https://www.youtube.com/watch?v=NgHbznYKRm4
What are you cooking up or going to chow on from someone elses effort?
I love the smell of turkey. ROasting turkey& gt;BBQ& gt;bAKERY& gt;any other food cooking. Is there really anything that smells better than roast turkey? I can't think of one. BBQ is ok but a distant second. For the holidays i have to have turkey. Nothing better as far as I'm concerned. You can have your roast beef or lamb or whatever but I'll take another two rounds of turkey for christmas and new year. I buy a few and keep them frozen. Roast another one up for the Super Bowl.
I like to go traditional for Turkey day nothing out of the ordinary.
I will rub a turkey with olive oil stuff the cavity and neck with onion, garlic and fresh rosemary, sprinkle the outside with garlic powder and Italian Blend of dried herbs, oregano, basil thyme, marjoram, and some fresh sprigs of rosemary. Basically Italian roast Turkey. I like to roast on a rack, cover the bird with foil and roast @ 350, last hour I pop off the foil, baste the bird once and finish it off letting it roast until golden brown. COmes out nice and juicy.
I like my Idaho mashed potatoes mixed with with butter, sour cream, garlic lightly sauteed and caramelized diced brown onion.
Basic Gravy made with the pan drippings de-glazed with a little chardonnay/flour/stock. I'll boil up the neck and giblets with onion, celery and rosemary and use that for stock in the gravy.
Green Beans steamed then tossed with butter/olive oil toasted slivered almonds. I like to crispy up the green beans and the almonds quite a bit.
Mushrooms sliced thickly then sauteed in butter, olive oil, garlic.
Gravy made with the pan drippings
Fresh Homemade Cranberry sauce...
HomeMade Pumpkin Pie..with vanilla ice cream
I think that's it. May have forgot what else is on the menu.
I'm getting hungry.
And Cowpuke enchiladas with a Lil Panther Gravy.
Followed up by redskins on a Giant grill with all the toppings
Panthers should whoop their asses.
Detroit has a good chance to beat the iggles.
I can't wait to belly up on the turkey. Roast Turkey Skin best part of the bird.
And ISIS wins.
homemade herb stuffing
yukon gold smashed with enough butter to block lance armstrongs aorta
homemade candied yams
fresh green beans with pecan brown butter
Grilled cauliflower au gratin
cranberry two ways
romaine/radichio/arugula salad with secret creamy garlic dressing
fresh rolls
fresh bakery pastries(italian and french) and homemade punkin' pie w/whipped cream
asst wines and micro brews
My favorite meal of the year bar none
Depends on what YOU and your wife like. If you don't like spicy my suggestion wouldn't help you.
Melt butter and olive oil as your base for your injectable marinade. Then think of what flavors you like. Do you have a poultry rub that you like and make up and use on chicken and the outside of the turkey.....mix that with butter and oil. Avoid too much dried herbs as they can clog your injector. If you want oregano, basil, thyme, marjoram dried herbs etc I recommend pulverizing in a mortar & pestal or food processor until very powdered.
Ground Ginger with fresh squeezed Lemon juice, butter olive oil is a good combo.
Think herb and spice combinations you like. Add melted butter and olive oil.
This is a good basic marinade...
INGREDIENTS
1/2 cup chicken broth
2 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
1/2 teaspoon salt
1/4 teaspoon white pepper
I smoke for 2, finish in the oven. Gravy from scratch. Got rave reviews.
Today it's a seafood thanksgiving. Chilean sea bass, tails, shrimp, stuffed clams, etc.
Think of like a brisket, low and slow so the heat slowly travels to the center.
I put mine in a preheated 425 degree oven and then immediately turn it down to 350.
I roast it tightly covered, uncovered for the last 20 minutes or so.
Let it rest for 30 minutes.
Perfect
But if it is a Turkey, roast it at either 325 or 350. Pick your temp,,..lol
Stuffed with bread stuffing I would go 350, Stuffed with onions and garlic go a little slower roast 325.
Cover the bird with aluminum foil. Baste the breast/skin the last hour to brown and crispy up the tasty skin.
YUM!