Happy Thanksgiving

SwitchFX said:
Thank you for supporting my SEB stock. ;)

We're doing 2 large turkeys this year plus a few 9 lb boneless breasts. Everyone likes breast, be it bird or otherwise. Easier than cooking 4-5 huge birds. I prefer the gamey taste of turkey and find it annoying how it's not available outside of Nov-Dec.
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SwitchFX said:
I like to think 1/4 lb per person, at least for our get-togethers. Obviously the younger generation doesn't appreciate cold smoked and baked swine like us older folks.
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Actually, I don't much care for breast - I find it too dry, and sometimes, too tasteless. (Yes, most people love it, agreed, and it looks great - but a very small amount does me fine..)

For my part, I much prefer (in both chicken and turkey) the moist, browner meat that you find tucked in juicy flavoursome nuggets in nooks and crannies, such as joints, and underneath the bird. That is where the tasty stuff can be found.

Fishing for ideas, here, as I am contemplating a very small turkey for Christmas: What do you guys do for stuffing?
 
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D.T. said:
Somehow it made it through the night without a nibble :D

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Oh man, that looks fantastic. You have more will power than me.

Happy Thanksgiving everyone. I hope you all have a great day.
 
Scepticalscribe said:
And you doubtless, are offering tender, loving care by way of support……..a poured and decanted glass of wine placed close by her elbow, Mozart on the iPod….lavish praise for her efforts…..

How does she prepare the turkey?
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I was on coffee, breakfast (smoked salmon/bagels) and prep (the celery and onions were flying this morning). I have OJ and a delicious Italian sparkling wine (we specifically buy for this use) to make Mimosa's in just a moment.

We also have an itinerary put together by our 7 year old that involves a play and eating cheese:D

She does a traditional stuffing right in the bird, a nice, really flavorful olive oil rubdown, fresh ground pepper/salt, and ahead of the stuffing, she packs in some fresh thyme, rosemary and some sliced lemon (the aromatic effect is intoxicating!)

SwitchFX said:
Everyone likes breast, be it bird or otherwise. Easier than cooking 4-5 huge birds. I prefer the gamey taste of turkey and find it annoying how it's not available outside of Nov-Dec.
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I'm more of a thigh and leg man ... ;)

Yeah, I'm a +huge+ turkey fanatic ("Now it is well know throughout the Midwest that the old man is a turkey junkie."). Something we do on occasion: our grocery has turkey thighs - we get a two pack, and we cook them with just an oil rub in the slow cooker. Sounds odd without any liquid medium in a slow cooker, but they cook up *glorious*, I slice them right off the bone, it's dark, rich, almost tastes like duck.
 
D.T. said:
I was on coffee, breakfast (smoked salmon/bagels) and prep (the celery and onions were flying this morning). I have OJ and a delicious Italian sparkling wine (we specifically buy for this use) to make Mimosa's in just a moment.

We also have an itinerary put together by our 7 year old that involves a play and eating cheese:D

She does a traditional stuffing right in the bird, a nice, really flavorful olive oil rubdown, fresh ground pepper/salt, and ahead of the stuffing, she packs in some fresh thyme, rosemary and some sliced lemon (the aromatic effect is intoxicating!)



I'm more of a thigh and leg man ... ;)

Yeah, I'm a +huge+ turkey fanatic ("Now it is well know throughout the Midwest that the old man is a turkey junkie."). Something we do on occasion: our grocery has turkey thighs - we get a two pack, and we cook them with just an oil rub in the slow cooker. Sounds odd without any liquid medium in a slow cooker, but they cook up *glorious*, I slice them right off the bone, it's dark, rich, almost tastes like duck.
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Vegetables and drinks prepping - yes, sounds like a busy day. Good luck with it, and enjoy it.

Turkey (and chicken) thigh and legs, yes, I'm with you completely, there. Much more to my taste than turkey (or chicken) breast.

When I am roasting chicken, whole cloves of garlic and (organic) lemon halves - partially squeezed over the skin of the bird (with olive oil and butter) - go into the cavity, along with sprigs of thyme and rosemary. With turkey, I'd say the addition of oranges would go just as well as, or, in addition, to lemons.
 
