My Thanksgiving Gift Just For YOU!

[ROX]

All I have to say ROX is, Creme Fraiche?

Well, good stuff and all....higher milkfat content (so far less apt to curddle) but hard to find in most places in the States.  It's far tastier (and creamier) than stateside sour cream.  Although you and I live in the same state it's not available in my area...maybe some haute cuisine place in Little Rock or St. Louis might have some.  Heck, with me dieting even low fat sour cream is a treat.   


ROX

[ROX]

I'd say spicy but my roomie doesn't do well with anything hotter than black pepper so something with a little smoky sweet flavor.  Generally I just rub it with a rub I get from a local meat market.  It's pretty good.  I place it on racks in the pan, pour a couple of beers in the bottom, and do a foil tent over it.  Generally turns out moist but not a lot of flavor after you get past the first bite.  I'll give the recipe you posted another look over but if ya got any ideas hit me up sir.  

Edit... just re read the original post, I was in a hurry at work this afternoon, that sounds very good sir.  <S>
And, considering roomies girl of the week is a vegetarian, the stuffing would be a nice plus for her. Although I can't, for the life of me, consider a life without meat.

The injection in the OP will give you all the juicy and smoky you could humanly ask for.  With the injection and manual read meat thermometer...kiss dry turkey goodbye forever.  I also do some "under the skin" injecting as well as direct meat injecting and it works well.  The main reason people end up with dry turkey white meat is temperature.  They either trust that LYING little red pop-out button or just plain leave it in too long.  Once the meat gets over 200 to 210 the juices are almost BOILING out of the bird and their stuck with dry-chewy meat...what are they trying to make ---turkey jerky??  The 175F reading is magical as well as the "bird rule".

If you are looking for "smoky-sweet" you have PLENTY of VERY tasty options.  You can't put sugar, mollasses, or corn syrup in the injection juice...it would most likely carmelize in the bird.  However, natural fruit juices won't.  So what tasty juice do you want it to taste like?  You could put up to 6 T of any of the following into the injection juice with each having a nice subtle taste in the meat...(don't forget the liquid smoke in the melted butter mix).

Pulp-free orange juice, cherry juice, slightly sweetened lime juice, or a nice "wet" (sweet) white wine.  A sweet white wine is probably your best bet but the others are tasty too.  I've done it with chicken as a test and in chicken the cherry juice is out of this world.

As for the stuffing, most vegans won't eat any meat or meat products so the stuffing inside the bird would be out as it would have been moistened with turkey juices, but there is an alternative.  While in the "putting it together process leave the bacon to last".  Set aside anough for her and place is a small shallow bowl that can take oven temps.  Ditch the bacon in her portion and add another 3/4 cup of water in addition to the other liquid in the recipe--in fact, melt some butter (4 or 5 T and then stir in the water and mix her portion until it's a bit over-wet...some will cook out in the oven) (chicken broth is better but aww well, it's non-vegan friendly) cover with aluminium foil and put it in the oven in the last hour that the turkey is cooking.  If you have enough candied yams, mashed potatos, gherkin pickles and olives she'll be stuffed and still have that Happy Vegan Thanksgiving.  

When my oldest daughter was a teenager she woke up on Thanksgiving morning and decided to go vegan....thanks for the warning




Dragon--I cannot wait to make that c-berry sauce!  I'll definitely incorporate the stick cinnamon.  BTW:  the best and CHEAPEST stick cinnamon is definitely NOT in the spice aisle...it's in the Mexican/Latino aisle.  Go figure.  

[Dichotomy]

Thanks Rox.. I wasn't going to do turkey this year but they gave us free ones at work and, as you know, I love to cook.  Fortunately my room mate can easily eat for three

[ROX]

Thanks Rox.. I wasn't going to do turkey this year but they gave us free ones at work and, as you know, I love to cook.  Fortunately my room mate can easily eat for three

      

[gpwurzel]

You sods are making me hungry, so, in revenge:-

For shrimp lovers (crayfish can be substituted)

2 pound of shrimp (peeled, uncooked)
Garlic, Chilli (to taste)

Olive oil (enough to half cover the shrimp/crayfish

Combine Olive Oil, Garlic and Chilli, pour over shrimp and allow to marinate until your ready to eat.

Warm pan up (you don't want the garlic burning so not major hot, just enough to make the oil sizzle when introduced)

Pour in Shrimp, and all olive oil, garlic, chilli etc.

Keep the shrimp on the move, allowing them to cook slowly (I say slowly, only takes around 5 mins to completely cook the shrimp)

Serve whilst hot, eat with Crusty bread (the bread takes the heat of the chilli away, so you can use a slightly warmer chilli if you wish)

Tastes lush, easy to make and you can sub the shrimp with any sea food basically - so multi use too.

Wurzel

[ROX]

gpwurzel        

I was luck enough to have wurzel send me that recipe about a month ago and it was FLIPPIN' AWESOME!!!

I made it with large shrimp and it was KILLER!!!!        



ROX

PS- "Sod??"..."Sod??"...I thought I was a chocolate starfish?

[gpwurzel]

Just sprayed hot coffee outta me nose ya bastage.

Sod/Git - same difference 

Wurzel

[Ripsnort]

This is how we do Thanksgiving. It's like bobbing for apples except we use turkeys.

[Dichotomy]

Here's a link to the second annual recipe swap.  There are some great recipes and cooking instructions in it. 

http://bbs.hitechcreations.com/smf/index.php/topic,239501.0.html

Rox I'm happy to say I've tried several of yours and many others and they were all fantastic.

[ROX]

Hey Rip

Nothing wrong with brining and nothing wrong with Cajun Deep Fry either.....


Except the people who burn down their houses doing the deep-fry.

[Ripsnort]

Hey Rip

Nothing wrong with brining and nothing wrong with Cajun Deep Fry either.....


Except the people who burn down their houses doing the deep-fry.

No deep fryer here! Smoking it.

Actually, we're doing our traditional "bobbing for Turkey" first, Grandma has first crack at it with her dentures OUT naturally. Strongest neck usually wins this competition.

[Dichotomy]

Hey Rip

Nothing wrong with brining and nothing wrong with Cajun Deep Fry either.....


Except the people who burn down their houses doing the deep-fry.

Then it's just funny

[ozrocker]

Or the wonders who try to deep-fry a frozen bird.
                                                     <S> Oz

[Dichotomy]

The same people who say 'hold my beer and watch this' and 'if she aint good enough for her family she aint good enough for us' 

[Dichotomy]

hmmmm the turkey is done and the potatoes are almost done.  any suggestions for keeping them warm or warming them up before everybody chows down?