don't particularly get excited about. The theme is Texas BBQ and we are smoking a brisket and beef ribs, served with potato Salad, beans, cole slaw and cobblers.

Salt, Pepper and post oak!

 
 
 
Kathleen
2.1  author  Kathleen  replied to  †hε pε⊕pレε'š ƒïšh @2    3 weeks ago

That sounds real good, sometimes you need a change.

 
 
 
†hε pε⊕pレε'š ƒïšh
2.1.1  †hε pε⊕pレε'š ƒïšh  replied to  Kathleen @2.1    3 weeks ago

Everyone is excited. For once no one will phone sick the day before. It's looking like the way you get your Texas families to show up.

 
 
 
GaJenn78
2.2  GaJenn78  replied to  †hε pε⊕pレε'š ƒïšh @2    3 weeks ago

Funny you mention that! My hubs just text me saying that he was "over the turkey thing" and wanted to do something different. I asked about ham or if he really wanted a change, we could do brisket LOL!!!! Great minds :-)

 
 
 
katrix
2.3  katrix  replied to  †hε pε⊕pレε'š ƒïšh @2    3 weeks ago

I'd rather have BBQ than turkey! Cole slaw instead of green bean casserole .. cobblers instead of pumpkin pie ... Hmm. Maybe I need to call my relatives in Texas and ask if I can spend next week with them.

 
 
 
lady in black
3  lady in black    3 weeks ago

Stuffing, the brandied cranberries and ricotta (cannoli) pie I make

 
 
 
JaneDoe
3.1  JaneDoe  replied to  lady in black @3    3 weeks ago

Cannoli pie? My goodness, I bet that is delicious 

 
 
 
Kathleen
3.1.1  author  Kathleen  replied to  JaneDoe @3.1    3 weeks ago

Everybody probably thinks I must weigh 500 pounds the way I keep making threads about food.... lol

 
 
 
JaneDoe
3.1.2  JaneDoe  replied to  Kathleen @3.1.1    3 weeks ago

Food is one of my favorite topics! 😁 One of my favorite sayings... Who cares what everybody thinks!

 
 
 
GaJenn78
3.1.3  GaJenn78  replied to  Kathleen @3.1.1    3 weeks ago

I love food! I love cheesecake and cake too! Everyone wonders where I pack it LOL

 
 
 
Kathleen
3.1.4  author  Kathleen  replied to  JaneDoe @3.1.2    3 weeks ago

Mine too! : )

 
 
 
Kathleen
3.1.5  author  Kathleen  replied to  GaJenn78 @3.1.3    3 weeks ago

Ha! I keep thinking about that song from Oliver, Food Glorious Food!

 
 
 
JaneDoe
3.1.6  JaneDoe  replied to  GaJenn78 @3.1.3    3 weeks ago

Cheesecake is pretty good eating! Doesn’t matter what kind either.

 
 
 
lady in black
3.1.7  lady in black  replied to  JaneDoe @3.1    3 weeks ago

Here's the recipe:

9" shell

1/2 lb ricotta cheese

1/4 cup sugar

1/2 tsp. vanilla

2 hersey bars with almonds

1 1/2 pints of heavy cream

Cherries optional

Mix cheese, sugar, vanilla and hersey bars (chopped fine)

Whip cream

Fold 3/4 cream into cheese mixture

Put into chocolate or graham crust or regular pie crust

Put rest of cream on top and chill.

 
 
 
JaneDoe
3.1.8  JaneDoe  replied to  lady in black @3.1.7    3 weeks ago

Thank you. I appreciate that!

 
 
 
Paula Bartholomew
3.1.9  Paula Bartholomew  replied to  Kathleen @3.1.1    3 weeks ago

You are probably one of those who can eat all they want and not gain weight.

 
 
 
GaJenn78
3.1.10  GaJenn78  replied to  lady in black @3.1.7    3 weeks ago

Mmmmmmm, my inner fat kid is quivering :-)

I'm so trying this! Thanks for sharing!