I've always injected my turkeys white meat with butter and flavoring. Never had dry meat. It's always juicy and flavorful like the dark meat. The best meat IMO is the bottom end or the back that's sitting in juices. Yummy.

I've never stuffed a bird except some apples and carrots to keep it moist from within. Plus it increases cooking time and isn't as sanitary IMO.
 
SwitchFX said:
I've always injected my turkeys white meat with butter and flavoring. Never had dry meat. It's always juicy and flavorful like the dark meat. The best meat IMO is the bottom end or the back that's sitting in juices. Yummy.

I've never stuffed a bird except some apples and carrots to keep it moist from within. Plus it increases cooking time and isn't as sanitary IMO.
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Lemons in chicken gives a great flavour and amazing aroma to the finished dish.

Apples, ah, yes, that is a most interesting idea, worth exploring further.
 
Just remember to peel them otherwise you lose plenty of surface area to release moisture. You'll want to make sure your carrots are sweet too and not bitter. I would stay away from certain food items like celery, especially the Chinese variety that's ever so popular in Western Europe, because it imparts a very strong flavor. Pears are wonderful as well. I would stay away from persimmons as they have a higher sugar content and may burn and smolder. Or impart a sweet taste into the meat.

I only place lemons from my garden into chickens I roast. I'd never put it in turkey.
 
D.T. said:
Oh sure. She's elbow deep in our bird at the moment (a beautiful 20lb Butterball :)).




When we have ham leftover - after it's been "sandwiched" down to the bone/scraps - I make a n-bean soup (n=7, 12, 15, whatever). Just a basic chicken stock, celery, garlic onions a few other secret dried seasonings - bring it to a boil with the ham remnants, lower it, add beans (they soak overnight), let it cook slowly for several hours. Wow, so delicious, the remaining ham just falls apart, tender, the herbs/seasoning mix with the ham flavor, a little side of cornbread ... <drools>
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D.T. Take your time. I'm *not* in hurry. Thank you
 
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The last time I saw so many people discussing pie, it was 1990 and I was watching Twin Peaks. :D

Happy Thanksgiving, everybody!
 
SwitchFX said:
I see. You should really consider getting an Android phone. *Hides from swarming crowd of loyal Apple fans*

Actually, now that I think about it, I have made a SP pie, but using golden sweet potatoes. I'm sure you've had them. They're SP shaped and have a rich golden color inside similar to yukon gold. Very dry texture but much sweeter with a honey-esque flavor profile. I usually bake those with parsnips and multi colored carrots in butter each Christmas and top with a light but thick balsamic vinaigrette. Though this year I am doing a variation of the Better Homes carrot salad (sliced steamed carrots) with tahini, but instead of cilantro I'm using dill for a fresher taste. Also smoked Himalayan salt, freshly grated ginger and a small infusion of aioli.




.
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I'll check out the an android phone. My cousin has the Samsung Note 5 and she loves it. Thanks for the tip.

The sweet potatoes had good color and good firm texture to them. Thanks again
 
The whole dinner was amazing, beautiful bird, amazing stuffing, fresh thyme, rosemary, thick delicious mashed potatoes and homemade gravy <homer_drool> Anyway, finally made it to the pie during a rousing game of Castle Panic that due to not playing in some time and me misreading the rules was more like Castle Mild Concern :D

Topped with an organic salted caramel ice cream ... holy smokes ...

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D.T. said:
The whole dinner was amazing, beautiful bird, amazing stuffing, fresh thyme, rosemary, thick delicious mashed potatoes and homemade gravy <homer_drool> Anyway, finally made it to the pie during a rousing game of Castle Panic that due to not playing in some time and me misreading the rules was more like Castle Mild Concern :D

Topped with an organic salted caramel ice cream ... holy smokes ...

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Sounds delicious and sounds as though you had a great day.
 
Scepticalscribe said:
Actually, I don't much care for breast - I find it too dry, and sometimes, too tasteless. (Yes, most people love it, agreed, and it looks great - but a very small taste does me fine..)

