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What are we cooking for Thanksgiving  This thread currently has 2,155 views. Print Print Thread
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teri
Tuesday, November 10, 2009, 1:01am Report to Moderator Report to Moderator

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Ee Dan
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For an extra moist turkey, pour boiling water over the skin (shrinks) just before putting it in the oven then cook at a higher temp for a shorter period of time.


I'm onto you, 'euphoria'
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Debra+
Tuesday, November 10, 2009, 1:17pm Report to Moderator Report to Moderator

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Cristina...yeah...I forgot that some countries don't get some of the things that we have plenty of.  Sometimes that can be a good thing with all the c**p that has intertwined itself with the real stuff we should be eating.  I hope your turkey turns out so that you will want to do it again.   Enjoy.

Debra

P.S.  Watch out for the supermarket sliced turkey for the avoids.  Some are loaded with it.  


"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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ruthiegirl
Tuesday, November 10, 2009, 1:33pm Report to Moderator Report to Moderator

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I've found that plain turkey legs don't cook up so well when roasted. I prefer to use those to make broth, then eat the cooked dark meat in the soup.

I've been making dairy-free pumpkin pies for years, since I keep kosher (no eating milk with meat or poultry.) If I want pumpkin pie after a turkey dinner, it needs to be dairy-free!

I've found that 1 cup of rice milk, soy milk, almond milk, etc. works well in place of the 12oz can of condensed milk called for in the recipe.  Since these "milks" are thinner than canned condensed milk, you want to use less so the pie isn't too watery.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Ribbit
Tuesday, November 10, 2009, 2:43pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl


I've found that 1 cup of rice milk, soy milk, almond milk, etc. works well in place of the 12oz can of condensed milk called for in the recipe.  Since these "milks" are thinner than canned condensed milk, you want to use less so the pie isn't too watery.


Unless you thicken it a little with arrowroot.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
Tuesday, November 10, 2009, 2:45pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Debra+
Looks like Ribbit is feeling better...nice to see you girl.  

Debra


Enough to sit here.

Can you tell Thanksgiving is my favorite holiday?  It's my favorite time of year too.  I love fall.  Strange, being an ISTJ, but I LOVE the warm, mushy, gooey family-n-friend feelings of Thanksgiving.

Except my in-laws don't appreciate any of the food I make.   They all eat fast food on bad days and follow Atkins or South Beach on good days.  And they're all still fat.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Mrs T O+
Wednesday, November 11, 2009, 9:14pm Report to Moderator Report to Moderator

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Cristina: Think of a turkey as a giant chicken.  
I also like to cook it upside down as breast meat gets dry & dark meat takes longer to cook. I usually take the giblets & freeze them for another time. Some folks chop them up in the dressing/stufffing(but that makes the stuffing taste like giblets & some may not like that).  I usually cook the turkey longer than the instructions listed. If you have a pan big enough to cover it, do so & uncover at the end to brown it if you like.
If you keep opening the oven door to baste it, that will make it take longer. Putting it upside down lets you ignore basting!
As for the turkey legs: Because they are dark meat, they take a lot longer than light meat. Cook them covered to keep moist & they make take a few hours(2-3?)
I like to season poultry with salt,(formerly pepper),sage & thyme. Yum!!!!


Interested in nutrition, lactation, religion, politics; love to be around people; talkative, sensitive, goofy; a "fishy Christian" ><>; left-handed; lived on a farm, small town & big city; love BTD/GTD; A staunch La Leche League veteran; b. 10/1947 Check BTD/GTD on facebook!
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jayneeo
Wednesday, November 11, 2009, 9:39pm Report to Moderator Report to Moderator

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that sounds good- think I'll suggest that DH smoke the turkey upside down!
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Cristina
Wednesday, November 11, 2009, 10:12pm Report to Moderator Report to Moderator

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Oh wow, some great ideas.  The turkey we are going to cook is 4kg, we will have some other food too, but that will be our mail protein dish.   With that in mind, how long do you think it will take to cook?

I amm assuming it is better cooking it on the same day and eat it hot. Have to ask Miss O here (keep her name a secret at this stage), she is out practicing her driving (we drive on the 'wrong' side of the road to you).

BTW, since we are a few hours ahead of you (at least those in US), we may have our ThanksGiving dinner before.  Should be able to report how it is going.  To think of it, I do not think anyone will be anywhere near the computers but visiting family and friends. .. Which is great!!!

Thanks everyone, you are all so helpful!!  




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C_Sharp
Wednesday, November 11, 2009, 10:19pm Report to Moderator Report to Moderator

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At 175 C a thawed 4 Kg bird should take three hours to cook.

If it is stuffed you should cook a bit longer, about 3 1/2 hours

After the bird is finished cooking you should let it rest for about 20 minutes before carving.  The initial carving will take you another 10 minutes before you will be ready to serve.