 
 
 
Kathleen
3.1.11  author  Kathleen  replied to  Paula Bartholomew @3.1.9    3 weeks ago

When I was younger yes, now I have to keep and eye on it. : )

 
 
 
Paula Bartholomew
3.1.12  Paula Bartholomew  replied to  Kathleen @3.1.11    3 weeks ago

I used to have an hour glass figure, but over time, the sand has shifted.

 
 
 
Kathleen
3.1.13  author  Kathleen  replied to  Paula Bartholomew @3.1.12    3 weeks ago

😂

 
 
 
TᵢG
4  TᵢG    3 weeks ago

Every year we host an extended family Thanksgiving party.   Typically that means that I wind up smoking three 5lb turkey breasts in our smoker (outdoor kitchen).   (Cooked slowly, indirect and with a bowl of water.)   My wife has found the perfect brine and with indirect heat the breasts come out golden and moist.   Of course my wife also creates a gravy from a bunch of turkey wings.    The balance of the meal (especially the dessert options) tends to vary.

 
 
 
Kathleen
4.1  author  Kathleen  replied to  TᵢG @4    3 weeks ago

I never had turkey cooked that way, turkey breasts have a lot of meat on them. Yumm....

 
 
 
†hε pε⊕pレε'š ƒïšh
4.2  †hε pε⊕pレε'š ƒïšh  replied to  TᵢG @4    3 weeks ago

Brine is important on Turkey considering it has less flavor than chicken, it also helps it not dry out.. I brine all poultry. Indirect heat is the only way I cook em these days too.

 
 
 
TᵢG
4.2.1  TᵢG  replied to  †hε pε⊕pレε'š ƒïšh @4.2    3 weeks ago

Totally agree.   Low heat cooking and internal temperature is also key.   Cannot let the turkey go past 165 internal (typically take it off heat at about 160).

 
 
 
†hε pε⊕pレε'š ƒïšh
4.2.2  †hε pε⊕pレε'š ƒïšh  replied to  TᵢG @4.2.1    3 weeks ago

I have this handy dandy thermometer that goes into the breast and my cell phone beeps when it's close and then i kick the heat up and crisp the skin.

Wrap and rest.

 
 
 
TᵢG
4.2.3  TᵢG  replied to  †hε pε⊕pレε'š ƒïšh @4.2.2    3 weeks ago

I am going to hop on Google and see if I can find one.

 
 
 
†hε pε⊕pレε'š ƒïšh
4.2.4  †hε pε⊕pレε'š ƒïšh  replied to  TᵢG @4.2.3    3 weeks ago

Mine hooks up to the grill and sends a wifi signal but I had another one before this woodfired grill/convection oven/smoker device i use now.

they make several and you download an app. 

 
 
 
TᵢG
4.2.5  TᵢG  replied to  †hε pε⊕pレε'š ƒïšh @4.2.4    3 weeks ago

Which brand do you use?

 
 
 
†hε pε⊕pレε'š ƒïšh
4.2.6  †hε pε⊕pレε'š ƒïšh  replied to  TᵢG @4.2.5    3 weeks ago

The last one I used was a weber igrill. It has a long thermometer that goes into the meat and then a magnet to hang on grill, or oven exterior. It sends signal to app on phone.

Don't worry about the cord causing door on oven or grill not to shut, the seal gasket on a home oven is pliable and I used it with my oven too.

I think it was $49 at homedepot but I know they make a variety of these. Amazon, 2 day free delivery.

 
 
 
Texan1211
5  Texan1211    3 weeks ago

Fried turkey is great!

Peanut oil is best for frying them.

 
 
 
†hε pε⊕pレε'š ƒïšh
5.1  †hε pε⊕pレε'š ƒïšh  replied to  Texan1211 @5    3 weeks ago

Be careful, my neighbor Boudreaux from Louisiana had one blow up. We thought it was a terrorist attack. I walked out front and the neighbors all had Assault rifles.

