Thanksgiving Turkey
Nontypical
How do youenz cook your Thanksgiving Butterball, or do you prefer Ham,,, or both?
What about side dishes?
Weunz oven roast with oil, butter, bacon and seasoning in a bag. Normal mashers, green bean casserole, stuffing, rolls, pies.
I prefer to brine, then deepfry my fresh turkey. Every piece of skin is crispy, meat is juicy, it cooks fast, and frees up the oven for everything else.
I smoke mine. Once you smoke a turkey you will never do another one in the oven.
Haven't done it in a few years but I like trash can turkey the best and then deep fried. Cheezy potatoes and/or sweet potatoes, green beans, asparagus, cranberry sauce, apple and pumpkin pie.
Having fried wild turkey fingers, mashed taters and gravy, green beans tomorrow night.
Either brined and fried, or brine and smoked.
Frying the Butterball in an oil less fryer, then serving with Mom's pork sausage stuffing, mashed potatoes n giblet gravy, sweet potato casserole, cranberry relish, Polish style cucumbers in sour cream and fresh baked yeast rolls. It's going to be a long morning, but worth every minute!
Roasted turkey with pork sausage stuffing, creamed onions, mashed potatos, brussel sprouts, home made cranberry sauce, giblet gravy. mashed rutabaga.
Tip - I use a six well jumbo muffin pan with the open side down under the turkey in the roasting pan. The bird is browned with repeated butter basting brushed on. Half an hour before removing the bird from the oven I pierce the bottom of the bird for juices to drain into the pan for gravy. Using a fat separater the non oily juices are added to the water which has been simmering the giblets/w/neck since the turkey was put in the oven. I've learned that chicken gravey base is a thickener that enhances the taste. I can then add more thickener of either flour soaked in cold water for hours and stirred, or, instant potato flakes. added directly to the gravy. I get about a half gallon of gravy which is appreciated on leftovers.
The sausage is cooked and drained before adding to the stuffing mix. I use the fat to saute the onions and celery, then let them drain of fat also.
I'm also looking forward to my Stella Artois Cidre.
Gotta go, the bird goes in the oven 7:30.
