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(Epicurious)   Better late than never, it's this week's Fark Food discussion thread: Thanksgiving   (epicurious.com) divider line 198
    More: Interesting, Fark Food, Southern Thanksgiving, regions of the United States  
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1018 clicks; posted to Main » on 15 Nov 2012 at 8:27 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-11-15 09:18:12 PM

crabsno termites: Omahawg: gingerjet: eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will

ducks are awesome ... don't know why more people don't cook them on a regular basis

and goose

that's what we always had for christmas. roast goose. nom nom nom nom

This, too, but a goose is too big for one, so have to find other things to do with leftovers: Goose hash, stew, chili etc. Grind up the small pieces, make pate or mix with sour cream for luscious dip, or just eat it cold from the fridge.


I'll just admit that sounds farking delicious.
 
2012-11-15 09:19:13 PM

Tony_Pepperoni: Anderson's Pooper: Tony_Pepperoni: How long would it take to cook two 13lb. turkeys?

I smoked a 14 pounder in about 2 1/2 hours. Roasting time, 30 minutes at 500, then another 1 1/2 to 2 hours at 350. Internal temp should be 165.
That's pretty cool..

snarketyfarker: Tony_Pepperoni: How long would it take to cook two 13lb. turkeys?

At 325 degrees, about 3 h 45m per bird. If you have a friend who owns a pizzeria with stone ovens and they will let you use their kitchen on T-day (I've done this), you can cook your entire thanksgiving dinner at once. It's freaking amazing!
I'd love to do that. :) 

How long to cook two 13lb. birds at the same time in my oven?


Again @ 325 degrees, 3 hours and 45 minutes.
 
2012-11-15 09:19:48 PM

Tony_Pepperoni: How long to cook two 13lb. birds at the same time in my oven?


I'd start with 30 minutes at 500 to crisp the skin, then drop it to 350 for 2 hours. Make sure you have a meat thermometer and take regular readings after the 2 1/2 hr mark, every 15 minutes or so. Once you hit 160-165 you're done. Two birds at once will slow things down but I'm not sure by how much.
 
2012-11-15 09:20:12 PM

bmfderek: Self Defecating Humor: I've been doing AB's brined turkey for a few years now, but I'm thinking of doing a smoked turkey this year. The gravy will be a bit of a challenge, but I think a few extra parts should be good for a stock.

Like I posted above, brine the bird, and smoke it also. Catch the drippings with an aluminum pan-the gravy is great.


Smoked gravy sounds pretty good, now that I think of it.
 
2012-11-15 09:25:05 PM

Anderson's Pooper: Tony_Pepperoni: How long to cook two 13lb. birds at the same time in my oven?

I'd start with 30 minutes at 500 to crisp the skin, then drop it to 350 for 2 hours. Make sure you have a meat thermometer and take regular readings after the 2 1/2 hr mark, every 15 minutes or so. Once you hit 160-165 you're done. Two birds at once will slow things down but I'm not sure by how much.


Rotate their places in the oven when you baste so they will cook evenly.
 
2012-11-15 09:25:08 PM
Deep fried turkey, mashed potatoes, green bean casserole, a few baked chickens, deviled eggs, giblet gravy, and all the regular trimmings.
 
2012-11-15 09:26:59 PM
My turkey deep-frier just got delivered today, so I might actually cook something myself this year instead of being a parasite off my nearby family members.
 
2012-11-15 09:31:22 PM
i.ytimg.com
Charcoal grill. Yes, really.
 
2012-11-15 09:32:52 PM
WhoopAssWayne

Myria


Would you two go threadshiat someplace else?
 
2012-11-15 09:34:43 PM

Purelilac: dahmers love zombie:

Oddly, it's more relaxing when I cook everything and THAT gang shows up at my house, though the last time the toddler was here he smashed an 1800 year old oil lamp. Not "oops, I was holding it and it dropped", but "Oh, someone told me to put it back -- I will toss it to the ground instead!".

Family. Yeah, don't get me started. why would you have a 2000 year old lamp where a toddler could reach it?


He wasn't supposed to be in that part of the house at all, but brother-in-law lifted him over the gate and then didn't watch him.
 
2012-11-15 09:35:21 PM

NobleHam: Senator Russell Sweet Potatoes:



3 cups mashed sweet potatoes
3/4 cup sugar
2 eggs
1/2 cup milk
1/2 stick butter
1 tsp vanilla

Mix and place in buttered dish. Bake 15 minutes at 350.

Heat:
1/3 cup brown sugar
1/3 cup flour
1/3 cup butter
1 cup chopped pecans

Spread over sweet potato mixture. bake at 350 for 30 minutes or longer. Serves 6 light eaters. I'd double it.

You can thank me later.


I thank you now!
 
2012-11-15 09:36:30 PM
I make a "drunken bird" plus uber- kumquat cranberry relish
/ the rest is just dressing (with sage)
 
2012-11-15 09:38:33 PM

Trocadero: Charcoal grill. Yes, really.


Yeah Baby! Plus it gives you and a couple chosen favorites a reason to stand outside drinking while avoiding the rest of the family. "Honey, I've got to keep an eye on the bird."
 
2012-11-15 09:48:26 PM

eraser8: crabsno termites: Omahawg: gingerjet: eraser8: strapp3r: weber grill duck

Whenever I come home for a holiday, my mom will roast a duck...because I love those delicious farkers! 

/No bird has ever tasted as good as a duck
//And, no bird ever will

ducks are awesome ... don't know why more people don't cook them on a regular basis

and goose

that's what we always had for christmas. roast goose. nom nom nom nom

This, too, but a goose is too big for one, so have to find other things to do with leftovers: Goose hash, stew, chili etc. Grind up the small pieces, make pate or mix with sour cream for luscious dip, or just eat it cold from the fridge.
I'll just admit that sounds farking delicious.


Really good: Strips of breast meat stuffed into jalapenos and grilled broiled. Leave the meat rare. "Duckapenos", " Gooseapenos". Get stupid!
 
2012-11-15 09:51:22 PM
I don't typically have much to contribute but I love these weekly food threads! Thanks for continuing to post them - keep up the good work :)
 
2012-11-15 10:04:45 PM

eaglepuss: heidinoele: eaglepuss: There are just 2 of us so the challenge is to find a turkey breast under 6 lbs and isn't enhanced (low sodium diet). We do roasted turkey breast, cornbread stuffing, candied sweet potatoes, homemade dinner rolls (Mom's recipe), green beans, can 'o cranberry sauce, pecan pie for me and peach pie for the boyfriend (sometimes a peach cobbler for both of us). This candied sweet potato recipe is super easy and surprisingly tasty. Guess I shouldnt be surprised since it has bourbon in it....
http://www.epicurious.com/recipes/food/views/Candied-Sweet-Potatoes-1 0 2577

If anyone is interested in the rolls recipe, holla and I'll post it.

I want it. I'm always looking for good bread recipes. :)

Here ya go! I do these cresent roll style:

No Knead Dinner Rolls
1 ¾ c. milk (scalded)
1 c. sugar
2 cakes of yeast (crumbled) or 2 pkg. dry yeast
1 c. butter (melted)
6 c. flour, divided in half
4 eggs
½ t. salt
Pour milk over sugar in a large bowl. When lukewarm, dissolve the yeast in it. Stir in 3 cups of flour. Mix well. Cover. Let rise until full of bubbles (45 minutes).
Beat eggs til light and add with salt and butter to yeast mixture. Blend well. Add remaining flour. Mix well. Cover and let rise 1 to 1 ½ hours. Roll batches on floured board and cut into desired shapes. Place on lightly oiled baking sheet. Cover. Let rise 20 - 30 minutes. Bake at 350' or 375' 12 - 15 minutes.
Dough can be refrigerated overnight. After letting dough rise 1 to 1 ½ hours, spread surface of dough with foil and cover tight. Store in refrigerator.


thank you. i'll be making these instead of craptastic rhodes rolls.
 