You may want to ask others for tips on how to make a compliant gravy. I can make compliant gravies that I like, but few others like them.


MIfHI                            I follow a SWAMI diet.
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Cristina
Wednesday, November 11, 2009, 10:48pm Report to Moderator Report to Moderator

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Ok C_S, I am courious, what is it.  You never know, there may be some who may also enjoy your recipe.  

Thanks for your tips too!!  




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Ribbit
Thursday, November 12, 2009, 1:59pm Report to Moderator Report to Moderator

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Quoted from jayneeo
that sounds good- think I'll suggest that DH smoke the turkey upside down!


Can he stand on his head that long?

I told my husband what your husband said about smoking turkeys and he cracked up.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Cristina
Thursday, November 19, 2009, 11:31pm Report to Moderator Report to Moderator

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Time is near and I have been practicing cooking with Turkey meat.  Last night cooked some breast portions I had frozen, organic, free range turkey from the place I booked the whole one for thanksgiving.

Defrosted overnight and all day in the fridge, put it in flat baking tray, condiment it with coriander, basil, thyme, ginger, turmeric and rosemary herbs.  Rub it very well in both sides, put it in the oven at about 200C? and left it for about 30minutes (uhhh, it could have been longer, did not think about registering timing, do thinks on the spot).

when I took it out, oh my gosh, it was so crakling at the top and butter tender flesh beneath it.  The taste, just blew us away, nothing compared with the versions i have been cooking in the pressure cooker or even in the oven before.  These ones were breast pieces instead of legs though, and they were not bought at the supermarket.

My husband who has been pretty skeptic about my turkey cooking results, it is now sold on it and he is looking forward to Thanksgiving dinner.
DS and friend also enjoyed it last night (after their dinner outing   ).  Needless to say, there is none left for lunch today and I am defrosting the second lot I bought.  They want me to cook it again!  Promise to take better note of how I do it to report!




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jayneeo
Friday, November 20, 2009, 4:51pm Report to Moderator Report to Moderator

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Quoted from Ribbit


Can he stand on his head that long?

I told my husband what your husband said about smoking turkeys and he cracked up.


! good one!

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Cristina
Friday, November 20, 2009, 7:53pm Report to Moderator Report to Moderator

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Quoted from Mrs T O+
Cristina: Think of a turkey as a giant chicken.  
I also like to cook it upside down as breast meat gets dry & dark meat takes longer to cook. I usually take the giblets & freeze them for another time. Some folks chop them up in the dressing/stufffing(but that makes the stuffing taste like giblets & some may not like that).  I usually cook the turkey longer than the instructions listed. If you have a pan big enough to cover it, do so & uncover at the end to brown it if you like.
If you keep opening the oven door to baste it, that will make it take longer. Putting it upside down lets you ignore basting!
As for the turkey legs: Because they are dark meat, they take a lot longer than light meat. Cook them covered to keep moist & they make take a few hours(2-3?)
I like to season poultry with salt,(formerly pepper),sage & thyme. Yum!!!!

I like the idea of not having to check on it too often.  So, upside down will be then!    I hope I can cook him with his legs and all   ...    It will look nicer on the table with his legs on       For the little bits of turkey I have been experimenting on lately I used lots of thyme, bit of parsley, coriander, turmeric, basil and ginger.  A bit of a pot-puri rubbing. It has been also yummy, but I also like sage, so I will add that to it next time (got plenty of fresh sage in my garden).

  Come to think of it, we will have our dinner this Thursday night, which for some of you will be a good 18hrs ahead.  Like it is nearly 6:00am Saturday morning here now, what is your time there?  




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mikendomsmum
Friday, November 20, 2009, 7:57pm Report to Moderator Report to Moderator

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I'm actually just cooking traditional Thanksgiving fare without any food restrictions.  Pies with wheat crust, corn syrup in the pecan pie, mashed potatoes, green bean casserole with condensed soup and fried onions from a can, etc.  Naughty me!

I'm cooking my turkey upside down too, on a V-rack.  That way you get crispy skin all the way around as well as moist breast meat.  


Karen
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ruthiegirl
Friday, November 20, 2009, 7:59pm Report to Moderator Report to Moderator

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Quoted from Ribbit

Except my in-laws don't appreciate any of the food I make.   They all eat fast food on bad days and follow Atkins or South Beach on good days.  And they're all still fat.


That's really a shame. I'd think most "good food" can be SBD-friendly, provided they watch their portion sizes. And Atkins just means eating the turkey and green veggies and skipping some of the carbier stuff. Either of those diets are very compatible with "real food."


