BajaNomad - Thanksgiving dinner

Thanksgiving dinner

docsmom - 11-22-2009 at 12:53 PM

So what's on everyone's menu for Thanksgiving? I'm pretty traditional, it's the one day a year I flash back to my childhood and don't want to deviate. Turkey & bread stuffing. Mashed pot & gravy. Mashed yams with pineapple. Green beans & mushrooms. Cranberry sauce. Rolls. By the time we get to pie I couldn't care less, but this year it's apple with cranberries, pumpkin & mincemeat.
How about you?

woody with a view - 11-22-2009 at 01:55 PM

roast duck, sashimi, and ALL the fixin's......

Pompano - 11-22-2009 at 02:24 PM

Quote:

Originally posted by docsmom
So what's on everyone's menu for Thanksgiving? I'm pretty traditional, it's the one day a year I flash back to my childhood and don't want to deviate. Turkey & bread stuffing. Mashed pot & gravy. Mashed yams with pineapple. Green beans & mushrooms. Cranberry sauce. Rolls. By the time we get to pie I couldn't care less, but this year it's apple with cranberries, pumpkin & mincemeat.
How about you?

I'm pretty much with you, docsmom. Thanksgiving is traditional for us, too, but hey, that's good. A 22lb roast Turkey will be on the menu..also bread&sausage stuffing, (oyster stuffing is definitely an option)sweet potatos with toasted marshmallow topping, homemade lefse, green bean cassorole, and..and...well..a whole bunch of goodies. Even some lutefisk for the brave(and stoopid).

I'm a creature of habit..and will be doing pretty much the same thing as we did last year...just in a different place.

BON APPETITE!
.

docsmom - 11-22-2009 at 02:48 PM

Hey Pompano,
That's one hot looking turkey. And so's the bird

[Edited on 11-22-2009 by docsmom]

Paulina - 11-22-2009 at 06:38 PM

We considered cooking up a goose again this year...

That was until we saw the $51.00 price tag.

The $9.00, twice the size Butterball was the better option.

We too will have all the traditional goodies, except for those nasty little pearl onions drenched in fish food (Velveeta cheese). I'm putting my (turkey) foot down on that one.

P<*)))>{

DENNIS - 11-22-2009 at 07:02 PM

I heard on the radio [ for you young folks who don't know what that is, go to Google ] this morning that WalMart is selling turkeys for 40 cents per pound. That's almost free.

DianaT - 11-22-2009 at 07:25 PM

Quote:

Originally posted by Pompano
well..a whole bunch of goodies. Even some lutefisk for the brave(and stoopid).

Have a good friend who married into a Swedish family and said that after many years, she actually looked forward to the lutefisk on Christmas. Then again she grew up with a Scottish father and learned to like Finnan Haddie. And another friend never thought it was a holiday without some scrapple. I tried all three, and I pass!
:yes:

Quote:

Originally posted by DENNIS
I heard on the radio [ for you young folks who don't know what that is, go to Google ] this morning that WalMart is selling turkeys for 40 cents per pound. That's almost free.

If you spend $25.00 at Von's you can get up to a 16lb turkey for $5.00. We are collecting them---takes nothing to spend $25.00.

Now for my family, homemade apple sauce is a must for T-day.

Turkey Tricks

Pompano - 11-22-2009 at 07:49 PM

If things get boring in the kitchen on Turkey Day...
.

BajaNuts - 11-22-2009 at 07:59 PM

turkey day time frame-

pompano, the bird is being dressed so it's early in the day. Why are those wine bottles still corked?!?!? :lol:

docsmom - 11-22-2009 at 08:21 PM

Thanksgiving dinner is about the cheapest meal of the year. Turkey .37 lb. Yams .25 lb. Potatoes .25 lb. And the guests are bringing the wine. All that's left for me is the labor and it's my favorite thing!
Happy Thanksgiving all!

If you want the greatest cranberry sauce recipe ever, let me know. I'm not really a fan but the DH makes the best ever!

lizard lips - 11-22-2009 at 09:24 PM

My favorite holiday in the year and I will be in Veracruz working!

