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If it at my mom's (most likely will be)
stuffing
Potato pie-Not sweet potato
Swiss vegetable medley
Green bean casserole
Artichoke pie
Homemade Brioche muffins
Cranberries-Canned for some reason everyone likes canned.
pumpkin bread
banana bread
Apple pie
Not sure what else. It's pretty much the same menu all of the time with 1 or 2 new dishes added. She makes the best Thanksgiving dinner and her Turkey is always moist and juicy. If anyone wants recipes for the above I'd be glad to share.
I'm so bad. If I can do a pre-smoked turkey and warm it through in the oven, that's what I'll do. My two boys didn't even like turkey much growing up and I was a single mom so... usually they liked smoked turkey legs.
This will be my first non-veg'n Thanksgiving in 26 years, so I'm going all out. Huge turkey, sausage stuffing, bacon-wrapped everything.
Welcome back to the land of the sane and happy! (I get the vegetarian thing, but vegan seems just so over the top. Just my opinion - no insult intended.)
I am going to try fresh herbs this year to stuff the turkey. Rosemary, thyme and sage along with my usual lemon and onion.
Each year, the last hold-out in my vegetable garden is the rosemary plant, so last year I put a large amount of freshly-cut rosemary into my turkey, and it was...incredible! Both the aroma and the taste were just great.
Right now, the only two things in my garden that are still thriving are the parsley and the rosemary, so I will probably cut the parsley this week, chop it, and freeze it for later use. If last year is any indication, the rosemary should still be good in November.
And, I want to urge everyone to brine your turkey. Many markets now sell brining kits and very large ziplock-type bags for this purpose, and I can tell you that it makes a huge difference. If you brine your turkey overnight with salt, sugar, and herbs, it will be much more moist and more flavorful when you finish roasting it.
Pretty much the same as usual. I'll put an unstuffed turkey on the smoker. Breast side down so it is self basting and then turn it over when it is time to brown it.
YIKES!!!!!! All that bacon fat will ruin the drippings for the gravy. With all that bacon on the turkey, would you even be able to taste turkey?
Ive never done a turkey but I do do chicken breasts that way. Pound a skinless/boneless breast flat, sprinkle with a little seasoning. I use a Italian mix most of the time but whatever you have on hand works. I put some cheese in the middle, most of the time I use a string cheese stick. Wrap the breast around the cheese. Wrap spiral with one strip of bacon and then I do one strip of bacon end to end - keeps the cheese from escaping when it melts. Tack in place with a handful of toothpicks. I put it on a wire rack inside a baking an and bake at around 350 .
Re: pan drippings - yeah, I don't know how that would work out with the turkey. I always have the quart size gravy from Costco to supplement my turkey or as a back-up anyway.
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