 
 
 
Texan1211
5.1.1  Texan1211  replied to  †hε pε⊕pレε'š ƒïšh @5.1    3 weeks ago

Over the last 20 years, I have fried over 350 turkeys for work.

key point is to ensure turkey is completely thawed and all water/juices drained before putting in the fryer!

 
 
 
†hε pε⊕pレε'š ƒïšh
5.1.2  †hε pε⊕pレε'š ƒïšh  replied to  Texan1211 @5.1.1    3 weeks ago

Turkey Ninja!

May I call you master?

Sincerely,

the people's padawan!

Frozen turkeys, happens every year. They explode....hear them every year.

 
 
 
Texan1211
5.1.3  Texan1211  replied to  †hε pε⊕pレε'š ƒïšh @5.1.2    3 weeks ago

I learned the hard way, and still have some scars to prove it. Had a customer really wanting me to fry their turkey, but didn't order one, so I told him to bring me one thawed out and I would fry it for him. The bird wasn't thawed completely, causing the oil to boil over a little when I lowered it into the pot. Burned my hand before I could raise it out again.

Peanut oil is great because it can withstand the turkey being in it for so long, and you can cook up to 6 or 8 turkeys individually in one pot of peanut oil. Good thing, because it is more expensive than regular cooking oil.

In a pinch, you can cook one in canola oil, but usually only one and you really have to monitor the temperature.

 
 
 
katrix
5.1.4  katrix  replied to  Texan1211 @5.1.1    3 weeks ago
key point is to ensure turkey is completely thawed

One ice crystal and KABOOM

 
 
 
Paula Bartholomew
5.1.5  Paula Bartholomew  replied to  katrix @5.1.4    3 weeks ago

Las Vegas will set bets on anything.  I wonder if they will have one betting on the number of people countrywide that try to deep fry a turkey that isn't completely thawed, blowing their garages and possibly themselves up.

 
 
 
JaneDoe
5.2  JaneDoe  replied to  Texan1211 @5    3 weeks ago

I have to agree! A few years ago my boss made a deep fried turkey for a Thanksgiving work party. It was so good! 

 
 
 
†hε pε⊕pレε'š ƒïšh
5.2.1  †hε pε⊕pレε'š ƒïšh  replied to  JaneDoe @5.2    3 weeks ago

It's an exceptional way to cook them. I'd do one if my anorexic sister in law wouldn't complain about fat so much and then leave the table to run 6 miles drunk.

 
 
 
JaneDoe
5.2.2  JaneDoe  replied to  †hε pε⊕pレε'š ƒïšh @5.2.1    3 weeks ago

Tell her to bring her own! 😂

 
 
 
Texan1211
5.2.3  Texan1211  replied to  JaneDoe @5.2    3 weeks ago

Lots of people inject their turkeys before frying, usually with some type of hot sauce/butter mix. Idon't like to do that. Tend to turn the turkey meat pink so folks think it isn't cooked all the way.

 
 
 
†hε pε⊕pレε'š ƒïšh
5.2.4  †hε pε⊕pレε'š ƒïšh  replied to  Texan1211 @5.2.3    3 weeks ago

How long does it take to fry, do I have enough time to sit next to it with a chair and power drink to tolerate the family?

 
 
 
JaneDoe
5.2.5  JaneDoe  replied to  Texan1211 @5.2.3    3 weeks ago

So what time should we be there? 

 
 
 
Texan1211
5.2.6  Texan1211  replied to  †hε pε⊕pレε'š ƒïšh @5.2.4    3 weeks ago

I fry mine for 3 1/2 minutes per pound.

Less and it seems the dark meat isn't quite done enough for me.

 
 
 
JaneDoe
5.2.7  JaneDoe  replied to  †hε pε⊕pレε'š ƒïšh @5.2.4    3 weeks ago

You should just start the power drinking a few hours before the turkey. I find that timing to work best.