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Cristina
Friday, November 20, 2009, 8:06pm Report to Moderator Report to Moderator

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Quoted from mikendomsmum
I'm actually just cooking traditional Thanksgiving fare without any food restrictions.  Pies with wheat crust, corn syrup in the pecan pie, mashed potatoes, green bean casserole with condensed soup and fried onions from a can, etc.  Naughty me!


Indeed!!  I suggest having plenty of Deflect at hand ...
Quoted from mikendomsmum

I'm cooking my turkey upside down too, on a V-rack.  That way you get crispy skin all the way around as well as moist breast meat.  

So, do you cover it too, or you just cook it in the oven uncovered?  We like the crispiness too   




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Egal
Tuesday, November 24, 2009, 4:31am Report to Moderator Report to Moderator

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Interesting thread, I think Turkey is good for me.  We never cook one at home.  So, is it better to cook it covered or uncovered?  


Sunshine Coast, QLD
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C_Sharp
Tuesday, November 24, 2009, 4:58am Report to Moderator Report to Moderator

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Welcome ArtiAplus:

Glad you decided to join us here.
You can help the other members of the forum help you by choosing a blood type shield (also called an avatar) to display beneath your name in the left column.

how to
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b-ref/m-1219018887/




On the cooking of Turkey many people will claim one method or another is important.

I tend to follow the guideline of cooking it covered and if it looks like it is not going to be brown enough to suit my audience I uncover it for the last hour or so of cooking.

In general meat is better for you, if you minimize browning.


MIfHI                            I follow a SWAMI diet.
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Debra+
Tuesday, November 24, 2009, 5:56am Report to Moderator Report to Moderator

Eat BTD...Healthy Body... Happier Soul 'Gatherer'
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Quoted from Ribbit
Can he stand on his head that long?
I told my husband what your husband said about smoking turkeys and he cracked up.


I am with your hubby.

Ribbit...your in-laws...they are not where you are at.  

I am like C-sharp...covered until an hour or so before done and then remove the lid.

As Mrs. TO+ says...think of a turkey as a giant chicken...nothing beats a roasted chicken/turkey.  Not even fried...IMHO. Yummilicious.  

Hope you all have a great Thanksgiving.  We had ours last month.  

Debra








"Everything that irritates us about others can lead us to an understanding of ourselves." C.G. Jung"

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Egal
Tuesday, November 24, 2009, 6:15am Report to Moderator Report to Moderator

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Thank you C_Sharp, I changed the symbol.  Debra thank you for your reply.  This seems a helpful forum.  I should try that this week.  


Sunshine Coast, QLD
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Cristina
Tuesday, November 24, 2009, 6:42am Report to Moderator Report to Moderator

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Thanks for that Debra.

ArtiAplus, welcome to the forum.  Whereabouts in Qld are you.  Nice to see another aussie here!  You will enjoy it.  There is always people helping and sharing their experiences in this journey.  Have fun!  




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jayneeo
Wednesday, November 25, 2009, 8:08pm Report to Moderator Report to Moderator

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Kyosha Nim
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well, are we cooking up a storm???
I am hoping I'll have enough as two more couples have rsvp'd last min.!
(if my cooking style hasn't changed, I will!)
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ruthiegirl
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All I'm planning to cook today is the millet for the stuffing. Everything else gets cooked tomorrow- it will just be the 5 of us and we're eating late in the day, so there's no need to do major cooking today.

Today, we clean the house.

I used to cook turkeys uncovered and baste every 15 minutes. Now I cook covered most of the time, then uncover and baste every 15 minutes for the last hour or two. It  comes out just as crispy with less work.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack



Revision History (1 edits)
ruthiegirl  -  Wednesday, November 25, 2009, 9:19pm
I typed "uncovered" when I meant "covered" and it was confusing.
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Cristina
Wednesday, November 25, 2009, 9:13pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl

I used to cook turkeys uncovered and baste every 15 minutes. Now I cook uncovered most of the time, then uncover and baste every 15 minutes for the last hour or two. It  comes out just as crispy with less work.


I know you meant 'covered', yes, today is thanksgiving for us. Got the turkey and all shopping finalized yesterday.  We are planning to prepare the deserts in the morning, then the side dishes and turkey long enough before eating.

We are going to stuff the turkey lightly with herbs, onions and condiments only.  We are going to have a rice dish, broccoli, rutagaba (sweedes for us), potatos (for the non compliant of course), pumpkin savory dish and will try the pumpkin sweet pie too.  We are also making our own cramberry sauce.  We will start the cooking in about 3 hours.

Will report later.

BTW, ours is just a family gathering with us (DH and I, DD an family, DS and O- guest.  And the weather is fantastic today, sunny/cloudy, strong sea breezes cooling pushing away the heat.  Hopefully it will stay like this (coolish) all day ...  




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