For my part, I much prefer (in both chicken and turkey) the moist, browner meat that you find tucked in juicy flavoursome nuggets in nooks and crannies, such as joints, and underneath the bird. That is where the tasty stuff can be found.

Fishing for ideas, here, as I am contemplating a very small turkey for Christmas: What do you guys do for stuffing?
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Look at this idea, I have used in the past. http://www.foodnetwork.com/recipes/sausage-dried-cranberry-and-apple-stuffing-recipe.html
 
determined09 said:
I'll check out the an android phone. My cousin has the Samsung Note 5 and she loves it. Thanks for the tip.

The sweet potatoes had good color and good firm texture to them. Thanks again
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Yes. Can't go wrong with a 64 GB S6/Edge. I may go over to Apple provided the 7 is amazing compared to whatever Samsung put out. I've not been impressed with iPhones in years.
 
SwitchFX said:
Yes. Can't go wrong with a 64 GB S6/Edge. I may go over to Apple provided the 7 is amazing compared to whatever Samsung put out. I've not been impressed with iPhones in years.
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Thanks I'll be sure to check out the S6/Edge.

SwitchFX said:
It's too wet. The only time I've used sweet potato in something "sweet" was a cake sans spice (mellow and moist), a sweet bread and as a filling for choux pastry. Each year I do cookup a traditional SP dish for the people who want sweet, such as my brothers' kids and my cousins' children or whomever, but for some of us including myself, I make a savory dish using fiery spices and herbs such as rosemary. I'd say the only herb I don't use is common sage, because, and excuse the language, it smells like piss. Good sage is hard to come by both fresh and dried.
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Where do you find Good sage? Whole Foods?! Thank you
 
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determined09 said:
Where do you find Good sage? Whole Foods?! Thank you
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You're better off buying a plant. There's hundreds of varieties, with very little being edible. Most sage you'll find at a grocery store will be of the "piss scent" variety. And Whole Foods, contrary to their mission, sells the exact same stuff from the very same farms and lots that I can find at other grocery stores that sell for a fraction of the price. There are few things worth buying from WF. Their baked bread is one, and even then I prefer making my own.

Go to a quality independent nursery. Big box stores like Home Depot only sell the "piss scent" varieties. But do get rosemary from them. They have both softwood and hardwood plants (older). Also, learn to reuse cuttings. Probably saves me a couple hundred a year in buying new plants. Living in SoCal, I can grow most stuff year round.
 
determined09 said:
Where do you find Good sage? Whole Foods?! Thank you
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SwitchFX said:
You're better off buying a plant. There's hundreds of varieties, with very little being edible. Most sage you'll find at a grocery store will be of the "piss scent" variety. And Whole Foods, contrary to their mission, sells the exact same stuff from the very same farms and lots that I can find at other grocery stores that sell for a fraction of the price. There are few things worth buying from WF. Their baked bread is one, and even then I prefer making my own.

Go to a quality independent nursery. Big box stores like Home Depot only sell the "piss scent" varieties. But do get rosemary from them. They have both softwood and hardwood plants (older). Also, learn to reuse cuttings. Probably saves me a couple hundred a year in buying new plants. Living in SoCal, I can grow most stuff year round.
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That is a good post.

However, part from buying a plant and then tending to your own potted plant, there is another way which I use.

In the farmers' market I visit each week end, one of the organic stalls sells herbs that the vendor grows himself. He will sell some of them (often basil in summer) as plants in little pots, or as plantings. He also sells a small range of outstandingly good vegetables, mostly salad greens, carrots, onions, parsnips and apples.

However, he also sells the fresh herbs in small packets already picked and packed (usually that morning, or the previous evening).

Anyway, this is where I buy my fresh thyme, rosemary, chives, parsley, mint, basil, dill, coriander, and sometimes sage. Sometimes, garlic, too, as this guy sells garlic heads, - which he grows himself, and wild garlic leaves (and the most amazing wild garlic pesto) early in the year when it is in season.

Now, not all of them are available all of the time, but most are.
 
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