posted on November 23, 2003 08:11:01 AM new
I have to look this up every year. And I did! and butterballs site is really vague, or I thought it was.. saying they think a 'Fresh turkey is best, so cook as soon as possible' And a frozen turkey allow 1 day for every 4 lbs in the refrigerator. OK....
I got a frozen turkey yesterday, (butterball too ) and its about 15 pounds, since they'll only be about 6 or 7 people...
But, it doesn't say how long it will be ok if it thaws before Thursday...
Anyone know the 'exact' everything on turkey?
And any different 'side' dishes?? I thought of only the 'usual' mashed potatoes, stuffing, of course, and green bean casserole (but do that every year!) and corn cassorole, plus the cranberries gravy rolls.
I did want something somewhat different. I dread that day, takes me all day, and them about 15 minutes or less to eat it all!!!
Anyone else?
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posted on November 23, 2003 09:23:44 AM new
LOL! A friend of mine with 5 kids said one time that her rule of thumb was that she doesn't cook anything that takes longer to make than it does to eat. That applied to apple pie.
For many years I've done a turkey in a Brown-in-Bag and just followed their directions. The turkey comes out nicely browned but moist, and I'll never do it another way. The bag cuts the cooking time in half, so that even a 25-pounder cooks in about 3.5 hours.
I'd be willing to bet that your turkey, which will thaw in two or three days, will be just fine in the fridge until you're ready to cook it.
Last time I did a turkey dinner, I decided to add waldorf salad, which is a cinch to make--just about 4 ingredients--and people loved it.
I have always served peas and water chestnuts with our meals. Saute some sliced water chestnuts (about one can or so) in butter, mix with cooked green peas (this can be done at the last minute), sprinkle liberally with dill weed, add salt to taste, and voila. I usually saute the water chestnuts a day or two before.
I think turkey is our least favorite meat, so I'm always glad not to have to cook the dinner myself. My husband hates to carve. Etc. The Turkey Protection League would probably be thrilled for us to start eating something else on that day!
___________________________________
Junk: Stuff we throw away.
Stuff: Junk we keep.
[ edited by Roadsmith on Nov 23, 2003 09:24 AM ]
posted on November 23, 2003 11:33:31 AM new
LOL on the Turkey Protection League!
One of my friends 'tradition' on Thanksgiving is having Lasanga! And she does, she's made it every Turkey Day for the past 20+ years!
Oh yea, Waldorf salad, my mother made it, I can remember that!
Thanks for the advice on the turkey.. I just didn't know, since I got it yesterday (Sat) and it is frozen, IF it thawed before Thurs, if it would be 'safe' on Thursday. (they're always warning everyone on handling poultry! )
Thanks for the tips !
Oh and your friend is right! When my kids were young and at home... I felt the same way! But it always did take longer to make it then they could eat it!
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posted on November 23, 2003 12:51:49 PM new
Butterball turkeys are the best.
And yes, NTS, your turkey will be just fine on Thursday. If you're like me, you'll want to get those giblets out and cook them to add to the dressing. yum, yum.
Our traditional Thanksgiving dinner has always been turkey, giblet and sage dressing, mashed white pototoes, candied yams, a 5 cup salad [Ambrosia like] and a lime green jello-cottage cheese-walnut-pineapple salad my mother-in-law has always made. We just call it our 'green salad'. Broccili and cauliflower with cheese sauce for our veggies. Dinner rolls and pumpkin pie with whipped cream, of course.
My daughter-in-law added a yam dish to our menu. She takes yams, bakes them, mashes them just like you would white potatoes, then puts that mixture into a cut out orange. Browns the top under the broiler. The two flavors together taste great.
And I LOVE waldorf salad. That sounds good too.
Lasagna has traditionally been our New Year's Eve dinner.
