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So, I'm hosting my first Thanksgiving dinner in my home for my inlaws and parents. I don't know where to start! I've delegated sides for everyone to bring, but I"m in charge of the bird. We are frying turkey so my father-in-law said I need two 12 lb. turkeys. What is a good price for a turkery, per pound. I want to start hunting for bargains. Also, collard greens are my husband's favorite and I don't know how to make them! Any suggestions?
a great hit in my family, (and it would work out with your bird since you are frying) is stuffing muffins. Yes....muffins. Of course from scratch, stuffing bread mix, turkey broth, lightly browned onions and celery, eggs....ball up a handful and put in muffin pans....they are great individual servings and everyone loves that they get the crispy part!
I don't know how to make collard greens, but the best I ever had had ham (and possibly bacon?) in them. Took the edge off the bitterness of the greens.
So, I'm hosting my first Thanksgiving dinner in my home for my inlaws and parents. I don't know where to start! I've delegated sides for everyone to bring, but I"m in charge of the bird. We are frying turkey so my father-in-law said I need two 12 lb. turkeys. What is a good price for a turkery, per pound. I want to start hunting for bargains. Also, collard greens are my husband's favorite and I don't know how to make them! Any suggestions?
Wow...how utterly terrifying. I remember my 1st Thanksgiving well. I ended up with 22 people there.
Turkeys-Frozen will be cheaper than fresh. I've never been able to taste the difference. Make sure you buy the at least by the Sunday before so the have time to thaw.
This time of year you should be able to find brine mix. I've never done this so will leave that to the experts.
For the collards, I would google soul food. Made right, they are wonderful, made wrong.....ewwwwwwwwwww.
aww! i remember the first time i was allowed to host thanksgiving! it was the best and most stressful time! i second the making lists and finding dishes you can prepare ahead. check food network, southern living and even good housekeeping for tips and recipes. have fun!
Instead of frying both turkeys, you might want to do the traditional bake-in-the-oven bird. have some of each. You can pick up those turkey bags to bake the turkey in and they work great. You usually gets lots of juice to make the gravy from too! Just start watching the sales at the stores. Sometimes they have a deal with coupons for Jewel if you spend a certain amount of money, you get so much off on your bird!
I agree with that--it's the only way to get real, good gravy! Roasting a turkey is about the easiest thing to do! Thaw it, wash it, throw a bit of salt and pepper inside, put in the oven...let it cook!
When it's done, the drippings (I chill mine to take off the fat) become the gravy. Mix about 1/2 cup flour with really cold water using a whisk, bring the broth up to a hot temp, and slowly pour in the flour mixture, whisking all the time. You can use some Kitchen Bouquet to darken the gravy, if you want. Salt and pepper. There--you did it!
I agree with the roadting 1 bird. Load the cavity with celery,onions, sage leaves. Rub skin with a mix of mayo, salt/pepper,onion powder,garlic powder,sage. Roast away according to time on package.
Take the innards-giblets,etc-place in pot, cover with water, add a rough cut onion, celery, sage leaves, salt/pepper. Simmer uncovered-this can be used to make your gravy or moisten your stuffing.
Roasted garlic mashed potatoes are always good. Sweet potatoes w/apples,brown sugar and bourbon-baked away. Creamed onions.
Around thanksgiving, turkey will get as low as .59c a pound around here. It's already down to .89.
If you like turkey, stock up now. Also, if you brine it before frying, it will make the most moist, delicious seasoned turkey you've ever had.
DING! DING! DING!!! I agree 110%! I've never fried one myself, always smoked them, but I brine poultry and that is bout the only way I like them.
IF you consider smoke'n them, brine and spatchcock(cut backbone out and lay flat breast up).
Herbs/spices go under the skin, even after a good brine.
I'm sure you know, do it outside......don't want to see you on the 10:00 news.
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