My Thanksgiving Gift Just For YOU!

[Ripsnort]

6 more hours. Mmmmm!

[ROX]

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?

Slightly on oven (if it's digital do 150F) with a large pan of water on the lowest rack at least half full.

[Dichotomy]

Grats sir.. you have provided numerous happy bellies around here and made me an undeserving legend among my peers

[mbailey]

Grats sir.. you have provided numerous happy bellies around here 

I had to loosen my belt just reading these recipies 

Happy Thanksgiving all

<S>

Mbailey

[Dichotomy]

Rox you are freaking awesome.  Got the turkey done and the meat literally fell off of the bone.  The taters and gravy are drawing rave reviews and I was actually full before I served the meal.

THANK YOU SIR 

[ROX]

Rox you are freaking awesome.  Got the turkey done and the meat literally fell off of the bone.  The taters and gravy are drawing rave reviews and I was actually full before I served the meal.

THANK YOU SIR 

You are MORE than welcome   

YOU deserve the KUDOS because you were the one that cooked it!  It's one thing to have a top notch recipe but it's another to actually think it out...do all the prep work, and then execute it.  There's 101 things that can go wrong...phone rings, people who constantly interrupt you...anything that keeps your eye off the ball can screw up what your cooking. 

One thing that's always awesome is when your guests really appreciate how it turns out.  When they start poking around the garbage can looking for (non-existant) take-out boxes...or accuse you of passing off store made or restaraunt food as your own...you know your doing it right.

 

[ROX]

That's an AWESOME smoker RIP.

I think you may have misunderstood what I was getting at.  It looked like you were brineing your turkey prior cooking, I was just mentioning alternative prep and cooking methods.  There are a number of great ways to ensure a juicy, tender, delicious turkey.  "Someday" I want to start doing them Cajun deep fried every once in awhile.  Your smoker is another fantastic way---sorry you have to do it in the snow    That is one nice piece of equipment.

[Dichotomy]

Thanks a ton Rox. 

I fired up the grill today with a few bricks of charcoal and threw some mesquite chips on top.  Got them smoking really good and tossed some of the leftovers on there.  Gave it a few minutes to absorb the smoke and get warm and served 7 sandwiches on sub buns to Squid and his friends.  They're currently fighting off the effects of a food coma out in his 'Apartment'. 

[ROX]

UPDATES:


1)  Out of the two turkeys we made this week the "pop-out" button FAILED 100% of the time.  Never trust the pop-out buttons....they LIE.  When the bird is manual read meat thermometer to 175F  (180F at the most) pull the bird--it's DONE.

2)  When it comes to leftovers for meat and stuffing--ALWAYS use the zipper seal plastic freezer bags to put the meat & stuffing in.  Put about 3 T of pan drippings in each bag, seal.  Using aluminium foil ensures that your next meal will be DRY...plastic sealable bags = juicy and fresh.

3)  Store bought re-sealable chicken or beef stock is a wonderful thing.  Boullion cubes or pellets have WAY too much salt and will make anything you work with (like fresh homemade gravy) terribly salty.  I used chilled chicken stock for the gravy, mixed in 1 level T of flour per cup of stock and 2T of pan drippings and the gravy was lump-free and awesome.