My CA son and his girl are doing it the easy way this year. Picking up the turkey with the trimmings from a restaurant. No prep time and they'll still have leftovers that everyone enjoys.
posted on November 23, 2003 04:48:06 PM new
A 55 pound turkey? Dressed out?? We butchered today and the biggest tom dressed at 18 pounds, and he'll be pretty tough. We're keeping two 13 pound hens, the rest go to relatives and neighbors...6 birds in all. Our hens will hang in the walk-in till thursday, then they'll get slow cooked over mesquite coals. Corn tortilla, green chile and pinyon nut stuffing. Chipotle sweet potatoes, no marshmallows for us thank you. Ropa vieja ("old clothes" which are green beans picked from the garden and dried during the summer, then reconstituted and cooked with plenty of salt pork. There will also be green corn tamales, made from this year's roasted corn, white cheese and green chiles. The girls are arriving tomorrow to start making them, can't wait to see mijitas. Pumpkin and Pecan pies, and biscochitos, anise flavored short bread cookies. Carlos I Spanish brandy and plenty of cafe de la bolsa, coffee boiled in a sock-like bag until its dark and strong enough to wake the dead. We may also butcher a kid goat depending on who shows up, there are 12 for sure, maybe as many as 20. We'll finish the day with a ride up to the hilltop to look at the sunset. The Tee-Vee will not be on...not at all.
dave, are you sure that wasn't an ostrich?
___________________________________
The Republicans are the party that says government doesn't work and then gets elected and proves it.
-- P. J. ORourke (Holidays in hell, 1989)
posted on November 23, 2003 05:07:15 PM new
oops, I meant DAD, not dave...we fried one two years ago..it turned out great,, but the fryer was too full of oil and it boiled over... we had a nice grease slick on the patio all winter...note to self, next time, do it on the gravel driveway, not the flagstone patio
___________________________________
The Republicans are the party that says government doesn't work and then gets elected and proves it.
-- P. J. ORourke (Holidays in hell, 1989)
posted on November 23, 2003 05:21:09 PM new
Linda, your dinner sounds great!
Ambrosia salad, yes!
Well, we started a tradition for New Years Day, Mike make eggs benedict
dad, are ya sure that wasn't bambi, or like profe said an ostrich LOL!!
profe-I just read these to Mike, he wants to come to your Thanksgiving he grew up in El Paso (well, one of the places, Air Force brat ) and once in awhile he would eat foods like what you described. Sounds wonderful!
Lots of ideas! My oldest is bringing 'silky pumpkin cheesecake' that she is making herself
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posted on November 23, 2003 05:57:41 PM new
Hi Guys:
I've been raising 6 a year for about 8 years now.
Have had a couple tom's tip the scale at 90 lbs live!
I'm getting tired of doing it the food bill for them is atrocious.
Sometimes I think these Turkeys are costing me $50.00 a lb by the time Christmas comes.
And I only have them 6 months out of a year!
posted on November 23, 2003 06:34:23 PM new
profe - no marshmallows for us thank you. Who said anything about marshmallows? I candy mine in Karo syrup and brown sugar...with a sprinkle of cinnamon.
liveinjeans - Yes....fried turkey. I'd never tasted it cooked that way until we moved here. Went to the War Eagle Festival and had a fried turkey leg....very good.
posted on November 23, 2003 08:21:47 PM new
linda, I didn't mean anyone here said anything about marshmallows! It's just one of the things people do to sweet potatoes that are really awful as far as I'm concerned, I don't mean to knock anyone's recipe, just my opinion... We put Karo and brown sugar on ours too,, along with orange juice and ground chipotle chile powder, and a little salt and black pepper. Chipotles are smoked, dried jalapenos. They give a smokey and slightly hot note on top of the sweet......just right to me, but I'm sure others are thinking "...yeccch!"....
dad: I think you must be pulling everybody's drumstick here, or else you have some real record setters there, considering the largest domestic turkey on record, only went 75 pounds, and the average weight of a Bronze tom is 35...better call the Guinness book after next year's weigh-in..
Near, bring your husband this way, we'll butcher that kid goat...
___________________________________
The Republicans are the party that says government doesn't work and then gets elected and proves it.