I'll make up for it on Christmas...... :yes:

Thanksgiving in Rosarito With Friends

Gypsy Jan - 11-23-2009 at 04:43 AM

They hail from Brooklyn and Afghanistan and are making turkey, stuffing, curry and biryani amongst other goodies.

We are bringing mashed garlic potatoes, tangerine-lime couscous salad, french lentil-mustard salad and cocos con camarones.

garynmx - 11-23-2009 at 06:13 AM

Fried Turkey, cornbread stuffing with sausage and one plain, Roasted Potatoes. Fried Corn, Green Bean cassorole, cranberries, squash dish, and cheesecake for desert. Love Thanksgiving....

The Gull - 11-23-2009 at 06:31 AM

Pacifico and football.

Oh yeah, my sister is making something to eat.

rhintransit - 11-23-2009 at 07:26 AM

love those USA turkey prices...here in Pto Escondido at the Modelorama (we like to support our little corner store so it doesn't close and leave us driving into town for everything) our 9-9.5k turkeys are....
550 pesos. yikes but gotta have it!!!!

DENNIS - 11-23-2009 at 08:55 AM

Quote:

Originally posted by docsmom

If you want the greatest cranberry sauce recipe ever, let me know. I'm not really a fan but the DH makes the best ever!

You mean, it all doesn't just slide out of a can?

vandenberg - 11-23-2009 at 10:46 AM

15 lb Turkey in La Paz 250 pesos, 37.50 a kilo.

Running yoke

Dave - 11-23-2009 at 11:40 AM

Quote:

Originally posted by Pompano
Even some lutefisk for the brave(and stoopid).

Might I suggest substituting a chunk of lutefisk instead of olives?

Vodka, of course... and shaken, not stirred.

Your friend,

NaughtNaughtSixAndaHalf

Lindalou - 11-23-2009 at 11:45 AM

We are eating out. 40 bucks for two. Pretty pricey, but we get to bring home the whole dinner( turkey and fixings) when we are done including a whole pie. We can feast on this for days and then the turkey soup. I usually freeze the carcass because by this time we are turkeyed out and cook the soup later.

Mexicorn - 11-23-2009 at 11:59 AM

OK Just picked up my Turkey at Albertsons it was like a few bucks with my $25.00 purchase. Now I bought that dern oven bag so that I dont dry the poor beast out like I do year after year. Any of you guys know how to cook one of these suckers without drying it out?

Helpless
The Mexicorn
PS dont go out for Turkey in Mexico They are even more cluless than I when it comes to cooking the Teradacdul! LOL!! Remember a Thanksgiving at that place next to Lafonda a few years back $9.00 with all the trimmings Ha Ha Ha it was friggen raw!

Lindalou - 11-23-2009 at 12:12 PM

We are going to Baja Mama's. Gringo turkey, Gringo cook. Friends went last year said it was wonderful!

DENNIS - 11-23-2009 at 12:22 PM

Quote:

Originally posted by Mexicorn
it was friggen raw!

Ohhh yummy...Sashimi Turkey.

Bobby Flay says to "Brine" your turkey overnight and it won't be dry after cooking.
Now, I had to look up the Brine process and all I could find for info says you have to first unwrap the critter then, soak it in your toilet untill nine AM. Feel free to use the fixture in the meantime as Brine is just another name for Salt.
That's what Bobby Flay says to do. You know Bobby....food channel etc.
Bon Apetít.

vandenberg - 11-23-2009 at 01:03 PM

Quote:

Originally posted by Mexicorn
OK Just picked up my Turkey at Albertsons it was like a few bucks with my $25.00 purchase. Now I bought that dern oven bag so that I dont dry the poor beast out like I do year after year. Any of you guys know how to cook one of these suckers without drying it out?

Corn,
Buy yourself a good basting needle. I use a needle used to inject cattle, available in any feed store.
Buy a few pounds of unsalted butter and shoot the whole turkey just under the skin. Guaranteed to have the softest, moistest and most delectable turkey in the neighborhood. :biggrin:

Not to mention the best gravy. :yes:

[Edited on 11-23-2009 by vandenberg]

capitolkat - 11-23-2009 at 01:11 PM

Pompano-- looks like you come from the Julia Child school of cooking--"make sure the Chef has a glass of wine before starting the preparation- or another way- the most important ingredient is wine for the chef"

Bon Apetite

ELINVESTIG8R - 11-23-2009 at 01:25 PM

I am making turkey breast, Ham, Prime Rib with horseradish sauce made with heavy cream, baked potatoes, corn on the cob, peach cobbler and to drink, Martinelli's sparkling cider. My mouth is watering.

