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Well, I'm putting together my first Thanksgiving spread this year. The wife's dad and sister are coming up and I've never cooked a turkey before -- high comedy will surely ensue.

Right now I'm planning on:

1 12-lb bird + stuffing

Homemade chedder-garlic mashed potatoes

Broccoli-cheddar casserole

Apple bread

Scalloped potatoes

Green beans/corn

Cranberry relish and fresh rolls.

1 pumpkin pie, 1 cherry pie, and all the cool whip one could fit on said pie.



I thought some people might like to post favorite thanksgiving recipes for others to poach, or their favorite TG food.

Pray for me and my kitchen.

Candied sweet potatoes...

Making some right now.

Boil sweet potatoes as needed until soft, skins on.

Peel skins off of soft, warm potatoes.

Slice spuds into "circles" about an inch thick.

Place some spuds into a single layer in a casserole dish. Cover with butter and brown sugar. Repeat this layering until you're out of spuds.

Bake at 350 for about 30 to 45 minutes, until hot and soft. If you'd like, add marshmallows/coconut/pecans on the top in the last 10 minutes or so.

Over eat.

First off, get one of these:


Stick the sensor into the fattest part of the thigh. Put the sensor on 170 degrees. Once the alarm goes off, get that bird out of the heat and let 'er rest for about 15 minutes to let the juices to redistrbute.

Don't put stuffing in the breast. I'm not a fan. Instead, stuff the breast with some orange halves and rosemary.

If you want a really juicy bird, brine it - which gives it amazing flavor.

Good luck!

My mother is making the bird and desserts. I supply the sides. This year I'm going to do green beans with a red wine caramelized shallots; sauteed ranch corn with bacon, onion, and red pepper, and mashed potatoes with TONS of parmesiano reggiano cheese instead of butter and sour cream.

Wife is doing her spiced peaches.

I usually do desserts, but my mother got loaded up with frozen pies from Schwanns. I've been replaced........bitch.

I think I am going to brine as suggested RUIT. I've heard good things, and it doesn't really sound that hard. I have a meat thermometer with a temperature timer, and this will be only my second chance to actually use it.

Anybody have any proven brine recipes? I'm looking at one that involves brown sugar, peppercorns, and some candied ginger. I think I'm also going to take your advice and not put any stuffing in the breast. Instead of oranges, I think I'm going to go with apple slices, a cinnamon stick, and some sage.

We have green salad every year. I think it's a longer-standing tradition than the actual turkey.

This is pretty close to the right recipie. My proportions may be off (I never actually make it, someone else does. They know to keep me away from a kitchen), but all the right ingredients are here:

1 tub small curd cottage cheese (the big one, is that 16 oz?)
1 can crushed pineapple (16 oz or so. Pineapple comes in weird sizes.)
1 little tub of cool whip (8 oz. I think it is)
2 packages pistachio pudding (we always go Jell-O brand)
1 package mini-marshmallows (12 oz is fine)

Drain the pineapple. Give to me to drink (you don't need the juice so I always get dibs because I love pineapple juice). Dump pineapple in a bowl. Add the cottage cheese, marshmallows to taste (we usually only use half the package) both packages of pudding powder and cool whip. Stir it all up and serve! Should be chilled if there's any left over (which there never is at our house).



I have NO advice on cooking a bird and even if I did, you wouldn't want to follow it.

Jacobs4Heisman wrote:I think I am going to brine as suggested RUIT. I've heard good things, and it doesn't really sound that hard. I have a meat thermometer with a temperature timer, and this will be only my second chance to actually use it.

Anybody have any proven brine recipes? I'm looking at one that involves brown sugar, peppercorns, and some candied ginger. I think I'm also going to take your advice and not put any stuffing in the breast. Instead of oranges, I think I'm going to go with apple slices, a cinnamon stick, and some sage.

Sounds good.

Here's a recipe which would pull in your chosen ingredients for the "stuffing" very nicely. Courtesy of my favorite virtual stomping ground, epicurious.com:
http://www.epicurious.com/recipes/recip ... ews/233148

I don't know about the glaze however. Too much apple flavor.

