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What are you cooking - Thanksgiving Edition

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  1. #1

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    What are you cooking - Thanksgiving Edition

    First time hosting a holiday dinner at the new house. Forty-eight hours out, this is where I stand . . .

    Cornbread and croutons (baked this weekend) ready for stuffing/dressing
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    Chocolate/peanutbutter chip cookies (left). Brown butter chocolate chip cookies (right)
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    12 lbs. turkey thawing in the refrigerator
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    Honey-baked ham ready for warming
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    Mirepoix chopped/portioned and ready to go
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    Also on menu: Mashed potatoes, roasted Brussels sprouts, green bean casserole, chocolate cake, and apple cake (the one I baked earlier in this thread.

    Last edited by huja; 23-11-2022 at 04:23 AM.
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  2. #2

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    Quote Originally Posted by huja:
    First time hosting a holiday dinner at the new house.
    Seeing that Butterball Turkey reminded me of The West Wing.


  3. #3

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    nice. I'm back in the good old US of A for T-giving and I'm in charge of the turkey this year. Since the folks don't like dark meat turkey I'll be trying this instant pot turkey breast recipe: https://www.crunchycreamysweet.com/i...breast-recipe/

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  4. #4

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    Quote Originally Posted by tf19:
    nice. I'm back in the good old US of A for T-giving and I'm in charge of the turkey this year. Since the folks don't like dark meat turkey I'll be trying this instant pot turkey breast recipe: https://www.crunchycreamysweet.com/i...breast-recipe/
    In charge of the turkey? Lotta' pressure (no pun intended re: your cooking method). Good luck and bon appetite.

  5. #5

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    Quote Originally Posted by chuckster007:
    Seeing that Butterball Turkey reminded me of The West Wing.
    The hotline is real. When I was a fledgling gourmet decades ago, I called it once. It's very antiquated now with Youtube, cooking shows and such.
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  6. #6

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    20th year in a row ... Tandoori Turkey is on the menu at a number of places around the world. Thanks to a Chicago native who introduced all of us to his Devon Street style Tandoori concoction.

    Quite a few people picked up on this and have made their own variations, including one with a hoisin marinade.

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  7. #7

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    Someone send me some Turkey Vindaloo please

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  8. #8

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    Quote Originally Posted by chuckster007:
    Someone send me some Turkey Vindaloo please
    Find the nearest Indian restaurant and they will sort it out for you. Years ago we would buy a turkey and take it to Tandoor in LKFish.. They would sort it out for us.
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  9. #9

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    Stuffing recipes. I've made this one before and it's solid. https://cooking.nytimes.com/recipes/...=search&rank=1

    Toying around with trying this one tomorrow.
    https://cooking.nytimes.com/recipes/...=search&rank=2


  10. #10

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    This is the turkey recipe I'm using. It has different preparations for the breast vs the dark meat. Video and recipe behind a paywall. Below is my cut 'n paste of the recipe when it was still available online for free.

    https://www.americastestkitchen.com/...vy-for-a-crowd

    Turkey and Gravy for a Crowd
    Serves 18 to 20

    WHY THIS RECIPE WORKS: For a low-stress holiday meal to feed a crowd, we cooked turkey parts—leg quarters and bone-in breasts—separately rather than roasting two whole birds. The leg quarters benefited from gently braising them in a flavorful liquid, a step that can be done a few days in advance. We then used the braising liquid as the base for a gravy that can also be made ahead. That left only roasting the breasts (which we salted and refrigerated for 24 hours) and reheating the leg quarters and gravy on Thanksgiving Day. Brushing the skin of the breasts, legs, and thighs with melted butter and heating them in a 500-degree oven ensured that all the parts arrived at the table evenly crisp and bronzed—just as if they'd been carved from two whole roasted birds.

