Two years ago SIL got an amazing fresh turkey and brined it and it was so good. Really incredibly delicious. It took a longer to cook than we planned, but it was completely worth the wait. Well, apparently, this was NOT okay with MIL and she never wants us to get off schedule again so this year we'll be back to a frozen turkey that she cooks until it's the consistency of sawdust.
a) link please. I sweet potatoes b) I LOVE brined turkey. A coworker of mine used to have fake thanksgiving with all the work people and she does her turkey like that and it's AMAZING. c) link please
So I scanned it using a scanner app on my phone, but it still didn't come out great. Let me know if there's anything you can't decipher. Also, at the end, when it says use a large bowl, it means extra jumbo. I have a set of pyrex nesting bowls that I use for everything and the first time I made it, I tried using the largest one of those bowls. It wasn't big enough, not even close. The next time I planned to make it, I went out and bought a special huge bowl just for this recipe
And I don't have a recipe for the turkey brine, my SIL and BIL did all that, sorry!!
Post by foundmylazybum on Oct 9, 2012 6:29:43 GMT -5
My family is coming to the Durty for Thanksgiving. I'm super pumped to see them. We are renting a beach house in Tybee island and having "southern Thanksgiving."
TBH I'm super impressed everyone has their menus so planned out. I just put out my Halloween decorations..and I keep waiting for more "sales" on Halloween stuff--I'm waiting till November to plan..
These should be in the spice section (maybe if you have a bulk spice section in the natural part of your store). I remember the first time looking for them for a Christmas cookie recipe and asking in the produce section.
Post by secretlyevil on Nov 9, 2012 8:47:54 GMT -5
Putting this back on the first page - can anyone give me pointers on gravy making? My first attempt at making it from scratch was a dismal failure, last year I was going to use a starter jar from William Sonoma and I thought my H's stepgrandmother was going to have a heart attack. She basically shoved me out of my own kitchen, very annoying. So this year, I would like to prove her and everyone else wrong and handle the gravy like a pro.
Oh yea, she threw some red wine into the gravy mixture last time so...how do I incorporate whiskey into my gravy? Because wine isn't going to be strong enough.
Putting this back on the first page - can anyone give me pointers on gravy making? My first attempt at making it from scratch was a dismal failure, last year I was going to use a starter jar from William Sonoma and I thought my H's stepgrandmother was going to have a heart attack. She basically shoved me out of my own kitchen, very annoying. So this year, I would like to prove her and everyone else wrong and handle the gravy like a pro.
Oh yea, she threw some red wine into the gravy mixture last time so...how do I incorporate whiskey into my gravy? Because wine isn't going to be strong enough.
Thanksgiving is my absolute favorite holiday, and I cannot deviate from my menu ever (see quirk post).
Roasted turkey (using Alton Brown method this year) classic mashed potatoes using half and half or cream gravy (see above) green bean casserole CANNED cranberry sauce (I know, but its a tradition and it works best on leftover sandwiches) confetti macaroni salad sweet potato souffle rolls
pumpkin sheet cake with cream cheese frosting pumpkin pie
Putting this back on the first page - can anyone give me pointers on gravy making? My first attempt at making it from scratch was a dismal failure, last year I was going to use a starter jar from William Sonoma and I thought my H's stepgrandmother was going to have a heart attack. She basically shoved me out of my own kitchen, very annoying. So this year, I would like to prove her and everyone else wrong and handle the gravy like a pro.
Oh yea, she threw some red wine into the gravy mixture last time so...how do I incorporate whiskey into my gravy? Because wine isn't going to be strong enough.
I don't use a recipe, but the recipe is similar to what I do. Before I add the flour to the drippings, I always whisk some chicken stock into the flour to make a paste (called a roux)- this ensures that there will be no lumps. Then I whisk the paste into the drippings, and add the rest of the stock.
I add a few tablespoons of booze towards the end. I've done brandy, I've also done sherry. I usually just add some of whatever bottle I first come across in my liquor cabinet.
I really want to do a turkey, just because I can. But it's just going to be DH, my mom, DS and me. I'm going going to do my crockpot dressing because it's easy and will freeze well. Probably green bean casserole for me and baked acorn squash for the rest of them. And homemade sage rolls.
We are so traditional / boring . Turkey, mashed potatoes, sweet potato casserole, green bean casserole, cranberry sauce and stuffing. My SIL is hosting this year and she's a good cook, just zero creativity lol.
A PSA - The Martha Stewart magazine Thanksgiving issue this month has some amazing looking recipes. I think I'm definitely making the smashed potato/root veg, and the creamed greens with chestnuts. I might make the delicata squash with apples and bacon too, but we'll be a small crowd so I may have to edit.
A PSA - The Martha Stewart magazine Thanksgiving issue this month has some amazing looking recipes. I think I'm definitely making the smashed potato/root veg, and the creamed greens with chestnuts. I might make the delicata squash with apples and bacon too, but we'll be a small crowd so I may have to edit.
Hmmm...I'll go have to thumb through at lunchtime and see if I need to buy. That reminds me, I should look at Rachel Ray's magazine as well.