It's been decided that since I have the bigger house now, it's time I learn to cook the Thanksgiving meal. I've never cooked a turkey or made dressing, so this should be interesting.
What could go wrong? Any tips? Stories?
Yikes!
Yikes!
"Girls are crazy! I'm not ever getting married, I can make my own sandwiches!"
my son
my son
Yikes!
you'll be fine! I love cooking big meals. 
Am I invited???? :p 
Am I invited???? :p Yikes!
Sure, I even have a guest bedroom now!
"Girls are crazy! I'm not ever getting married, I can make my own sandwiches!"
my son
my son
Yikes!
Sure I would love for Suzy to come visit!
"Girls are crazy! I'm not ever getting married, I can make my own sandwiches!"
my son
my son
Yikes!
It's early Monday morning, I'm still alittle dense. HUH???? :wah:
"Girls are crazy! I'm not ever getting married, I can make my own sandwiches!"
my son
my son
Yikes!
Sheryl;1036399 wrote: It's early Monday morning, I'm still alittle dense. HUH???? :wah:
There is a very easy recipe in Yankee magazine or you can look it up on Yankee.com or yankeemagazine.com - I don't know which one. They even a recipe for sausage stuffing which I'm trying this year.
There is a very easy recipe in Yankee magazine or you can look it up on Yankee.com or yankeemagazine.com - I don't know which one. They even a recipe for sausage stuffing which I'm trying this year.
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Oscar Namechange
- Posts: 31840
- Joined: Wed Jul 30, 2008 9:26 am
Yikes!
I love turkey, it's a very nice large country full of muslim people.
No, seriously, i cook turkey a lot.
If you are cooking it whole.. First of all, reduce cooking time by removeing the parsons nose and any fat.
Take some soft butter and work your hand under the breast skin pushing in butter right under the skin to keep the breast meat moist. Add knobs of butter between the legs and wings.
Cover the breast and legs with bacon strips and remove for the last 20 minutes of cooking to get a crispy skin. The bacon will also 'salt' the skin making it more tasty.
If you decide to stuff the turkey, add stuffing of your choice into the neck cavity only. Place whole peeled onions or oranges into the body cavity to stop the bird drying out from within. Again, the onions and oranges will add extra flavour.
Cook any giblets in water with some turkey or chicken stock to use when making gravy.
Wrap the whole bird in foil and place in a roasting tin with NO oil or cooking fat. The butter and the birds own juices will be enough.
Preheat your oven to high, around 350 C and put the turkey in for 20 minutes. After 20 mins turn the oven down to around 200 c. The high heat for the first 20 mins will seal the bird ready for slower cooking.
Work out the weight of the bird and give it 20 mins per pound with an extra 20 minutes.
20 mins before cooking time is up, remove the foil, and bacon and return to oven to crisp up the skin. Remove any juices in the tin to add to your giblet stock for gravy or sauce.
Check the bird is cooked by inserting a thin knife into the breast and legs to amke sure the juices run clear. I myself, cut between the legs if it's a big bird before returning to the oven for the last 20 minutes.
Good luck!!!!!:)
No, seriously, i cook turkey a lot.
If you are cooking it whole.. First of all, reduce cooking time by removeing the parsons nose and any fat.
Take some soft butter and work your hand under the breast skin pushing in butter right under the skin to keep the breast meat moist. Add knobs of butter between the legs and wings.
Cover the breast and legs with bacon strips and remove for the last 20 minutes of cooking to get a crispy skin. The bacon will also 'salt' the skin making it more tasty.
If you decide to stuff the turkey, add stuffing of your choice into the neck cavity only. Place whole peeled onions or oranges into the body cavity to stop the bird drying out from within. Again, the onions and oranges will add extra flavour.
Cook any giblets in water with some turkey or chicken stock to use when making gravy.
Wrap the whole bird in foil and place in a roasting tin with NO oil or cooking fat. The butter and the birds own juices will be enough.
