What's Cooking for Thanksgiving

Merrykalia wrote:
We did our turkey in a roasting pan and it was the best turkey I have ever made.

Yummy sounding bird:C.

Sometimes I do similar placing an herb and butter mixture under the skin.
Does a wonderful job of keeping the white meat from drying out and seasoning the entire bird at the same time.
I don't use a baster anymore after discovering another use for cheesecloth. Drape the breast with a double thickness of cheesecloth that's dipped in wine or cider or broth. Just keep pouring more of the liquid from the bottle directly on the cloth Throughout the cooking process; cuts down on those nasty top of the oven burns I used to specialise in during the holidays. Remove the cheesecloth in the last hour or so to allow the breast to brown. Method of beauty :).

We did our turkey in a roasting pan and it was the best turkey I have ever made. We had originally planned to smoke it, but a couple of our guests don't like smoked turkey. I mixed a few herbs - thyme, salt, pepper, garlic with some olive oil and smeared it under the skin on the breast. Oiled the bottom of the roaster, then put the thing in upside down for about an hour (350) and then flipped it over. I added about 1/2 cup chicken broth to the bottom, then about every hour, I would baste the bird with the drippings. It was marvelous, beautifully browned and not dry. I'll be doing that again.

Twas a luverly family and friends get together at Allegany State Park. As usual for me some ingredients were left at home (sigh), some dishes changed and others added.

Given the beautiful surroundings of the park, hiking and bicycle tours happened daily so at the last moment I decided to make a simple soup that was easy to build on over the course of the three days most of us were there. On Thanksgiving, it was garlic soup minus the poached egg. For Friday, I added kale and potatoes and on Saturday, canneli beans and turkey made it heartier and got rid of leftovers. Thank goodness I had the presence of mind to tell all to bring a Thermos.

Left the turkey gravy at home (another sigh) so made one on site from the pan juices, equal parts flour and butter and a dribble of heavy cream. Dinna have the energy to make the pumpkin flan so took a box of gingersnaps, a can of pumpkin pie puree, some whipped cream and made a trifle. Some of the guests were still eating it at breakfast time.

Couldn't find the second winter squash (delicata) for the ratatouille type dish so subbed roasted rainbow carrots and beets instead. Had a lot of fun eating the purple carrots that seemed over cooked cuz they turned black but weren't; my gain, guests' loss.

Traditional Turkey and all the fixins at home,, then off to the Coast for a week on Monday,should have enough left overs for munchin on until I catch some crab!!
MMMMMMM Open faced Turkey samiches with green bean casserole and gravy!!

Our motto for a week of camping at the Coast after Thanksgiving: "Eat till your sleepy and sleep till your hungry"!!

Making a bring and Keeping the turkey in it for about 18 hours and then deep frying it, smoked ham, mashed potatoes,vegetables some Hawaiian rolls

Last year my sister roasted a turkey, but intsead of all the heavy sides we set out a fresh bread assortment, a bevy of sandwich fixens, pickles, olives, and a couple of fresh, homemade salads. Everyone made their own gourmet turkey sandwiches. It was a big hit, so we're doing it again this year.

We have the Davy Crocket Green Mountain pellet smoker. We are full timers and it fits in our 5th wheel basement storage.

turkey in my traeger, so good
what type of pellet stove do you have. mine is about done, looking for new one.
wish i had room to take with us

seaeagle2 wrote:

magnusfide wrote:
Making a bacon-wrapped pork loin in the dutch oven. Cranberry sauce, grilled zucchini, mashed sweet potatoes with maple syrup and salad.

Nothing fancy. :c

How about sharing the recipe

Pork loin: wrap in bacon, put in DO with 1.5 cups water; and bring DO to 300-325. Let braise for about 1.5 hours.

Just the two of us and Mom this year, so we're going light. Bought a hickory smoked turkey breast from New Braunfels Smokehouse. Mom has corn on the cob in the freezer and some of her canned green beans in the pantry. Will make cornbread dressing, apple cider gravy, salad, and whatever kind of pie Mom wants.

Otherwise, we'll be more into soups and stews. It's cold up at Mom's place.