Keeping this turkey, er I mean, thread alive (since the OP is a sluffer): When I have the traditional Thksgiving dinner, I forgo all the salad, jello, etc. and go right for the turkey, dressing, mashed & sweet potatoes and hopefully Green Bean Casserole.....sometimes it insults those who brought all the salad/jello stuff, but I can have that any time of year! Cant eat like I used to, so later its both a sliver each of Pumpkin and Pecan pies. I'm done..where's the couch and the FB game...and much later, post-pies, it's board/card games (the kind that dont require 'thinking!').
Happy Thanksgiving everybody! I don't know if any of you have been to Arizona, but if you have you'd know the traffic here sucks! So I have to say one of my favorite parts about Turkey Day is when I am driving to my gramp's house and the roads, even the freeways, are practically EMPTY! It's AWESOME!
A wonderful Thanksgiving to all. Be grateful for what you have, may it be a little or a lot. Most of all, i wish you lots of love and peace of heart, and turkey that is not too dry.
This year we are having 1/3 pound cheeseburgers on the grill with all the trimmings. (*)(*)(*)(*) TURKEY! (the food not necessarily the country) The only way that turkey is good is if you deep fry Southern style. That is it. I don't know how many times people have said "Don't worry, the way I make turkey in the oven it isn't dry" BULL(*)(*)(*)(*)! If someone is saying that they have either never had deep fried turkey and have no idea about how good turkey could be or they are just flat out delusional about their cooking abilities. Oven turkey sucks....period. The problem is that very few people deep fry it because it is much messier to do.
Yep. . .we had turkey! Since I wasn't raised in the US, Thanksgiving tradition are still kind of "foreign" to me, although I've been participating in it for the last 42 years! So, Thanksgiving is the only day of the year (well, one of the only days) when my husband cooks, because he is the turkey maker! That doesn't mean I don't do anything. . .I make the mashed potatoes, the sweet potatoes, the green beans, the cranberry sauce, and the apple sauce. He makes the turkey and the dressing. I kind of resent having to get through all the multiple dishes and the GREASE that results from preparing all that. . .I hate my kitchen looking like a war zone, and I feel it takes me 2 days to get the granite clear of that greasy film! But, it is "tradition," so I comply to it, and we make it a good time, whether we spend it alone (as we did this year) or with friends or family. In fact, since we are planning on extending our stay in Belgium I have offered to begin having the US Thanksgiving tradition celebrated every year in Belgium. I think it would be a good way to say thank you to my 3 remaining siblings, and/or to my 4 child hood friends with whom I am still so close after 55 years! Yep. . .Thanksgiving is a GREAT holiday. . .but I don't like the grease, and the clean up, and the stress that comes with trying to get together with a full house of friends and family. . .most of those people fit together like "square pegs in round holes!" and it is not always easy to keep the peace or to let go of the underlying stress! But. . .that's part of Thanksgiving too, isn't it? Facing people whom you haven't seen in a year or more, and for whom you have little empathy or understanding, and still smile over the over-stuffed turkey! Yes, I have LOTS to be thankful for. . .the turkey is NOT one of them!
or You're kidding! You actually like Brussel sprouts? I love them. . .but then again, I am Belgian! I think that is totally an acquired taste. . .and one needs to know how to prepare them! Glad we have something in common. I also love fish, and I am slowly replacing more "meat meals" with "fish meals." But I have to suffer through the turkey! That's my husband's delight!
Bull(*)(*)(*)(*)......I know people that do that a a (*)(*)(*)(*)load of other gimmicks. Some of them even wrap it in a bag filled with......whatever the hell it is they use to baste them. It is always (*)(*)(*)(*)ty compared to turkey made in a deep frier which is juicy all the way through and ironically enough its actually healthier because the skin gets seared so quickly. If you used seasoned oil the meat gets more flavoring in the deep frier than in the oven as well. Ovens are for baking and making casseroles or pizza. At no point should you putting any kind of meat in an oven. Its either pan fried, grilled or put in a crock pot. People that put meat in an oven by itself are infidels. The on exception are hams since those are seasoned and precooked anyways.
Yep!. . .and I never boil them! They are better grilled, and seasoned with some garlic and fresh nutmeg. They're even better if they get a little "dark" under the grill or in a pan. And, the smallest they are, the less "bitter" the taste!
Here they are nearly as big as golf balls and they are sweet.. Must be another variety. I will have to try them on the grill.
When they are that big, I split them in two. In the Winter, I also grill them in the oven (broil them, I guess!), with a little olive oil, garlic and nutmeg. Doesn't take much!
I split them as well.. I discovered Brussel sprouts late in life.. (we didn't have them in the ME) The only ones I had ever tasted were frozen.. My kids called the little green gut balls..
I actually wanted to roast a turkey today but the wife requested Cornish Game Hens instead. You baste them with a sauce to suit your tastes and then stuff them with wild rice and grapes and then roast them. In all honesty I can't say that they taste better than turkey; but it's an interesting taste.
Slightly OT but there apparently is a cult following of the movie A Christmas Story which, while I enjoyed the movie alot and on many occasions, I was unaware that it had cult status. http://www.nbcnews.com/travel/oh-fudge-cleveland-celebrates-30-years-christmas-story-2D11650795
That would work,,hell it was in the twenties here. Could have left it outside......How do you think of these ideas? LOL
Seriously,,,we did ours Breast side down,,,it really really helps,,came out great........The Juice was oozing out when I sliced that breast.... PF Disclaimer [No puns intended on above comment, and if you did take it wrong,,,,Shame on You, and you are definitely under 65]
all you need is a foil tent or an oven big enough for the roaster lid to fit. roasting is not hard people.
mmmm,,,odd,,,,,comply?, little empathy for?,,greasy clean up? sounds a bit strained. I never thought of it that way before....but now that you mention it,,, WHO STARTED THIS DAMN THING??!!! AND,,,dont anybody gimme that Indian and Pilgrim crap!!!!!!
To be honest,,it's the Breast down that really helps us the most. What happens is all the juice in the Bird runs down into the Breast,,,tenderizing it and making it juicy... Follow..it's not just that the breast is exposed to all that heat [see previous Disclaimer], it's the idea of the Bird basting the breast through the entire cooking time. The last 3/4 hour you flip it back so the top Browns as well....perfect*
Current ''Ralphie'' Peter Billingslee,,Director now.... Zack Ward.....furkus.... Scott Schwartz,,,,flick
