I'm not willing to use a brown paper shopping bag because I know how they are stored. I don't see any need for a plastic bag either. My turkey is so good that DH converted from only eating turkey eating turkey breast, and he wants it served more often than just on holidays too. I haven't cooked anything other than just the breast for 10 years because he didn't get around to eating the legs the first two years we were married, so it's just a waste of money and time to buy and cook a whole big bird.
I wash the turkey, apply some herbs and seasonings under the skin and all over the outside, dump a can of crushed pineapple into the cavity, fold the tin foil up all around it and over it so all the juice stays near the turkey and the turkey stays moist, shove it in the oven and bake a 325 for 2.5 to3 hours depending on the weight. I don't even use a roasting pan--just a food service grade, half size cookie pan and tin foil. When it comes out the oven I do let it sit about 5 minutes before I slice into it. I can't make myself wait longer than that because it smells so good.
And just in case y'all are wondering, discard the pineapple, and no the bird doesn't taste sweet or fruity--just yummy and moist as all get out. Debra in VA See my quilts at
Lessee here, this year we had an Enchanted Broccoli Forest, pineapple glazed sweetpotatos, baked squash, fried corn, dressing, a yorkshire pudding over assorted veggies, garlic mashed potatos, onion gravy, fresh baked bread, green salad, cranberry sauce (the kind that slides out of a can all in a piece), cranberry ice, punkin pie, banana pudding, real whipped cream, and homemade ice cream (turtle, raspberry truffle, or vanilla). We also had two daughters, one son, a boyfriend, the old gentleman from up the street whose kids never called, plus the three of us. Nope, no turkey. Supper today is the leftovers that didn't get packed off (G)
There is a point of no return on butter. SIL puts 2 pounds of real butter into every turkey she cooks. She actually makes holes in the meat to just put wads of butter in. DB loves it and raves about it. I had it once, and that was enough. That bird tasted like butter flavored Crisco to me, and I still believe I heard my arteries clogging after each bite of it, but with all the wonderful side dishes to sample it was only a small part of the meal.
Everyone eventually finds a turkey recipe that works for them. I like spreading mine around just in case someone is out there searching for a tried and true method that they might like. Debra in VA See my quilts at
More importantly, where would you find room in your tummy for the turkey?
Never heard of fried corn before. How do you make it? Oh, and I wouldn't mind having the recipe for Enchanted Broccoli Forest and pineapple glazed sweet potatoes if you don't mind sharing them. Debra in VA See my quilts at
My roasts go into a large covered roasting pan. Just barely fits into the oven, big enough to hold The Goose. No spatters to wipe up afterwards, everything stays juicy, no trouble to wash, nothing to throw away, has handles on the sides to make it easy to remove from the oven without disaster. There's a rack that fits inside, if necessary. Roberta in D
"Sandy Ellison" schrieb im Newsbeitrag news:C36C750F.20320% snipped-for-privacy@sbcglobal.net...
One time, and only one time when we had to make a long trip on Thanksgiving Day did I fail to bake at least a turkey and a couple of pies. The children, especially the one I married, were so pitiful and deprived that I'll never do that again. Come by anytime. The refrigerator is loaded and we share. Polly
"Taria" All I know is I don't have any leftover turkey here and boy
Not doing turkey, we have opted for variety. Something that is someones favorite is sure to turn up on the table. Grant you guests are often boggled. (G) However, The Boyfriend discovered that he likes dressing made outside of a bird better than that made inside. The Elder Neighbor had yorkshire pudding for the first time and decided it is a fine thing indeed! He carried off a recipe for The Woman Who Does For Him, and had already reinvented toad in the hole in his head by the time he went home.
Like baked corn, fried corn is just one of those things that either your family does or it doesn't do. I grew up with fried, DH grew up with baked, we split the difference and have it alternately on holidays (G) Fried corn is pretty simple, (Taria should close her eyes and scroll down now!) You fry about a pound of corn kernals in a stick or so of butter, many people say it's not right unless you use bacon grease, and gradually sprinkle over a half cup or a cup of sugar depending on how sweet you like it and what kind of sugar you are using. When it is hot through and there are no sugar granules it is done. I seem to recall once or twice gramma using a couple of glops of mollasses instead of sugar.
The Enchanted Broccoli Forest comes from the cookbook of the same name. We are a little more generous with the cheese and brocoli than the recipe calls for. Here is the recipe at the publisher's site:
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Pineapple glazed sweet potatos are also fairly simple, had to think a minute about how much of what goes in for I usually just look at the pan and put in enough. I use either vacumn packed or fresh sweet potatos, so I am not sure how you would adjust for the kind in syrup. With fresh I usually bake them until they are about half cooked, then take them out, let them cool, then skin them and cut them up. That is more important with big old yams than with sweet potatos, but it is a habit.
Take a regular can of juice packed crushed pinapple and drain the juice, reserving the juice. Put the sweet potatos and the juice in a covered baking dish (mine is marked 1.6 liter). Toss the potatos around a bit to make sure they are covered in the juice. Mix half the pineapple with about two tablespoons of brown sugar, let it sit for 5 minutes or so, then stir it up and stir it into the sweet potatos. Save the other half of the pineapple for something else. Make sure everything is well distributed in the pan, dab on a couple of tablespoons of butter, then cover and bake at 350 for around half an hour, a little more for fresh potatos.
Oh, saying how much sweet potato would be a goodness I suppose! Around two regular cans of the vacum packed kind, half a dozen or thereabouts of fresh, and it works just fine with two or three yams. You might need a bit more liquid with yams though.
yep, I should have closed my eyes and scrolled down. SO, eating vegetarian has no relation to eating healthy? The sweet potatoes sound great and safe enough to make up for the corn though.
By the time I was to the corn I was still smiling about 'the woman who does for him' comment. It just is none of my business what she does and how. : ) Taria
May your stuffing be tasty May your turkey be plump, May your potatoes and gravy Have nary a lump. May your yams be delicious And your pies take the prize, And may your Thanksgiving dinner Stay off your thighs !
Happy Thanksgiving Leftovers!
PAT in Virginia, home of the first Thanksgiving Feast in the New World!
Well isn't that something to perk up the look of a buffet. It's not a dish for stodgy old folks, but I've got some friends I want to spring it on.
The sweet potatoes sound scrumptious and the fried corn sounds like a quickie stove top variation of corn pudding without the custardy part. Debra in VA See my quilts at
In truth I think the corn was probably the highest fat dish on the table, at least per serving. We do tend to real butter and cream and such, especially around the holidys. Aside from feast days we usually go through no more than 2 pounds of butter month though, so it is not so bad. We also usually use a whey based milk replacer that contains less fat than skim milk on a daily basis because half the household is lactose intolerant. So I reckon it evens out.
When my hands were really 'bad' we tried every kind of instant mash that was on the market. (I have 2 unopened boxes).....even tried those County crock that you heat in the microwave--those are 'ok' IF you get the ones without pepper(Cant' have pepper). Even tried the canned (sliced, diced, whole) and they will barely pass in stew. PT and more PT and now I can peel OR chop but not do both. Spoilt we are.
Butterfly (hoping those in the garden produce this year--those are THE BESTESTEST. I grew up in potato country)
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