 
 
 
Texan1211
5.2.8  Texan1211  replied to  JaneDoe @5.2.5    3 weeks ago

LOL! This year we are going to my youngest grandson's,  ad he is cooking a brisket. My wife will be cooking a small turkey to take to dinner. In the oven. My turkey-fryingdays will soon be coming to an end!

 
 
 
†hε pε⊕pレε'š ƒïšh
5.2.9  †hε pε⊕pレε'š ƒïšh  replied to  Texan1211 @5.2.6    3 weeks ago

I'd have to drink 107 proof bourbon then. 

 
 
 
†hε pε⊕pレε'š ƒïšh
5.2.10  †hε pε⊕pレε'š ƒïšh  replied to  Texan1211 @5.2.8    3 weeks ago

My brisket will take 12 hours, that's a long drink. I should have a few hours of sobriety and then the alarm goes off and I have to prepare the smoker. lol

Smoking ninja trick, order usda prime brisket.  Then tell family you just picked up whatever was on sale.

 
 
 
charger 383
5.2.11  charger 383  replied to  Texan1211 @5.2.6    3 weeks ago

3 1/2 to no more than 4 minutes per pound and keep good watch on the temperature,  I have done a second turkey right after first one.  I filtered peanut oil from Thanksgiving and used it for Christmas.  

Good eating, we  made stuffing separate when we did bird in the oven     

 
 
 
Texan1211
5.2.12  Texan1211  replied to  †hε pε⊕pレε'š ƒïšh @5.2.10    3 weeks ago

It usually pays to buy the best.

Nowadays, too many folks have caught onto our Texas brisket goodness--driving the prices higher and higher.

Same thing happened with inside skirt steak when the rest of America discovered fajitas. Damn Chili's Restaurant!

 
 
 
charger 383
5.2.13  charger 383  replied to  JaneDoe @5.2.7    3 weeks ago

2 beers for prep, 2 while watching it cook and one while cooling, but don't start  before.  Don't want to trip around hot oil. 

 
 
 
†hε pε⊕pレε'š ƒïšh
5.2.14  †hε pε⊕pレε'š ƒïšh  replied to  Texan1211 @5.2.12    3 weeks ago

Right you are, a once inedible delicacy to the rest of the country is now expensive.

The outside skirt is actually amazing and tender. You cannot marinade it, it will turn to mush. I use the Mexican grocery store red seasoning and a squeeze of lime or lemon. Season and grill. The true fajita belt,  the outside skirt, muscle around the stomach. I order it from the butcher in batches of 10lbs and freeze.

Most of the outside skirt is sold to Mexican restaurants, not your gringo Tex Mex places. Our grocery stores sell the inside skirt and we marinade it till it submits. 

I have a Mexican national that i work with and I asked one day, why does my arranchera meat need to be marinaded forever and in Mexico it's tender with minimal seasoning?

He replied, "You gueros buy the inside skirt"

 
 
 
JaneDoe
5.2.15  JaneDoe  replied to  charger 383 @5.2.13    3 weeks ago

I don’t do beer much. Would the same numbers apply to margaritas?

Since Texan bowed out can we just come to your house? 😁

 
 
 
†hε pε⊕pレε'š ƒïšh
5.2.16  †hε pε⊕pレε'š ƒïšh  replied to  JaneDoe @5.2.15    3 weeks ago

Sure,  oh wait......lol

Margarita's at the fish residence

Don Julio Reposado

agave nectar

lime juice

Shake over Ice

Salt glass and pour

We don't do gringo white tequila, sugar or triple sec.

 
 
 
JaneDoe
5.2.17  JaneDoe  replied to  †hε pε⊕pレε'š ƒïšh @5.2.16    3 weeks ago

They sound good! 

