Favorite Thanksgiving Recipes

[Mags 112]

In Brasil, mashed potatoes in a box is banned really. Everyone makes the real deal with butter, milk, salt and pepper.

Good for them!

[MichelleandCraig 1]

*bump* Just over a week left...anyone else? M.

[kim&james 0]

even though it is a american holiday i am going to through in a few australian favs that I am taking with me to the family dinner... sausage rolls and a pavlova...

for the rolls... sausage meat, onions, breadcrumbs, parsley sage salt pepper little bit of milk

for the pav... 6 egg whites, white vinegar, castor sugar touch of vanilla essence.

oh and I also have to make a sponge cake as everyone here goes nuts over it.

[one...two...tree 2,762]

Does anyone here have a homemade hollandaise sauce recipe? I've tried the packet (Knorr) but I'd rather try it from scratch.

[kim&james 0]

Does anyone here have a homemade hollandaise sauce recipe? I've tried the packet (Knorr) but I'd rather try it from scratch.

Ditto I would love one as well.... asparagus and hollandaise sauce.. yummy!

[one...two...tree 2,762]

Michelle,

I found this from my hometown newspaper...

Brining brings out flavor, moistens meat in turkey

Nov. 15, 2006 12:00 AM

Brining a turkey is one of the best ways to guarantee a moist turkey. Brining just means soaking the turkey in a mixture of salt and water.

According to The Gourmet Cookbook (Houghton Mifflin Co., $40), brining causes "electrically charged ions of the salt (to) plump up the muscle fibers, allowing them to absorb water. This changes the structure of the proteins, preventing the water from escaping during cooking, (while) in addition to keeping the meat moist, the salt intensifies the flavor."

A basic brine: Stir 8 quarts of water and 2 cups of kosher salt in a clean 5-gallon bucket with a cover. You can add a bit of sugar and any spices you like. Add the raw turkey, cover and chill for 10 hours. If you want to soak for 24 hours, reduce salt to 1 cup.

http://www.azcentral.com/home/food/article...5brine1115.html

Does anyone here have a homemade hollandaise sauce recipe? I've tried the packet (Knorr) but I'd rather try it from scratch.

Ditto I would love one as well.... asparagus and hollandaise sauce.. yummy!

mmmm...

[ace13 0]

I like the jellied cranberries right out of the can-the ones where you see the imprint of the can on the sides...mmmm. I eat those year around!

My mom puts sour cream and a bit of mayo in her mashed taters and I add a bit of garlic.

I love the skin the fatty skin on the bird. I begin to drool when it starts browning. OH THanksgiving!

[MaryandMian 1]

Does anyone here have a homemade hollandaise sauce recipe? I've tried the packet (Knorr) but I'd rather try it from scratch.

Ditto I would love one as well.... asparagus and hollandaise sauce.. yummy!

Hollandaise Sauce

Copyright 2000 Television Food Network, G.P. All rights reserved

Show: Food 911

4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Edited November 15, 2006 by MaryandMian

[PalestineMyHeart 1,897]

Michelle,

I found this from my hometown newspaper...

Brining brings out flavor, moistens meat in turkey

Nov. 15, 2006 12:00 AM

Brining a turkey is one of the best ways to guarantee a moist turkey. Brining just means soaking the turkey in a mixture of salt and water.

According to The Gourmet Cookbook (Houghton Mifflin Co., $40), brining causes "electrically charged ions of the salt (to) plump up the muscle fibers, allowing them to absorb water. This changes the structure of the proteins, preventing the water from escaping during cooking, (while) in addition to keeping the meat moist, the salt intensifies the flavor."

A basic brine: Stir 8 quarts of water and 2 cups of kosher salt in a clean 5-gallon bucket with a cover. You can add a bit of sugar and any spices you like. Add the raw turkey, cover and chill for 10 hours. If you want to soak for 24 hours, reduce salt to 1 cup.

http://www.azcentral.com/home/food/article...5brine1115.html

I can vouch for this technique, but I never saw another reference to it before. My grandmother taught me to ALWAYS "soak" (as she put it) chicken pieces in salt water for hours before frying. (Then dredge in a simple mixture of flour, salt & pepper.) It really works -- she was known for the best fried chicken in the county....

[Joey559 1]

Joey's favorite thanksgiving day recipe:

Get bottle.

Get waiter's friend. (simple but effective wine bottler opener).

Pop cork. "Weyyyyyy!"

Pour in glass. If feeling charitable - share bounty with others. When family says, 'oh, we don't really care for red wine, we prefer white." Say, "Oh I 'forgot' again. Darn. Guess we'll have to open a white as well and I'll see this bottle off. Wouldn't want to waste it."

Drink.

Repeat as necessary for a very happy Thanksgiving. And don't worry everyone - with Paul here for thanksgiving I won't be facing the red wine alone. I also eat my own body weight in stuffing every year to soak it up anyway!

[ceriserose 1]

Michelle,

I found this from my hometown newspaper...

Brining brings out flavor, moistens meat in turkey

Nov. 15, 2006 12:00 AM

Brining a turkey is one of the best ways to guarantee a moist turkey. Brining just means soaking the turkey in a mixture of salt and water.

According to The Gourmet Cookbook (Houghton Mifflin Co., $40), brining causes "electrically charged ions of the salt (to) plump up the muscle fibers, allowing them to absorb water. This changes the structure of the proteins, preventing the water from escaping during cooking, (while) in addition to keeping the meat moist, the salt intensifies the flavor."

