Helpful ReplyHot!Turkey Day

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Davydd
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Re: Turkey Day 2016/11/24 11:49:58 (permalink)
Speaking of fresh turkeys. This is what we were greeted to in our backyard this morning. 
 
I count 9 turkeys and 2 deer in this photo. There may have been 11 turkeys in all says my wife.
 

#91
lleechef
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Re: Turkey Day 2016/11/24 12:14:20 (permalink)
davydd
That is one awesome sight!!  I hope none of the turkeys tried to get like this gal did!

#92
Ketteract
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Re: Turkey Day 2016/11/25 08:07:54 (permalink)
My friend and his wife prepared Thanksgiving dinner themselves for the first time, with my help. I thought we executed very well. The recipe for the turkey and gravy came from America's Test Kitchen.
 
The 11-pound turkey was brined and liberally coated with butter. We cooked it for the first hour upside down, then the next hour right side up, and then rather a while longer, until it got to 175 F and the thermometer finally popped. It turned out tender and juicy.
 

 
Potatoes with plenty of butter.
 

 
Good ol' GBC. We did not pursue the Serious Eats recipe after all, but we did at least use frozen green beans instead of canned. It made a noticeable difference.
 

 
The White Castle stuffing was good, though to be honest, the slider patties didn't add quite as much of a flavor bang as I'd expected.
 

 

 
Homemade cranberry sauce...
 

 
...and, of course, pumpkin pie.
 

 
Full spread and my plate (well, the first of three).
 

 

 
There was a ton of gravy, because we had a ton of stuff with which to make gravy.
 

 
Later, there was Atari, and sleep.
 

 

 
Very proud of our successful dinner effort! We had been, of course, scared of producing some kind of fundamentally flawed turkey, reputable recipe or no reputable recipe. All of us had grown up with either immediate or extended family that had familiarized us with dry, tough birds, and we were relieved to not even inadvertently be continuing that particular tradition.
post edited by Ketteract - 2016/11/25 08:17:08
#93
ann peeples
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Re: Turkey Day 2016/11/25 09:54:18 (permalink)
Looks and sounds great!
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leethebard
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Re: Turkey Day 2016/11/25 11:24:07 (permalink)
Nice feast!
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ScreamingChicken
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Re: Turkey Day 2016/11/25 11:34:57 (permalink)
Good job, although I think your GBC looks a little short on the french fried onions.  You can never have too many!
 
I'd thought about cooking our turkey back-up at the start but I'd put butter between the skin and the breast and didn't want to lose it, so it cooked breast-up the whole time.
 
My cousins used to have an Atari console like that...
#96
Ketteract
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Re: Turkey Day 2016/11/26 07:27:43 (permalink)
ScreamingChicken
Good job, although I think your GBC looks a little short on the french fried onions.  You can never have too many!
 
I'd thought about cooking our turkey back-up at the start but I'd put butter between the skin and the breast and didn't want to lose it, so it cooked breast-up the whole time.
 
My cousins used to have an Atari console like that...




I'd forgotten my mom's advice from last year about leaving the casserole in the oven a little longer for crispier edges.  Ah well.  There will be many, many more casseroles.
 
Also... it's time for sandwiches.
 

post edited by Ketteract - 2016/11/26 07:41:10
#97
mar52
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Re: Turkey Day 2016/11/26 16:13:31 (permalink)
I don't have any leftovers.  I think I'd like that sandwich but I'd add some jellied cranberry sauce.
 
 
 
 
#98
lleechef
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Re: Turkey Day 2016/11/26 18:34:41 (permalink)
mar, you can come to our house..........I have a LOT of leftovers.  But they'll get used.  After 2 days of turkey we're having pork tenderloin tonight.  But tomorrow........a Pittsburgh classic........Turkey Devonshire!!!!!!!!! 
#99
mar52
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Re: Turkey Day 2016/11/26 18:40:43 (permalink)
Okay, Lisa.  One of these years.
 
Maybe.
lleechef
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Re: Turkey Day 2016/11/26 18:50:29 (permalink)
mar52
Okay, Lisa.  One of these years.
 
Maybe.


