not normally - often put strips of bacon across the topmost part - i.e. on side to start with, but can be a pain moving turkey over - have to keep moving bacon also, 'cos you're moving it all the time it doesn't get really dark in one place (i.e. burnt top !!!)

I normally let juices run out into pan under trivet - use them to make gravy after bird cooked, once it's cooked then wrap it in foil and leave it to stand for at least 15 mins (apparently - as per the experts again - this relaxes the muscles etc. and is supposed to stop chewiness - applies to any meat you're cooking)

I Have also put some water in pan at start of cooking before, the chef's say that it helps to keep the meat more moist - not sure how accurate that is - don't do it very often as Hubby likes to make the gravy (thinks he's an expert at it ) and he insists on using the juices...... Must admit he does make a tasty gravy

For the stuffing my mother in law uses big chunks of stale white bread plus the usual herbs and spices and then mixes it with milk and stuffs the bird until full. When cooked the stuffing is great. Not like the more powdery stuffing I remember in the UK. Although I like a seperate chestnut and pork stuffing.

Thanks for the welcome. I have been reading these boards for some time, and finally felt I could contribute a little info here.


Brigie,

Mash 'em or roast 'em, but serve them the way you and your family like 'em.

Personally my family never fixes regular potatoes, roasted or mashed, simply because the cornbread dressing is the main carb.

Thanksgiving is one of my favorite holidays simply because every family has their own interpretation of what it should be. You may easily go into someone's home and taste a casserole recipe that dates back 100 years (like my grandmother's cornbread dressing), or you may run into friends who try to serve a creative vegetarian feast.

In certain parts of the south, Popeyes offers cajun fried turkeys. They take seasoned turkeys and fry them into vats of hot oil. Not my cuppa personally, but they are popular and sell out quickly.

I believe the carved meat is placed on a metal tray and covered in foil. Once ready to be heated it is placed in the oven on a low temperature and warmed up slowly. When my Mom gets home from work, I'll e-mail her and verify if this is how it is done, as if you're having lots of people over it may be better to keep the gravy separate.

Laura

Thanks laura... I'm going to make both!

Whatever you end up serving at thanksgiving remember to save room on your plate for plenty of green bean casserole, mmmm.


Sorry just had to rush off and vomit thinking about it

But I do recommend creamed corn looks foul but my god is it tasty

Hi Brigie, I always stuff my turkey and nobody has had salmonella poisoning YET!!! I make a forcemeat stuffing (sausagemeat, onion and herbs and a packet of dried stuffing mix) and stuff the turkey with it. I think the sausagemeat keeps the turkey moist as does 'turning' the turkey. (Side, front, side, back). As for potatoes? Roast and mashed, definitely! Peas, carrots and gravy and there you go!! Mmmmmm, can't wait!! Luckily, since finding my Dad, I now participate in Thanksgiving here in the UK. He always calls me around lunchtime (USA time). some people think we're odd to celebrate it, but what the hey!!

Always try and get a fresh turkey rather than frozen. Frozen turkeys always turn out dry as the freezing process breaks down the cells in the meat, so when the bird is defrosted the composition of the meat has changed. It will never turn out as nice as a fresh one.
As for stuffing, I was always told to keep the middle cavity free of stuffing, cos it won't get cooked properly, but you can put an onion in there to help with the moisture.

Restaurant

I'm going to try to find paxo online... I love that and could probably mix it in with an American sage and onion stuffing mix!

I dare anyone to bring that flippin awful green bean crap anywhere near my door on Thanksgiving.

I would not even put that out for the racoons!

I'm going to try to find paxo online... I love that and could probably mix it in with an American sage and onion stuffing mix!

I dare anyone to bring that flippin awful green bean crap anywhere near my door on Thanksgiving.

I would not even put that out for the racoons!

Brigie - I've got a box of Paxo Sage and Onion Stuffing in my pantry, bought it at our local Kroger Signature Store - they are doing a small section of British Foods in the aisle with the Mexican and Oriental Foods.

Do you have Kroger where you live? If you don't it may be called a different name there. However you're very welcome to my box here if you want it, I'll mail it to you. Expiry date is June 04 so you've got a while yet to use it.

Believe I've also seen it before in the 'Whole Foods' health food chain - do you have that also?

PM or email me - with address if you want it..

Hey Brigie

They sell paxo at expatcorner.ca ... they also sell it on the grocery section of the BBC america site... they have both Sage & onion and the chestnut & Cranberry flavours on that site.

Ash

I just got HUGE box delivered from Expatcorner today in fact!

5 boxes of Ready Brek and the gift boxes of Chocolate and sweeties!

You'll have to excuse me if I'm typing to fast... I just downed 3 Sherbet Fountains and a Walnut Whip!

We don't have a Krogers... But I'll be ordering from Expat Corner again! (probably in about 10 minutes )

PS I have the code for the 5% discount! (PM me if you want it!)