turkey pot pie

• Question:-Does anyone have a good turkey pot pie recipe?
  I need a good turkey pot pie recipe that can feed a lot of people. One that might fill a 9 by 13 pan or larger.
  
  Answer:-TURKEY POT PIE
  
  2 c. turkey, cooked
  1 can carrots, (with liquid)
  1 can peas, (with liquid)
  1 can corn (with liquid)
  1 can green beans
  1 lg. onion (diced)
  2 tbsp. Mrs. Dash's garlic and herb spices
  
  Add all ingredients in large pot with 1 1/2 cups water. Cook on low for 1 hour. Make crust out of Bisquick, butter, and water. Roll out then place in casserole dish bottom. Pour turkey and vegetables in; cover with top crust. Bake in 350 degree oven for 35 minutes, or until brown. Serve with salad. Makes 2 to 3 pot pies
  
  
  
  m
• Question:-Whats a good side dish to serve with turkey pot pie?
  I made mini turkey pot pies for dinner tonight and I dont know what to serve with them. I think it would pair nicely with a fresh salad but my husband and I are big salad eaters and well, I would just like to serve something different. My pot pie is super creamy and had peas carrots onions and corn. So I dont want anything heavy on the side and probably not those vegetables. Thanks!
  
  Answer:-Green beans.
• Question:-What goes good with Turkey Pot Pie?
  I am making a Turkey Pot pie and was wondering what would look good and taste good to compliment the meal. (on the same plate) The pot pie consists of carrot, potato, turkey, turkey gravy and peas if that helps.
  
  Thanks alot!
  
  Answer:-It's kind of a complete meal with the crust, vegetables, meat and gravy. If I were fixing it for myself I would make myself a small romaine salad with tomatoes and scallions. Some people might think that too many vegetables. If I were serving others a side dish of fruit salad - melon chunks and grapes, is what I would serve. Or a light soup.
• Question:-what is the best way to make a turkey pot pie crust with Jiffy baking mix?
  I normally wold use grands biscuts or something on top, but wanted to try making an actual biscut type crust on top. I have had homemade pot pie before and the whole casserole is topped with a like 1 1/2 inch crust. How exactly would I do this using Jiffy mix?
  
  Answer:-Just lay a layer of biscuit dough atop the pot pie filling and bake. Mix up the jiffy mix like the recipe says for biscuits, roll it out, then move it on top of the casserole dish. Or, if you like, you can cut out biscuits and lay them on top-- either way.
• Question:-Can I put leftover stuffing in a turkey pot pie?
  I'm making a pot pie with yesterday's leftovers. It's my only questionable ingredient. I've never heard of it before, but why couldn't I? Is it going to taste awful? Does it matter if it's on the top or bottom?
  
  Answer:-Oh wow. I don't even like turkey unless it's sliced deli meat, but that sounds so good right now. I'm starving. Tell the hubby to hurry home and cut up the chicken for me. I really don't want to cut up raw chicken, the thought is grossing me out.
  
  What I'd do is put the stuffing on top instead of a crust.
• Question:-After you have made a turkey pot pie, can you freeze it?
  I would like to make 2 pot pies and freeze one for the future. Thank you for your response.
  
  Answer:-Preparation...
  Freeze pies or tarts with unbaked pastry. Store unbaked pie tops or tart shells separated with paper or foil.
  
  Packaging...
  Freezer or cling wrap. extra foil or polythene will hold shapes.
  
  Storage (mths)... 4-6
  
  Tips...
  Uncooked pastry will cook from the freezer.
  
  Good luck!...._;-)
• Question:-Can you taste the difference between chicken pot pie and turkey pot pie?
  I can't :-(
  
  I am talking about those frozen pot pies form the grocery stores..
  
  Answer:-I know exactly what Skwerl is talking about. The crust is so delicious, especially if you buy the mini ones and save the crust from the bottom for last.
  
  However, I digress. In answer to your question, yes I can. I usually buy the Great Value ones from WalMart and I like the turkey ones better than the chicken.
  
  
  j0e
• Question:-How to make turkey pot pie?
  I have 5 lbs of turkey left over after thanksgiving. What to do with the left over?
  
  Answer:-Turkey Empanadas Grande
  
  "Pie pastry filled with a mixture of ground turkey, tomato, bell pepper, herbs and spices. A turkey twist on a Latin favorite, empanadas."
  
  INGREDIENTS:
  1 pound ground turkey
  1 clove garlic, minced
  1 cup chopped onion
  1/2 cup chopped green bell peppers
  2 cups chopped fresh tomato
  1 tablespoon dried parsley
  1 teaspoon dried cilantro
  1 teaspoon ground cumin
  1/2 teaspoon dried oregano
  1/2 teaspoon red pepper flakes
  1/8 teaspoon ground black pepper
  1 (15 ounce) package refrigerated pie crusts
  1 egg white, beaten
  
  DIRECTIONS:
  In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in tomatoes, parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
  Preheat oven to 400 degrees F (200 degrees C).
  Spray cookie sheet with non-stick oil. Unfold one pie crust in center of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 1 inch of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.
  Repeat steps 4 and 5 with remaining ingredients and pie crust. Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 4 wedges.
• Question:-If a recipe calls for cooked turkey (for turkey pot pie), how am I supposed to cook it?
  It says "3 cups chopped cooked turkey (about 1lb)".
  
  Am I just being stupid or what? Can I just buy a pound of turkey?
  Okay people. I KNOW about the left-over thing. But I want to eat this and I don't have leftover turkey! Is that not obvious?
  
  Answer:-boil it
  roast it
  microwave it
  
  or, buy a chunk of roasted turkey from the deli
• Question:-Does anyone have a good chicken or turkey pot pie recipe?
  Preferably one with potatoes, carrots, peas and onions? I find all kinds of pot pie recipes but none usually have the potatoes. I know it's easy to add but I'm not sure of how to prepare the potatoes before putting them into the recipe. Also if it could be one that is just as good as home made but uses store bought ingredients. Thank you!!
  
  Answer:-Brown 1-2 pounds of chicken (or hamburger) and shred it. You can saute in some garlic, onion, etc. Don't salt anything because the added ingredients are plenty salty.
  
  Add a can of chicken stock, a dry chicken gravy packet, a one pound bag of frozen mixed vegetables, and a can of cream of potato soup.
  
  Stir it all up and taste, adjust seasonings as you see fit. Cook it down a little bit so it is still juicy but not running with liquid, otherwise your crusts will be soggy.
  
  Crusts in their pie pans, arrange it all on a cookie sheet to keep your oven clean. Dock your bottom crusts, poke holes in the bottom with a fork...I use a deep dish crust, or you can make the little tart crusts or whatever. Pour your filling into the crusts, they can pile up pretty high. Cover with identical crust, slits for steam...egg wash on the crust if you like, and bake at 400 or so, to brown the crust.
  
  You can make your own crusts and build these pies in a 9x13 if you like. Bigger pie...more ingredients...double the amounts.

brining a turkey

• Question:-Can someone tell me how to brine a turkey?
  I got responses for a previous question telling me that brining turkeys makes them tender. How do I do it? And doesn't it make the turkey extra salty?
  
  Answer:-This is Alton Brown's roat turkey recipe that incorporates a brine. I've used it before and have gotten rave reviews -though i did my aromatics a bit differently, as i didn't have some of those things. Not salty at all, just good.
  
  1 (14 to 16 pound) frozen young turkey
  For the brine:
  1 cup kosher salt
  1/2 cup light brown sugar
  1 gallon vegetable stock
  1 tablespoon black peppercorns
  1/2 tablespoon allspice berries
  1/2 tablespoon candied ginger
  1 gallon iced water
  For the aromatics:
  1 red apple, sliced
  1/2 onion, sliced
  1 cinnamon stick
  1 cup water
  4 sprigs rosemary
  6 leaves sage
  Canola oil
  
  Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
  Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
  
  A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
  
  Remove bird from brine and rinse inside and out with cold water. Discard brine.
  
  Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
  
  Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving
• Question:-Are any of you brining your turkey?
  I brine chickens frequently and find it makes for a moister bird. I have not tried brining my thanksgiving turkey yet. It's an 18lb bird. Has anybody had success with brining turkeys?
  
  Answer:-I am brining my turkey this year. We usually have a kosher turkey (they are brined) but this year we are brining it ourselves. I suggest going to this link
  
  http://www.foodnetwork.com/food/et_hd_thanksgiving/0,1972,FOOD_9845,00.html
  
  and watching Alton Brown's video on brining turkey's. It is very helpful and informative and I am using his technique. Contrary to the one answer, brining does not dry out a turkey but actually moistens it.
  
  Oh, and don't use one of those turkey's that has been injected with all those flavorings like you find in the grocery store this time of year. You have to use one that is just plain ol' turkey which can be found at a place like Whole Foods or ask the butcher.
• Question:-Does brining a turkey shorten cooking time?
  I've read numerous places that brined turkey cooks faster. I'm brining for the first time. Can anyone give me a guideline on what to expect for cooking time for a roasted brined turkey? Thanks and Happy Thanksgiving!
  