2012-11-15 10:08:14 PM
serving beef roast with yorkshire pudding
 
2012-11-15 10:12:15 PM

dahmers love zombie: Going to the in-laws. Planning to show up just in time for dinner. Otherwise I get to be a witness to all the snide comments that the sisters make to each other, the general pissiness of the brother-in-law, the whining and screaming and yelling and screaming and crying and screaming of the sister-in-law's utterly ungovernable children (who behave fine when Mrs. Love Zombie and I are watching them because they Know What's Good For Them), then finally getting to eat while listening to whatever the toddler wants to have on, or else he'll have a hissy fit.

Then pie and a leisurely two-hour drive back home with the dogs.

Oddly, it's more relaxing when I cook everything and THAT gang shows up at my house, though the last time the toddler was here he smashed an 1800 year old oil lamp. Not "oops, I was holding it and it dropped", but "Oh, someone told me to put it back -- I will toss it to the ground instead!".

Family. Yeah, don't get me started.


I'm all for turning this into a "family crap you put up with" threadjack. My sister talking to her 2 toddler children the way you would talk to a guy that stole your car, my uncles sitting down, watching the game without saying word one to anyone the entire time, my cousin that would eat 90% of all deviled eggs, my aunt that brought a been dip that was so amazing everyone would get full in 30 minutes and just pick at the actualy meal, my mom threatening to kill anyone that came into the kitchen, mainly my grandmother offering "advice", or my aunt that never accepted a drink offer because the 7-11 double gulp she had was 80% rum. 20-25 people that were all agents of chaos in their own ways.

My mom was the worse, she volunteered to do this every year, and the entire time looked like she was in hell.
 
2012-11-15 10:15:36 PM
Hey folks. My fiance and I are hosting thanksgiving at our place this year, so i get to cook the turkey. She has fallen in love with a recipe involving brining the turkey for 3 days. I've never done this before. Anyone know any pros/cons of brining? Other than adding salt, what exactly does it accomplish?
 
2012-11-15 10:19:34 PM
Making Ponche crema with 150 proof puncheon rum

Tis da season *burp
 
2012-11-15 10:22:12 PM

scubamage: Hey folks. My fiance and I are hosting thanksgiving at our place this year, so i get to cook the turkey. She has fallen in love with a recipe involving brining the turkey for 3 days. I've never done this before. Anyone know any pros/cons of brining? Other than adding salt, what exactly does it accomplish?


http://www.cookingforengineers.com/article/70/Brining
 
2012-11-15 10:24:01 PM

scubamage: Hey folks. My fiance and I are hosting thanksgiving at our place this year, so i get to cook the turkey. She has fallen in love with a recipe involving brining the turkey for 3 days. I've never done this before. Anyone know any pros/cons of brining? Other than adding salt, what exactly does it accomplish?


Www.foodnetwork.com search alton brown turkey brine
 
2012-11-15 10:28:27 PM

screwzloos: I don't have any friends or family, and my microwave is broken.

I'll be having a cold can of soup for thanksgiving.


Aaawwww..... I feel your pain.
 
2012-11-15 10:30:39 PM
Shirley Corriher`s Touch of Grace Biscuits
Published February 22, 2001

Yield: about 10 biscuits.

The secret to these soft biscuits is a very wet dough, dropped into flour for ease of handling, then packed into a cake pan.

Nonstick cooking spray
2 cups self-rising, low-protein flour, such as White Lily, Martha White or Red Band
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons shortening or lard
2/3 cup cream
1 cup buttermilk (approximate)
1 cup all-purpose low-protein flour, for shaping
2 tablespoons butter, melted

1. Heat oven to 425 F and arrange one shelf slightly below the center of the oven. Spray an 8- or 9-inch cake pan with nonstick cooking spray.

