Just to lighten the load, perhaps we could use this thread to post our favorite Turkey-Day recipes or memories, and jeez could someone post THE definitive way to cook the bird without drying it out???
thanksgiving favorites...
- Thread starter 12BucksFor2Dozon
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Interactive Guide for Fixing a Turkey
Dress the Bird
Test for doneness
*these should probably be in another thread...but, hey - you asked.
*
Dress the Bird
Test for doneness
*these should probably be in another thread...but, hey - you asked.
*
Buy a Cornish Game Hen, cook it separate, after the stuffing has been taken out of the BIG turkey, sneak the cooked Cornish Game Hen in. While cutting the turkey at the table in front of everyone, GASP. Open it further and pull out the Cornish Game Hen, claiming this Turkey must have been pregnant! The little kids will scream and the women will cry. The men will laugh, until you take a big bite of the Cornish Game Hen and announce, it's not that bad.
An alternate ending: Stick an egg in the Cornish Game Hen and let them know even the baby was pregnant!
Either ending you use, be sure and let the air heads know that birds lay eggs and sit on them, THEN they hatch. They don’t carry it around for X months and then give birth. lol
Ok now my fav recipe to make during this time of year:
Cranberry Pudding -
INGREDIENTS:
* 2 cups cranberries
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/3 cup boiling water
* 1/2 cup molasses
*
* 1 cup white sugar
* 1/2 cup butter, softened
* 1/2 cup heavy whipping cream
* 1 teaspoon vanilla extract
DIRECTIONS:
1. Lightly grease a 2 quart metal container or a clean 1 pound coffee can. Pick over whole cranberries, wash and drain.
2. Sift together the flour and salt; dredge cranberries in flour mixture.
3. Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
4. Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.
5. Place into a deep saucepan and fill with water up to about the half way mark on the pudding can. Cover pan and place over high heat. Bring water to boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert pan or open bottom of can and push through. Slice in 1/2 inch pieces.
6. Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of pudding.
An alternate ending: Stick an egg in the Cornish Game Hen and let them know even the baby was pregnant!
Either ending you use, be sure and let the air heads know that birds lay eggs and sit on them, THEN they hatch. They don’t carry it around for X months and then give birth. lol
Ok now my fav recipe to make during this time of year:
Cranberry Pudding -
INGREDIENTS:
* 2 cups cranberries
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/3 cup boiling water
* 1/2 cup molasses
*
* 1 cup white sugar
* 1/2 cup butter, softened
* 1/2 cup heavy whipping cream
* 1 teaspoon vanilla extract
DIRECTIONS:
1. Lightly grease a 2 quart metal container or a clean 1 pound coffee can. Pick over whole cranberries, wash and drain.
2. Sift together the flour and salt; dredge cranberries in flour mixture.
3. Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
4. Add to the flour and cranberry mixture. Mix together until well blended. Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.
5. Place into a deep saucepan and fill with water up to about the half way mark on the pudding can. Cover pan and place over high heat. Bring water to boil, reduce heat and simmer for one hour. Remove from water and allow to cool. When ready to serve, invert pan or open bottom of can and push through. Slice in 1/2 inch pieces.
6. Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Add vanilla and pour over individual slices of pudding.
Joe Mioux
Well-Known Member
Deep Fry It in peanut oil. Take 12 lb bird and in 35 minutes it is done!
Inject with various seasonings, Garlic/Herb, Cajun, or etc.
You won't find a juicier or tastier way of preparing a Turkey.
Joe
Inject with various seasonings, Garlic/Herb, Cajun, or etc.
You won't find a juicier or tastier way of preparing a Turkey.
Joe
I agree with Joe! My parents did this 2 years ago and was the best Turkey I have tasted! They used the Cajun infusion.
The deep fried turkey is amazing. Although we found we couldn't serve all the traditional fixings as we found the turkey itself very rich.
I always cook the bird breast side down... it's always worked and is never dry. Also, remember to let it rest before carving. The juices will remain in the bird.
Happy Thanksgiving to all of you in the States.
V
I always cook the bird breast side down... it's always worked and is never dry. Also, remember to let it rest before carving. The juices will remain in the bird.
Happy Thanksgiving to all of you in the States.
V
Lady Biker Florist
Well-Known Member
My most treasured Thanksgiving memory is 1998 when Neal stood up to make an announcement and talked to my family for a minute and then got down on his knees in front of my whole family and gave me a ring and asked me to marry him.
Not a wonderful picture but it captures the moment.
Not a wonderful picture but it captures the moment.
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