 
 
 
Transyferous Rex
5.2.18  Transyferous Rex  replied to  †hε pε⊕pレε'š ƒïšh @5.2.14    3 weeks ago

I grew up on brisket. Bought some in Georgia, about twenty years ago. The guy at the meat counter, the cashier, and some random dude in the check-out line, all acted like I was buying dog food. I never realized brisket was such a regional thing. 

 
 
 
Paula Bartholomew
5.2.19  Paula Bartholomew  replied to  Transyferous Rex @5.2.18    3 weeks ago

With just me now, I will go out to dinner and have prime rib.  I do love love turkey legs though and have stocked up as they are hard to find this time of the year.   But I might just forego the prime rib and try some brisket.  Thank you for the idea.

 
 
 
GaJenn78
5.2.20  GaJenn78  replied to  Paula Bartholomew @5.2.19    3 weeks ago

We decided on a standing rib roast for Thanksgiving this year. As I said earlier, my family loves the big dinner, they're just not that big on doing turkey this year, I guess. My oldest daughter actually requested fried chicken LOL

 
 
 
Paula Bartholomew
5.2.21  Paula Bartholomew  replied to  GaJenn78 @5.2.20    2 weeks ago

My original plan is now out the window.  I was informed by my neighbors that I will be having TG dinner with them.  Even though it will be raining, they are BBQing a turkey.  

 
 
 
Tacos!
5.3  Tacos!  replied to  Texan1211 @5    3 weeks ago
Peanut oil is best for frying them

Have you had the chance to try avocado oil? It has a higher smoke point than canola or peanut oil, doesn't impart any particular flavor and (from what I read) is probably better for you.

 
 
 
Texan1211
5.3.1  Texan1211  replied to  Tacos! @5.3    3 weeks ago

I haven't tried that! 

Seems like it would be incredibly expensive oil--especially enough to fry a turkey in.

 
 
 
Tacos!
5.3.2  Tacos!  replied to  Texan1211 @5.3.1    3 weeks ago

I would imagine it would probably cost about twice whatever you might be spending on peanut oil.

 
 
 
Texan1211
5.3.3  Texan1211  replied to  Tacos! @5.3.2    3 weeks ago

Ouch! Pretty expensive stuff!

Have you ever used avocado oil for anything?

 
 
 
Tacos!
5.3.4  Tacos!  replied to  Texan1211 @5.3.3    3 weeks ago

Actually I cook with it pretty much on a daily basis. It's my main cooking oil now. This is the oil I use:

5154gloYj2L._SL1080_.jpg

Chosen Foods 100% Pure Avocado Oil

I don't think this particular company is putting out 2-gallon jugs of the stuff, but they do make these awesome, super handy, spray bottles that are great for lubing up a pan real quick or coating veggies or meat:

51a2bW50HPL._SL1080_.jpg

Avocado Oil Spray

 
 
 
Texan1211
5.3.5  Texan1211  replied to  Tacos! @5.3.4    3 weeks ago

I'll have to get some and try it out!

 
 
 
 
Enoch
6  Enoch    3 weeks ago

Fall vegetable medley's are a great side dish to serve with Turkey.

Last chance to buy seasonal local produce before winter sets in.

Recipes will depend on where you live.

Great article Kathleen.

Please keep them coming.

Happy holiday to you, yours and all posting in this delightful discussion thread.

P&AB.

Enoch.

 
 
 
r.t..b...
6.1  r.t..b...  replied to  Enoch @6    3 weeks ago
Happy holiday to you, yours and all posting in this delightful discussion thread.

Hello, friend...good to hear from you and trust all is well.

Thanksgiving has always been a favorite as nothing says family more than cooking together, enjoying a glass of your beverage of choice, and the unhurried interaction at the table. We will be celebrating a destination holiday on the beach this year as sons and their partners will fly in to meet us. We could be having bread and water and it would be delightful as the chance to all spend precious time together is manna to my wife and I, but we will prepare and enjoy the traditional meal with all the trimmings...already looking forward to the best nap-of-the-year. Happy Holidays to all...safe travels and enjoy the moment.