2. In a large mixing bowl, stir together the self-rising flour, sugar and salt. Work the shortening or lard in with your fingertips until there are no large lumps. Gently stir in the cream, then the buttermilk. (It may take less than 1 cup of buttermilk, or if you are using a higher protein flour, it may take more.) The dough should not be soupy, but should be wet and resemble cottage cheese.

3. Spread the all-purpose flour on a plate or pie pan. With a medium-size ice cream scoop or spoon, place 3 scoops of dough well apart in the flour. Sprinkle flour gently over each scoop. Flour your hands, then pick up a dough ball, gently shape it into a round, shaking off excess flour, and place it in the prepared cake pan. Continue shaping biscuits the same way, placing each biscuit up tight against its neighbor in the pan, until the dough is used.

4. Place pan in the oven and bake until lightly browned, about 20 to 35 minutes. Brush with melted butter. Invert pan onto one plate, then back onto another to turn biscuits right side up. With a knife or spatula, cut quickly between the biscuits to make them easy to remove. Serve immediately. Leftover biscuits can be reheated by wrapping in aluminum foil and placing in a 350 F oven for 10 minutes.

Nutrition information per serving

cw 1 48.1363m;cw 2 49.8931m;cw 3 49.8931m;hr 0;fr 0;fc 0;lc 0;Calories159Fat6.5 gCarbohydrate21.2 gCholesterol8 mgSodium335 mgProtein3.4 g.

/Shirley Corriher is the food scientist lady from Good Eats
 
2012-11-15 10:34:52 PM

demonfaerie: I am trying to convince my mom to cook the turkey my dad killed last turkey hunting season. She refuses saying wild animals taste bad, and prefers getting a butterball turkey. My mom has bad taste.


Just switch the labels in the freezer.
 
2012-11-15 10:43:11 PM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


cheesecake is ridiculously easy, and always impresses folks. They who do not cook it think it took hours of labor and lots of luck. recipes everwhere.
 
2012-11-15 10:45:39 PM

demonfaerie: I am trying to convince my mom to cook the turkey my dad killed last turkey hunting season. She refuses saying wild animals taste bad, and prefers getting a butterball turkey. My mom has bad taste.


in fifteen years of working in restaurant kitchens, the single worst-smelling thing I ever had to cook was a wild turkey my chef-boss shot. good lord, that thing stunk to high heaven.
 
2012-11-15 10:48:55 PM
I don't know if anyone's interested, so here's a pretty good recipe of Turkey with Mole that I found, I have yet to try it (so take with a grain of salt), but seems pretty good:

2 oz. dried mulato chiles
1 oz. dried ancho chiles
1 oz. dried pasilla chiles
1 (3-4-lb.) whole chicken, cut into 8 pieces
2 cloves garlic, peeled
½ small plum tomato, cored
½ medium tomatillo, husks removed, rinsed
¼ small white onion, peeled
2 tbsp. unsalted butter
½ tsp. whole cloves
½ tsp. whole allspice berries
¼ tsp. coriander seeds
¼ tsp. whole black peppercorns
¼ tsp. anise seeds
½ stick cinnamon, preferably canela (available at ranchogordo.com)
¼ ripe plantain or banana, peeled and finely chopped
½ small corn tortilla, roughly chopped
3 tbsp. whole almonds
1 ½ tbsp. sesame seeds, plus more for garnish
2 tbsp. raisins
¼ stale bolillo (see Mexico's Daily Breads) or 1 slice white sandwich bread, toasted and crumbled
1 tbsp. lard or canola oil
2 oz. Mexican chocolate, such as Ibarra, roughly chopped
1 tbsp. finely chopped piloncillo (available at mexgrocer.com) or packed light brown sugar
2 tsp. kosher salt