Pompano - 11-23-2009 at 02:37 PM

Yumm...See what you started, docsmom...Mucho fiestas! The only decision left is...

Free-range Domestic -----------------------------------------or ---------------------------------------------------Wild?

Mexicorn - 11-23-2009 at 07:30 PM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by Mexicorn
it was friggen raw!

Who's up for some of Dennis's turkey with home made brine?
Golden Showered Turkey Yummy!
Would it be weird to take my turkey to Anthonys for a second opinion?

DENNIS - 11-23-2009 at 07:41 PM

Quote:

Originally posted by Mexicorn
Would it be weird to take my turkey to Anthonys for a second opinion?

If you get real creative with your turkey, you won't have to go to Anthonys. :lol:

BajaNuts - 11-23-2009 at 08:03 PM

Mexicorn,
about those roasting bags, they work great!

Just follow the directions. I think you're supposed to put 2 TBSP flour in the bag and shake it up......dunno what for, but i do it anyway.

Hopefully your turkey has one of those nifty pop-up "done" thingys.

Use the cooking time chart and you're good to go!

I like to throw some herbs and garlic cloves inside the cavities. You do know that the turkey does not come pre-stuffed, don't you? :biggrin:

I saw a funny video about a young lady who was cooking Thanksgiving dinner for her family for the first time. She was so pleased and proud to tell her family (as she served this wonderfully roasted turkey) that it came pre-stuffed.............but it wasn't stuffed with dressing!

The nice thing about the roasting bag is that it saves all the juices for gravy. Nothing is lost in the steam.

[Edited on 11-24-2009 by BajaNuts]

DENNIS - 11-23-2009 at 08:24 PM

Quote:

Originally posted by BajaNuts
Hopefully your turkey has one of those nifty pop-up "done" thingys.
You do know that the turkey does not come pre-stuffed, don't you?

There ya go, Corny. Stuff it before or during the brineing process. Ain't no directions available for that maneuver but, I suggest perching yourself on the porcelain lip of the "Brineing Pot" and doing the time tested gravity packing method which has been Pilgrim perfected. A goal oriented diet is suggested as preparation for this procedure.
Happy Holidays.

BajaNuts - 11-23-2009 at 08:26 PM

:barf:

this post has hit the bottom..........no pun intended... :lol:

Let's clean it up and get back to dinners that actually sound GOOD!

BTW- my neighbor dropped off a squash pie yesterday, I was a little leary, but it's actually pretty yummy! Nice change from pumkin.

[Edited on 11-24-2009 by BajaNuts]

Baja Nuts

Gypsy Jan - 11-23-2009 at 08:32 PM

"There you go again", in the words of the late, great communicator, trying patiently to reverse the hijacking of this holiday menu and cooking thread.

I wish you luck,

GJ

DENNIS - 11-23-2009 at 08:35 PM

Bobby Flay says, "I'm sorry."
So do I.

BajaNuts - 11-23-2009 at 08:35 PM

Well, I tried......we'll see if it works :spingrin:

docsmom - 11-24-2009 at 08:26 PM

Back on track........
Mexicorn,
BajaNuts is correct about the roasting bags. Been using them for 20 years or so, they're the best, never a dry turkey. Follow the directions for timing, add the celery, onion and flour to the bottom of the bag. This year I'm also adding some fresh bay leaf, sage leaves & orange peel. We'll see what happens. And, against food network advise the bread stuffing is cooked inside the turkey. Salmonella be damned. If it kills me I'm going out with a belly full of turkey and dressing!

docsmom - 11-24-2009 at 08:40 PM

Quote:

Originally posted by DENNIS

Quote:

Originally posted by docsmom

If you want the greatest cranberry sauce recipe ever, let me know. I'm not really a fan but the DH makes the best ever!

You mean, it all doesn't just slide out of a can?

