What are you making for Thanksgiving??
My wife is making Cherry pie, cranberry's and shrimp salad.
11-24-2010, 05:32 PM
#3
Still Zooming...
Join Date: Mar 2004
Location: The 'Couve
Posts: 255
Likes: 0
Received 0 Likes
on
0 Posts
Just Eating! 
Started a day early since we just had a big Thanksgiving feast at work today. I feel too full to eat tomorrow now. They should have remembered to give us nap time though.
Started a day early since we just had a big Thanksgiving feast at work today. I feel too full to eat tomorrow now. They should have remembered to give us nap time though.
Last edited by L8tr; 11-24-2010 at 11:33 PM. Reason: o
11-24-2010, 08:50 PM
#10
Extraordinary Engineering
For Canadian Thanks Giving I made turkey, dressing, cranberries, potatoes, etc
Tonight we celebrated US TG (conflict tomorrow) with Swiss Chalet chicken and ribs, dressing, potatoes etc
Tonight we celebrated US TG (conflict tomorrow) with Swiss Chalet chicken and ribs, dressing, potatoes etc
11-24-2010, 11:42 PM
#13
The bird is resting in a brine downstairs in the frig....
Awesome recipe
Ingredients
•6 quarts tap water
•1 pound kosher salt
•1 cup molasses
•2 cups honey
•1 cup soy sauce
•1 tablespoon dried red pepper flakes
•1 tablespoon dried sage
•Large bunch fresh thyme
•2 heads garlic broken into individual cloves, unpeeled
•5 pounds ice cubes
•14 to 18-pound turkey, cleaned, innards removed
•1 pound unsalted butter, softened
•2 lemons, zested
Directions
In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
Preheat the oven to 350 degrees F.
Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.
Awesome recipe
Ingredients
•6 quarts tap water
•1 pound kosher salt
•1 cup molasses
•2 cups honey
•1 cup soy sauce
•1 tablespoon dried red pepper flakes
•1 tablespoon dried sage
•Large bunch fresh thyme
•2 heads garlic broken into individual cloves, unpeeled
•5 pounds ice cubes
•14 to 18-pound turkey, cleaned, innards removed
•1 pound unsalted butter, softened
•2 lemons, zested
Directions
In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.
Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.
Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.
Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.
Preheat the oven to 350 degrees F.
Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.
11-25-2010, 12:52 AM
#18
Pumpkin Cheesecake
Crust
1.5 cups gram crakers
1/3 cup butter
1/4 cup sugar
1. Preheat oven to 350˚
2. Mix together and put in 9" deep pie pan
3. Cook for 14 minutes
Cheesecake
3 pkg 8oz soft cream cheese
1 cup sugar
1/4 cup brown sugar
2 large eggs
1 can (15oz) Libby 100% Pure Pumpkin
2/3 cup evaporated milk
2 tbl spoon cornstarch
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1. Beat cream cheese, sugar, brown sugar until fluffy
2. Beat in eggs, pumpkin and evaporated milk
3. Beat in corn starch, cinnamon, and nutmeg.
4. Beat well
5. Poor in crust
6. Cook at 350˚ for 55 minutes
Topping
1 (16oz) sour cream
1/3 cup sugar
1 tsp vanilla extract
1. Mix in bowl
2. Poor on top of cheesecake
3. Cook 5 minutes
Crust
1.5 cups gram crakers
1/3 cup butter
1/4 cup sugar
1. Preheat oven to 350˚
2. Mix together and put in 9" deep pie pan
3. Cook for 14 minutes
Cheesecake
3 pkg 8oz soft cream cheese
1 cup sugar
1/4 cup brown sugar
2 large eggs
1 can (15oz) Libby 100% Pure Pumpkin
2/3 cup evaporated milk
2 tbl spoon cornstarch
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1. Beat cream cheese, sugar, brown sugar until fluffy
2. Beat in eggs, pumpkin and evaporated milk
3. Beat in corn starch, cinnamon, and nutmeg.
4. Beat well
5. Poor in crust
6. Cook at 350˚ for 55 minutes
Topping
1 (16oz) sour cream
1/3 cup sugar
1 tsp vanilla extract
1. Mix in bowl
2. Poor on top of cheesecake
3. Cook 5 minutes
11-25-2010, 12:56 AM
#19
I'll have to wait to see what I get to eat. I'm not going to make anything. Except maybe a fool of my self. Going to the girlfriends parents for dinner. I just have to travel 1000 miles to their house tomorrow. Where it was 9 below zero this morning.
I'm gonna have a great Thanksgiving tomorrow. Happy Thanksgiving to one and all.
I'm gonna have a great Thanksgiving tomorrow. Happy Thanksgiving to one and all.
11-25-2010, 12:00 PM
#22
Sunlight Silver Bias
Join Date: May 2010
Location: Kirkland, WA
Posts: 1,259
Likes: 0
Received 0 Likes
on
0 Posts
PDX, My girlfriend is making Pumpkin Cheese cake, and she's making Thanksgiving very complicated. I'm supposed to go out to her house for T-Day, and she has to cook and says there's no time for her to come pick me up (because Preston has over a foot of snow...soo....Rx8 stays home yet another day)....Oh deary me.