Preheat your oven to high, around 350 C and put the turkey in for 20 minutes. After 20 mins turn the oven down to around 200 c. The high heat for the first 20 mins will seal the bird ready for slower cooking.
Work out the weight of the bird and give it 20 mins per pound with an extra 20 minutes.
20 mins before cooking time is up, remove the foil, and bacon and return to oven to crisp up the skin. Remove any juices in the tin to add to your giblet stock for gravy or sauce.
Check the bird is cooked by inserting a thin knife into the breast and legs to amke sure the juices run clear. I myself, cut between the legs if it's a big bird before returning to the oven for the last 20 minutes.
Good luck!!!!!:)
At the going down of the sun and in the morning, we will remember them. R.L. Binyon
Yikes!
qsducks;1036440 wrote: There is a very easy recipe in Yankee magazine or you can look it up on Yankee.com or yankeemagazine.com - I don't know which one. They even a recipe for sausage stuffing which I'm trying this year.
I'm going to stick with cornbread stuffing :wah: My dad would shoot me if I tried to make a different stuffing.
I'm going to stick with cornbread stuffing :wah: My dad would shoot me if I tried to make a different stuffing.
"Girls are crazy! I'm not ever getting married, I can make my own sandwiches!"
my son
my son
Yikes!
oscar;1036441 wrote: I love turkey, it's a very nice large country full of muslim people.
No, seriously, i cook turkey a lot.
If you are cooking it whole.. First of all, reduce cooking time by removeing the parsons nose and any fat.
Take some soft butter and work your hand under the breast skin pushing in butter right under the skin to keep the breast meat moist. Add knobs of butter between the legs and wings.
Cover the breast and legs with bacon strips and remove for the last 20 minutes of cooking to get a crispy skin. The bacon will also 'salt' the skin making it more tasty.
If you decide to stuff the turkey, add stuffing of your choice into the neck cavity only. Place whole peeled onions or oranges into the body cavity to stop the bird drying out from within. Again, the onions and oranges will add extra flavour.
Cook any giblets in water with some turkey or chicken stock to use when making gravy.
Wrap the whole bird in foil and place in a roasting tin with NO oil or cooking fat. The butter and the birds own juices will be enough.
Preheat your oven to high, around 350 C and put the turkey in for 20 minutes. After 20 mins turn the oven down to around 200 c. The high heat for the first 20 mins will seal the bird ready for slower cooking.
Work out the weight of the bird and give it 20 mins per pound with an extra 20 minutes.
20 mins before cooking time is up, remove the foil, and bacon and return to oven to crisp up the skin. Remove any juices in the tin to add to your giblet stock for gravy or sauce.
Check the bird is cooked by inserting a thin knife into the breast and legs to amke sure the juices run clear. I myself, cut between the legs if it's a big bird before returning to the oven for the last 20 minutes.
Good luck!!!!!:)
I've done the butter trick with chicken, but will have to try the bacon trick. Pork fat makes everything better.
No, seriously, i cook turkey a lot.
If you are cooking it whole.. First of all, reduce cooking time by removeing the parsons nose and any fat.
Take some soft butter and work your hand under the breast skin pushing in butter right under the skin to keep the breast meat moist. Add knobs of butter between the legs and wings.
Cover the breast and legs with bacon strips and remove for the last 20 minutes of cooking to get a crispy skin. The bacon will also 'salt' the skin making it more tasty.
If you decide to stuff the turkey, add stuffing of your choice into the neck cavity only. Place whole peeled onions or oranges into the body cavity to stop the bird drying out from within. Again, the onions and oranges will add extra flavour.
Cook any giblets in water with some turkey or chicken stock to use when making gravy.
Wrap the whole bird in foil and place in a roasting tin with NO oil or cooking fat. The butter and the birds own juices will be enough.
Preheat your oven to high, around 350 C and put the turkey in for 20 minutes. After 20 mins turn the oven down to around 200 c. The high heat for the first 20 mins will seal the bird ready for slower cooking.
Work out the weight of the bird and give it 20 mins per pound with an extra 20 minutes.