-- P. J. ORourke (Holidays in hell, 1989)
[ edited by profe51 on Nov 23, 2003 08:24 PM ]
posted on November 23, 2003 08:40:16 PM new
Have a happy Thanksgiving.
Sounds like I’m missing out;
Getting in some practice for ‘eating-t’ill-you-drop’ on Dec 25th sounds like a smart idea.
Do you guys have Webber barbeques?
Food cooked in one of these, smokes while it grills when lid left on and vents only partly opened,
Definitely the best way to barbeque
Try it some time, people even make them by getting an old tin barrel and cutting it in ½ down the length and putting on a pair of hinges.
When cooking whole chickens or roasts, place the coals on the sides, not beneath.
.
.
I’m so smart; it’s probably an American invention!
posted on November 23, 2003 09:09:20 PM new
austi...the Weber is the quintessential American grill. I'd bet almost everyone here has one. Ours is about 30 years old and still going strong. It won't cook my turkeys though, that's done on a bigger one my grandfather built. It's grill is 3'x6', made out of an old piece of crusher screen from a mine near here and is raised and lowered by chains attached to wheels that you turn. It has a sheet iron box cover that will drop down over the whole grill, with vents for smoking. It's built onto a stone base. It'll cook a full grown split goat or sheep or white tailed deer in one piece, with room left over for about 25 ears of corn or other go-withs. It only gets used about twice a year tho', it takes about an eighth of a cord of mesquite to fire it up. The Weber serves us well the rest of the time.
http://www.weber.com/bbq/
___________________________________
The Republicans are the party that says government doesn't work and then gets elected and proves it.
-- P. J. ORourke (Holidays in hell, 1989)
posted on November 24, 2003 07:12:16 AM new
profe51 I hate to disagree with what ever record book you were looking in but I have had a few broad breasted whites that went better than 75 LBS. I had one Tom that dressed out between 55 and 58 LBS ( hard to hold the hand scales for an accurate read) that we had to split down the middle to get him in the oven. The meat was so tender it practically melted in your mouth.I don't know about Dad but I never even thought about trying to enter them in some contest for an entry into a record book, I just wanted a good diner out of them.
posted on November 24, 2003 07:19:49 AM new
I hope that we haven't shown unfair and bigoted bias against the marshmallow and against those who are accustomed to using such sugar sources in their sweet potato recipes.
posted on November 24, 2003 07:29:26 AM new
la/le madeleine has turkey din din to go,20 dollars deposit and you can order as late as 23rd .
-sig file -------The thrill is gone!!
posted on November 24, 2003 08:38:42 AM new
I'm not bigoted against marshmallows! I bought some when doing the shopping for all this! The 'mini' ones, in case I do make the yam or sweet potato dish (what the heck difference is there between yam and sweet potato? there the same aren't they? )
profe-Mike would love to, however his job here is to carve a turkey (what work huh? LOL)
We raised a couple turkeys, none even close to 50 pounds, but the process we used to 'de feather' them were a pain in the a$$! We did more chickens than turkeys.
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Getting to root of yam, sweet potato riddle Please help me before Thanksgiving: What is
the official difference between a yam and a
sweet potato?
That depends. Are you talking about “true” yams, or are you talking about what people across the United States call yams? First, let’s focus on true yams. These are very different from sweet potatoes, and you don’t find them commonly in this country. They come from a different botanical family, from the genus Dioscorea, or “yam” family (surprisingly
enough). They have rough, scaly skin and are starchier than sweet potatoes. They have a reddishcolored flesh. True yams grow in tropical and subtropical climates, and aren’t grown commercially in the United States.
Sweet potatoes are known by the scientific name Ipomoea batatas and are a member of the morning glory family. They are sweeter and moister than true yams. More than likely, you’ve officially got sweet potatoes on your Thanksgiving dinner table. However, there are different kinds of sweet potatoes, and the most common are called — you guessed it — yams. And unlike true yams, these yams are sweeter and moister than other sweet potatoes. Their flesh is a deeper orange and, as you might guess, they have more beta carotene. Other sweet potatoes, the Jersey type, have pale yellow or light
brown flesh.
