OK, Turkey Time!

[Roguish Lawyer]

How do you cook it? :munchin

We can do side recipes too. :munchin

:munchin

[Team Sergeant]

How do you cook it? :munchin

We can do side recipes too. :munchin

:munchin

I'm thinking three smiles per post was too many..............

And I'm fixin two turkeys, one smoked, and one with a honey glaze.

TS

[Roguish Lawyer]

I'm thinking three smiles per post was too many..............

And I'm fixin two turkeys, one smoked, and one with a honey glaze.

TS

LOL -- sorry, but I'm already getting hungry.

You gonna post the honey glaze recipe? (I'll leave out the smiley this time . . .)

[The Reaper]

How do you cook it? :munchin

We can do side recipes too. :munchin

:munchin

Four ounces of Wild Turkey, over three ice cubes in a rocks glass.

TR

[Team Sergeant]

LOL -- sorry, but I'm already getting hungry.

You gonna post the honey glaze recipe? (I'll leave out the smiley this time . . .)

My mistake, I was looking at a honey glazed turkey on another website and decided on a Molasses Lacquered Roast Turkey......

Its on the current issue of Cuisine at Home, Dec issue. Great mag BTW.

http://www.cuisineathome.com/main/oe-recipes.php?page=issue

[Kyobanim]

Candied Yams

1 fresh tater yam per person, more if the people are big
butter
light brown sugar
more butter
rasins
butter
pecans, chopped (optional)
nutmeg

Melt a big chunk of butter in a pan, low to medium heat, addin 1 cup of brown sugar to start. Keep an eye on this, you don't want it to get too thick and turn into taffy. Add more butter as necessary.
While this is melting together skin the taters and cut them into large chunks and place in large glass baking pan.
now that the butter and brown sugar are melted, pour the concotion over the taters. Add 1/2 cup of cut up butter to the pan. Sprinkle 1/2 to 1 cup of brown sugar over the taters. Make sure they all get covered. Spread nuts and nutmeg liberally over the taters. Throw in the rasins to taste. Cover with aluminium foil and cook at 400 until the taters are soft. Add mini marshmellows to the pan and cook uncovered on broil until they turn golden brown.

This can be spiced up with your favorite rum or burbon, depending upon taste. Sprinkle over the taters before you add the dry ingredients but don't drown it. You want the taters to bake in the butter not boil.

[vsvo]

Deep-fried turkey. Crispy on the outside, juicy on the inside. Emeril Lagasse has a seasoning mix you can inject into the bird the night before if you like:

Emeril fried turkey (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6732,00.html)

We just apply a simple dry rub the night before: sea salt, pepper, garlic powder, onion powder, cayenne pepper (optional)

[Sacamuelas]

We still bake a turkey in the oven the old fashioned way. However, starting three years ago we started frying a second smaller turkey too. We always do turkey day as a large family gathering so there are plenty of mouths to feed.

Directions:
Get large cook pot (similar to crawfish boiling pot) and also a propane burner and stand.

Use five gallons peanut oil. Bring to 325 F using long stem thermometer to verify.

Inject turkey with marinade of your liking. Pat turkey dry inside and out to remove any excess moisture. Rub down turkey with copious amounts of salt, pepper, Toney’s, etc.

Place turkey on stand and lower SLOWLY into the heated oil. DO NOT DO THIS IN COVERED PORCH OR INSIDE ANY STRUCTURE! There is always the chance that oil will splatter out and catch fire on the propane burner. TO help prevent, do the water reduction patting suggested above and make sure your pot is big enough to prevent the oil from spilling after you submerge the turkey in the pot.

Cook 4 minutes per pound.

Remove, drain and paper towels and slice/serve.

[lrd]

Thanksgiving staple:

Sweet Potato Crunch

Mix:
3 Cups smashed sweet potatoes
1 Cup sugar
2 eggs
1 Tablespoon vanilla
1/2 Cup sweet milk
1/2 Cup melted butter

Pour in buttered dish and top with mixture of:
1/2 Cup brown sugar
1 Cup flour
1 Cup chopped pecans
1/3 Cup softened butter

Bake at 350 for 30 minutes (or until top is nice and crunchy).

I always end up making an extra dish for my son's best friend.

[lrd]

Place turkey on stand and lower SLOWLY into the heated oil. DO NOT DO THIS IN COVERED PORCH OR INSIDE ANY STRUCTURE! There is always the chance that oil will splatter out and catch fire on the propane burner.
Did I tell you about last Thanksgiving when the guys were going to throw a frozen Cornish Hen into the oil? They had read that it would blow up and wanted to try it...

[Gypsy]

So did it blow up? LOL.

A favorite family turkey stuffing recipie. Measurements are approximate...

1 pkg Brownberry sage and onion stuffing
2 stalks chopped celery
1/2 small onion chopped
12 prunes (cutting them into pieces with kitchen shears is easier than chopping)
2 small apples cored and cut into small pieces
chicken broth as substitute to water (measured per package instructions)
butter (measured per package instructions, melt into broth)
dried cranberries to taste (I soak them a bit to soften them)

Sautee celery and onion in butter till softened. Mix all ingredients (except broth/butter liquid) and stuffing in a large bowl then add the broth/butter liquid. Mix again and stuff bird. (or you can bake in a casserole dish) This is enough for approximately an 11 lb turkey. I won a drawing for a 22 lb fresh turkey from work! I'll be doubling the stuffing recipie.

[Gypsy]

Cranberry salad...mmmmm.

Handful chopped walnuts
1 lb cranberries
2-3 apples
1 orange
3 small celery stalks
1 small box raisins
1 small box strawberry jello
1.5 cups sugar

Grind cranberries, apples, orange and celery. Pour sugar over mix and let sit. Prepare jello by using 2 cups hot water and 1 cup cold. Add to mix, add nuts and raisins and stir, pour into bowl or jello mold. Refrigerate until solid.