"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Reply
 
Thread Tools Display Modes
 
Old 11-07-2011, 01:14 PM   #41
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
It's at our house this year, so I make the meat, and others bring everything else. Saturday, I ordered and put down a deposit at the butcher for a whole beef tenderloin to pick up the day before. The butcher will trim it, cut it into two parts, and truss it. That goes on the charcoal rotisserie. And I'll roast a small turkey in the oven.

Now, while I was checking out prospects for some turkey parts to use in making up basting broth and gravy ahead of time, I saw turkey tails, which my grocery hasn't been carrying before. They're so cheap, I figured to use them. But now that I look around, I see so many good sounding recipes for tails and so many compliments on the meat, I might have to buy double and make one batch up braised. Kind of reminds my of my young adulthood when we would get together and buy a bunch of chicken backs, because they nearly gave them away, but they had that perfect "oyster" meat part.
__________________

__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 11-07-2011, 01:37 PM   #42
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
In all my years, I have never once hosted Thanksgiving dinner, or even so much as cooked a turkey (my least favorite meat). We've always had it at one of the other family member's houses. My wife has always said it's my one day off from cooking. :)

This year, that's changed. My sis-in-law usually hosts it their house, but was unable to do so this year, and asked if I would mind taking it over. "Ok, sure," I said.

So I guess I'd better bone up on turkey cookery.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 11-07-2011, 06:24 PM   #43
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,303
LOL Steve. You could smoke a turkey or you could just serve up the paella you made and throw some smoked turkey in it (or smoked turkey sausage or venison sausage!). You don't have to make turkey. Since you are starting a new "tradition" by hosting at your house, you could do the "Non-Traditional" T'day theme.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 11-07-2011, 07:11 PM   #44
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
I was not going to cook a turkey this year but I was in Wegman's and they had them for 49 cents a pound with a twenty five dollar purchase including the cost of the turkey.

Here we go again!
__________________
Aunt Bea is offline   Reply With Quote
Old 11-08-2011, 11:07 AM   #45
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Quote:
Originally Posted by CWS4322 View Post
LOL Steve. You could smoke a turkey or you could just serve up the paella you made and throw some smoked turkey in it (or smoked turkey sausage or venison sausage!). You don't have to make turkey. Since you are starting a new "tradition" by hosting at your house, you could do the "Non-Traditional" T'day theme.
All true. I'm not really the traditional type anyway. But nevertheless, I thought I would give it a stab. My sister-in-law recently lost both her brother and brother-in-law to illnesses. I think that her losses have taken the wind out of her sails and that's why she is reluctant to host this year. She is a very traditional gal, so I thought I would try to keep the traditional aspects for her benefit.
__________________
Steve Kroll is offline   Reply With Quote
Old 11-08-2011, 11:16 AM   #46
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,352
Quote:
Originally Posted by Steve Kroll View Post
All true. I'm not really the traditional type anyway. But nevertheless, I thought I would give it a stab. My sister-in-law recently lost both her brother and brother-in-law to illnesses. I think that her losses have taken the wind out of her sails and that's why she is reluctant to host this year. She is a very traditional gal, so I thought I would try to keep the traditional aspects for her benefit.

It might be helpful to your SIL if you tried to involve her a little in the preparation for Thanksgiving. Kind of a therapy to make her feel better.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-08-2011, 11:21 AM   #47
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,286
Quote:
Originally Posted by Andy M. View Post
It might be helpful to your SIL if you tried to involve her a little in the preparation for Thanksgiving. Kind of a therapy to make her feel better.
Yes, definitely call her and ask for her opinion and assist. She needs to know she is still needed, even if she can't handle it all.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-08-2011, 01:21 PM   #48
Assistant Cook
 
ChefAli3's Avatar
 
Join Date: Sep 2011
Posts: 5
Gravy

Okay, so I'm doing my first Thanksgiving, and luckily it'll be a small, no stress affair, but I was wondering about gravy recipes. I've watched my mother make a simple gravy in the pan after the turkey comes out with flour and gravy master--but I'm wondering how other people do their gravy because this is my first time doing it--not just watching.

Any suggestions?
__________________
ChefAli3 is offline   Reply With Quote
Old 11-08-2011, 01:41 PM   #49
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,352
That's the basic process. The fat and bits stuck to the pan are the basis for traditional turkey gravy. Gravy Master is optional.

Turkey broth provides the liquid and flour is the thickener. Seasonings can consist of anything you like but traditionally some garlic and sage are good additions.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-08-2011, 01:46 PM   #50
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,154
Looks like I may not make it home this year. Its still possible but I don't think so.
__________________

__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.