Ironically, neither true yams nor sweet potatoes are closely related to white potatoes, which come from the Solanum family, same as the eggplant and tomato. True yams and sweet potatoes are really
enlarged roots. White potatoes, on the other hand, are special types of underground stems, similar to the above-ground stems we see. According to the U.S. Departmentof Agriculture’s Standard Nutrient Database, a baked, medium-sized orange-fleshed sweet potato (a “yam,” about 5 inches long) has about 120 calories, 3.5 grams of fiber, 400 milligrams of potassium,
25,000 International Units of vitamin A as beta carotene. Adding a tablespoon of both butter and brown sugar adds about 150 calories and 12 grams of fat. Or, one 2.5-inch by 2-inch portion of home-prepared candied sweet potatoes contains about 600 calories and 3.5 grams of fat — but of course, your family recipe may vary.
Chow Line is a service of Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Martha Filipic, 2021 Coffey Road,
Columbus, OH 43210-1044, or [email protected].
Censorship, like charity, should begin at home; but unlike charity, it should end there --Clare Booth Luce
[ edited by bunnicula on Nov 24, 2003 09:10 AM ]
[ edited by bunnicula on Nov 24, 2003 09:13 AM ]
[ edited by bunnicula on Nov 24, 2003 09:14 AM ]
posted on November 24, 2003 09:29:32 AM new
Wow bunnicula! Then what we have here are sweet potatoes and only 2 people (not me) like them. But the calories! woaw! add that with all the other Thanksgiving fixings and your probably looking at a gazillion calories!
I like rutabagas myself, I think I'm the only one!
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posted on November 24, 2003 11:46:06 AM new
i like white turnips.
but i still think ordering turkey din din the whole work from some restaurant would make you a happier person
-sig file -------The thrill is gone!!
posted on November 24, 2003 11:50:00 AM new
stopwhining, I have not tried white turnips, or any turnips. When I want rutabagas I have to go and buy them myself, if I had anyone go pick me up some (I did this once) they came back with turnips!
How much is one of those prepared Turkey dinners your talking about, and do you have leftovers? Sounds like an idea, maybe for next year!
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posted on November 24, 2003 12:46:07 PM new
Romahawk, you and dad better get together and compete for the Guinness record...I stand corrected, the most current record I could find was 86 pounds, not 75. A 90 pounder would get you in the book I'd think..one for the book, one for dinner...we usually raise a half dozen or so, this year we started with 8 but two became critter dinners. I don't claim to be a poultryman, but I don't think we've ever had one go over 35 pounds. We raise Bourbon Reds, as they remind us more of wild turkey in flavor, without having to pick buckshot out of your mouth during dinner, admittedly, they're an older variety and don't get as big as those broadbreasted breeds you see so much of now....
___________________________________
The Republicans are the party that says government doesn't work and then gets elected and proves it.
-- P. J. ORourke (Holidays in hell, 1989)
posted on November 25, 2003 07:49:32 AM new
la madeleine advertised on radio they have turkey and the work ,dunno how much,but a 20 dollars deposit is required.
knowing the french,there probably wont be much leftover,but it must be tasty!!
do you have a la madeleine restaurant nearby??
can i come by??
-sig file -------The thrill is gone!!
posted on November 25, 2003 08:44:31 AM new
I talked to a guy in Kentucky the other day,who cuts a whiskey barrel in half and grilles his turkey in it. Claims he does leg of lamb the same way.
posted on November 25, 2003 09:25:56 AM new
Long time ago, we did that. Winter camping. After they got a deer, (they dressed and hung it first of course) the guys dug a huge hole, wrapped it first in some kind leaf type? then burlap, covered hole, then built a fire and kept it going for about day or longer. We did that with ducks too.
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) and its about 15 pounds, since they'll only be about 6 or 7 people...
Broccili and cauliflower with cheese sauce for our veggies. Dinner rolls and pumpkin pie with whipped cream, of course.