Yes Dennis, there are better things than canned cranberry sauce. Just don't tell my mom please. She thought we really classed it up by opening the can at both ends, sliding the whole nasty thing out, slicing it evenly and placing it on salad plates with a piece of iceberg lettuce underneath and 3 pimento stuffed olives. No wonder I never liked the stuff.

Paulina - 11-24-2009 at 09:38 PM

Docsmom,

Please check your u2u as I would love that recipe.

P<*)))>{

docsmom - 11-24-2009 at 10:17 PM

Paulina,
Gotcha mama. It's in your U2U.
Gobble gobble!

vandenberg - 11-25-2009 at 07:38 AM

Just received a surefire way to cook your turkey from one of my "sick"friends.

Happy Thanksgiving, from my recipe box to yours.....
Here is a turkey recipe that also includes the use of popcorn as a stuffing -- imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.
8 - 15 lb. turkey1 cup melted butter1 cup stuffing (Pepperidge Farm is Good.)1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT) Salt/pepper to taste
Preheat oven to 350 degrees. Brush turkey well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the turkey's ass blows the oven door open and the bird flies across the room, it's done.
And, you thought I didn't cook...

Martyman - 11-25-2009 at 02:27 PM

Cheesecloth on the breast and frequent basting will keep it moist I hear. Brining sounds like it is worth a try. Popcorn??

DanO - 11-25-2009 at 03:24 PM

We have a new tradition that started a few years ago as a result of our frustration at some of the stuff my mom puts on the table (I don't think she knows about this board, but to be safe I'm not saying anything more.) After going to her place, we go home and on Friday make our own "Second Thanksgiving" with the dishes we want and the turkey and other stuff cooked the way we like.

This year, the Second Thanksgiving will be in Baja. We tried dry brining (basically, salting the turkey several days ahead and massaging the salt in) a few years back, and it makes for a phenomenal turkey. An LA Times article from this year updating their earlier pieces on dry brining, with recipes, is here: http://www.latimes.com/theguide/holiday-guide/food/la-fo-cal...

This year's menu is my wife's family's traditional relish tray (celery and carrot spears, olives and homemade pickles), roasted dry-brined turkey with giblet gravy, cranberry sauce with mandarin oranges, cinnamon and cloves, mashed potatoes, baked yams, green beans with butter-toasted almonds, and blue pumpkin pie with whipped cream (the pumpkin was blue on the outside this year, but the inside is still orange).

The link above will work if you paste the entire thing into your browser address window.

[Edited on 11-25-2009 by DanO]

vandenberg - 11-25-2009 at 03:26 PM

As an A1 solution to all these cooking problems, may I suggest that you marry a nice girl who knows how to cook and then buy her a nice 50 inch LCD TV. :biggrin:

Let's hope Barb bypasses this post. :biggrin:

Today Martha Stewart

Gypsy Jan - 11-25-2009 at 05:29 PM

On the Today Show, NBC, showcased the the cheesecloth soaked in butter recipe, insisting it was the best way to get a moist bird with crispy skin.

Go to: http://today.msnbc.msn.com/ and there is a video of the cooking segment.

I like and use the cheesecloth strategy, as well.

DianaT - 11-25-2009 at 06:12 PM

It ain't pretty, but started cooking turkeys upside down years ago----stays much more moist. Still baste it often.

Still have plenty of the crispy awful for your health, but delicious crispy skin.

Quit cooking the dressing in the Turkey a few years ago, but it is still the best. Surprised so many of us survived the days of stuffing the turkey the night before----guess we were lucky to survive. :biggrin:

Dr. Atkins

Gypsy Jan - 11-25-2009 at 06:38 PM

If you read his books and take in the science, the evidence shows that protein and fats are not bad because they give you that "full feeling" a lot faster and you stop.

Carbohydrates trick you, because you will still feel hungry and overeat.

Take this for what you will.

Cheers and happy turkey day, GJ

[Edited on 11-26-2009 by Gypsy Jan]

[Edited on 11-26-2009 by Gypsy Jan]

docsmom - 11-25-2009 at 07:01 PM

I agree with you Gypsy Jan. Low or no carb is a much better way to eat. But just this one day, I'm carbo loading and sleeping it off. And it's good!!!
The stuffing and cranberry sauce are made. The house smells like Thanksgiving. And tomorrow it only gets better. Yippee!