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Thanksgiving Meal Talk

  • Thread starter Thread starter arntufun
  • Start date Start date
spydaman60 said:
next thing you know they'll be setting up police checkpoints to see if you've over eaten!!! what next???:roflblack:
Click to expand...

I like to stay nice and alert while driving after a big meal... I take my pants off, and let them dangle out the bottom of the door-frame on the way home! It keeps you pretty alert, when you're keeping an extra eye out for the authorities! :roflblack:
 
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You folks have talked about everything I like. Looking forward to the day, the company, and the football games that go with it. :2thumbs::clap::yes:
 
Not much on football but like watching the parades. We record them for baby girl. BB's family invited themselves down for Tday. Hopefully her sis in law will be bringing her cranberry salad. I think it's made from whole cranberry sauce, orange zest, walnuts.
 
:shocked: Bacon wrapped???
36_1_55.gif

I'm cancelling our Thanksgiving, and heading your way! :thumbup:
 
I'll add a few twists from our traditional table..

Tuxedo bourbon pecan pie (it wears a dark chocolate jacket to keep the bourbon in....)

Pumpkin praline cheesecake. My wife always hated pumpkin pie.....well, this is pumpkin and everyone likes cheesecake.

Cranberry, walnut and candied orange relish

And the one day a year that I always take the time to make real yeast raised American dinner rolls.

Now to start the holiday ehhhhh, discussions,

Folks that deep fry a turkey only do so because they were never taught how to properly brine and roast one. And likely were never served one to know the difference.
 
jcthorne said:
I'll add a few twists from our traditional table..

Tuxedo bourbon pecan pie (it wears a dark chocolate jacket to keep the bourbon in....)

Pumpkin praline cheesecake. My wife always hated pumpkin pie.....well, this is pumpkin and everyone likes cheesecake.

Cranberry, walnut and candied orange relish

And the one day a year that I always take the time to make real yeast raised American dinner rolls.

Now to start the holiday ehhhhh, discussions,

Folks that deep fry a turkey only do so because they were never taught how to properly brine and roast one. And likely were never served one to know the difference.
Click to expand...

I need to know how to brine. That is one thing I was never taught. Our menu generally consists of: turkey, mashed potatoes, squash, turnip, gravy, scalloped corn, green bean casserole, brown and serve rolls, pickle tray, olive tray, pumpkin pie, apple pie, cherry pie, mincemeat pie, banana bread, date nut bread, cranberry bread, cranberry relish, and fruit salad with my famous home made whipped cream.
 
otter28169 said:
I need to know how to brine. That is one thing I was never taught. .
Click to expand...

For a turkey, it kind of depends on where you live as down south its kind of hard to find space in the fridge for a 5 gallon bucket..(I use the fridge in our motorhome) .up north, your garage is likely plenty cool enough with a little ice. The bird has to stay cold while brining. Spoiled bird is deadly.

For thanksgiving turkey, 4 onions, 4 oranges, 1/4 cup each parsley, sage, rosemary and thyme. The herbs, not the song. 1 lb of non-iodized salt. Sea salt works fine too. 1 lb sugar.

Dissolve salt and sugar in a quart of hot water. Pour in new clean 5 gallon bucket. peel and quarter onions, quarter oranges. Place onions and oranges and half the herbs in the cleaned out bird and put in bucket. Place remainder of herbs in bucket and add cold water to cover. You may need to weigh down the bird. Allow it to soak overnight. Leave the onions and oranges inside while roasting. When ready to roast, remove from bucket, pat dry and rub skin with softend butter and sprinkle with rotisserie chicken seasoning. Roast according to the butterball directions according to weight. The bird will be very flavorful and juicy.

Once you take the time to do one right, you will never go back. And folks that thought they hated turkey will learn differently, they hate BAD turkey.
 
Apple cider smoked turkey, Jack Daniels whipped sweet potatoes, cream cheese corn, milk and honey rolls, pecan/sweet potato pie (made with maple syrup), and whatever the rest of the family brings.

john
 
Wow! THAT looks gretty darn good! :2thumbs:
Char said that she's wrapping hers in bacon also... this now makes the question; "Whose party gets crashed?" :dontknow:
 
Bob Denman said:
Wow! THAT looks gretty darn good! :2thumbs:
Char said that she's wrapping hers in bacon also... this now makes the question; "Whose party gets crashed?" :dontknow:
Click to expand...

Actually, the bacon explosion is breakfast sausage, crumbled cooked bacon and BBQ seasoning/sauce wrapped in bacon. When done, you slice it in disks to serve. Could easily put a slice on a bun.

Here's the link: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
 
This is one of my favorite side dishes.
corncasserol.jpg

Corn Casserole
Original recipe makes 4 - 6 servings Change Servings

1 (14.75 ounce) can creamed corn

1 (11.25 ounce) can shoe peg corn

1 cup macaroni

1/2 cup butter

8 ounces cubed Velveeta

Directions

1.Mix together creamed corn, shoe peg corn, (do not drain corn) and uncooked macaroni. Slice the butter or margarine, and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover.
2.Bake at 350 degrees covered for 30 minutes. Uncover, stir, and bake uncovered for 30 more minutes
 
jcthorne said:
For a turkey, it kind of depends on where you live as down south its kind of hard to find space in the fridge for a 5 gallon bucket..(I use the fridge in our motorhome) .up north, your garage is likely plenty cool enough with a little ice. The bird has to stay cold while brining. Spoiled bird is deadly.

For thanksgiving turkey, 4 onions, 4 oranges, 1/4 cup each parsley, sage, rosemary and thyme. The herbs, not the song. 1 lb of non-iodized salt. Sea salt works fine too. 1 lb sugar.

Dissolve salt and sugar in a quart of hot water. Pour in new clean 5 gallon bucket. peel and quarter onions, quarter oranges. Place onions and oranges and half the herbs in the cleaned out bird and put in bucket. Place remainder of herbs in bucket and add cold water to cover. You may need to weigh down the bird. Allow it to soak overnight. Leave the onions and oranges inside while roasting. When ready to roast, remove from bucket, pat dry and rub skin with softend butter and sprinkle with rotisserie chicken seasoning. Roast according to the butterball directions according to weight. The bird will be very flavorful and juicy.

Once you take the time to do one right, you will never go back. And folks that thought they hated turkey will learn differently, they hate BAD turkey.
Click to expand...

Then there are those of us that just don't like bird of any kind!
 
bullant12 said:
BACON?!?!?:shocked::bowdown:
Click to expand...

:agree:
Everything is better with pig!
16_10_2.gif
If it isn't; it sure should be! :bowdown::bowdown::bowdown:
Why would you put a slice of that "Bacon Explosion" on a bun? :shocked: All I'd need; is a large plate, knife, fork, and some ketchup! :thumbup:
 
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