  Answer:-
• Question:-Questions on brining a "Shady Brook" brand turkey breast?
  It says it has 60mg of sodium per serving, but doesn't say it has been injected with a salt solution. Would you recommend brining it anyway, or will that make it too salty?
  
  I haven't brined turkey breast before. How much water and how much salt do you recommend? It is nearly 7 pounds. Is brining as simple as salt + water + turkey in pot overnight?
  
  Answer:-If it has that much sodium per serving then it is already brined. Most sellers to the public do it now to make the turkey better.
• Question:-Another brining turkey question?
  If I bought a mass produced turkey from a grocery store e.g Jennie-O or Butterball, and there's already a 7 or 8% solution injected, would I still able to brine it? If so, would I need to cut back on the salt?
  
  Answer:-You can brine it, but it's unlikely to have any positive effect. The injected solutions are optimized to put as much liquid filler into the bird as it can hold.
  
  If you can't find an unprocessed bird locally, and have to go with the Butterball, etc, save your time and energy for marinading or otherwise treating the bird for additional flavor. A brine will not do anything for you.
  
  Happy cooking!
• Question:-need help brining turkey wings only?
  can i season the turkey wings and is there a brine recipe for turkey wings?
  i only have about 10 turkey wings
  
  Answer:-It's the same for turkeys and turkey wings.
  
  6 quarts hot water
  1 pound kosher salt
  1 pound dark brown sugar
  5 pounds ice
  1 (13 to 14-pound) turkey, with giblets removed
  
  http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35148,00.html?rsrc=search
• Question:-I started brining my turkey with the giblets inside, is the turkey now contaminated?
  I'm soaking my turkey in a brine in preparation for tomorrow, but I didn't take out the giblets prior to soaking the turkey. Is the turkey brine now contaminated? I have since removed the giblets and put the turkey back into the brine.
  
  Answer:-no it is not contaminated.......biologist and chef:)
• Question:-Have you ever used a turkey brining bag?
  I am going to brine 2 turkeys for Thanksgiving and this seems like the easiest and most convenient way but... I am wondering if anyone has had any experience with these as I would prefer not to have a mess in my fridge. Thank you!
  I would love to put it outside but I live in South Florida! :(
  
  Answer:-I have used different brine's in the past in the restaurant and what we have done that works out very well and does not use any room in refrigerator. Around the holidays business always ramps up and sometimes refrigeration becomes like looking for prime real estate, It is hard to find. So what we have done is washed and sanitize your ice chest or cooler and make up your brine and let it cool back down ,then put the brine in your cooler and put 4 or 5 pounds of ice in there and then put our turkeys in there and let them set.We were able to get 2 turkeys to an ice chest. Just remember that you need to cut back on the amount of water when making your brine,because of the ice that you will add so it does not weaken your brine.Just keep ice in there until time to cook those turkeys and still have room in the refrigerator.
• Question:-Does brining a turkey really make a difference?
  And does it make it taste salty? I'm cooking Thanksgiving dinner this year and have heard so much about brining. How exactly do you do it? And what does it do to the turkey?
  
  Answer:-Alll brining does is add moisture to the turkey so when you cook it, it stays moister than without brining.
  
  The salt washes off and will not change the taste.
  
  A better trick (and quicker) is to use butter (or oil) and add hebs, like Rosemary... and garlic if you like and mix it into a paste. Rub this paste 'under' the skin, as far as you can reach. It imparts amazing flavor, keeps the moisture in and crisps up the skin even more. You will not be disappointed - believe me! Your guests will ask you how you made a turket look/taste sooooo good!
  
  Steve
• Question:-brining turkey?
  I know you can brine a turkey before cooking it, but can I brine turkey pieces? Do I brine them just as long?
  
  Answer:-You can brine just about anything! If your turkey has been butchered into parts you do not need to brine them as long as you would a whole turkey. I would brine a whole bird for 24 hours. If you're brining all of the turkey parts I'd do them for 8 to 10 hours.

thanksgiving

• Question:-Thanksgiving?
  i sent my husband to the flea market this morning to get me a few sweet patatoes to make with our Thanksgiving dinner... he came home with like 15 pounds of them!
  
  does anyone know of different things to make with them?
  
  all i was gonna make with them was baked sweet patatoes and a sweet patatoe cream cheese pie.
  
  Answer:-If you want some great recipes just go online.There are so many sites to check out for what ever your need may be. Here are a few of my favoirites: www.kraft.com., www.bettycrocker.com, www.foodnetwork.com, www.allrecipes.com., www.pastrywiz.com. These are just a few but all of them are wonderful. Most of them you can join for free and even start your own personal recipe box to make it even easier to get to your favorites and start cooking!! Enjoy and Happy Thanksgiving. I also wanted to let you know that you can always boil and freeze your sweet potatoes for later use. Just remember to not over boil them and to cut them in pretty big chunks. Let cool before freezing. If all else fails pass some along to friends and co-workers, or even the local food bank!! : ) Good Luck!!
• Question:-thanksgiving?
  okay this will be my first thanksgiving on my own making dinner for people and i need some advice on what to make and how to make it ..also there is the yam dish with marshmellow fluff i had once i dont know how to make it or what it is callled so if anyone knows please help!! also whats the best way to make the turkey?
  
  Answer:-"Sweet Potato Mallow" - 4 servings
  
  1 lb. sweet potatoes or yams (about 3 medium - or use 16 oz. can)
  1/2 cup sour cream
  1 egg yolk
  1/2 tsp. salt
  1/4 tsp. mace
  3/4 cup miniature marshmallows or cut-up large marshmallows
  
  If using fresh sweet potatoes, prepare and cook: Wash, but do not pare. Heat enough salted water to cover potatoes (1/2 tsp. salt to 1 cup water) to boiling; add potatoes. Cover and heat to boiling; cook 30-35 minutes or until tender. Drain; slip off skins. Leave whole, slice or mash.
  Heat oven to 350*. In small mixer bowl, combine sweet potatoes, sour cream, egg yolk, salt and mace; beat on medium speed until smooth.
  Pour sweet potato mixture into buttered 1-quart casserole; top with marshmallows. Bake 30 minutes or until marshmallows are puffed and golden brown.
  
  
  "Traditional Stuffed Turkey" - 18 to 20 servings
  
  1 lb. fresh pork sausage
  1/2 cup butter or margarine
  2 large apples; peeled, cored and chopped
  1 medium onion; chopped
  1/2 cup chopped celery
  1/2 cup water
  4 cups crumbled corn bread or 1 (8 oz.) pkg. corn bread stuffing mix
  1/2 cup coarsely chopped pecans
  1/4 cup chopped parsley
  1/2 tsp. poultry seasoning
  1 (18-20 lb.) frozen ready-to-stuff turkey; thawed
  1/2 cup butter or margarine
  Salt
  Pepper
  Giblet Gravy (recipe follows)
  
  1) In 10" skillet over medium heat, cook sausage until browned; breaking apart with fork. Stir in 1/2 cup butter, apples, onion and celery; cook until celery is tender, about 5 minutes, stirring occasionally. Add water; heat to boiling. Remove from heat. In large bowl, combine meat mixture with corn bread, pecans, parsley and poultry seasoning. Stir until well mixed.
  2) Remove giblets and neck from inside turkey; reserve for gravy. Rinse turkey with running cold water; drain well. Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing; skewer closed. With turkey breast-side up, lift wings up toward neck, then fold under back of bird to balance it.
  3) Spoon remaining stufffing lightly into body cavity. Fold skin over opening; skewer closed. Tie legs or fasten under metal clip. On rack in roasting pan, place turkey breast-side up. Brush skin with melted butter. Sprinkle with salt and pepper. Insert meat thermometer into thickest part of meat between breast and thigh., not touching bone.
  4) Roast uncovered, at 325* - 4 to 4 1/2 hours until thermometer reads 180* or thickest part of drumstick feels soft when pressed between thumb and forefinger protected by paper towels. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent of foil. Begin checking for doneness after 3 hours cooking time. Toward end of roasting, remove foil; brush turkey with drippings.
  5) Remove turkey from oven; let stand 20 minutes for easier carving. Serve with Giblet Gravy.
  (Note: If you don't want to stuff your turkey, you can make stuffing muffins: Coat 12-cup muffin pan with melted butter. Using ice cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* until set and top is crisp, 20-30 minutes. Cool 15 minutes; transfer to platter to serve.)
  GIBLET GRAVY:
  Reserved giblets and neck from turkey
  1/2 cup chopped celery
  1/2 cup chopped onion
  1 tsp. salt
  Water
  Pan drippings from roast turkey
  6 tbsp. all-purpose flour
  
  1) While turkey is roasting, in 2-quart saucepan combine giblets, neck, celery, onion and salt. Add water to cover; over high heat, heat to boiling.
  2) Reduce heat to low. Cover; simmer 1-2 hours until giblets are tender. With slotted spoon, remove neck and giblets. Strain broth; discard celery and onion. Chop neck meat and giblets; set aside.
  3) When turkey is done, pour pan drippings into 4-cup measure; let drippings stand until fat separates from meat juice.
  4) Skim 1/3 cup fat from drippings; pour fat into 2-quart saucepan; set aside. Discard any fat remaining on drippings. Add strained giblet broth to drippings; add water if necessary to make 4 cups. Pour broth mixture into roasting pan; stir to loosen browned bits.
  5) Stir flour into fat in saucepan. Over medium heat, cook until lightly browned and bubbling, stirring constantly. Gradually stir in broth mixture; cook until mixture boils, stirring constantly. Stir in reserved meat and giblets; heat through. Yields 4 cups.
  
  
  "Herb Smashed Potatoes" - 8 servings
  
  5 lbs. potatoes; peeled, cut into 1 1/2" chunks (10 cups)
  1-2 cups chicken broth
  1 small onion; finely chopped (3/4 cup)
  1 (4.4 oz.) container herb-and-black pepper flavored spreadable cheese; crumbled
  1 (3 oz.) pkg. cream cheese; cut into pieces
  2-3 tbsp. chopped fresh chives
  2-3 tbsp. chopped fresh parsley
  1 tsp. salt
  1/4 tsp. pepper
  Butter (optional)
  
  In large pot, combine potatoes with salted water to cover; bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
  Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture. Stir in remaining ingredients. Serve topped with butter, if desired.
  
  
  "Green Beans with Smoked Bacon and Onions" - 8 servings
  
  2 lbs. green beans; trimmed
  2 1/4 tsp. salt
  4 slices thick-cut smoked bacon; cut into 1" wide strips
  1 medium onion; cut into 1" pieces
  
  1) Blanch the beans: Prepare an ice bath. Bring a large saucepan of water to a boil; add beans and 2 tsp. salt. Cook just until the beans turn bright green, about 7 minutes. Drain the beans and plunge them into the ice bath until they're cool. Remove beans from the bath; drain on a towel.
  2) Cook the bacon: Add the bacon to a large skillet over medium-high heat; cook until golden brown and lightly crisp. Drain all but 2 tbsp. of the bacon fat.
  3) Finish the beans: Add the blanched beans, onion pieces and remaining salt; toss to completely coat with the fat. Reduce heat to medium; cook until the beans are warmed through and the onions have softened, 4-5 minutes. Serve immediately.
  
  
  "Cranberry Gelatin Salad" - 8 servings
  
  1 1/2 cups boiling water
  2 (3 oz.) pkg. cranberry-raspberry gelatin
  1 (12 oz.) can seltzer
  1 1/2 tsp. unflavored gelatin
  3/4 cup sour cream
  1 tbsp. sugar
  1 (16 oz.) can whole-berry cranberry sauce
  1 rib celery; chopped (1/2 cup)
  1/2 cup chopped walnuts
  Additional sour cream and fresh cranberries (optional)
  
  Coat 1 1/2-quart mold with cooking spray.
  In bowl, pour boiling water over cranberry gelatin mix; stir until dissolved. Add seltzer. Transfer 1 cup mixture to separate bowl; reserve. Cover remaining mixture; refrigerate.
  Sprinkle unflavored gelatin over 2 tbsp. cold water; let stand 1 minute. Microwave on HIGH until dissolved; stir into reserved 1 cup cranberry gelatin. Whisk in sour cream; pour into mold.
  Refrigerate until just set, 2 hours. Uncover refrigerated plain cranberry gelatin mixture. Stir in cranberry sauce, celery and walnuts; spoon into mold. Refrigerate until firm, 2 hours.
  Run knife around edge of mold to loosen; place serving platter over mold and invert to release. Garnish with additional fresh cranberries and sour cream.
  
  Butterball Turkey Talk Line: 800-BUTTERBALL
  Reynolds Turkey Tips Hotline: 800-745-4000
  USDA Meat and Poultry Hotline: 888-674-6854
  Q&A: www.landolakes.com
• Question:-THANKSGIVING?!?!?!?!?!?!?!?!?!?!!?!?
  Abraham Lincoln made Thanksgiving a national holiday. But, before he did, when was Thanksgiving celebrated?
  
  Answer:-In the fall, but it varied from community to community.
  
  I believe Lincoln believed America had survived a very harsh winter... we, a newly united country, had a lot to be thankful for, thus the national holiday.
• Question:-What is a good family thanksgiving movie?
  I am looking for any suggestions for a good family Thanksgiving movie. One for kids ages 6 to 10, that is not a cartoon, and that has a Thanksgiving theme or takes place during Thanksgiving. All the lists and ideas I have found are cartoons or Christmas movies. I am surprised how hard it has been. The only one I found is Dutch, with Ed O'Neill, (which I think is a cute movie), but there are some parts I don't think are okay for the kids. Any ideas?
  
  Answer:-
• Question:-Are There Any Thanksgiving Treats That Can Be Shipped In The Mail?
  I have some family members that are away at college, and won't be able to make it home for Thanksgiving. *sigh* Well, to cheer them up, I wanted to make some home made snacks and ship it to them. Obviously, it can't be something that has to be refridgerated, but are there any snacks that can be sent through the mail? Any ideas would be great, just as long as they are snacks that would remind them of Thanksgiving! Thanks!
  
  Answer:-Cookies! The fact that it will come around Thanksgiving will give them a clue. Cookies ALWAYS work at college.
  
  Or Flaming Turkey Wings.
  
  That's very sweet of you. If we couldn't go home for Thanksgiving, our Parents went on vacation.
• Question:-Thanksgiving is very soon. What is your tradition and what will you be having for dinner on Thanksgiving day?
  We have dwindled down to a very small group. My brother is paranoid schizophrenic and he doesn't like to have anyone else but our family over, so we can't invite friends or "strays" (people who have no where to go) anymore because he gets really freaked out. Anyway, it'll just be 4 of us.
  
  For dinner we have the turkey with stuffing which my mom makes. She makes the gravy too. I make the sweet potatoes, mashed potatoes, green bean casserole and butternut squash. We have rolls and olives, gherkin pickles, homemade cranberry sauce (which my mom makes), carrots and celery. These are all the relishes. I will make a deep dish apple pie and pumpkin pie; my mom will make her delicious pecan pies.
  
  We say a prayer before we eat and then we dive in! I LOVE Thanksgiving. It's my favorite holiday. Christmas is my second favorite. I just love the warmth of the holiday. I wish that my brother didn't have such a hard time, but I'm glad he is with us and we can only pray for him. We've tried everything else.
  
  I hope you all have a very Happy Thanksgiving...
  
  Peace!
  
  Answer:-I wish your brother felt better about people coming over too because all that food sounds so good i think id show up!! Well, over the years ive realized that traditions change and thats just part of life. Its nice if you can keep them going, but sometimes just having the wonderful memories of past traditions and the fun of new ones can be just as great if you let it!
  
  My dad used to be in charge of preparing our holiday meals and it was always so nice every year. I think he did it because his mom did it and he was trying to keep that going for us. Now that my dad is no longer with us and i have a new family we have our new little traditions.
  
  For the past few years my husband and i have been on turkey duty and fry at least 3-4 turkeys for Thanksgiving. One is just for us, one is for the rest of the family on Thanksgiving, and the others are for friends who beg us to fry them one! We have a special seasoning/injection process and recipie that we use and the turkeys are always moist and juicy and FULL of cajun flavor! This has become our little family tradition and we always enjoy it and look forward to it.
  
  The bottom line is that when it comes to traditions i think its all about being with the ones you care for the most. We make these traditions becasue they give us a chance to be with people we love and care about and give us an opportunity to make wonderful memories together.
  
• Question:-How long does a Thanksgiving drive from San Francisco to Phoenix take?
  I am trying to decide if it is a bad idea to try and drive from San Francisco to Phoenix on the day before Thanksgiving. Google Maps says it will take 12 hours, which I am ok with. However, I have heard the traffic in LA is really bad. Will it be horrible and take much longer than the 12 hours if I try to make this drive on the day before Thanksgiving? Is there a route that won't go straight through LA? Please share your tips!
  
  Answer:-I usually drive from San Diego to Santa Barbara for Thanksgiving, but we usually drive on Thanksgiving day and the traffic isn't too bad, but the day before it will probably be hell. Even though "rush hour" is 5 everywhere else, in LA it's from like 10AM- 6PM...
• Question:-Has Thanksgiving become nothing more than a corporate celebration of the start of the shopping season?
  From all of the ads and corporate ties in to Thanksgiving promoting sales today and tomorrow, it sure seems that way.
  
  Answer:-lol...
  seems like it
• Question:-How can I make thanksgiving more special for the kids?
  Thanksgiving is my favorite time of year and I'd love to get some new ideas to make it special for my kids. We stay home w/the kids by ourselves and they'd rather be w/family. How can I make thanksgiving better at home for them since this is our only one at home?
  
  Answer:-Look up fun Thanksgiving games and activities/crafts for kids online. Depending on the ages you should be able to find some really cool stuff.
  
  Make cookies with Thanksgiving cookie cutters and decorate them as a family.
  
  Get a Thanksgiving joke book and take turns reading jokes.
  
  Play the kid's favorite games.
  
  Overall, just let your kids be kids. If they see mommy and daddy having fun, they will too.
  
  = ]
• Question:-What Thanksgiving dish do you serve that makes your Thanksgiving dinner memorable?
  I like to make collard greens with onion and bacon at Thanksgiving. It's something I've added to my Thanksgiving table when I moved to NC.
  
  Answer:-I LOVE the real mashed potatoes and gravy from the drippings. Mmmmmm.... Thanksgiving would not be the same without them.

brining a turkey

• Question:-Are any of you brining your turkey?
  I brine chickens frequently and find it makes for a moister bird. I have not tried brining my thanksgiving turkey yet. It's an 18lb bird. Has anybody had success with brining turkeys?
  
  Answer:-I am brining my turkey this year. We usually have a kosher turkey (they are brined) but this year we are brining it ourselves. I suggest going to this link
  
  http://www.foodnetwork.com/food/et_hd_thanksgiving/0,1972,FOOD_9845,00.html
  
  and watching Alton Brown's video on brining turkey's. It is very helpful and informative and I am using his technique. Contrary to the one answer, brining does not dry out a turkey but actually moistens it.
  
  Oh, and don't use one of those turkey's that has been injected with all those flavorings like you find in the grocery store this time of year. You have to use one that is just plain ol' turkey which can be found at a place like Whole Foods or ask the butcher.
• Question:-Questions on brining a "Shady Brook" brand turkey breast?
  It says it has 60mg of sodium per serving, but doesn't say it has been injected with a salt solution. Would you recommend brining it anyway, or will that make it too salty?
  
  I haven't brined turkey breast before. How much water and how much salt do you recommend? It is nearly 7 pounds. Is brining as simple as salt + water + turkey in pot overnight?
  
  Answer:-If it has that much sodium per serving then it is already brined. Most sellers to the public do it now to make the turkey better.
• Question:-Another brining turkey question?
  If I bought a mass produced turkey from a grocery store e.g Jennie-O or Butterball, and there's already a 7 or 8% solution injected, would I still able to brine it? If so, would I need to cut back on the salt?
  
  Answer:-You can brine it, but it's unlikely to have any positive effect. The injected solutions are optimized to put as much liquid filler into the bird as it can hold.
  
  If you can't find an unprocessed bird locally, and have to go with the Butterball, etc, save your time and energy for marinading or otherwise treating the bird for additional flavor. A brine will not do anything for you.
  
  Happy cooking!
• Question:-need help brining turkey wings only?
  can i season the turkey wings and is there a brine recipe for turkey wings?
  i only have about 10 turkey wings
  
  Answer:-It's the same for turkeys and turkey wings.
  
  6 quarts hot water
  1 pound kosher salt
  1 pound dark brown sugar
  5 pounds ice
  1 (13 to 14-pound) turkey, with giblets removed
  
  http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35148,00.html?rsrc=search
• Question:-I started brining my turkey with the giblets inside, is the turkey now contaminated?
  I'm soaking my turkey in a brine in preparation for tomorrow, but I didn't take out the giblets prior to soaking the turkey. Is the turkey brine now contaminated? I have since removed the giblets and put the turkey back into the brine.
  
  Answer:-no it is not contaminated.......biologist and chef:)
• Question:-Can I coldwater thaw a turkey and than brine it?
  So I got a turkey last night, and it has been in the fridge since 7pm yesterday so about 16 hours, it is a 12.8 pound turkey. I want to brine it but that takes 12 hours. Is it possible to cold water thaw the turkey, brine it for 12 hours, than cook it? Or do I have to cook the turkey right away if I cold water thaw it?
  
  Answer:-
• Question:-Have you ever used a turkey brining bag?
  I am going to brine 2 turkeys for Thanksgiving and this seems like the easiest and most convenient way but... I am wondering if anyone has had any experience with these as I would prefer not to have a mess in my fridge. Thank you!
  I would love to put it outside but I live in South Florida! :(
  
  Answer:-I have used different brine's in the past in the restaurant and what we have done that works out very well and does not use any room in refrigerator. Around the holidays business always ramps up and sometimes refrigeration becomes like looking for prime real estate, It is hard to find. So what we have done is washed and sanitize your ice chest or cooler and make up your brine and let it cool back down ,then put the brine in your cooler and put 4 or 5 pounds of ice in there and then put our turkeys in there and let them set.We were able to get 2 turkeys to an ice chest. Just remember that you need to cut back on the amount of water when making your brine,because of the ice that you will add so it does not weaken your brine.Just keep ice in there until time to cook those turkeys and still have room in the refrigerator.
• Question:-Does brining a turkey really make a difference?
  And does it make it taste salty? I'm cooking Thanksgiving dinner this year and have heard so much about brining. How exactly do you do it? And what does it do to the turkey?
  
  Answer:-Alll brining does is add moisture to the turkey so when you cook it, it stays moister than without brining.
  
  The salt washes off and will not change the taste.
  
  A better trick (and quicker) is to use butter (or oil) and add hebs, like Rosemary... and garlic if you like and mix it into a paste. Rub this paste 'under' the skin, as far as you can reach. It imparts amazing flavor, keeps the moisture in and crisps up the skin even more. You will not be disappointed - believe me! Your guests will ask you how you made a turket look/taste sooooo good!
  
  Steve
• Question:-brining turkey?
  I know you can brine a turkey before cooking it, but can I brine turkey pieces? Do I brine them just as long?
  
  Answer:-You can brine just about anything! If your turkey has been butchered into parts you do not need to brine them as long as you would a whole turkey. I would brine a whole bird for 24 hours. If you're brining all of the turkey parts I'd do them for 8 to 10 hours.
• Question:-Brining Turkey from Alton Brown - Good Eats?
  I am brining my turkey starting tomorrow. I am doing it from a recipe I got from Alton Brown. The only thing is the recipe calls for a 14-16 lb turkey, and my turkey is 20 lbs...Can I still use to the same amount of brine? Or do I need to double the recipe?
  
  Any good advice would be great...Thanks
  
  Answer:-ABSOLUTELY I USE HIS BRINE RECIPE EVERY YEAR.MY TURKEYS RANGE FROM 20 - 25 LBS. IT DOES NOT CHANGE THE RECIPE AT ALL .YOU WILL HAVE AN AWESOME TURKEY THIS YEAR. ENJOY!!!

turkey recipes

• Question:-Turkey Recipes?
  I am beginning to get my Thanksgiving Dinner menu planned for this year, and I was wondering if anyone had a good Turkey recipe... I generally just use water and butter with mine... Someone told me to Roast it in 7UP instead of water.... Do any of you have a Unique Great tasting recipe you would like to share?
  
  Answer:-To help make the skin a rich, golden brown, I rub the turkey skin w/ soy sauce and little canola oil before placing it in a roasting pan.
  
  I baste the turkey w/ turkey or chicken stock. Then I like to use a little bit apple juice/cider to baste the turkey during the last half hour of roasting. The sugar in the apple juice/cider caramelizes so the skin browns & crisps even more.
  
  My mother in law recommends laying thick strips of baking across the turkey breast. As the bacon melts, it bastes and flavors the turkey. Remove the bacon once it has cooked so it doesn't burn & to allow the turkey skin to brown.
• Question:-Turkey recipes?
  Ok my mom is injured and i want her thanks giving to be delicious.please give me some turkey tricks and tricks to the flavor of the basting and stuffing and tenderness and juiciness??
  
  Answer:-Hint 1: if this is your first time baking a turkey, make it a smallish one (10-14 pounds, not 20 pounds). (Of course, if you haven't bought your bird yet, it's a bit late...)
  
  Hint 2: Use a baking bag. Yes, it seems silly to put a plastic bag in the oven, but it really does work. (Make sure it's an actual baking bag, not some random plastic bag you found in the kitchen.)
  
  Hint 3: After sprinkling seasoned salt (or just salt & pepper) *lightly* all over the turkey (inside & out), cover the entire breast with bacon slices. Put it in the bag and into your roasting pan, and roast as directed (i.e. find the little timing chart on the turkey's wrapper, because ain't none us ever gonna remember those guidelines from one year to the next).
  
  Hint 4: Make the stuffing separately. It can probably share oven space with the green bean casserole, after the turkey is cooked and is resting.
• Question:-turkey recipes?
  Can I use aluminium foil to bake a turkey? So when it is cooked I can take it off to leave the turkey skin crispy and roasted?
  
  Answer:-Yeah, you can. It'd probably be moister that way. Personally I use oven bags. It still browns but the inside is moister. I also cover it with kosher salt before hand for a better flavor. Let your meat set for about 10 mins. after done before cutting it as that gives it a chance to redistribute the juices making it moister as well. Btw this may seem a given but just in case make sure it's in a sturdy pot. Alot of times those disposeable ones break & you have a mess, not to mention possible burns.
• Question:-Where can I find great turkey recipes?
  Hi everyone, I need to find some turkey recipes since I'm a teen who will be helping my family make the turkey this year.^^
  
  Thank you very much for reading and happy holidays!
  
  Answer:-Go to google and search. But you could always go to my favorite website. www.allrecipes.com
• Question:-Does anyone have any favorite ground turkey recipes they could share?
  I just recently started trying more recipes using ground turkey, and I've really come to like it. Would anyone like to share ground turkey recipes that they love? I have already gone to the recipe websites, but I was hoping for other people's tried and true experiences. Thanks in advance.
  
  Answer:-I have found that it makes a lean and tender substitutue for ground pork! So I end up using it in meat balls, egg rolls etc. Here is a "Chinese Spaghetti" recipe for you to try.
  
  1 lb ground turkey
  2 Tbsp soy sauce
  1/2 tsp salt
  1/2 tsp 5-spice powder
  4-6 cloves garlic, minced
  1 Tbsp minced fresh ginger root
  
  Mix turkey with soy sauce, salt, 5-spice powder, garlic, and ginger root. Let this sit as long as possible in the fridge--it's fantastic if I do it in the morning but 1/2 hour will do.
  
  Sauce
  3 Tbsp oyster flavored sauce
  2 Tbsp soy sauce
  1 Tbsp dry wine
  1 Tbsp sesame oil
  
  Mix together in small bowl and set aside.
  
  2 stalks celery, julienned into 2-3 inch strips
  2 large carrots, Julienned into 2-3 inch strips
  1 large onion, peeled, cut in half, thinly sliced into c shaped arches (onion rings cut in half)
  1 lb "french style" green beans
  1 lb dried spaghetti, broken into 4-6 inch pieces, cooked according to package directions, then drained and rinsed with cold water.
  
  Spray large non-stick skillet with cooking spray and heat until very, hot. Add carrots and cook 1 1/2 min. Add celery to pan and cook 2 min. longer. Add meat to pan breaking it up into small pieces and cook until all pinkness is gone and it is broken up into small pieces. Add green beans to pan and cook until they are heated through. Add onions, spaghetti, and sauce and gently toss until well heated. Serve, will serve a family of 6 if there's little kids or 4 grown men!
  
  Good Luck!
• Question:-Do you have any special turkey recipes that use for Christmas?
  I'm in charge of Christmas dinner this year!!! I'm the youngest but I'm the best at cooking :P
  
  We're having turkey, but I've never cooked one before. Do you have any recipes (rough measurements are okay if you haven't written the recipe down) that you use? I'm cooking for 5 people by the way.
  
  Answer:-Get yourself a 10-15 lb. turkey, some vinegar, honey, sea salt, chese cloth and a good store bought rub.(or make your own). Then go to food network and search turkey brine. They will tell you how to brine the turkey overnight.
  
  step 2.
  
  Pull out your smoker and make sure you have two large bags of hickory chunks from walmart.
  
  after turkey is brined pull it out drain and pat with paper towl. Then add rub(make sure you add your rub underneath the skin too!) and set in frige overnight.
  
  Cooking day: Put enough wood in your smoker to get it around 225 and let it burn for about 20 min. Wrap turkey in chese cloth then place on the smoker. Cooks 8-14 hrs(sometimes more) depending on weight of turkey and altitude. Now if a 10 lb. turkey and in lets say las vegas you would wanna take the cloth off at about hr 6-7 and let it finish without it on. You can also smoke it for that lenght of time and pull it out and finish it in your oven. Make sure you have a thermometer so you can check the temp. You want it any where between 160-165.
  
  *If you dont have a smoker get wood chips instead of chunks, then place some charcoal in your grill and put chunks,placed in foil with holes on top of foil, on charcoal. Once wood is smoking good place your bottom rack to its lowest level in oven and place them on there. Will smoke house up a tad bit but you can open kitchen window or door. You only need to do it for about 1.5 hrs
  
  ** Or you can just use the rub and chese cloth in your oven, but you will still need to remove the cheese cloth so the skin will brown.
  
  *** If you smoke the turkey don't put stuffing in it as it will take too long for the turkey cavity to get up to temperature. Im sure you don't want to get folks sick!
• Question:-18lb turkey, all recipes say 10-14lb, can I still use the recipe?
  I have an 18lb turkey and I would like to find a good recipe online. My problem is that the biggest turkey recipe I can find is for a 14lb turkey. Can I just extend the baketime and I will be fine? I don't plan on going off of the oven temperature on the recipe, I will read the instructions on the turkey. Thanks for your help!
  
  Answer:-hi,
  
  It takes about 15 minutes per pound to bake a turkey. So your turkey will take about 4 and a half hours to cook. Of course, you'll can always stick one of those thermometors in and it will tell you when its done. I don't know what your other ingredients are, but just increase them a little bit, and you'll be fine.
• Question:-Turkey recipes for smaller conventional oven?
  I am looking for a really good recipe that entails smoked turkey, or a flavored smoked turkey that you can make in a smaller oven. I only have this oven, so it makes it harder to cook in. I am looking for a tender, juicy turkey. I can make it in a bag, but need a really good recipe, that isn't spicy. Any suggestions that you can give, would be great. Only serious replies.Thanks to all those chefs out there!
  
  Answer:-For the smoked part, look at your grocery store for liquid smoke - that will give you the flavor of smoking without having to spend hours to do it. You can also check with a place that sells grilling supplies for a cast iron box (you buy wood chips, soak them in water, then put them in the box and it will give a smoky flavor). You're going to get a more tender turkey with a bag so liquid smoke might be a better option.
  
  Here's a recipe with a bag and liquid smoke:
  http://www.cooks.com/rec/view/0,1639,149166-241206,00.html
  
  Here's a site with some cooking tips:
  http://www.eatturkey.com/consumer/basics.html
• Question:-What are some simple ground turkey recipes over pasta?
  Just want some simple quick and easy ground turkey recipes. Thanks!
  
  Answer:-My husband made ground turkey meatballs over marinara sauce and pasta for dinner last night. It was really good.
  
  Other than that, you can brown it, add some spinach and mushrooms with garlic, parmesan cheese and servce that over pasta.
• Question:-need some good recipes for cooking turkey for thanksgiving?
  also if you have a good turkey recipe where i have to marinade it for a day or whatever would be great...
  ty jason ill try that.
  
  Answer:-I'm going to use the Tony Cachere injectable marinade and slow roast it (then again it will only take about 3 hours as it's a small turkey about the size of a large roasting chicken) in a low oven. If you bird is about 25+ pounds you can put it in a cold oven and turn it to about 275-300 degrees and let it slowly cook and then pull it out about 1:30 or so and it will be tender and juicy. I've never had this technique fail as I learned it from a friend.

thanksgiving

• Question:-Thanksgiving?
  i sent my husband to the flea market this morning to get me a few sweet patatoes to make with our Thanksgiving dinner... he came home with like 15 pounds of them!
  
  does anyone know of different things to make with them?
  
  all i was gonna make with them was baked sweet patatoes and a sweet patatoe cream cheese pie.
  
  Answer:-If you want some great recipes just go online.There are so many sites to check out for what ever your need may be. Here are a few of my favoirites: www.kraft.com., www.bettycrocker.com, www.foodnetwork.com, www.allrecipes.com., www.pastrywiz.com. These are just a few but all of them are wonderful. Most of them you can join for free and even start your own personal recipe box to make it even easier to get to your favorites and start cooking!! Enjoy and Happy Thanksgiving. I also wanted to let you know that you can always boil and freeze your sweet potatoes for later use. Just remember to not over boil them and to cut them in pretty big chunks. Let cool before freezing. If all else fails pass some along to friends and co-workers, or even the local food bank!! : ) Good Luck!!
• Question:-thanksgiving?
  okay this will be my first thanksgiving on my own making dinner for people and i need some advice on what to make and how to make it ..also there is the yam dish with marshmellow fluff i had once i dont know how to make it or what it is callled so if anyone knows please help!! also whats the best way to make the turkey?
  
  Answer:-"Sweet Potato Mallow" - 4 servings
  
  1 lb. sweet potatoes or yams (about 3 medium - or use 16 oz. can)
  1/2 cup sour cream
  1 egg yolk
  1/2 tsp. salt
  1/4 tsp. mace
  3/4 cup miniature marshmallows or cut-up large marshmallows
  
  If using fresh sweet potatoes, prepare and cook: Wash, but do not pare. Heat enough salted water to cover potatoes (1/2 tsp. salt to 1 cup water) to boiling; add potatoes. Cover and heat to boiling; cook 30-35 minutes or until tender. Drain; slip off skins. Leave whole, slice or mash.
  Heat oven to 350*. In small mixer bowl, combine sweet potatoes, sour cream, egg yolk, salt and mace; beat on medium speed until smooth.
  Pour sweet potato mixture into buttered 1-quart casserole; top with marshmallows. Bake 30 minutes or until marshmallows are puffed and golden brown.
  
  
  "Traditional Stuffed Turkey" - 18 to 20 servings
  
  1 lb. fresh pork sausage
  1/2 cup butter or margarine
  2 large apples; peeled, cored and chopped
  1 medium onion; chopped
  1/2 cup chopped celery
  1/2 cup water
  4 cups crumbled corn bread or 1 (8 oz.) pkg. corn bread stuffing mix
  1/2 cup coarsely chopped pecans
  1/4 cup chopped parsley
  1/2 tsp. poultry seasoning
  1 (18-20 lb.) frozen ready-to-stuff turkey; thawed
  1/2 cup butter or margarine
  Salt
  Pepper
  Giblet Gravy (recipe follows)
  
  1) In 10" skillet over medium heat, cook sausage until browned; breaking apart with fork. Stir in 1/2 cup butter, apples, onion and celery; cook until celery is tender, about 5 minutes, stirring occasionally. Add water; heat to boiling. Remove from heat. In large bowl, combine meat mixture with corn bread, pecans, parsley and poultry seasoning. Stir until well mixed.
  2) Remove giblets and neck from inside turkey; reserve for gravy. Rinse turkey with running cold water; drain well. Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing; skewer closed. With turkey breast-side up, lift wings up toward neck, then fold under back of bird to balance it.
  3) Spoon remaining stufffing lightly into body cavity. Fold skin over opening; skewer closed. Tie legs or fasten under metal clip. On rack in roasting pan, place turkey breast-side up. Brush skin with melted butter. Sprinkle with salt and pepper. Insert meat thermometer into thickest part of meat between breast and thigh., not touching bone.
  4) Roast uncovered, at 325* - 4 to 4 1/2 hours until thermometer reads 180* or thickest part of drumstick feels soft when pressed between thumb and forefinger protected by paper towels. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent of foil. Begin checking for doneness after 3 hours cooking time. Toward end of roasting, remove foil; brush turkey with drippings.
  5) Remove turkey from oven; let stand 20 minutes for easier carving. Serve with Giblet Gravy.
  (Note: If you don't want to stuff your turkey, you can make stuffing muffins: Coat 12-cup muffin pan with melted butter. Using ice cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* until set and top is crisp, 20-30 minutes. Cool 15 minutes; transfer to platter to serve.)
  GIBLET GRAVY:
  Reserved giblets and neck from turkey
  1/2 cup chopped celery
  1/2 cup chopped onion
  1 tsp. salt
  Water
  Pan drippings from roast turkey
  6 tbsp. all-purpose flour
  
  1) While turkey is roasting, in 2-quart saucepan combine giblets, neck, celery, onion and salt. Add water to cover; over high heat, heat to boiling.
  2) Reduce heat to low. Cover; simmer 1-2 hours until giblets are tender. With slotted spoon, remove neck and giblets. Strain broth; discard celery and onion. Chop neck meat and giblets; set aside.
  3) When turkey is done, pour pan drippings into 4-cup measure; let drippings stand until fat separates from meat juice.
  4) Skim 1/3 cup fat from drippings; pour fat into 2-quart saucepan; set aside. Discard any fat remaining on drippings. Add strained giblet broth to drippings; add water if necessary to make 4 cups. Pour broth mixture into roasting pan; stir to loosen browned bits.
  5) Stir flour into fat in saucepan. Over medium heat, cook until lightly browned and bubbling, stirring constantly. Gradually stir in broth mixture; cook until mixture boils, stirring constantly. Stir in reserved meat and giblets; heat through. Yields 4 cups.
  
  
  "Herb Smashed Potatoes" - 8 servings
  
  5 lbs. potatoes; peeled, cut into 1 1/2" chunks (10 cups)
  1-2 cups chicken broth
  1 small onion; finely chopped (3/4 cup)
  1 (4.4 oz.) container herb-and-black pepper flavored spreadable cheese; crumbled
  1 (3 oz.) pkg. cream cheese; cut into pieces
  2-3 tbsp. chopped fresh chives
  2-3 tbsp. chopped fresh parsley
  1 tsp. salt
  1/4 tsp. pepper
  Butter (optional)
  
  In large pot, combine potatoes with salted water to cover; bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
  Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture. Stir in remaining ingredients. Serve topped with butter, if desired.
  
  
  "Green Beans with Smoked Bacon and Onions" - 8 servings
  
  2 lbs. green beans; trimmed
  2 1/4 tsp. salt
  4 slices thick-cut smoked bacon; cut into 1" wide strips
  1 medium onion; cut into 1" pieces
  
  1) Blanch the beans: Prepare an ice bath. Bring a large saucepan of water to a boil; add beans and 2 tsp. salt. Cook just until the beans turn bright green, about 7 minutes. Drain the beans and plunge them into the ice bath until they're cool. Remove beans from the bath; drain on a towel.
  2) Cook the bacon: Add the bacon to a large skillet over medium-high heat; cook until golden brown and lightly crisp. Drain all but 2 tbsp. of the bacon fat.
  3) Finish the beans: Add the blanched beans, onion pieces and remaining salt; toss to completely coat with the fat. Reduce heat to medium; cook until the beans are warmed through and the onions have softened, 4-5 minutes. Serve immediately.
  
  
  "Cranberry Gelatin Salad" - 8 servings
  
  1 1/2 cups boiling water
  2 (3 oz.) pkg. cranberry-raspberry gelatin
  1 (12 oz.) can seltzer
  1 1/2 tsp. unflavored gelatin
  3/4 cup sour cream
  1 tbsp. sugar
  1 (16 oz.) can whole-berry cranberry sauce
  1 rib celery; chopped (1/2 cup)
  1/2 cup chopped walnuts
  Additional sour cream and fresh cranberries (optional)
  
  Coat 1 1/2-quart mold with cooking spray.
  In bowl, pour boiling water over cranberry gelatin mix; stir until dissolved. Add seltzer. Transfer 1 cup mixture to separate bowl; reserve. Cover remaining mixture; refrigerate.
  Sprinkle unflavored gelatin over 2 tbsp. cold water; let stand 1 minute. Microwave on HIGH until dissolved; stir into reserved 1 cup cranberry gelatin. Whisk in sour cream; pour into mold.
  Refrigerate until just set, 2 hours. Uncover refrigerated plain cranberry gelatin mixture. Stir in cranberry sauce, celery and walnuts; spoon into mold. Refrigerate until firm, 2 hours.
  Run knife around edge of mold to loosen; place serving platter over mold and invert to release. Garnish with additional fresh cranberries and sour cream.
  
  Butterball Turkey Talk Line: 800-BUTTERBALL
  Reynolds Turkey Tips Hotline: 800-745-4000
  USDA Meat and Poultry Hotline: 888-674-6854
  Q&A: www.landolakes.com
• Question:-THANKSGIVING?!?!?!?!?!?!?!?!?!?!!?!?
  Abraham Lincoln made Thanksgiving a national holiday. But, before he did, when was Thanksgiving celebrated?
  
  Answer:-In the fall, but it varied from community to community.
  
  I believe Lincoln believed America had survived a very harsh winter... we, a newly united country, had a lot to be thankful for, thus the national holiday.
• Question:-What is a good family thanksgiving movie?
  I am looking for any suggestions for a good family Thanksgiving movie. One for kids ages 6 to 10, that is not a cartoon, and that has a Thanksgiving theme or takes place during Thanksgiving. All the lists and ideas I have found are cartoons or Christmas movies. I am surprised how hard it has been. The only one I found is Dutch, with Ed O'Neill, (which I think is a cute movie), but there are some parts I don't think are okay for the kids. Any ideas?
  
  Answer:-
• Question:-Are There Any Thanksgiving Treats That Can Be Shipped In The Mail?
  I have some family members that are away at college, and won't be able to make it home for Thanksgiving. *sigh* Well, to cheer them up, I wanted to make some home made snacks and ship it to them. Obviously, it can't be something that has to be refridgerated, but are there any snacks that can be sent through the mail? Any ideas would be great, just as long as they are snacks that would remind them of Thanksgiving! Thanks!
  
  Answer:-Cookies! The fact that it will come around Thanksgiving will give them a clue. Cookies ALWAYS work at college.
  
  Or Flaming Turkey Wings.
  
  That's very sweet of you. If we couldn't go home for Thanksgiving, our Parents went on vacation.
• Question:-Thanksgiving is very soon. What is your tradition and what will you be having for dinner on Thanksgiving day?
  We have dwindled down to a very small group. My brother is paranoid schizophrenic and he doesn't like to have anyone else but our family over, so we can't invite friends or "strays" (people who have no where to go) anymore because he gets really freaked out. Anyway, it'll just be 4 of us.
  
  For dinner we have the turkey with stuffing which my mom makes. She makes the gravy too. I make the sweet potatoes, mashed potatoes, green bean casserole and butternut squash. We have rolls and olives, gherkin pickles, homemade cranberry sauce (which my mom makes), carrots and celery. These are all the relishes. I will make a deep dish apple pie and pumpkin pie; my mom will make her delicious pecan pies.
  
  We say a prayer before we eat and then we dive in! I LOVE Thanksgiving. It's my favorite holiday. Christmas is my second favorite. I just love the warmth of the holiday. I wish that my brother didn't have such a hard time, but I'm glad he is with us and we can only pray for him. We've tried everything else.
  
  I hope you all have a very Happy Thanksgiving...
  
  Peace!
  
  Answer:-I wish your brother felt better about people coming over too because all that food sounds so good i think id show up!! Well, over the years ive realized that traditions change and thats just part of life. Its nice if you can keep them going, but sometimes just having the wonderful memories of past traditions and the fun of new ones can be just as great if you let it!
  
  My dad used to be in charge of preparing our holiday meals and it was always so nice every year. I think he did it because his mom did it and he was trying to keep that going for us. Now that my dad is no longer with us and i have a new family we have our new little traditions.
  
  For the past few years my husband and i have been on turkey duty and fry at least 3-4 turkeys for Thanksgiving. One is just for us, one is for the rest of the family on Thanksgiving, and the others are for friends who beg us to fry them one! We have a special seasoning/injection process and recipie that we use and the turkeys are always moist and juicy and FULL of cajun flavor! This has become our little family tradition and we always enjoy it and look forward to it.
  
  The bottom line is that when it comes to traditions i think its all about being with the ones you care for the most. We make these traditions becasue they give us a chance to be with people we love and care about and give us an opportunity to make wonderful memories together.
  
• Question:-How long does a Thanksgiving drive from San Francisco to Phoenix take?
  I am trying to decide if it is a bad idea to try and drive from San Francisco to Phoenix on the day before Thanksgiving. Google Maps says it will take 12 hours, which I am ok with. However, I have heard the traffic in LA is really bad. Will it be horrible and take much longer than the 12 hours if I try to make this drive on the day before Thanksgiving? Is there a route that won't go straight through LA? Please share your tips!
  
  Answer:-I usually drive from San Diego to Santa Barbara for Thanksgiving, but we usually drive on Thanksgiving day and the traffic isn't too bad, but the day before it will probably be hell. Even though "rush hour" is 5 everywhere else, in LA it's from like 10AM- 6PM...
• Question:-Has Thanksgiving become nothing more than a corporate celebration of the start of the shopping season?
  From all of the ads and corporate ties in to Thanksgiving promoting sales today and tomorrow, it sure seems that way.
  
  Answer:-lol...
  seems like it
• Question:-How can I make thanksgiving more special for the kids?
  Thanksgiving is my favorite time of year and I'd love to get some new ideas to make it special for my kids. We stay home w/the kids by ourselves and they'd rather be w/family. How can I make thanksgiving better at home for them since this is our only one at home?
  
  Answer:-Look up fun Thanksgiving games and activities/crafts for kids online. Depending on the ages you should be able to find some really cool stuff.
  
  Make cookies with Thanksgiving cookie cutters and decorate them as a family.
  
  Get a Thanksgiving joke book and take turns reading jokes.
  
  Play the kid's favorite games.
  
  Overall, just let your kids be kids. If they see mommy and daddy having fun, they will too.
  
  = ]
• Question:-What Thanksgiving dish do you serve that makes your Thanksgiving dinner memorable?
  I like to make collard greens with onion and bacon at Thanksgiving. It's something I've added to my Thanksgiving table when I moved to NC.
  
  Answer:-I LOVE the real mashed potatoes and gravy from the drippings. Mmmmmm.... Thanksgiving would not be the same without them.

brining a turkey

• Question:-Are any of you brining your turkey?
  I brine chickens frequently and find it makes for a moister bird. I have not tried brining my thanksgiving turkey yet. It's an 18lb bird. Has anybody had success with brining turkeys?
  
  Answer:-I am brining my turkey this year. We usually have a kosher turkey (they are brined) but this year we are brining it ourselves. I suggest going to this link
  
  http://www.foodnetwork.com/food/et_hd_thanksgiving/0,1972,FOOD_9845,00.html
  
  and watching Alton Brown's video on brining turkey's. It is very helpful and informative and I am using his technique. Contrary to the one answer, brining does not dry out a turkey but actually moistens it.
  
  Oh, and don't use one of those turkey's that has been injected with all those flavorings like you find in the grocery store this time of year. You have to use one that is just plain ol' turkey which can be found at a place like Whole Foods or ask the butcher.
• Question:-Questions on brining a "Shady Brook" brand turkey breast?
  It says it has 60mg of sodium per serving, but doesn't say it has been injected with a salt solution. Would you recommend brining it anyway, or will that make it too salty?
  
  I haven't brined turkey breast before. How much water and how much salt do you recommend? It is nearly 7 pounds. Is brining as simple as salt + water + turkey in pot overnight?
  
  Answer:-If it has that much sodium per serving then it is already brined. Most sellers to the public do it now to make the turkey better.
• Question:-Another brining turkey question?
  If I bought a mass produced turkey from a grocery store e.g Jennie-O or Butterball, and there's already a 7 or 8% solution injected, would I still able to brine it? If so, would I need to cut back on the salt?
  
  Answer:-You can brine it, but it's unlikely to have any positive effect. The injected solutions are optimized to put as much liquid filler into the bird as it can hold.
  
  If you can't find an unprocessed bird locally, and have to go with the Butterball, etc, save your time and energy for marinading or otherwise treating the bird for additional flavor. A brine will not do anything for you.
  
  Happy cooking!
• Question:-If you brine a Turkey is it okay to use a cooking bag?
  Will cooking it in a bag make it too salty?
  
  Answer:-
• Question:-need help brining turkey wings only?
  can i season the turkey wings and is there a brine recipe for turkey wings?
  i only have about 10 turkey wings
  
  Answer:-It's the same for turkeys and turkey wings.
  
  6 quarts hot water
  1 pound kosher salt
  1 pound dark brown sugar
  5 pounds ice
  1 (13 to 14-pound) turkey, with giblets removed
  
  http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35148,00.html?rsrc=search
• Question:-could I brine a turkey and thaw at the same time?
  I have a 13lb turkey and it needs to be thawed and brined by thursday and it tuesday night!! what should I do HELP!!!
  
  Answer:-
• Question:-I started brining my turkey with the giblets inside, is the turkey now contaminated?
  I'm soaking my turkey in a brine in preparation for tomorrow, but I didn't take out the giblets prior to soaking the turkey. Is the turkey brine now contaminated? I have since removed the giblets and put the turkey back into the brine.
  
  Answer:-no it is not contaminated.......biologist and chef:)
• Question:-Have you ever used a turkey brining bag?
  I am going to brine 2 turkeys for Thanksgiving and this seems like the easiest and most convenient way but... I am wondering if anyone has had any experience with these as I would prefer not to have a mess in my fridge. Thank you!
  I would love to put it outside but I live in South Florida! :(
  
  Answer:-I have used different brine's in the past in the restaurant and what we have done that works out very well and does not use any room in refrigerator. Around the holidays business always ramps up and sometimes refrigeration becomes like looking for prime real estate, It is hard to find. So what we have done is washed and sanitize your ice chest or cooler and make up your brine and let it cool back down ,then put the brine in your cooler and put 4 or 5 pounds of ice in there and then put our turkeys in there and let them set.We were able to get 2 turkeys to an ice chest. Just remember that you need to cut back on the amount of water when making your brine,because of the ice that you will add so it does not weaken your brine.Just keep ice in there until time to cook those turkeys and still have room in the refrigerator.
• Question:-Does brining a turkey really make a difference?
  And does it make it taste salty? I'm cooking Thanksgiving dinner this year and have heard so much about brining. How exactly do you do it? And what does it do to the turkey?
  
  Answer:-Alll brining does is add moisture to the turkey so when you cook it, it stays moister than without brining.
  
  The salt washes off and will not change the taste.
  
  A better trick (and quicker) is to use butter (or oil) and add hebs, like Rosemary... and garlic if you like and mix it into a paste. Rub this paste 'under' the skin, as far as you can reach. It imparts amazing flavor, keeps the moisture in and crisps up the skin even more. You will not be disappointed - believe me! Your guests will ask you how you made a turket look/taste sooooo good!
  
  Steve
• Question:-brining turkey?
  I know you can brine a turkey before cooking it, but can I brine turkey pieces? Do I brine them just as long?
  
  Answer:-You can brine just about anything! If your turkey has been butchered into parts you do not need to brine them as long as you would a whole turkey. I would brine a whole bird for 24 hours. If you're brining all of the turkey parts I'd do them for 8 to 10 hours.

thanksgiving

• Question:-Thanksgiving?
  i sent my husband to the flea market this morning to get me a few sweet patatoes to make with our Thanksgiving dinner... he came home with like 15 pounds of them!
  
  does anyone know of different things to make with them?
  
  all i was gonna make with them was baked sweet patatoes and a sweet patatoe cream cheese pie.
  
  Answer:-If you want some great recipes just go online.There are so many sites to check out for what ever your need may be. Here are a few of my favoirites: www.kraft.com., www.bettycrocker.com, www.foodnetwork.com, www.allrecipes.com., www.pastrywiz.com. These are just a few but all of them are wonderful. Most of them you can join for free and even start your own personal recipe box to make it even easier to get to your favorites and start cooking!! Enjoy and Happy Thanksgiving. I also wanted to let you know that you can always boil and freeze your sweet potatoes for later use. Just remember to not over boil them and to cut them in pretty big chunks. Let cool before freezing. If all else fails pass some along to friends and co-workers, or even the local food bank!! : ) Good Luck!!
• Question:-thanksgiving?
  okay this will be my first thanksgiving on my own making dinner for people and i need some advice on what to make and how to make it ..also there is the yam dish with marshmellow fluff i had once i dont know how to make it or what it is callled so if anyone knows please help!! also whats the best way to make the turkey?
  
  Answer:-"Sweet Potato Mallow" - 4 servings
  
  1 lb. sweet potatoes or yams (about 3 medium - or use 16 oz. can)
  1/2 cup sour cream
  1 egg yolk
  1/2 tsp. salt
  1/4 tsp. mace
  3/4 cup miniature marshmallows or cut-up large marshmallows
  
  If using fresh sweet potatoes, prepare and cook: Wash, but do not pare. Heat enough salted water to cover potatoes (1/2 tsp. salt to 1 cup water) to boiling; add potatoes. Cover and heat to boiling; cook 30-35 minutes or until tender. Drain; slip off skins. Leave whole, slice or mash.
  Heat oven to 350*. In small mixer bowl, combine sweet potatoes, sour cream, egg yolk, salt and mace; beat on medium speed until smooth.
  Pour sweet potato mixture into buttered 1-quart casserole; top with marshmallows. Bake 30 minutes or until marshmallows are puffed and golden brown.
  
  
  "Traditional Stuffed Turkey" - 18 to 20 servings
  
  1 lb. fresh pork sausage
  1/2 cup butter or margarine
  2 large apples; peeled, cored and chopped
  1 medium onion; chopped
  1/2 cup chopped celery
  1/2 cup water
  4 cups crumbled corn bread or 1 (8 oz.) pkg. corn bread stuffing mix
  1/2 cup coarsely chopped pecans
  1/4 cup chopped parsley
  1/2 tsp. poultry seasoning
  1 (18-20 lb.) frozen ready-to-stuff turkey; thawed
  1/2 cup butter or margarine
  Salt
  Pepper
  Giblet Gravy (recipe follows)
  
  1) In 10" skillet over medium heat, cook sausage until browned; breaking apart with fork. Stir in 1/2 cup butter, apples, onion and celery; cook until celery is tender, about 5 minutes, stirring occasionally. Add water; heat to boiling. Remove from heat. In large bowl, combine meat mixture with corn bread, pecans, parsley and poultry seasoning. Stir until well mixed.
  2) Remove giblets and neck from inside turkey; reserve for gravy. Rinse turkey with running cold water; drain well. Spoon some stuffing lightly into neck cavity. Fold neck skin over stuffing; skewer closed. With turkey breast-side up, lift wings up toward neck, then fold under back of bird to balance it.
  3) Spoon remaining stufffing lightly into body cavity. Fold skin over opening; skewer closed. Tie legs or fasten under metal clip. On rack in roasting pan, place turkey breast-side up. Brush skin with melted butter. Sprinkle with salt and pepper. Insert meat thermometer into thickest part of meat between breast and thigh., not touching bone.
  4) Roast uncovered, at 325* - 4 to 4 1/2 hours until thermometer reads 180* or thickest part of drumstick feels soft when pressed between thumb and forefinger protected by paper towels. Baste occasionally with pan drippings. When skin turns golden, cover loosely with tent of foil. Begin checking for doneness after 3 hours cooking time. Toward end of roasting, remove foil; brush turkey with drippings.
  5) Remove turkey from oven; let stand 20 minutes for easier carving. Serve with Giblet Gravy.
  (Note: If you don't want to stuff your turkey, you can make stuffing muffins: Coat 12-cup muffin pan with melted butter. Using ice cream scoop, fill and mound stuffing mixture into muffin cups. Bake at 375* until set and top is crisp, 20-30 minutes. Cool 15 minutes; transfer to platter to serve.)
  GIBLET GRAVY:
  Reserved giblets and neck from turkey
  1/2 cup chopped celery
  1/2 cup chopped onion
  1 tsp. salt
  Water
  Pan drippings from roast turkey
  6 tbsp. all-purpose flour
  
  1) While turkey is roasting, in 2-quart saucepan combine giblets, neck, celery, onion and salt. Add water to cover; over high heat, heat to boiling.
  2) Reduce heat to low. Cover; simmer 1-2 hours until giblets are tender. With slotted spoon, remove neck and giblets. Strain broth; discard celery and onion. Chop neck meat and giblets; set aside.
  3) When turkey is done, pour pan drippings into 4-cup measure; let drippings stand until fat separates from meat juice.
  4) Skim 1/3 cup fat from drippings; pour fat into 2-quart saucepan; set aside. Discard any fat remaining on drippings. Add strained giblet broth to drippings; add water if necessary to make 4 cups. Pour broth mixture into roasting pan; stir to loosen browned bits.
  5) Stir flour into fat in saucepan. Over medium heat, cook until lightly browned and bubbling, stirring constantly. Gradually stir in broth mixture; cook until mixture boils, stirring constantly. Stir in reserved meat and giblets; heat through. Yields 4 cups.
  
  
  "Herb Smashed Potatoes" - 8 servings
  
  5 lbs. potatoes; peeled, cut into 1 1/2" chunks (10 cups)
  1-2 cups chicken broth
  1 small onion; finely chopped (3/4 cup)
  1 (4.4 oz.) container herb-and-black pepper flavored spreadable cheese; crumbled
  1 (3 oz.) pkg. cream cheese; cut into pieces
  2-3 tbsp. chopped fresh chives
  2-3 tbsp. chopped fresh parsley
  1 tsp. salt
  1/4 tsp. pepper
  Butter (optional)
  
  In large pot, combine potatoes with salted water to cover; bring to boil. Cook until tender, 12 minutes. Drain; return to pot.
  Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer. Stir into potatoes and mash, stirring in more broth if desired for creamier texture. Stir in remaining ingredients. Serve topped with butter, if desired.
  
  
  "Green Beans with Smoked Bacon and Onions" - 8 servings
  
  2 lbs. green beans; trimmed
  2 1/4 tsp. salt
  4 slices thick-cut smoked bacon; cut into 1" wide strips
  1 medium onion; cut into 1" pieces
  
  1) Blanch the beans: Prepare an ice bath. Bring a large saucepan of water to a boil; add beans and 2 tsp. salt. Cook just until the beans turn bright green, about 7 minutes. Drain the beans and plunge them into the ice bath until they're cool. Remove beans from the bath; drain on a towel.
  2) Cook the bacon: Add the bacon to a large skillet over medium-high heat; cook until golden brown and lightly crisp. Drain all but 2 tbsp. of the bacon fat.
  3) Finish the beans: Add the blanched beans, onion pieces and remaining salt; toss to completely coat with the fat. Reduce heat to medium; cook until the beans are warmed through and the onions have softened, 4-5 minutes. Serve immediately.
  
  
  "Cranberry Gelatin Salad" - 8 servings
  
  1 1/2 cups boiling water
  2 (3 oz.) pkg. cranberry-raspberry gelatin
  1 (12 oz.) can seltzer
  1 1/2 tsp. unflavored gelatin
  3/4 cup sour cream
  1 tbsp. sugar
  1 (16 oz.) can whole-berry cranberry sauce
  1 rib celery; chopped (1/2 cup)
  1/2 cup chopped walnuts
  Additional sour cream and fresh cranberries (optional)
  
  Coat 1 1/2-quart mold with cooking spray.
  In bowl, pour boiling water over cranberry gelatin mix; stir until dissolved. Add seltzer. Transfer 1 cup mixture to separate bowl; reserve. Cover remaining mixture; refrigerate.
  Sprinkle unflavored gelatin over 2 tbsp. cold water; let stand 1 minute. Microwave on HIGH until dissolved; stir into reserved 1 cup cranberry gelatin. Whisk in sour cream; pour into mold.
  Refrigerate until just set, 2 hours. Uncover refrigerated plain cranberry gelatin mixture. