Let's talk turkey......

[piratesmate]

I prefer my filling/stuffing done inside the turkey - it's much moister that way. We don't always have stuff when I make turkey, though. The last time we didn't have filling, I rubbed the inside & outside with kosher salt. Then I sprinkled it with lemon juice - inside & out. Next I mixed (no measures, sorry) some thyme, a bit of garlic powder & lemon pepper to rub on it - inside & out. I didn't have real lemons - I just used the frozen Minute Maid lemon juice. This was very tasty! Another time I used orange instead of lemon. That time I put slices of orange under the skin & also toss an orange inside after squeezing the juice over the bird. This was also very good!

I always think I'm going to get a bag to reduce clean-up, but I always forget. I do have, though, a roaster that is labeled "self-basting." It has a lid that appears concave from the outside. Evidently this causes the moisture to drip directly on the turkey. Mine is never dry as I do cook it with lid on - until the last 20 min or so. It also gets done much quicker that way.

I never have trouble with the gravy being lumpy. I thought about it before, but I do it the last thing before we sit down - so the drippings have cooled down before I add the flour. I usually just throw in regular flour - a little at a time & use a whisk to mix it. I leave the drippings right in the roaster & bring to a boil - otherwise it doesn't get thick. I grew up with giblet gravy, but DH didn't. (He calls it "gut gravy.") I haven't made it for years.

Deb

 

[candykisses]

I usually cook my turkey in a bag. I like the stuffing in the turkey. I think it's moister and has a better taste.

I use either cornstarch or flour to make the gravy. Both are easy to do and taste yummy using the juice. I won't make gibblet gravy. Yuck!

 

[La_brer_bear]

Another vote for the Turducken. The only thing you need to be careful deboning is the turkey. Everything else is inside.

I'll also fry one or two and smoke one on the spit.

Leftovers make a great gumbo.

 

[RitaZ.]

We brine our turkey and cook it in a bag. I don't stuff the turkey though.

Sonja posted a link (a couple of years ago) on how to brine a turkey. Here it is for those interested.

Here is an excerpt~ "Brining kind of firms up the breast," says Anderson, who has used the method for about six years. "It creates ...a firmer, juicier texture instead of a soft, dry texture."


http://www.freep.com/fun/food/brine17_19991117.htm

 

[doxdogy]

Stuffing the turkey depends on my mood. DH is also going to smoke a small turkey too. On Oprah on Friday was a recipe for bourbon soaked turkey. He is going to do that to the one that he is smoking.

 

[TLHB70]

I have to say that my turkey always comes out moist. I place an apple inside the cavity. Also, I rub butter on the outside and place apple cider in the bottom of the pan. I inject the turkey all over with my cajun injector. This is so yummy!!! The needle injects the seasoning all throughout the meat!!!!
I am including the link for the cajun injector in case any of you want to check it out. You can order it online.
http://www.cajuninjector.com/

 

[Kermit]

I used to stuff my turkey, but I don't any more because it's evidently a lot easier to get food poisoning that way. I wouldn't normally really worry about it, but I was pregnant last Christmas and I'll be pregnant this Thanksgiving and Christmas, so I figure the extra caution is worth it.

I spread olive oil on my turkey (that's the only kind of oil I have), then I put it in the oven at 350. I cover it with foil for the first little while, and again at the end if it starts to get too crispy. Sometimes, when I'm feeling ambitious, I'll put ice on the breast side before I put it in the oven. The reason the white meat dries out is because it cooks faster than dark, so if you ice it first, it cooks slower and retains the juices.

I guess I make my gravy wrong, but it's never lumpy. I mix together equal parts butter and flour until it's bubbling, then I thin it with the drippings. It's like a white sauce but with turkey broth. I've never had any luck adding flour or starch to broth to make it thicken. I end up with broth and balls of flour.

 

[The Mystery Machine]

Has anyone had problems with a bloody cavity? There seems to be quite a bit of blood that sits there. It is really ticking me off.

Anyway the secret to great gravy of course is to make homemade turkey broth the day before. You can really make a boatload of gravy. Scrape all the drippings into a pan or I do cook right in the roaster. Add about 1/2 c flour whisk together until smooth, no lumps remain. Add your broth at least 4-6 cups. Stir once again until mixed.
Now you turn on the heat. Keep whisking until it comes to a boil.

I like my gravy as a food group! Nice, creamy, smooth & delicious. Could work as a soup it is so good. The secret is the broth.

 

[Jeafl]

doxdogy, I'm going to try the bourbon turkey this year too. It looked amazing, and very simple. I've already tried her sweet potato recipe and it was wonderful.