Bring your mink coat.  It's not 85 degrees here. 
Ketteract
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Re: Turkey Day 2016/11/30 12:10:20 (permalink)
For some reason, they were serving a Thanksgiving-style meal for lunch at the cafeteria of the hospital where I work, and for some reason, I decided to get it.  Hadn't had enough turkey, I guess.
 


It had that timeless industrial taste that not all the food science in the world, it seems, can conquer.
lleechef
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Re: Turkey Day 2016/11/30 12:37:37 (permalink)
Not enough turkey or not enough pepper?!  The pepper alone should've drowned out the industrial taste! 
rumaki
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Re: Turkey Day 2016/11/30 12:48:29 (permalink)
My husband and I spent about 10 days in Scotland, including Thanksgiving, in a small condo-like house on the grounds of a country house Highland hotel where we've stayed many times. It has a deck with a hot tub, overlooking the water with the mountains in the distance, and it is simply beautiful.  The weather was cold and frosty, but mostly dry.
 
The house (they are called Hilltop Reserves) has a very well-equipped kitchen, and we usually mostly cook for ourselves.  One of the highlights this year was a roast guinea hen -- I found it in Tesco's supermarket.  I'd never prepared one before, but found a simple recipe online, and it was absolutely delicious.
 
This was our second Thanksgiving there, and last time, they cooked a Thanksgiving dinner (really the UK version of Christmas dinner, repurposed), including carved roast turkey "from the trolley," and offered it to everyone in the hotel dining room as a dinner option.  This year, because of refurbishing prior to the Christmas and New Year holidays, the dining room was closed Sunday-Thursday.  But rather than leave us to completely fend for ourselves, the mother of the current owner (she was the chef when she and her husband owned the hotel; he's now deceased and she retired) arrived at our doorstep on Wednesday morning, with a big hamper including an oven-ready 10-pound heritage turkey, parboiled potatoes ready to pan roast, carrots ditto, homemade cranberry sauce, homemade gravy, stuffing balls (the stuffing included some kind of meat), and chipolata sausages (small cocktail-sized sausages wrapped in bacon). We roasted the turkey the way we always do at home, and cooked or reheated everything else while the turkey was resting. It was absolutely fantastic. Our only regret was that we cooked the meal so late in our stay (we left on  Saturday) that we had no time to make turkey stock from the carcass,  or do really creative things with the leftovers -- other than make some excellent turkey sandwiches on the homemade bread they'd also given us with the cheese tray we'd ordered for our first evening when we arrived. 
post edited by rumaki - 2016/11/30 13:17:04
lleechef
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Re: Turkey Day 2016/11/30 12:52:08 (permalink)
WOW!  What a great Thanksgiving!  I love guinea hen.  I think I'd take it over turkey!
Ketteract
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Re: Turkey Day 2017/11/23 13:11:14 (permalink)
Just some Boston Market this year since I'm spending the holiday alone.  Solidly middle-of-the-road.
 

Ketteract
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Re: Turkey Day 2017/11/23 18:30:54 (permalink)
.... aaand now, time for sandwiches.
 

edwmax
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Re: Turkey Day 2017/11/24 08:15:34 (permalink)
I cooked the turkey and made a sweat potato pie (1st time).   The turkey was injected with home made cajun butter; then smoked for 1 1/2 hrs (low & slow on grill); and then put into Nesco roaster (abt 160-170&deg;) at 7:30pm for the night.  Turkey day morning the roaster was turned off at 10 am and the breast meat was at 170&deg and very juicy;.   ... This was carried to step--son's house for Thanksgiving dinner.   I had no left overs.
 