 
 
 
Enoch
6.1.1  Enoch  replied to  r.t..b... @6.1    3 weeks ago

Dear Friend r.t..b...: To you and yours as well. 

Looking forward to learning from your wisdom in present and future discussion threads.

P&AB.

Enoch.

 
 
 
Kathleen
6.2  author  Kathleen  replied to  Enoch @6    3 weeks ago

Thank you Enoch and keep yours coming too!

You were missed. 

 
 
 
Enoch
6.2.1  Enoch  replied to  Kathleen @6.2    3 weeks ago

Dear Friend Kathleen: So kind, as ever.

P&AB.

E.

 
 
 
It Is ME
7  It Is ME    3 weeks ago

"If you had to pick the one thing you look forward to the most on the table, what would it be?"

The Turkey!

I'm the "Turkey" guy in our household, and there is nothing better than " SLOW COOKING" and "BASTING" the bird all day long !

I actually look forward to doing that. jrSmiley_13_smiley_image.gif

By the Way...... it kinda get's me out of other things my Wife wants to do. I call it a "Relaxing Perk" in my life, for at least ONE DAY ! jrSmiley_10_smiley_image.gif

 
 
 
†hε pε⊕pレε'š ƒïšh
7.1  †hε pε⊕pレε'š ƒïšh  replied to  It Is ME @7    3 weeks ago

Do you frequently talk to your turkey when cooking it? Newstalkers want to know?

 
 
 
It Is ME
7.1.1  It Is ME  replied to  †hε pε⊕pレε'š ƒïšh @7.1    3 weeks ago
Do you frequently talk to your turkey when cooking it?

It's my Baby..... Oh Fuck ya ! jrSmiley_10_smiley_image.gif

 
 
 
JaneDoe
7.1.2  JaneDoe  replied to  It Is ME @7.1.1    3 weeks ago

I guess that’s ok. When you start spanking it, it’s time to worry. 😂

 
 
 
It Is ME
7.1.3  It Is ME  replied to  JaneDoe @7.1.2    3 weeks ago
When you start spanking it, it’s time to worry.

ummmmm…..can we change the subject ? jrSmiley_19_smiley_image.gif

 
 
 
†hε pε⊕pレε'š ƒïšh
7.1.4  †hε pε⊕pレε'š ƒïšh  replied to  It Is ME @7.1.3    3 weeks ago

I typically oil it first, then season it then spank it.

 
 
 
It Is ME
7.1.5  It Is ME  replied to  †hε pε⊕pレε'š ƒïšh @7.1.4    3 weeks ago
I typically oil it first

It does make it …...mmmmmmm….SOFT ! jrSmiley_25_smiley_image.gif

 
 
 
Tacos!
8  Tacos!    3 weeks ago

Ever since I discovered dry brining, the turkey pretty comes off without a hitch. However, I think the best things on our table are the stuffing and the cranberries. My wife does those based on recipes she got from her mom. 

 
 
 
r.t..b...
8.1  r.t..b...  replied to  Tacos! @8    3 weeks ago
the cranberries.

My kids...now grown, still call it the cranberry candle as it schlopps out of the can and stands upright. Tried giving them cranberry relish with orange zest, chopped nuts, celery, and a splash of sweet vermouth but they had nothing to do with it. Traditions never die, so the cranberry candle stays...and now makes us all smile.

 
 
 
MUVA
8.2  MUVA  replied to  Tacos! @8    3 weeks ago

I use a air fryer for my turkey but also brine some times I smoke it first for a couple hours .

 
 
 
Just Jim NC TttH
9  Just Jim NC TttH    3 weeks ago

512

 
 
 
Transyferous Rex
10  Transyferous Rex    3 weeks ago

We quit doing a traditional turkey dinner, and haven't had one for over a decade. (although my mother-in-law still makes her stuffing) For several years, I grilled salmon, which was a big hit. (Salmon and stuffing) The past two years I've done prime rib. I think the prime rib is champ at our house. And, its pretty easy. 