    INGREDIENTS

    Turkey Legs and Gravy

    3 onions, chopped

    4 celery ribs, chopped

    4 carrots, peeled and chopped

    10 garlic cloves, crushed and peeled

    3 tablespoons
    unsalted butter,
    melted, plus extra as needed

    3 bay leaves

    10 sprigs fresh thyme

    10 sprigs fresh parsley

    1 tablespoon
    black peppercorns

    4 cups
    chicken broth

    1 cup water

    1 cup dry white wine

    4 (1½- to 2-pound) turkey leg quarters, trimmed

    3 tablespoons
    kosher salt

    ½ cup all-purpose flour
    Turkey Breasts

    2 (5- to 6-pound) bone-in turkey breasts, trimmed

    2 tablespoons plus 2 teaspoons
    kosher salt,
    divided

    7 tablespoons
    unsalted butter,
    melted, divided


    BEFORE YOU BEGIN
    This recipe requires refrigerating the salted turkey breasts for 24 hours. If using self-basting or kosher turkey breasts, do not salt in step 9, but season with salt in step 11. We used Diamond Crystal Kosher Salt; if you use Morton Kosher Salt, reduce the salt in step 9 to 2½ teaspoons per breast, rubbing 1 teaspoon onto each side and ½ teaspoon into the cavity. Covering the turkey with parchment and then foil will prevent the wine in the braising liquid from “pitting” the foil.
    1
    INSTRUCTIONS (TURKEY AND GRAVY FOR A CROWD)
    • UP TO 3 DAYS IN ADVANCE: Braise Leg Quarters, Make Gravy (TIME: 4 TO 4 1/2 HOURS, PLUS 1 HOUR COOLING)
    • 2
    • For the Turkey Legs and Gravy: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Toss onions, celery, carrots, garlic, melted butter, bay leaves, thyme sprigs, parsley sprigs, and peppercorns together in large roasting pan; spread into even layer. Place pan over medium heat and cook, stirring occasionally, until vegetables are softened and lightly browned and fond forms on bottom of pan, about 15 minutes. Add broth, water, and wine and bring to simmer, scraping up any browned bits. Remove pan from heat.
    • 3
    • Cut leg quarters at joints into thighs and drumsticks, sprinkle with salt, and season with pepper to taste. Place pieces skin side up in pan (braising liquid should come about three-quarters of way up legs and thighs). Place 12 by 16-inch piece of parchment paper over turkey pieces. Cover pan tightly with aluminum foil. Place pan in oven and cook until thighs register 170 degrees, 2½ to 3 hours. Remove pan from oven. Transfer turkey pieces to large, shallow container and let cool completely, about 1 hour. Once cool, cover and refrigerate.
    • 4
    • Using spatula, scrape up any browned bits from bottom and sides of pan. Strain contents of pan through fine-mesh strainer set over large bowl, pressing on solids with spatula to extract as much liquid as possible; discard solids.
    • 5
    • Transfer liquid to fat separator and let settle for 5 minutes. Reserve ½ cup plus 1 tablespoon fat (if there is not enough fat, add extra melted butter to make up difference) and 8 cups liquid; discard remaining liquid.
    • 6
    • Heat reserved fat in large saucepan over medium-high heat. Add flour and cook, stirring constantly, until flour is medium golden brown and fragrant, about 5 minutes. Slowly whisk in reserved liquid and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until gravy is thickened and reduced to 6 cups, 15 to 20 minutes. Off heat, season gravy with salt and pepper to taste. Transfer to large container and let cool completely, about 1 hour. Once cool, cover and refrigerate.
    • 7
    • DAY BEFORE: Butcher and Salt Breasts (TIME: 30 MINUTES, PLUS 24 HOURS SALTING)
    • 8
    • For the Turkey Breasts: Place breasts on cutting board skin side down. Using kitchen shears, cut through ribs, following vertical lines of fat where breasts meet backs, from tapered ends of breasts to wing joints. Using your hands, bend backs away from breasts to pop shoulder joints out of sockets. Using paring knife, cut through joints between bones to separate backs from breasts.
    • 9
    • Flip breasts skin side up. Using your fingers, carefully loosen and separate skin from each side of 1 breast. Peel back skin, leaving it attached at top and center of each breast. Rub 1 teaspoon salt onto each side of breast, then place skin back over meat. Rub 1 teaspoon salt onto underside of breast cavity. Repeat with remaining breast. Place breasts on rimmed baking sheet and refrigerate, uncovered, for 24 hours.
    • 10
    • SERVING DAY: Roast Breasts, Reheat Dark Meat and Gravy, and Carve (TIME: 2 3/4 HOURS)
    • 11
    • Adjust oven rack to middle position and heat oven to 325 degrees. Measure out 20-inch piece of foil and roll into loose ball. Unroll foil, place on second rimmed baking sheet, and top with wire rack (crinkled foil will insulate bottom of sheet to keep it from smoking during roasting). Place breasts, skin side up, on prepared wire rack; brush with 4 tablespoons melted butter and sprinkle each whole breast with 1 teaspoon remaining salt. Roast until thickest part of breast registers 130 degrees, about 1½ hours.
    • 12
    • Remove breasts from oven and increase oven temperature to 500 degrees. When oven reaches temperature, return breasts to oven and roast until skin is deeply browned and thickest part of breast registers 160 degrees, 20 to 30 minutes. Transfer to carving board and let rest, uncovered, for 30 minutes. Pour any juices from sheet into bowl and set aside.
    • 13
    • Adjust oven rack to upper-middle position. Place thighs and drumsticks skin side up on now-empty wire rack set in sheet and brush with remaining 3 tablespoons melted butter. Place in oven and reheat until skin is well browned and thighs register 110 degrees, 18 to 22 minutes. Transfer thighs and drumsticks to large platter.
    • 14
    • While thighs reheat, bring gravy to simmer in large saucepan over medium-low heat, whisking occasionally. Add any reserved juices from breasts and season with salt and pepper to taste. Cover and keep warm.
    • 15
    • Carve breasts and transfer to platter with thighs and drumsticks. Serve, passing gravy separately.

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