I Have My Turkey!

8 years ago

My youngest daughter went to a different Meijer yesterday and they had turkeys for $.38 a pound with a $30 purchase. She asked what size I wanted. I now have a 23 pound turkey in the freezer. Anyone else have their turkey: We will also have ham and chicken and noodles for our Thanksgiving. Also on the menu will be candied sweet potatoes, no marshmallows, dressing, broccoli, mashed potatoes, gravy, corn, cranberry sauce, home made yeast rolls, pumpkin pie and black raspberry pie and some kind of salad. Who knows what else will be brought to the meal. We shall plan to have our meal around 1 or 1:30. Anyone else like to list their menu for Thanksgiving?

Sue

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annie1992

8 years ago

Mine will be fresh and so I won't pick it up until just a few days before Thanksgiving.

My menu keeps growing, LOL, and dinner will be the Saturday after Thanksgiving to accommodate everyone's work schedules. Amanda is a CNA in an assisted living facility and is working, making Thanksgiving nicer for "her" residents. My son in law is a police officer and since Ashley isn't able to work at this time, he's picking up some holiday pay. So, dinner is Saturday, and it doesn't matter to me, as long as we all get together.

Menu at this time is:

Turkey with two kinds of stuffing, bread/celery/onion/sage version for most of the family and cornbread/gluten free for Amanda and my southern husband Elery.

Mashed potatoes with turkey gravy

Fruit Salad to be determined

Broccoli with cheese for Mother

Green Beans for everyone else, LOL

Baked sweet potatoes, plain for me and for Elery, with brown sugar and marshmallows for everyone else

LindaC's cranberry Jezebel for me and Elery, Ocean Spray for everyone else

Homemade dinner rolls, either Sol's Honey Rolls or Grandma's Farmhouse White

Gluten Free sweet potato torte, Amanda's request

Raspberry pie from the berries I've been "hoarding" from this summer's picking, one cup at a time

Something chocolate

Maybe Banana Cream pie because I'm making crust anyway and my SIL loves it

Anything else goes, as I see recipes or decide something sounds good!

Happy Thanksgiving.

Annie

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Comments (11)

artemis_ma
8 years ago
last modified: 8 years ago
I will be going in for surgery just prior to, or just after thanksgiving, so I am not planning a menu, but hope to join some friends for turkey. If able, I will probably contribute a salad, with some tasty ingredients in it. I would love to bring un-candied sweet potatoes - they're already sweet enough by nature -- but somebody else has already claimed a sweet potato dish of some sort (I can only hope they leave out the sugar...) At any rate i don't know if I'll be able to cook for that date, or not, anyway.

Ps, great price for your bird!
Marilyn Sue thanked artemis_ma
suzyqtexas
8 years ago
Yes, went to Kroger yesterday and got one for 37 cents/lb with $25 purchase
Marilyn Sue thanked suzyqtexas
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I agree on the pinkness. You can also get a pinky tinge depending on what the bird has been eating. If the texture is smooth and soft and glossy, it's under done. If it's cooked turkey texture, it's cooked. :) I can't deal with all the turkey gymnastics that other people put their birds through. The whole point for me is that it starts early and doesn't need any fussing. Mine goes on a short, silicone covered rack in my "goosepot", which is basically a 15 qt. Le Creuset oval dutch oven. I should say that I always start with a top quality, free range bird, usually about 22 lbs. in the Spring, which means it has defrosted for a few days in the fridge, there being no fresh turkeys that size at Passover time. Recently, I gave up on stuffing, which also shortens the cooking time so I may go back. Without stuffing, I put a lemon and a broken up tarragon branch in the cavity, and a blend of dried herbs and maybe garlic pepper, shaken all around. I don't know that it makes a difference, but it feels like cooking. :) A bottle of cheap (palatable) white table wine in the bottom of the pot. My birds are always too big for the pot lid, so I do the loose tent of heavy duty Reynolds Wrap. Just a sheet of foil, dangling loosely. Then I put it in the oven for the proper amount of time for the size of the bird, take it out, let it rest, and get one of the guys to carve because I'm way too busy at that point to care what happens to it. But it is always gloriously, beautifully brown and juicy. Not crispy skinned. We don't eat the skin, but it is appetizing looking. Because I have a tight fit in the roaster, and the wine in the bottom, people will tell you I'm steaming, rather than roasting the turkey. Fine by me. It tastes good. :) And one year I did six turkey breasts and thighs in the steam oven because I needed more turkey and the big oven for something else. :) I know you know how to cook. Maybe the trick is to not try so hard?
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Sherry8aNorthAL
8 years ago
I always get a Butterball. They are prebrined without any dairy. I don't like to brine my own. Target runs them for $.99 at Thanksgiving and I got two. If I figure out where to put them, I may get some smaller ones for summer on the smoker.
Marilyn Sue thanked Sherry8aNorthAL
artemis_ma
8 years ago
Annie, sounds great!
Marilyn Sue thanked artemis_ma
ci_lantro
8 years ago
Turk has been in the freezer (old school manual defrost) since I got a good deal last year around Christmas time. I had planned to cook him at Easter but plans changed.
Marilyn Sue thanked ci_lantro
angelaid_gw
8 years ago
Have one in the freezer, not sure that is what I am doing for Thanksgiving though. We just spatchcocked a turkey for the grill a few weeks ago. It's just the two of us. I may just roast a chicken, with all the sides, and call it good.
Marilyn Sue thanked angelaid_gw
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Anglophilia
8 years ago
Fresh turkey, always.
Marilyn Sue thanked Anglophilia
seagrass_gw Cape Cod
8 years ago
I'm sad that we have reservations to eat out on T-day because I love my stuffing and I love dark meat and I love the smells of cooking, the steamy windows and putting Arlo Guthrie's epic song "Alice's Restaurant" on at noon and remembering all of the Thanksgivings that have come before. \

I sincerely doubt that they will be playing Arlo Guthrie at the Olde Yarmouth Inn next Thursday...but we chose to be in the company of others than to struggle to enjoy what used to be our favorite holiday with just the two of us.
Marilyn Sue thanked seagrass_gw Cape Cod
javiwa
8 years ago
seagrass: Save Arlo (LOVE "Alice's Restaurant"!) for Friday, and do Thanksgiving a day late. :) Occasionally, our family would be invited to other homes for Thanksgiving, but we missed the leftovers so much that we ended up cooking the day after.
Marilyn Sue thanked javiwa
seagrass_gw Cape Cod
8 years ago
Yeah, we will be shopping for turkey parts on Friday!! A long time ago (we live on the Outer Cape) I was cooking in advance on Wednesday of Thanksgiving and listening to WOMR, a community radio station in Provincetown. They had Alice of "Alice's Restaurant" on air interviewing her about that song. The windows were steaming and the house smelled like Thanksgiving and I wish I had recorded the whole thing - smell-a-vision and all.
Marilyn Sue thanked seagrass_gw Cape Cod

I Have My Turkey!

annie1992

Comments (11)

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