 

[Nikole]

Usually anymore I just make a turkey breast.......i mean how much turkey can two people eat?!

But when I do roast a whole turkey, I never stuff it, and I always put aromatics inside...........variety of aromatics depends on what I want to baste it with. I don't find that breast side down makes any difference. And really ends up being more hassle than anything IMO. Tupically to baste it I make up a baste using broth, melted butter, honey and seasonings. Sometimes I substitute maple syrup for the honey. The biggest thing you can do to help make sure your turkey is juicy (aside from not over cooking it obviously) is to let it rest for 5-10 minutes before cutting into it.

Hmmmmmmmm now that we've talked turkey .....how about stuffing and other side dishes! Hmmmmmm think I'd better go eat this is making me hungry!

 

[ChiTownZee]

Originally posted by Nikole
.....how about stuffing and other side dishes!

Mmmmmm.......I found THE best (at least I think so!) stuffing recipe at food&wine.com last year. I will never make another again, I had to stop myself from eating the whole batch raw

Pumpkin pie for desert, please!

I also do the traditional greenbean casserole with soup and fried onions (dh loves it)

Still searching for awesome mashed potatoes, the ones I make always taste good enough, but for the holidays I love "to die for" Anyone?

 

[Nikole]

Ohhh curious to hear about your stuffing recipe!!! I traditionally make a cornbread and sausage stuffing that is always the ONE thing we finish all of!

Mashed potatos I'm sure i have some good recipes let me look

 

[Nikole]

Well you can always go with some of these: *can you tell I collect recipes......*

CHEF MICKEY'S PARMESAN MASHED POTATOES
2 1/2 lbs. peeled potatoes
8 oz. butter (2 sticks)
2 C. hot milk
4 oz. (1/4 C.) grated parmesan cheese
3 oz. scallions chopped
1 tablespoon salt
1 tablespoon pepper
Peel the potatoes and cut into chunks and boil about 15 minutes until tender. Mash, using a potato masher or a heavy fork. Put back in the pot with the butter, cheese, scallions and milk. Blend well, adding salt and pepper to taste. (Do not use a food processor for this recipe.)

Or what about

Potato-Fennel Gratin
2 small fennel bulbs
1 yellow onion, thinly sliced
2 Tbs olive oil
1Tbs butter
2 lbs russet potatoes (4 large)
2 cups plus 2 Tbs heavy cream
2 ½ cups grated Gruyere cheese (½ lb)
1 tsp salt
½ tsp fresh ground black pepper
Preheat the oven to 350 degrees. Butter the inside of a 10x15x2 inch (10 cup) baking dish. Remove the stalks from the fennel and cut the bulbs in half length wise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sautee the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes until tender. Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of gruyere, salt and pepper. Add the sauteed fennel and onion and mix well. Pour the mixture into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 Tbs of cream and the ½ cup Gruyere and sprinkle on the top. Bake for 1 ½ hours until the potatoes are very tender and top is browned and bubbly. Allow to set for 10 minutes and serve.


or

HORSERADISH MASHED POTATOES



2 pounds Yukon Gold potatoes or russet potatoes, peeled, cut into 1-inch pieces

1 1/3 cups (or more) whole milk
1 large garlic clove, pressed
1/4 cup prepared white horseradish
6 tablespoons (3/4 stick) unsalted butter, cut into pieces

Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return to pot.

Meanwhile, bring 1 1/3 cups milk and garlic to boil in large saucepan. Add milk mixture and horseradish to potatoes. Using potato masher, mash until smooth. Add butter; stir until melted. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Stir over medium heat until heated through, adding more milk to thin if necessary.)

MASHED POTATO, CHEESE, AND CHIVE GRATIN
3 1/2 pounds russet potatoes, peeled, cut into 1-inch cubes
1 8-ounce package cream cheese, room temperature
1/2 cup sour cream
1/2 cup whole milk
3/4 cup chopped fresh chives (about 3 bunches)
1 tablespoon chilled butter, cut into small pieces

Butter 6- to 8-cup ovenproof dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. Drain potatoes; return to same pot. Add cream cheese and mash well. Mix in sour cream and milk, then chives. Season potatoes with salt and pepper. Spoon potatoes into prepared dish; dot with chilled butter. (Can be made 2 hours ahead; let stand at room temperature.)

Preheat oven to 375°F. Bake potatoes until heated through and beginning to brown on top, about 30 minutes.

 

[Steve H.]

We also always have sausage stuffing -- usually we cheat on the bread part and buy the cornbread stuffing mix in the bags.

