Posted on 11/18/2011 3:46:19 PM PST by tsmith130
Thanksgiving is just around the corner so I thought it would be fun for people to share their favorite recipes. I think this is the 3rd or 4th annual thread.
Take one and/or leave one. ;o)
I sprinke a small handful of fresh raspberries on buttermilk pie before i bake it. Oh my, is that delicious!
I sprinke a small handful of fresh raspberries on buttermilk pie before i bake it. Oh my, is that delicious!
Newbies rule number 5. When preparing a turkey always take the bag of giblets out of the cavity before stuffing goes in...
I’ve heard that the new Keebler Almond Crescent cookies are quite good dipped in http://www.tasteofhome.com/recipes/Pumpkin-Pie-Dip
hahahahahahahahahahahahaha, no more at my house either.
I’d heard so much several years ago about Grand Marnier adding a special touch to desserts that I actually broke down and got a little $25 bottle of it from the local liquor store.
I was sadly underwhelmed at what I got for the money I paid. Wonderful if you like subtle uber alles, but you could get more orange flavor from a $1 bottle of extract.
I could have made a tastier basis for a dessert by mixing vodka with Tang powder... seriously. By the way, ever make cake frosting with Tang powder? It does not taste artificial or phony at all, in all its neon orangicity. It also is a great basis for homemade sherbet.
But again I’m a red neck.
Carlo! So nice to see you!
That sounds good, but we always have mashed potatoes with turkey. Gotta have a platform for the gravy. I am saving that for Christmas. I think it will play well with ham.
Does it double well?
While you are slathering your turkey with butter, grab a sprig of your favorite herb... I like rosemary, but thyme or sage would be nice too. Place that under the skin on the breast and legs and bake as usual. It not only flavors the meat, it looks beautiful as well.
PART 1
The single biggest challenge to overcome in the preparation of poultry in general and turkey in particular, is it's succulence. The problem is primarily is the breasts dry out in the oven while you’re waiting for the legs to cook.
I like to push stuffing between the turkey’s skin and breasts, increasing the thickness of the breasts so they take the same time to cook as the legs. The result? Juicy turkey all round!
No Kidding! Ah, when my mom died unexpectedly when I was a teen and I took over the cooking in the house (Dad worked all day) though her friends taught me a crash course in bachelor cooking, I still made a similar omission with a stewing hen. Pressure cooked the darn thing with the giblet bag still in it. When it came time to dissect the beast to go with the noodles, that's when I discovered the plastic oopsie inside. I guess that's less embarrassing than having your guests discover it!
TUBIE my dear FRiend.. GOOD TO SEE YA!!!
Part 2
Preheat the oven to maximum. Heat a saucepan until medium hot and drop in the butter, sage leaves and 6 of the pancetta or bacon strips. Peel and chop 2 garlic cloves and 1 onion.
Add the garlic, celery and onion to the saucepan and fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, chop the apricots roughly and stir them in.
When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together well.
Good evening my dear sweet FRiend... You make my day... swoon..:)
PART 3
Slice the remaining strips of pancetta or bacon in half and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly.
Repeat with the other pieces of pancetta until you have 12 little rolls. Stab the thighs and drumsticks of the turkey in 6 places on each side. Push a little pancetta roll into each hole until it just peeps out. This’ll give your turkey thighs a fantastic flavour and will keep them moist while they cook.
Chop the remaining onions in half and slice the carrots thickly. Give your turkey a good wipe, inside and out, with kitchen paper, and place it on a board, with the neck end towards you. Find the edge of the skin that’s covering the turkey’s breasts and gently peel it back.
Work your fingers and then your hand under the skin, freeing it from the meat. If you’re careful you should be able to pull all the skin away from the meat, keeping it attached at the sides. Go slowly and try not to make any holes! Lift the loose skin at the neck end and spoon the stuffing between the skin and the breast, tucking the flap of skin underneath to stop anything leaking out.