But, the think I look forward to is dump cake. Don't knock it until you try it.

 
 
 
MUVA
10.1  MUVA  replied to  Transyferous Rex @10    3 weeks ago

How do your prime rib I have tried several ways but the convection oven seems to work best I tried smoking it was ok but not as good .We do sea oysters shrimp crab cakes.

 
 
 
r.t..b...
10.1.1  r.t..b...  replied to  MUVA @10.1    3 weeks ago
We do sea oysters shrimp crab cakes.

...that sounds fabulous. Enjoy!

 
 
 
Texan1211
10.1.2  Texan1211  replied to  MUVA @10.1    3 weeks ago

If prime rib is done right, it is fantastic smoked.

Used to be the Horseshoe Casino in Shreveport, LA had smoked prime rib on it's dinner buffet. I loved it!

 
 
 
Snuffy
10.1.3  Snuffy  replied to  Texan1211 @10.1.2    3 weeks ago

Oh Yeah!!!   smoked prime rib can be so good.  I smoked a full prime rib and a boned leg of lamb on year, it was the best. The end caps were just a shade over med-rare.

Kind of felt bad for my sister-in-law's grandkids however..  but ya gotta laugh. They asked me what kind of meat we had so I told them prime rib & lamb. They felt they couldn't eat lamb cuz lambs are so cute and all. So they asked their mother which was which and she mixed them up. They came back for 3 servings of "beef"..   didn't have the heart to tell them the truth but did get a good chuckle out of the day...

 
 
 
Transyferous Rex
10.1.4  Transyferous Rex  replied to  MUVA @10.1    3 weeks ago

I cheat. I've only done 3, but they have all been on the gas grill, with a pan (or in my case a little impromptu foil dish) of wood chips. Easy heat control, and still get a bit of smokiness. Catching the juice is the trick on my set-up. 

I'd share a recipe, but I'd be making it up. I've put my bastard spin on three different recipes I found on-line. (All of which tell you you are going to ruin a pricey cut of meat) As an aside, they have all been bone-out. Middle of the grill, straight on the grate, center grill not lit, one turn during cooking. I'll admit that the last one I cooked was on an extremely windy day, and my flames kept getting blown out. Had foil stuffed in various gaps around the grill, looked like someone getting their hair colored. Didn't get the crust I'd have liked on that one, but still pretty damn good. 

 
 
 
MUVA
10.1.5  MUVA  replied to  Texan1211 @10.1.2    3 weeks ago

How long is the cook.

 
 
 
Texan1211
10.1.6  Texan1211  replied to  MUVA @10.1.5    3 weeks ago

For medium rare middle, about 35 minutes per pound. We like it just a little past, so we did ours for about 40 per pound. 

When I cooked a bone-in, I cooked it about 45 because the meat next to bone seemed pretty rare after 40.

I keep my smoker about 225. I put it in foil about halfway through, then take it off for the last 10 minutes or so.

I half a propane smoker and I put my wood chips in an old cast iron frying pan.

 
 
 
MUVA
10.1.7  MUVA  replied to  Texan1211 @10.1.6    3 weeks ago

I think I overcooked the time I cooked one I cooked it like a tenderloin.

 
 
 
Texan1211
10.1.8  Texan1211  replied to  MUVA @10.1.7    3 weeks ago

Prime rib can be tricky. I have only cooked 2 boneless and on bone in at home.

 
 
 
Kathleen
10.2  author  Kathleen  replied to  Transyferous Rex @10    3 weeks ago

Prime rib is a big treat. My husband always orders that out on special occasions.  Very nice dinner you have there.

 
 
 
Transyferous Rex
10.2.1  Transyferous Rex  replied to  Kathleen @10.2    3 weeks ago

I'm a fan. And, prime rib sandwiches the next day are a helluva lot better than turkey sandwiches. 