McConvey wrote: 1 tub small curd cottage cheese (the big one, is that 16 oz?)
1 can crushed pineapple (16 oz or so. Pineapple comes in weird sizes.)
1 little tub of cool whip (8 oz. I think it is)
2 packages pistachio pudding (we always go Jell-O brand)
1 package mini-marshmallows (12 oz is fine)

This stuff is the BEST! My mother made one of many derivations of this recipe. As kids, we called it "green glop."

OH SO GOOD!

Rightupinthere wrote:

McConvey wrote: 1 tub small curd cottage cheese (the big one, is that 16 oz?)
1 can crushed pineapple (16 oz or so. Pineapple comes in weird sizes.)
1 little tub of cool whip (8 oz. I think it is)
2 packages pistachio pudding (we always go Jell-O brand)
1 package mini-marshmallows (12 oz is fine)

This stuff is the BEST! My mother made one of many derivations of this recipe. As kids, we called it "green glop."

OH SO GOOD!

Always just called it "green stuff" but it ROCKS! I think it is officially called Watergate Salad or something like that, but I just know the stuff is awesome. Don't care for the marshmallows, but they're easy to pick out.

I'm a Thanksgiving traditionalist. My mom is making dinner this year, usually go to grandma's, but not this year. We'll have Turkey & stuffing, yams, mashed potatoes, gravy, etc. Probably some fried corn or green bean casserole.

Personally my favorite part of the entire meal (and holiday in general) is the stuffing. I know Alton thinks it's the devil. I know most pro chefs tell you not to sutff the bird because it will dry it out, but I don't care. The stuffing tastes a million times better if it's in the bird, and I really couldn't care less about the turkey itself. It's just an overgrown chicken that has a body cavity large enough to fill with glorious STUFFING!

Gimme stuffing, mashed potatoes & gravy, and some football and I'm a happy guy on Turkey day

Looks like on top of my mom's traditional turkey 'n' fixings I'll be smoking a turkey as well. Should make for a good addition to Thanksgiving

Ohhh that sounds good. When I move into my next place, a smoker might very well be in the works.


I'm still trying to make room to brine my bird. It looks like it might have to go in a cooler and be sat on the patio.

One thing about brining, anyone have experience brining a turkey that is basically already brined? My turkey is a Butterball that says it contains up to 8% solution (I hate when I accidentally buy enhanced meat!). Obviously it has been injected with a fair amount of salt water...anyone ever brine on top of that?

I'm thinking of using some sort of garlic & herb rub for the bird...not sure what wood I'll use for smoking just yet.

hammb wrote:One thing about brining, anyone have experience brining a turkey that is basically already brined? My turkey is a Butterball that says it contains up to 8% solution (I hate when I accidentally buy enhanced meat!). Obviously it has been injected with a fair amount of salt water...anyone ever brine on top of that?

I'm thinking of using some sort of garlic & herb rub for the bird...not sure what wood I'll use for smoking just yet.

Everything I've read about brining says to make sure you don't, under any circumstanes, brine "enhanced" meat. It apparently gets waaaay too salty.

Jacobs4Heisman wrote:

hammb wrote:One thing about brining, anyone have experience brining a turkey that is basically already brined? My turkey is a Butterball that says it contains up to 8% solution (I hate when I accidentally buy enhanced meat!). Obviously it has been injected with a fair amount of salt water...anyone ever brine on top of that?

I'm thinking of using some sort of garlic & herb rub for the bird...not sure what wood I'll use for smoking just yet.

Everything I've read about brining says to make sure you don't, under any circumstanes, brine "enhanced" meat. It apparently gets waaaay too salty.

That's kinda what I figured. I'll just stick with a rub (containing very little salt).

I hate "enhanced meat" it's freaking ridiculous. I never buy Meijer meats because they enhance pretty much everything, and it just bugs the crap outta me. A lot of their pork loins contain up to 15% solution! How much meat do you think they'd sell if the thing said "Contains at least 85% meat!?"

I don't like paying per pound on something that has a fair percentage of salt water injected into it. Sorry, just a little rant there...

You can brine enhanced, but cut way back on the salt and add more sugar.

The meat has a risk of becoming "mealy", however.