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Thanksgiving aftermath

post #1 of 14
Thread Starter 
Dinner turned out well. I didn't have time to brine the turkey, 12 pounds, as I was planning, ended up just putting a garlic, basil, sage and oregano butter under the skin, as well as on the top of the skin. Put a quartered orange, half a lemon, a small head of garlic, some sage and rosemary in the cavity. It went into a 475 F oven, uncovered for 30 minutes. Then covered the breast with foil, finished at 325 F for another 2 hours. I should have taken a picture, probably one of the better looking birds I've done in the last few years. Turned out very nice. There was a moment of panic when I found out the probe in my remote thermometer is shorted out, and was of no use.

Actually it was a fairly easy day for me, I just had to do the bird, the stuffing, and mashed white potatoes and the gravy. The salads, other sides and desserts were provided by the guests. I did whip up a batch of deviled eggs as an app - bad timing on the mayo, though. I was whisking away, the mix wasn't quite ready for as much oil as I just splashed in and it started looking like it was going to break. So more furious mixing, just as Karen leads one of our guests and her son into the kitchen to meet me. What I wanted to say as my first response was something like "GET OUT OF MY KITCHEN" but I was actually polite, apologized for not shaking the fellow's hand and such all while I was whisking furiously. Mayo turned out great. And once it was done the kid and I did spend some time in the kitchen yakking about cars and stuff over beer and wine.

All in all a pretty good day.

Burp.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #2 of 14
Usually said in that Linda Blair-esque voice three octaves below your normal range...

Boy, do I know that feeling. It usually starts innocently... "I just need some ice.", "I'll just help clean up.", "Why did he leave this butter out like this? It'll get soft.", etc. etc. ad infinitum.
post #3 of 14
THe bird this year, a 16 lb'er. On Monday I rubbed it with salt, pepper and garlic until T-day. This was a first, as I always soak in brine.
:roll:
Filled cavity with one onion, one orange, one apple, all quartered and one bulb of garlic.
:roll:
The deal was to bring the bird to moms home and cook it there, dinner was to be "promptly" at three (which never ever happens till 5 or so)

I got there one hour late (traffic and such), and was rushed throughout the entire process, especially towards the end. I would have rather had the thing cook 15 more minutes and sit out 20.

I got testy and gave in to the masses which kinda deflated my "fun time" in the kitchen.

:DFirst time using a remote thermometer and I am hooked!:D

:smiles:Finally, made a nice cake for my nieces b-day on t-day (she is the only one that didn't piss me off, cause she is a vegetarian and could care less when the bird was done) :smiles:

gonna post a pic of the cake later today... hmmm whats cookin fer christmas...:confused:
Chile today, Hot Tamale!
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Chile today, Hot Tamale!
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post #4 of 14
Since we're empty nesters we normally don't do holidays as such. But Friend Wife wanted to do a traditional T-giving this year. So we did. But, by timing everything just so, there really wasn't much change from my normal routine.

Made Peter Reinhart's Cranberry-Walnut Celebration Bread, subbing pecans as is my wont. To go with that, an orange-honey butter.

Smoked the turkey the day before, then reheated in a very slow oven. Smoking pretty much takes care of itself, other than periodic recharging of the coals and smoke source. No big deal.

For starters we had Green Pea and Shrimp soup, which also practically cooks itself.

Along with the turkey we had baked sweet potatoes, home-made cranberry conserve, and roast asparagus.

Friday I used the carcass to make a turkey stock, which, on Saturday, was converted to several gallons of smoked turkey soup, which is put up in portion-sized amounts. The meat was the second side of the breast. The legs and thighs I put in the freezer; sometime downstream they'll be used in a mole'.

All in all, a rather simple meal that we enjoyed immensely. And none of the stress associated with Thanksgiving meals.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 14
I have not been feeling well for over week now but the kids would have been devastated if I'd chosen to skip Thanksgiving. My 9 yr old son, especially, looks forward to the "feast" all year. lol

We started off the day with a breakfast casserole cooked in the slow cooker while we slept.

I cooked a 12 lb turkey, cornbread dressing (made it just like my 96 year old grandmother's for the first time ever, yay!), cranberry-orange sauce, sweet potatoes with the required marshmallows on top, turnip greens, corn casserole, and pumpkin pie. I heated up some dinner rolls and opened a can of jellied cranberry sauce in case some didn't like the homemade. Les made deviled eggs. I couldn't taste much at all but everything seemed to turn out great. For not feeling well, I was quite proud of the dinner, if I do say so myself. Best of all, I didn't get stressed out at all and was able to take my time.
post #6 of 14
i went to a 20$ buffet...17 for seniors....at 12 noon with the in-laws....was home by 3....in sweats.

