At least no one has said fava beans and a nice chianti. LOL

Wifey is undecided still.

Chinese restaurant?

I'm deep frying a duck!

I'm hoping for something along the lines of brisket, ribs, or enchiladas.

I like turkey, but just not a whole lot. It's ok but dry and not much flavor IMO.

Everything else on the usual Thanksgiving meal is just fine.

quote:

Originally posted by irreverent:

quote:

Originally posted by PASig:
My mother-in-law makes a KILLER stuffing that's got lots of apple, onion and big chunks of sage flavored sausage in it. I've told her on more than one occasion that I'd be perfectly happy if she just served me a big plate of that!

Hmm.
Recipe??

This one looks and sounds like what she makes:

Sage, Sausage and Apple Dressing

quote:

Originally posted by OKCGene:

I like turkey, but just not a whole lot. It's ok but dry and not much flavor IMO.

If it's dry, it's been cooked way too long. Turkey need never be dry, not even the breast.

quote:

Originally posted by ggile:
I'm deep frying a duck!

Nice!

quote:

Originally posted by PASig:

quote:

Originally posted by OKCGene:

I like turkey, but just not a whole lot. It's ok but dry and not much flavor IMO.

If it's dry, it's been cooked way too long. Turkey need never be dry, not even the breast.

Exactly. If you're having dry turkey it's been cooked way too long. Probably one of the following:

Cooked until pop-up thermometer popped. If they work (not know for reliability) they usually pop at 185F but turkey is safe, moist, and delicious at 165F.

They used an old cookbook. The USDA used to say safe temperature on a turkey was 180, but they revised it to 165F 7ish years ago. Two years ago we all stood around for an extra hour (the time it took to go from 165 to 180) because our host insisted her 20 year old cookbook was correct on 180F. It was very dry despite being cooked in an oven bag because all of the fat and juice was cooked out of the meat.

I posted a thread last week with recommended leave-in and instant read thermometers.

---

Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

Marinated turkey (sans limbs)then dusted with Applewood rub, wrapped in bacon, placed in smoker and left over marinade poured over and a second dusting of rub.

Spaghetti squash roasted, then removed from shell and add garlic, bacon bits, parmesan cheese, whole kernel corn, a little butter and replaced into the shell and a little mozzarella cheese and back in the oven.

Garden fresh sweet potatoes cubed and dusted with graham cracker crumbs and brown sugar and roasted in the oven.

Corn bread stuffing with Vidalia onion, apple, sausage and baked in muffin tins so everyone gets the toasty bits.

My Daughter brought the green beans today...

... said she put a little bacon in them for flavor.
That's my girl!

Barbecued ribs, with potato salad, and macaroni salad. Yum! Just me and hubby. Like it nice and quiet.

A light standard fare.
Turkey, stuffing, & yams... but I snapped the pic before the yams were ready.
The wine was a fantastic "tide me over" though.

Happy Thanksgiving SigForum Folks

quote:

Originally posted by Warhorse:
Wifey is undecided still.

Chinese restaurant?

What did you folks end up doing?

Since it's just my wife & I for Thanksgiving, I only cook turkey with the trimmings about once evry five years or so. My Usual is a seafood boil:
Dungeness crab
Patagonia shrimp
Hot links
Corn cobettes
Red potatoes

Leftover crab, shrimp, & sausage is combined with chicken & okra for gumbo.

Bonus:
Takes ½ hour to boil the water, 25 minutes to cook, and I have one pot to clean:





EDIT: Add dessert--Strawberry/Rhubarb pie covered with summer garden strawberries & whipped cream.

This message has been edited. Last edited by: Sgt Neutron,

Seafood salads tonight.

Crab legs, shrimp, prawns, and avocado on shaved romaine. Louis dressing, sourdough, and lemon on the side.