1. Heat a 12" skillet over medium-high heat. Working in batches, add mulato, ancho, and pasilla chiles, and cook, turning once, until toasted, about 2 minutes. Transfer all chiles to a large bowl; pour over 5 cups boiling water and let sit until chiles are soft, about 30 minutes. Drain, reserving soaking liquid, and remove stems and seeds from chiles, reserving 1 tsp. seeds from chiles. Set seeds aside, and transfer chiles to a food processor; add 1 cup soaking liquid, and process until smooth. Set chile purée and remaining soaking liquid aside. Bring chicken and 8 cups water to a boil in a 4-qt. saucepan over high heat, reduce heat to medium-low, and cook until tender, about 45 minutes. Drain; set aside.

2. Meanwhile, arrange an oven rack 4" from broiler element, and heat broiler to high. Place garlic, tomato, tomatillo, and onion on a foil-lined baking sheet, and broil, turning as needed, until all vegetables are charred all over, about 15 minutes. Transfer vegetables to food processor, and process until smooth; set vegetable purée aside.

3. Heat butter in a 4-qt. saucepan over medium-high heat. Add reserved chile seeds, cloves, allspice, coriander, peppercorns, anise seeds, and canela, and cook, stirring constantly, until lightly toasted and fragrant, about 6 minutes. Add plantain, and cook, stirring, until lightly browned, about 12 minutes. Add tortilla, and cook, stirring, until lightly toasted, about 6 minutes. Add almonds and sesame seeds, and cook, stirring, until lightly toasted, about 8 minutes. Add reserved chile purée and vegetable purée, along with raisins and bread, and bring to a boil; reduce heat to medium-low, and cook until all ingredients are softened, about 15 minutes. Remove from the heat, and transfer mole to blender along with remaining soaking liquid; purée until very smooth, at least 4 minutes.

4. Return saucepan to medium-high heat, and add lard. When hot, add mole and fry, whisking constantly, until slightly thickened, about 5 minutes. Add chocolate, piloncillo, and salt, and cook until chocolate and sugar dissolve and sauce is smooth, about 10 minutes. Arrange chicken on a platter, liberally cover with the sauce, and sprinkle with sesame seeds; serve with red rice (a variety of rice made in Mexico), if you like.
 
2012-11-15 10:58:20 PM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


Jello no bake cheesecake, late harvest riesling, 375ml bottle from freezer. Disturbingly good and simple. And cheeep.
 
2012-11-15 11:10:57 PM
After the article that showed up recently about canned pumpkin actually being butternut squash recently, I have been thinking about making a butternut squash pie from scratch. Anyone ever done this? Am I about to piss off some guests?
 
2012-11-15 11:17:59 PM

SkerriNinja: I've got 2 bags of whole cranberries. Anyone have a good recipe other than sauce? I'd like to try something new.

Also, I always make crab dip for an appetizer. It generally keeps people from picking at the turkey and satiates my husband's Old Bay fix.


Cranberry Chutney

/yes, yes, my blog sucks
//It's great alone, on meats, or on crackers
 
2012-11-15 11:20:18 PM
Gonna spend Thanksgiving with my mom in South Louisiana. It's gonna be a Meat-Eaters AND Vegan thanksgiving.

Mom is gonna make:
-Turkey
-Crawfish Stuffing
-Green Bean Casserole
-Pecan Pie

I'm gonna make:
Seitan Cutlets
1/2 pound russet potatoes, peeled and quartered
1 cup vital wheat gluten flour
1 tablespoon chickpea flour or all-purpose flour
2 tablespoons Seitan Seasoning (below)
1/3 cup low-sodium tamari or soy sauce
1/2 teaspoon vegan Worcestershire sauce
1/3 cup plus 2 tablespoons water
3/4 cup drained freshly cooked or rinsed canned white beans (cannellini, navy, etc.)
To make Seitan Cutlets: Divide the dough into six portions. Flatten the portions on a cutting board with a rolling pin or your hand until they are an oblong shape, 3 to 4 inches long, 2 to 3 inches wide, and 4 inch thick. Place a cutlet on a 12-by-12-inch square of foil. Leaving some space for expansion, loosely fold the sides of the foil over the dough, forming a flat packet. There is no need to twist or seal the ends of the foil. Repeat until you have six foil packets. Place one packet on top of another one, and repeat until you have three stacks of two packets. Take each stack and wrap the two packets together in another piece of foil, again leaving space for expansion, but this time crimp the edges of the foil together to seal the packets. So now you have three packets containing two cutlets each. Using a steamer basket, steam the cutlets for 1 hour, then remove and let cool to room temperature.