For 20$.........AWESOME food, that I didn't have to cook or clean up!

3 carving stations that happily gave me the crispy skin and dark meat...of turkey, a load of ham and even some prime rib!.

almost the best thanksgiving ever.
post #7 of 14
Heh heh :)

post #8 of 14
It went like this for me:

Tuesday afternoon:
1. make crust and bake 2 pumpkin pies. Store in cool place.
2. steam yams in the pressure cooker, then pull off the skin & layer them into the casserold dish with sauce of molasses, brown sugar & butter. Into the fridge.
3. dice onion & celery and saute in butter with garlic for the dressing. Into fridge.

Wednesday morning: Load up the pies and other preparations and drive 60 miles to daughter's.

Wednesday afternoon: Steam the potatoes in pressure cooker, and mash them with butter and sour cream. Store in fridge.

Thursday morning: Daughter made the tossed salad, and two more desserts. I cut the wing tips off the turkeys, and browned them well in the pressure cooker, along with the necks. Then added water, scraping the bottom for the fond, and pressured them for about a half hour, with the other giblets in a steamer tray on top. When the pressure dropped, I removed the meat from the broth, skimmed off the fat, and prepared the roux and base for the gravy. I cooked the liver in a separate pan, and made pate' with it.

Thursday afternoon: Prepare two turkeys. Put one in range oven, and the other into an electric roaster oven. Make dressing and at appropriate time put it into the oven along with the yams. Remove turkeys and put to "rest" for the next 30 minutes til serving time. Make gravy with the pan drippings. Heat up the mashed potatoes & finish them with milk, more butter and some garlic. Daughter prepared 2 vegetables.

Dinner was served at 5pm. Everything was perfect. By doing some of the preparations a day or two in advance, we reduced the stress to nearly nothing, didn't get overly tired, and it kept my DH from "helping" (translation: getting in the way:eek:) too much. The things I did before leaving home I would have a more difficult time at DD's, as she doesn't have the same setup or equipment.

Once dinner was over and the food was put away, DD and I sat down and put our feet up. There were 14 for dinner, but when it was over, most of them suddenly had some other place to go, so our husbands did all the cleaning up. Nice. :)
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #9 of 14
You'll get worms!!!!!!



Bumpassaaaaaaaassssssssssssssss!
post #10 of 14
We love that movie!! We've made it a tradition to watch it every Christmas.
"The pressure's on...let's cook something!"
 
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"The pressure's on...let's cook something!"
 
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post #11 of 14
Two 16 pound turkeys. Brined them in salt/ piloncillo/ onion/ citrus. Rubbed with a yogurt wet rub, then smoked over pecan.

Sister was in charge of Thanksgiving, and had me make gravy and mashed potatoes in addition to the turkeys. What can you say about mashed potatoes?

Got to my father's house (our first Thanksgiving since Mom died), carved and plattered the turkey, and "dinner [was] served."

BDL
post #12 of 14
Thread Starter 
The day before I did a batch of turkey stock, using legs instead of wings as I usually do. It turned out great, provided all the liquid for the stuffing and the gravy. The pan juices from the turkey went into the gravy for the leftovers. Made some turkey enchiladas for dinner tonight, what's left of the bird and the stock is in the freezer for later use. I'm about turkeyed out. Leftover enchiladas tomorrow, wedensday I'll probably do a steak or something as long as it isn't turkey.

On the day of the dinner one of the other guests brought desserts which included a pumpkin pie. I had assumed she'd bring whipping cream for topping it, which she didn't. My wife remembered we had a box of Dream Whip mix somewhere, we dug it out and used that. At least I *think* it was Dream Whip:



Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #13 of 14
14lb bird brined overnight and cooked on the rotiesserie with some pecan and cherry wood, of the past 10 years I have done Thanksgiving with the family(mandatory my brother and I are home with the parents) this is probably the best bird I have done.
With the bird I did a full spread for 11 this year
Oyster dressing
Bread stuffing
Sweet Potato Pie with Marshmellows
Mashed Potatoes
Green Beans
Carrot and Pea Salad
Giblet gravy
Cranberry Orange Relish
Garlic Butter Biscuits
Croissants
Pecan Pie
Chocolate Fudge Brownie Pudding
Cinnamon Ice Cream
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #14 of 14

Turkey Humbug

Did 35 24-28 pound ave. birds rubbed them with combo clarrified butter and light olive oil sprinkled with s&p and herbs d' province. Cooked them in alto sham ovens came out moist and tasty. Needless to say do not want to look at turkeys till next year.:bounce::bounce:
CHEFED
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CHEFED
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