I hope every one had a great Thanksgiving!
 
 
tmiles
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Re: Turkey Day 2017/11/25 13:58:41 (permalink)
Our oldest daughter did a great job. The turkey was from a local farm in her hubby's home town. I made a pecan pie and a chocolate cream pie.  People said that the choc pie was good, but "different". I used Godiva pudding rather than WalMart, and used regular 3.5 milk rather than adding creram to 1% milk like I usually do. (Most of you already know that instant pudding doesn't set right with low fat milk). I also brought a can of spray cream, so that it would be fun for the kids. (I usually whip my own). The 3 1/2 yr old boys loved the spray cream, but a lot of adults were smiling as they sprayed it too. 
ScreamingChicken
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Re: Turkey Day 2017/11/25 16:29:43 (permalink)
I cooked the turkey in the Nesco roaster again this year and like last year it finished way faster than it was supposed to.  The roaster was set to 325 and it was a stuffed 12-pound bird, yet it was ready in only 2-1/2 hours.  I temped it in about 4 or 5 places with 2 different thermometers and every reading was hitting over 170, so I babysat it for over 3 hours until it was time to eat.
 
Even though the turkey was done the skin was horribly pale, so I did my best to give it some color and crispness with a propane torch.
 
Last night's dinner was a smaller (3-3/4 pounds) boneless rib roast on the charcoal rotisserie but it'll be turkey casserole tonight.  Dressing on the bottom of the dish followed by turkey, gravy, and mashed potatoes.
edwmax
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Re: Turkey Day 2017/11/26 08:09:01 (permalink)
@ ScreamingChicken
 
That was why i put my turkey on the smoker grill for 1 1/2 hrs ... To smoke and darken the skin to a dark brown.   Sorry I didn't get pictures but some are post else where of past turkeys I did this way. ... In your case, the turkey needed to go into a screaming hot oven (400 to 500&deg;) for 10 to 15 min to brown & crisp the skin.
lleechef
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Re: Turkey Day 2017/11/26 11:17:01 (permalink)
Mine looked like this.

Michael Hoffman
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Re: Turkey Day 2017/11/26 11:20:05 (permalink)
lleechef
Mine looked like this.



It not only was gorgeous, it was delicious. But it doesn't look that way now.
edwmax
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Re: Turkey Day 2017/11/26 14:15:15 (permalink)
Mine looked like this ... although this picture is from Thanksgiving 2012 where I cooked 2 turkeys.
 

ScreamingChicken
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Re: Turkey Day 2017/11/26 14:29:11 (permalink)
edwmax
In your case, the turkey needed to go into a screaming hot oven (400 to 500&deg;) for 10 to 15 min to brown & crisp the skin.

I had thought about that but was worried about overcooking it even more.  Fortunately the white meat didn't get too dry and we did have plenty of gravy.
edwmax
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Re: Turkey Day 2017/11/26 18:53:39 (permalink)
ScreamingChicken
edwmax
In your case, the turkey needed to go into a screaming hot oven (400 to 500&deg;) for 10 to 15 min to brown & crisp the skin.

I had thought about that but was worried about overcooking it even more.  Fortunately the white meat didn't get too dry and we did have plenty of gravy.




With a screening hot oven the skin would sear & brown evenly.  There wouldn't be time for the heat to penetrate.
billyboy
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Re: Turkey Day 2017/11/27 15:16:47 (permalink)
No pics from the feast this year.  Dayna & I went to her brother's apartment in Crown Heights, Brooklyn for a dinner for 10 with he, his wife, their adorable 18-month old daughter and extended family members.
 
On the menu:
Herb Roasted Turkey with gravy
Roasted Garlic Mashed Potatoes
Stove-Top stuffing (I am a stuffing snob but this was pretty good)
Sweet Potato Casserole
Caramelized Brussels Sprouts with Crispy Bacon
Salad (with homemade Lemon-Mustard dressing)
Homemade Cranberry-Orange Relish (and the canned Ocean Spray version for the purists!)
Cornbread
For dessert, there was:
Pumpkin pie
Apple pie
Pecan pie
Oatmeal-Raisin cookies
 
I helped myself to (2) heaping plates and made sure to clean them thoroughly before serving myself a "pie flight" of all three.  Pecan was the best of table for me.  
 
Hope you all had a wonderful Thanksgiving!!  
post edited by billyboy - 2017/11/28 04:53:49
chefbuba
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Re: Turkey Day 2017/11/28 02:04:36 (permalink)
Usual suspects. Bird, cornbread stuffing, roasted garnet yams with butter, brown sugar and chambourd, brussel sprouts and a river of gravy made from the carcass. Home made cranberry sauce from local cranberries.
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