Wasabi Mashed Potatoes
Wasabi Mashed Potatoes

1 Tbs. wasabi powder
⅓ to ½ cup plain soy milk, warmed
1 ½ Tbs. toasted sesame oil
Quarter potatoes and place in large saucepan with enough cold water to cover, and bring to a boil. Continue boiling until potatoes are tender when pierced with a fork, about 20 minutes.
In small bowl, combine wasabi powder and 2 Tbs. water to make a thick paste.
Drain potatoes, and mash. Stir in wasabi paste, soy milk, oil and salt to taste, mixing until smooth. Serve hot.

Broccoli and Vegan Cheese
Pumpkin Pie

So yeah, everyone will be happy with the food despite the differences :)
 
2012-11-15 11:21:47 PM

Conthan: After the article that showed up recently about canned pumpkin actually being butternut squash recently, I have been thinking about making a butternut squash pie from scratch. Anyone ever done this? Am I about to piss off some guests?


They probably wont notice. I like sweet potato pie and even bean pie as much.
 
2012-11-15 11:23:31 PM

mafiageek1980: Crawfish Stuffing


nom.

nobody else in my family would eat it. I would be having crawfish all the time.
 
2012-11-15 11:36:23 PM
i gotta see if I can find a way to make a teeny Thanksgiving meal just for myself that still provides me the chance of leftovers. The best bit.
 
2012-11-15 11:37:54 PM

soosh: mafiageek1980: Crawfish Stuffing

nom.

nobody else in my family would eat it. I would be having crawfish all the time.


Oh I'm gonna have some too. All I will do is just pluck the crawfish out :)
 
2012-11-15 11:41:10 PM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


Here is another easy one too make. Hard to mess up.

Libby's Pumpkin Pie Mix
 
2012-11-15 11:43:57 PM

Damili: GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?

Here is another easy one too make. Hard to mess up.

Libby's Pumpkin Pie Mix


Here is the actual recipe.
 
2012-11-15 11:59:28 PM

buckler: i gotta see if I can find a way to make a teeny Thanksgiving meal just for myself that still provides me the chance of leftovers. The best bit.


A package of turkey legs, a box of stove- top with add-ins, a baked sweet potato, a can of cranberry sauce, a small tube of popinfresh rolls. You could go nuts and throw a can of cream of mushroom soup into a can of green beans. Throw it all in the oven as needed and eat for days.
 
2012-11-16 12:15:47 AM

Purelilac: buckler: i gotta see if I can find a way to make a teeny Thanksgiving meal just for myself that still provides me the chance of leftovers. The best bit.

A package of turkey legs, a box of stove- top with add-ins, a baked sweet potato, a can of cranberry sauce, a small tube of popinfresh rolls. You could go nuts and throw a can of cream of mushroom soup into a can of green beans. Throw it all in the oven as needed and eat for days.


I have to say it was a serious comment, but that I never expected a serious response. I do prefer white meat, though.
 
2012-11-16 12:20:00 AM

GBmanNC: I need to make a dessert this year, anyone have any good recipes that someone functionally retarded in the kitchen can do?


Vanilla Poached Pears

Ingredients
1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact
Directions
Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.

Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.

Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

I don't core the pears, and generally sprinkle with cardamom, serve with creme anglaise or whipped cream, and gingersnaps.

sphotos-a.xx.fbcdn.net
 
2012-11-16 12:20:23 AM
soosh: last year I did Alton Brown's brined turkey and it was definitely the best turkey I've ever made in 25 years of making them.

