I have a wonderful enamel turkey roaster that I inherited from my grandmother-it has to be at least 80 years old. I stuff the turkey with Pepperidge Farm stuffing mix-the liquid is turkey broth from the neck, no celery or anything else, cook till turkey reaches 160, basting often, then lid off the last 30 minutes to get that beautiful golden brown skin- and want to make sure the stuffing is done. I have made cranberry relish-with fresh cranberries, chopped apples, chopped oranges, a little OJ, sugar to sweeten, finely processed in a food processer, refrigerated overnight, and a homemade pumpkin pie. OH!! Can't forget the black olives and wine! Hubby and I are spending tomorrow with friends-can you tell I'm in charge of the main components of the dinner? Can't wait!
I'm making maple glazed turkey, which I did once before and it turned out really well... hoping for similar results. I want to also try the cheesecloth method, but I'm afraid the maple syrup will make the cheesecloth stick to the skin, even if the cheesecloth is soaked in wine and butter...
Mashed potatoes (I hate making homemade mashed potatoes, but this is the one time of year you really can't cheat), corn, pan gravy, corn casserole... tonight I'm baking bread and either pumpkin pie or pumpkin/custard pie.
Wow I got a thumbs down for my opening post.
WOW! I adore thanksgiving. I am off to make my home made pumpkin pie.
Tomorrow fresh 10 lb Amish turkey! Then friday 2 hours at the gym.
Just got a new bit of Britain catalog and there is a pair of breeches in there I want!
"you can only ride the drama llama so hard before it decides to spit in your face." Caffeinated.
Hmm...I wish it was more than just the 4 of us, but all our family is on the west coast. So we just buy a turkey breast and prepare that.
We will have:
Chips and Dip
Turkey Breast (I'm trying dry brining this year)
Green Bean Casserole
Green Jello Salad
Sweet Hawaiian Rolls
Cherry Dump Cake (SO yummy!)
I've never done the dry-brined turkey before, I've always used a turkey bag and just basted with butter and salt while tossing some sauteed onions inside the chest cavity and across the top for flavor. But the skin never gets the nice crispy brown look and last year I thought the flavor was bland. So this year I'm trying something new and hopefully won't be regretting it.
I love cooking Thanksgiving dinner. I even stuff the turkey... wild rice dressing (bread cubes, wild rice, sauteed celery & onion, fresh sage) Twice baked yams, homemade cranberry sauce grown locally, home grown pumpkin or squash pie, home grown corn, home grown mashed potatoes and gravy. I cook the turkey in a bag.
Dammit I need to grow turkeys, and yams and harvest the wild rice. Then everything could be homegrown.
This year I'm going to a family members TG. I'm taking crab stuffed mushrooms.
Crab meat, cream cheese, shallots, garlic, Worcestershire, Dijon mustard. Baked until done ? (can do ahead) then topped with Parmesan, drawn butter and broiled. Awesome 5 star French restaurant recipe. I made them there.
My in-laws are in Florida this year, so I get to cook the turkey. I'm so excited--get to make delicious corn-bread stuffing instead of that awful white bread stuff. Still have fresh herbs in the garden too!
I finally got in the mood to cook this morning (Thankful for that) and made a turkey rub from fresh herbs I picked in the sunshine Now I think I'll have some of that wine I opened to baste the turkey with.