20 mins before cooking time is up, remove the foil, and bacon and return to oven to crisp up the skin. Remove any juices in the tin to add to your giblet stock for gravy or sauce.
Check the bird is cooked by inserting a thin knife into the breast and legs to amke sure the juices run clear. I myself, cut between the legs if it's a big bird before returning to the oven for the last 20 minutes.
Good luck!!!!!:)
I've done the butter trick with chicken, but will have to try the bacon trick. Pork fat makes everything better.
"Girls are crazy! I'm not ever getting married, I can make my own sandwiches!"
my son
my son
Yikes!
Oscar, the plane ticket is in the mail. Now, while we sleep in you can work in my kitchen.
Yikes!
Sheryl;1036454 wrote: I've done the butter trick with chicken, but will have to try the bacon trick. Pork fat makes everything better.
that should be our state motto! :wah:
that should be our state motto! :wah:
Yikes!
sunny104;1036474 wrote: that should be our state motto! :wah:
I put bacon strips on my meatloaf while it cooks. What a difference.
I put bacon strips on my meatloaf while it cooks. What a difference.
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Oscar Namechange
- Posts: 31840
- Joined: Wed Jul 30, 2008 9:26 am
Yikes!
qsducks;1036455 wrote: Oscar, the plane ticket is in the mail. Now, while we sleep in you can work in my kitchen.
:wah: With pleasure ducks. I was very fortunate as a child to have a 'home mum'.
She started on me when i was about 10 years old and taught me everything including how to gut fish and rabbits.
I do like to make my own stuffing as well, i don't like this shop bought stuff.
I take some spicey sausages out of the skin, mix the meat up with breadcrumbs and sage and chopped onion. If i can't get freah sage, the shops do a dried version.
I also stew my own cranberrie's.
Xmas dinner takes alot of preparation but so worth it in the end.
Mr Oscar makes a fruit cake around the beginning of november and injects it with brandy every 4 or 5 days. That is to die for.
We make all our own mince pie's and sausage rolls, Mr oscar bakes bread with garlic and sun dried tomatoes. Oh Yummy, roll on Christmas.
:wah: With pleasure ducks. I was very fortunate as a child to have a 'home mum'.
She started on me when i was about 10 years old and taught me everything including how to gut fish and rabbits.
I do like to make my own stuffing as well, i don't like this shop bought stuff.
I take some spicey sausages out of the skin, mix the meat up with breadcrumbs and sage and chopped onion. If i can't get freah sage, the shops do a dried version.
I also stew my own cranberrie's.
Xmas dinner takes alot of preparation but so worth it in the end.
Mr Oscar makes a fruit cake around the beginning of november and injects it with brandy every 4 or 5 days. That is to die for.
We make all our own mince pie's and sausage rolls, Mr oscar bakes bread with garlic and sun dried tomatoes. Oh Yummy, roll on Christmas.
At the going down of the sun and in the morning, we will remember them. R.L. Binyon
Yikes!
oscar;1036504 wrote: :wah: With pleasure ducks. I was very fortunate as a child to have a 'home mum'.
She started on me when i was about 10 years old and taught me everything including how to gut fish and rabbits.
I do like to make my own stuffing as well, i don't like this shop bought stuff.
I take some spicey sausages out of the skin, mix the meat up with breadcrumbs and sage and chopped onion. If i can't get freah sage, the shops do a dried version.
I also stew my own cranberrie's.
Xmas dinner takes alot of preparation but so worth it in the end.
Mr Oscar makes a fruit cake around the beginning of november and injects it with brandy every 4 or 5 days. That is to die for.
We make all our own mince pie's and sausage rolls, Mr oscar bakes bread with garlic and sun dried tomatoes. Oh Yummy, roll on Christmas.
Saw a sausage stuffing recipe in Yankee magazine. Am dying to try it and have bought a lot of provisions for the big day. My daughter was born on Thanksgiving day...my turkey baby. Every 7 yrs she has this massive birthday and has no choice on the dinner menu:wah:
I will have the help of my hubs on that day. As for Christmas, my mom puts together a huge bash. Filet mignon, twice baked potatoes, green beans, asparagus, pies by the car load. We all help out with this. Sorta like a pot-luck Christmas.