I've been doing this for years. Many people have told me it's the best turkey they've ever had.

scubamage:
Hey folks. My fiance and I are hosting thanksgiving at our place this year, so i get to cook the turkey. She has fallen in love with a recipe involving brining the turkey for 3 days. I've never done this before. Anyone know any pros/cons of brining? Other than adding salt, what exactly does it accomplish?

Short answer: it makes the turkey moist and flavorful. Make sure it's in the brine for at least 18-24 hours, if you pull it out too soon it will be salty. But it doesn't need more than 24 hours.

Use Alton's recipe. He's a god.

Get one of those temperature probes that you leave in the meat that connects to a thermometer outside the oven. Put it in the thigh, set it for 165 and take the turkey out as soon as the alarm sounds. The major reason turkey is bad and dry is because it's over cooked. 

The only drawback to brining is that the pan dripping will be too salty for gravy. I buy gravy at whole food and add a little bit of pan drippings. If I make soup with the carcass, I use the de-fatted pan drippings in the soup. You can also roast a few plain pieces of turkey a few days ahead of time to get pan drippings.
 
2012-11-16 12:22:11 AM
I need help. Some of my guests are vegetarian and my veggie stuffing has been a little boring the past few years. Suggestions?

And is there anything I can do to liven up tofurkey?
 
2012-11-16 12:24:35 AM
Family and friends are really the point, but I do like the food, which I never made for any other occasion. I do miss smoking the turkey, making the stuffing, roasting the sweet potatoes and grilling the veggies.
 
2012-11-16 12:25:19 AM

Purelilac: a can of cranberry sauce


if you buy a bag of cranberries and just heat them in a pot with a little water till they burst and get mushy, you will find out what cranberry sauce is supposed to taste like. Can add some cut up fresh apple chunks near the end of the cooking time.
 
2012-11-16 12:28:37 AM

buckler: Purelilac: buckler: i gotta see if I can find a way to make a teeny Thanksgiving meal just for myself that still provides me the chance of leftovers. The best bit.

A package of turkey legs, a box of stove- top with add-ins, a baked sweet potato, a can of cranberry sauce, a small tube of popinfresh rolls. You could go nuts and throw a can of cream of mushroom soup into a can of green beans. Throw it all in the oven as needed and eat for days.

I have to say it was a serious comment, but that I never expected a serious response. I do prefer white meat, though.


Then ask the deli person at the grocery store to cut you off a 1 lb slab of the roasted turkey breast there. Since youre so farking picky all of a sudden, you can buy a jar of turkey gravy while youre at it.
 
2012-11-16 12:28:57 AM

WeenerGord: Purelilac: a can of cranberry sauce

if you buy a bag of cranberries and just heat them in a pot with a little water till they burst and get mushy, you will find out what cranberry sauce is supposed to taste like. Can add some cut up fresh apple chunks near the end of the cooking time.


Aye. I like a cranberry chutney with a bit of apple.
 
2012-11-16 12:30:56 AM

Purelilac: Then ask the deli person at the grocery store to cut you off a 1 lb slab of the roasted turkey breast there. Since youre so farking picky all of a sudden, you can buy a jar of turkey gravy while youre at it.


That's the bit...I'm trying to make my picky scale down.
 
2012-11-16 12:36:15 AM
Guess I'll buy a 1/2 breast and maybe a couple legs, and go from there.
 
2012-11-16 12:38:07 AM

Phins: I need help. Some of my guests are vegetarian and my veggie stuffing has been a little boring the past few years. Suggestions?

And is there anything I can do to liven up tofurkey?


I've made acorn squash stuffed with wild rice, cornbread, cranberries, and pistachios for vegetarians. Add in some sage, some thyme, oregano, etc. goat cheese mixed in is nice, too.
 
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