 

[Dreaming of Disney]

I always use a Cooking Bag and I poke a couple of holes in the skin and insert butter, then I smash the butter underneath all the skin. I salt and pepper the outside. The turkey is never dry and it is so easy. I don't stuff the turkey, but I do put an onion and a couple pieces of celery in the cavity. I think it adds a little bit of flavor. Now I can't wait for Thanksgiving!

 

[piratesmate]

Nicole - Where do you find fennel bulbs? I've asked a bunch of places & get a totally blank stare! I thought for sure Clemens would have them.

Mystery Machine - Yes, I've had blood in the cavity. I think that the turkeys aren't cleaned nearly as well now as they used to be. I hate it when I pull the bird out of the freezer & the ice inside is red! YUCK! I guess it doesn't matter if you aren't going to stuff it, but I think part of the problem is that they no longer pull out the kidneys - at least I think that's what they are - stuck between the bones.

As for sides - my favorites are:
Oyster Filling - no, I don't put it in the bird
Corn Pudding
Green Bean Casserole
Potato-Bread Fillling

Last year, though, I watched GMA & saw their regional stuffings segment. I tried adding dried cherries to mine & we really liked it.

d

 

[Nikole]

I've seen them at a few places......let me look and I'll get back to you! Don't want to tell you incorrectly. (I know they have them next to where I work......at Zagara's but that's over in Jenkintown)

 

[d.kurz]

First of all, I cook a turkey about once a month, except in summer. It's my all time favorite meal. But for Thanksgiving, I always spring for a FRESH turkey at the butcher. There are some supermarket brands billed as "fresh", but they are not. I have pulled partially frozen giblets out of the center of many a "fresh" bird.

I always cook (I eat them, too!!) the giblets in water with celery and onion. I use this as the broth for gravy. I stuff the bird with a very traditional stuffing. I always use a meat thermometer. I have had many a turkey done before that timer pops. I cook it to no more than 170º, usually a bit less. I don't tent it with foil, I don't baste, I don't coat it with anything.

Here's how my Mom taught me to make gravy: We take the roasting pan, drain off about all but 1/2 to 1 cup of the juice. Take that big ol' roasting pan and put it right on the burners of your stove. My pan is so big that it straddles 2 burners. I turn the burners on and get that grease sizzling. Then I throw in about 1/2 a cup of flour and stir it and scrape up the browned stuff with a slotted spoon until it's nice and brown and pretty smooth. Then I slowly add that couple of cups of broth from the giblets and get it nice and hot. Next I strain it and put it in a suacepan on low until dinnertime.

A truly FRESH turkey cooks amazingly fast. Last year's bird was 22 pounds and cooked in about 3 hours.

And since we're talking sides now, it's also very traditional. Mashed, mashed sweets with marshmallows, green bean casserole, cranberry sauce. We used to do carrots with brown sugar, but my SIL developed diabetes and we found a great recipe called Off Beat Carrots that involves horseradish and mayo being mixed in with it and it's topped with buttered bread cubes. Really tasty!

Starch city, eh? Thanksgiving is my favorite holiday and I can't wait!!!

This just may be my longest post ever!!!

 

[BethR]

Dorothy - your mother and MY mother must have learned how to make gravy from the same cookbook! My mom makes gravy EXACTLY the same way as your mom.

I agree that turning your heat high for a little while and then reducing the heat to continue gives you a nice juicy turkey with a good roasted flavor.

I DO stuff my turkey but also make some out of the bird. We use a very traditional stuffing (bread, celery and onions - actually I use the Pepperidge Farms stuffing cubes ). We will have stuffing, mashed potatoes and gravy, candied sweet potatoes, corn, rolls and butter, and cranberry relish (cranberries, oranges, walnuts, sugar). And pumpkin pie and rolls for dessert.

 

[Planogirl]

I always stuff my turkey but I do cheat a bit by using the Pepperidge Farm stuffing in the bag. I saute a bit of chopped onion and celery and add it to the stuffing. I also add sage and a little chopped mushroom if the mood strikes.

I use drippings and the neck to make the gravy. My mother always used the giblets but I'm not thrilled with the taste of those. I cook the neck until the turkey meat falls off and then mix the meat finely chopped in the final gravy or I might add a little to the stuffing made on the side to flavor it. I used some well beaten flour water to thicken the gravy and add a bit of chopped boiled egg white to the final gravy.

Our favorite side dishes are LeSeour (sp?) peas mixed with baby carrots, cranberry sauce, fruit salad and my favorite, "green stuff" otherwise known by the horrible name of Pistachio Delight. The latter is simply pistachio pudding mix stirred into Kool Whip with well-drained crushed pineapple and chopped nuts (almonds, pecans or walnuts) added last.