Re: Thanksgiving
 

I watched Paula Deen do it yesterday. Important thing is to get the right amount of oil, to find that, first put the turkey in and then fill it with water to the level to cover the tureky. Mark the line where that is, and then when the time comes use that amount of peanut oil. She said to figure 3 minutes a pound and then give an extra 5 minutes, no matter the sixze of the turkey. She greased the turkey up first with butter and seasoning before lowering it into the oil.

Re: Thanksgiving
 

My father is convinced that we'll end up with third degree burns if we try this and that it's a terrible, terrible idea.

I'm feeling a little overwhelmed now that our number has been confirmed at 14. That's a bigger party than we've ever hosted before. Ack! I keep realizing how many things I don't have for 14.

Plastic disposable plates for dessert are starting to sound like a very good idea.

Re: Thanksgiving
 

old neighbour up in Maine, his folks did it when we came for dinner once....was lovely....but not something I'd bother, lot of hassle getting a pot big enough and all that oil, but they did it on a bbq.

Re: Thanksgiving
 

It might be quite a hassle, but it would also keep the bird out of the oven. I think I'm leaning toward skipping it this time ... but we'll see what my husband decides! I've never had it and have heard that it's very good.

Re: Thanksgiving
 

it is lovely, really juicey and works a treat, but perhaps not something to do for a massive bird, or for a first time when you've loads of guests, though if you've got a decent bbq you could try it out doors.

Re: Thanksgiving
 

I am still trying to establish what our own 'tradition' is here, because I want to do a 'proper' thanksgiving for my husband, who is American, but I would also like it to be something meaningful for me.

We have a church service the evening before (I sing in my church, so I will be there sound checking an hour early!) so that kind of gives us a focus for the 'thankful' aspect - its kind of an informal service where people can just get up and say what they are thankful for.

I was worried about the cost of it this year, with Christmas so close too - and my little nephews back in England have birthdays in December and January! I have been unemployed since I was laid off in February. But I had a good rummage among the turkeys and got a reasonable price (theres only the two of us so doesn't have to be huge) and with the various sales and coupons I rounded up the stuffing, green beans, butternut squash,cranberry etc.

I don't like pumpkin pie but my friend makes an AMAZING pumpkin cheesecake, so I am thinking of asking her for the recipe and making that this year.

Ruth x:lol:

Re: Thanksgiving
 

We, or rather my father-in-law, has deep-fried a turkey several times in the last four years on various occasions (Christmas. New Year, Thanksgiving, just for the hell of it) and it has always been amazing. I am not into fried food but the turkey tastes anything but! I love it.
This year, however, we are breaking with that tradition and we are going to pit-roast the turkey. Totally new experience - I'll let you know how it turns out!

Re: Thanksgiving
 

Please do - that sounds interesting!

Re: Thanksgiving
 

Whichever meal works for you, that is the one you have. I watched one of the food challenges last weekend and it was the preparation of a thanksgiving meal by four familys. One family was totally vegetarian. They did what they considered a turkey loaf and the judges actually liked it.

I love smoked ham but prefer turkey myself. Picked up a small one to make on Friday for our "at home" thanksgiving over that long weekend. Nothing better than the leftovers for turkey sandwiches with stuffing, cranberry sauce, a little mayo on good bakery or homemade rye bread. Then I would use some of it for turkey pot pies and a turkey casserole later in the month from the chunks I would freeze.

The one thing I cannot make is turkey soup. It never ever comes out right.

Re: Thanksgiving
 

I wish I had had the forethought when I was a kid, to ask the cooks who I noted their dishes as being wonderful, for their recipes.

My aunt Barbara made the BEST Yorkshire pudding I have ever had.

Flossie Bernard's doughnuts and brownies.

Mrs Rowley's meat pies (made with lard in the piecrust) and her turkey soup.

Re: Thanksgiving
 

Splurge and buy the good Chinette dinner plates at the market. They set a nice table, are thick enough to hold a lot of drippy food without leaking and can be easily tossed when dinner is over.

If you have a dollar store or a warehouse store close by, we have a National Warehouse Distributors, pick up the serving platters and bowls there. I paid about $3.00 a dish and they are reusable.

Even if you have a dishwasher who wants to be cleaning plates, rinsing and stacking the washer.

As for veggies try a nice baked butternut and acorn squash dish. Cauliflower with a lovely cheese sauce or asparagus sauteed with EEVO and garlic and mushrooms.

Re: Thanksgiving
 

I do scalloped corn traditionally as well.

Have a good "Frosted cauliflower" recipe-paste made out of mayonnaise and mustard slathered before you bake it. Sprinkle a bit of cheddar cheese on top.

Re: Thanksgiving
 

what a great idea to do while you're decorating!! :thumbsup::thumbsup:

Re: Thanksgiving
 

I am actually off for 2 days over thanksgiving which I never expected as I volunteered to work. I have absolutely no idea what I will do.....except for something involving a big bottle of red wine.

Re: Thanksgiving
 

Creamed pearl onions were a standard at our Thanksgiving meals when I was younger...my dad made them and they were delicious! I think he might have also done the creamed peas/pearl onion combo. Mmmmmm. Yum.

Rene