Pop the orange in the microwave for 30 seconds to warm it up and stuff it into the cavity. Weigh the stuffed turkey and calculate the cooking time (about 20 minutes per 1 lb 2oz).
Hey Tex, I’ll do the best, with whats left.. hahaha
I haven’t updated my website because I haven’t decided what I want to do now that I tasted retirement.. so, I DECIDED TO “OCCUPY” MY COUCH...
Part 4
Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the chopped carrots, onions, remaining garlic, cover with tinfoil and place in the preheated oven.
Turn the heat down right away to 180°C/350°F/gas 4, and roast for the calculated time, or until the juices run clear from the thigh if you pierce with it a knife or a skewer. Remove the tinfoil for the last 45 minutes to brown the bird.
Carefully lift the turkey out of the tray and rest on a board that’s covered loosely with foil for 20 minutes while you finish off the veg and gravy. Skim the surface fat from the roasting tray and add the flour and stock.
Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl. Carve your turkey, serve with the gravy and dig in!
I guaranty, you will never do it any other way..
HAPPY THANKSGIVING .. cont..
Stuffing made outside the bird just isn't the same...
HOWDY Darlin’.. Just like the old days.. LOL
Part 5
THE INGREDIENTS
• 50g/2oz butter
• a sprig of fresh sage, leaves picked
• 12 strips of pancetta or thinly sliced streaky bacon
• 1 bulb of garlic, broken into cloves
• 4 medium red onions, peeled
• 2 sticks of celery, trimmed and chopped
• a big handful of breadcrumbs
• a handful of dried apricots
• 300g/10½ oz minced pork
• zest of 1 lemon
a pinch of grated nutmeg
• 1 large free-range or organic egg
• sea salt and freshly ground black pepper
• 12 small fresh rosemary sprigs, plus a few extra
• 4–4.5kg/9–10lb turkey, preferably free-range or organic, at room temperature
• 2 carrots, peeled
• 1 large orange
• olive oil
• 2 tablespoons plain flour
• 1.1litres/2 pints chicken or vegetable stock
Mmmm. this is definitely worth making a list and checking it twice before the Day. It would be naughty to discover you’d forgotten the apricots or orange and I can smell it now, it needs it all. Looks a bit British or Canadian. A hob is a “stove burner” in the USA. The bacon (if used instead of pancetta) probably is meant to be Canadian bacon, not the strips that are commonly fried in the States. Did I get that right?
Pretty close.. it came from my old chef from northern Michigan, but you are correct he is a limey.. After 60 in the USA, he still has an accent, and I found myself picking up his colloquialisms .. Great EYE my FRiend.. It’s so good to see so many of the old guard still around.. feels soooooo good to see everyone again.. Carlo
I forgot to respond to you inquiry about the bacon.. I use plain inexpensive bacon, not Canadian.. too much flavor in the Canadian variety.. The pancetta option, is my hat tip to my Italian cronies.. :)
This is from The Pioneer Woman’s blog. I have had similar experience to her using frozen, so just use fresh now.
1. Use a fresh (i.e. non-frozen) turkey.
The reason for this is that most frozen turkeys are typically injected with a sodium solution to help them freeze well, and brining an already-injected turkey can often result in an inedible bird (I’ve learned this the hard way.) Fresh turkeys are typically not preserved this way. Be sure to check the package before you buy the turkey, too; some frozen turkeys are thawed out before they’re sold, so they can give the impression of being “fresh.” But if they say “Injected With Sodium Solution” (or anything resembling this), you won’t want to brine them—or, if you do brine them, decrease the time.
Frem Pioneer woman site;
I will say that my friend Julie found frozen turkeys at Whole Foods that were injected with a sodium solution, but on a very small scale. We just decreased the amount of time we brined them (around 12 hours instead of 16-24) and they turned out great!
To make it easy, just read the labels and/or ask the meat department or butcher. Just keep in mind that if you brine a frozen turkey, you’ll want to use one with injected with a lower sodium percentage than average.
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