 
 
 
Sunshine
11  Sunshine    3 weeks ago

We always pretty much stick with the traditional dinner.  I don't cook much during the year, but I do enjoy cooking for the holidays.  

It is hard to choose one thing, I love it all.  I guess Pumpkin Pie and Ice Cream would be my favorite and the leftovers on Friday. jrSmiley_101_smiley_image.gif

 
 
 
katrix
11.1  katrix  replied to  Sunshine @11    3 weeks ago

What flavor of ice cream? 

And yes, the leftovers are what it's all about for me.

 
 
 
Goodtime Charlie
12  Goodtime Charlie    3 weeks ago

Fourteen years ago my wife and I started a new family Thanksgiving tradition doing away with the standard turkey and going with Turducken.

Turducken is a deboned chicken stuffed into a deboned duck, stuffed into a deboned turkey. They're delicious.

We order ours from this company: https://turducken.com/

 
 
 
Just Jim NC TttH
12.1  Just Jim NC TttH  replied to  Goodtime Charlie @12    3 weeks ago

We've had those twice and was introduced to them by a friend in Atlanta. We loved it.

 
 
 
Paula Bartholomew
12.2  Paula Bartholomew  replied to  Goodtime Charlie @12    3 weeks ago

I have heard  of that but never had a chance to try one.  I usually just have prime rib.

 
 
 
Just Jim NC TttH
12.2.1  Just Jim NC TttH  replied to  Paula Bartholomew @12.2    3 weeks ago

And not a damned thing wrong with that. I have a friend  that does that every year including crab legs.

 
 
 
katrix
12.3  katrix  replied to  Goodtime Charlie @12    3 weeks ago

Was it John Madden who introduced turkuckens to the world?

 
 
 
Buzz of the Orient
13  Buzz of the Orient    3 weeks ago

I'll be going back to the Hotel Intercontinental for the annual expats Thanksgiving dinner that I photographed last year and posted the photos here, so since it will be pretty well all the same dishes I won't take my camera this time and apply my attention to eating instead of photography.  Last year I wanted dark meat (which the chef did not understand and he gave me white) but the white was the tenderest and juiciest turkey I ever ate.  For some reason I can't remember if there was stuffing, but in my memory over the years in Canada the stuffing was what I loved the best - real comfort food. 

 
 
 
Buzz of the Orient
13.1  Buzz of the Orient  replied to  Buzz of the Orient @13    2 weeks ago

In around 21 hours I'll be sitting down to my annual expats' turkey meal at the Hotel Intercontinental in Chongqing.  My Chinese doctor friend is driving us there, and he doesn't take his wife so mine is staying home as well, but I'm taking some sealing plastic food bags to steal a little of the food to take home for her.  As well, I changed my mind, and I am going to take my camera with me.

 
 
 
Buzz of the Orient
13.1.1  Buzz of the Orient  replied to  Buzz of the Orient @13.1    2 weeks ago

Last night I attended the annual Expats' Thanksgiving Dinner at the Crowne Plaza Hotel (formerly InterContinental Hotel) in downtown Chongqing.  However, I post the experience as a photo essay on the front page.

 
 
 
Kathleen
14  author  Kathleen    2 weeks ago

Happy Thanksgiving everyone, I hope you all enjoy yourselves with good food, family and friends.

 
 
 
MUVA
14.1  MUVA  replied to  Kathleen @14    2 weeks ago

Happy thanksgiving Kathleen and to everyone here or not here.I'm going fish in just a few to catch my thanksgiving trout. 

 
 
 
charger 383
14.1.1  charger 383  replied to  MUVA @14.1    2 weeks ago

have a big catch and then a feast

 
 
 
GaJenn78
14.2  GaJenn78  replied to  Kathleen @14    2 weeks ago

Happy Thanksgiving!!! Hope everyone enjoys their family and friends, and of course, the food!