A basic brine: Stir 8 quarts of water and 2 cups of kosher salt in a clean 5-gallon bucket with a cover. You can add a bit of sugar and any spices you like. Add the raw turkey, cover and chill for 10 hours. If you want to soak for 24 hours, reduce salt to 1 cup.

http://www.azcentral.com/home/food/article...5brine1115.html

I can vouch for this technique, but I never saw another reference to it before. My grandmother taught me to ALWAYS "soak" (as she put it) chicken pieces in salt water for hours before frying. (Then dredge in a simple mixture of flour, salt & pepper.) It really works -- she was known for the best fried chicken in the county....

I can vouch for this as well; last year's Thanksgiving and New Years' turkeys, as well as last year's Christmas ham were all brined and they came out fantastic!

Hubby also added herbs to the brine...they infused very nicely into the bird's flavor.

[Marilyn. 340]

Michelle,

I found this from my hometown newspaper...

Brining brings out flavor, moistens meat in turkey

Nov. 15, 2006 12:00 AM

Brining a turkey is one of the best ways to guarantee a moist turkey. Brining just means soaking the turkey in a mixture of salt and water.

According to The Gourmet Cookbook (Houghton Mifflin Co., $40), brining causes "electrically charged ions of the salt (to) plump up the muscle fibers, allowing them to absorb water. This changes the structure of the proteins, preventing the water from escaping during cooking, (while) in addition to keeping the meat moist, the salt intensifies the flavor."

A basic brine: Stir 8 quarts of water and 2 cups of kosher salt in a clean 5-gallon bucket with a cover. You can add a bit of sugar and any spices you like. Add the raw turkey, cover and chill for 10 hours. If you want to soak for 24 hours, reduce salt to 1 cup.

http://www.azcentral.com/home/food/article...5brine1115.html

I can vouch for this technique, but I never saw another reference to it before. My grandmother taught me to ALWAYS "soak" (as she put it) chicken pieces in salt water for hours before frying. (Then dredge in a simple mixture of flour, salt & pepper.) It really works -- she was known for the best fried chicken in the county....

I can vouch for this as well; last year's Thanksgiving and New Years' turkeys, as well as last year's Christmas ham were all brined and they came out fantastic!

Hubby also added herbs to the brine...they infused very nicely into the bird's flavor.

oh I have brined a turkey before.... I got a great recipe from Alton Brown from the Food Network... you can really taste the difference in the leftover turkey.... Oh and in the recipe I tried , instead of stuffing in the turkey you put rosemary and this apple mixture that you microwave for a bit into the cavity... it was soo yummy!! the rosemary and apple weren't yummy because you don't eat that but what I meant was that the turkey was yummy...

Edited November 15, 2006 by MarilynP

[almaty 19]

when single...went to my parents or brothers for free chow...on my own, allot of beer and a horse ####### sandwich with cranberry sauce on it

Edited November 15, 2006 by almaty

[one...two...tree 2,762]

Michelle,

I found this from my hometown newspaper...

Brining brings out flavor, moistens meat in turkey

Nov. 15, 2006 12:00 AM

Brining a turkey is one of the best ways to guarantee a moist turkey. Brining just means soaking the turkey in a mixture of salt and water.

According to The Gourmet Cookbook (Houghton Mifflin Co., $40), brining causes "electrically charged ions of the salt (to) plump up the muscle fibers, allowing them to absorb water. This changes the structure of the proteins, preventing the water from escaping during cooking, (while) in addition to keeping the meat moist, the salt intensifies the flavor."

A basic brine: Stir 8 quarts of water and 2 cups of kosher salt in a clean 5-gallon bucket with a cover. You can add a bit of sugar and any spices you like. Add the raw turkey, cover and chill for 10 hours. If you want to soak for 24 hours, reduce salt to 1 cup.

http://www.azcentral.com/home/food/article...5brine1115.html

I can vouch for this technique, but I never saw another reference to it before. My grandmother taught me to ALWAYS "soak" (as she put it) chicken pieces in salt water for hours before frying. (Then dredge in a simple mixture of flour, salt & pepper.) It really works -- she was known for the best fried chicken in the county....

Is keeping it soaking longer best?

when single...went to my parents or brothers for free chow...on my own, allot of beer and a horse ####### sandwich with cranberry sauce on it

...you were giving thanks all to yourself?

[PalestineMyHeart 1,897]

Michelle,

I found this from my hometown newspaper...

Brining brings out flavor, moistens meat in turkey

Nov. 15, 2006 12:00 AM

Brining a turkey is one of the best ways to guarantee a moist turkey. Brining just means soaking the turkey in a mixture of salt and water.

According to The Gourmet Cookbook (Houghton Mifflin Co., $40), brining causes "electrically charged ions of the salt (to) plump up the muscle fibers, allowing them to absorb water. This changes the structure of the proteins, preventing the water from escaping during cooking, (while) in addition to keeping the meat moist, the salt intensifies the flavor."

A basic brine: Stir 8 quarts of water and 2 cups of kosher salt in a clean 5-gallon bucket with a cover. You can add a bit of sugar and any spices you like. Add the raw turkey, cover and chill for 10 hours. If you want to soak for 24 hours, reduce salt to 1 cup.

http://www.azcentral.com/home/food/article...5brine1115.html

I can vouch for this technique, but I never saw another reference to it before. My grandmother taught me to ALWAYS "soak" (as she put it) chicken pieces in salt water for hours before frying. (Then dredge in a simple mixture of flour, salt & pepper.) It really works -- she was known for the best fried chicken in the county....

Is keeping it soaking longer best?

I think it depends on how much or how thick your pieces of chicken or turkey. Grandma used to soak chicken pieces (the normal 8 pieces cut from 1 bird) for at least 6 hours or so. But your turkey instructions say 10-24 hours -- I would surmise because it takes longer for the brine to penetrate throughout a whole (and much larger) bird. Also the amount of salt changes the equation. More salt = shorter soak time.