Here it is, November again already!
Time to gear up for another Thanksgiving feast -
Carb Feast 2012.
Creamy Mashed Potatoes
Another year to make more memories, another year to gather with family and friends and tell those, "Remember when....." stories.
One thing is for sure - if everyone gets along, the oven doesn't catch fire, the meal is 'perfect' - chances are those are not the Thanksgiving meals that we will
We tend to only remember, in detail, the holidays gone wrong.
Remember when Uncle Larry caught the garage on fire frying the turkey? Oh dear....I certainly do and so does his wife!
Before you decide to fry a turkey there are a couple of things that you should know.
How much oil will that turkey displace?
(Uncle Larry should have asked this question.)
The best way I have found is, the day before, take the bird, place it in the empty fryer, fill with water until the water fills and covers the turkey by a couple
of inches - leaving plenty of space between the water and the top of the fryer. Remove the turkey, allowing all the water to drain back into the fryer. The level of the water is where you want your oil level to be.
*** Very important - place the now wet turkey - on end, in a large stock pot, in the refrigerator to drain and dry.***
Uncle Larry should have done this too - putting a wet turkey into hot oil is a recipe for disaster. In fact, I think he may have had a piece of ice lodged in the
bird - not good.
Which brings me to defrosting the bird.
Frozen turkeys are frozen really, solid. Allow 1 day for each 5 lbs + 1 day. If you are planning to brine your turkey, which I do, allow another couple of days.
One day to brine and one day to drip dry in a large pot - even if you are not frying, your turkey should be dry for a crispy skin.
Last year I told you about my Mother in Law, Lois offering to bring the turkey and arriving Thanksgiving morning with a rock solid frozen turkey. Please don't be
a Lois or one of the couples I see on the Wednesday before Thanksgiving buying a frozen bird and expecting to cook it the next day.
How to defrost a Turkey.
to defrost a turkey Safely.
PLEASE take the time to allow the turkey to defrost safely in the refrigerator.
Which reminds me of Uncle Pat's Thanksgiving story.
We decided to rent a cabin and have a holiday in the forest. Sounds nice, doesn't it? The whole family arrived on the Wednesday before Thanksgiving to discover
a tiny refrigerator and a ton of food to put away - not the least of which is the 25 lb fresh turkey that Uncle Pat brought to feed the troops. Rather than storing in the cooler inside, as it would not fit in the tiny refrigerator, he decided to set it outside
in the cooler, in the snow. The next day, guess what??? Frozen solid turkey - another late dinner and lots of memories.
Next up is cooking that bird - there are so many methods and recipes I don't even know where to begin. The one thing I can say is that the final internal temperature
needs to be 165 at the thickest part of the thigh. Not 180 as some older recipes state. There is no need for flipping the bird, breast up, breast down - whole turkey on the floor.
Just don't over cook it and it will not be dry and mealy.
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Rich Make Ahead Turkey Gravy
Make Ahead Turkey Gravy