She started on me when i was about 10 years old and taught me everything including how to gut fish and rabbits.
I do like to make my own stuffing as well, i don't like this shop bought stuff.
I take some spicey sausages out of the skin, mix the meat up with breadcrumbs and sage and chopped onion. If i can't get freah sage, the shops do a dried version.
I also stew my own cranberrie's.
Xmas dinner takes alot of preparation but so worth it in the end.
Mr Oscar makes a fruit cake around the beginning of november and injects it with brandy every 4 or 5 days. That is to die for.
We make all our own mince pie's and sausage rolls, Mr oscar bakes bread with garlic and sun dried tomatoes. Oh Yummy, roll on Christmas.
Saw a sausage stuffing recipe in Yankee magazine. Am dying to try it and have bought a lot of provisions for the big day. My daughter was born on Thanksgiving day...my turkey baby. Every 7 yrs she has this massive birthday and has no choice on the dinner menu:wah:
I will have the help of my hubs on that day. As for Christmas, my mom puts together a huge bash. Filet mignon, twice baked potatoes, green beans, asparagus, pies by the car load. We all help out with this. Sorta like a pot-luck Christmas.
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Oscar Namechange
- Posts: 31840
- Joined: Wed Jul 30, 2008 9:26 am
Yikes!
qsducks;1036513 wrote: Saw a sausage stuffing recipe in Yankee magazine. Am dying to try it and have bought a lot of provisions for the big day. My daughter was born on Thanksgiving day...my turkey baby. Every 7 yrs she has this massive birthday and has no choice on the dinner menu:wah:
I will have the help of my hubs on that day. As for Christmas, my mom puts together a huge bash. Filet mignon, twice baked potatoes, green beans, asparagus, pies by the car load. We all help out with this. Sorta like a pot-luck Christmas.
It's great when every-one gets together and mucks in, especially the little kids making their contributions. We have boxing day here. Do you have that??
What it's for, is a mystery to me but it's a bank holiday.
On boxing day. we have all sorts of different cold meat and pickles. I love to cook a bacon or gammon joint coated in honey and mustard.
When it's all over, we go bang from stuffing ourselves too much :wah: The foxes
have a great feed for a week after christmas.
I even boil up the bones of the turkey, add split peas and veg to make a soup. Oh Lovely :-4
I will have the help of my hubs on that day. As for Christmas, my mom puts together a huge bash. Filet mignon, twice baked potatoes, green beans, asparagus, pies by the car load. We all help out with this. Sorta like a pot-luck Christmas.
It's great when every-one gets together and mucks in, especially the little kids making their contributions. We have boxing day here. Do you have that??
What it's for, is a mystery to me but it's a bank holiday.
On boxing day. we have all sorts of different cold meat and pickles. I love to cook a bacon or gammon joint coated in honey and mustard.
When it's all over, we go bang from stuffing ourselves too much :wah: The foxes
have a great feed for a week after christmas.
I even boil up the bones of the turkey, add split peas and veg to make a soup. Oh Lovely :-4
At the going down of the sun and in the morning, we will remember them. R.L. Binyon
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along-for-the-ride
- Posts: 11732
- Joined: Wed Mar 02, 2005 4:28 pm
Yikes!
Preparing a Thanksgiving dinner is not as daunting as you may think. It does take planning, a shopping list and, sometimes, help from family members and/or friends.
A typical American menu includes turkey, stuffing, mashed potatoes, corn, cranberry sauce, green beans or broccoli, rolls, pumpkin or sweet potatoe pies. The gathering can either be a formal sit-down dinner, or a casual get-together with a big buffet table set up.
A typical American menu includes turkey, stuffing, mashed potatoes, corn, cranberry sauce, green beans or broccoli, rolls, pumpkin or sweet potatoe pies. The gathering can either be a formal sit-down dinner, or a casual get-together with a big buffet table set up.
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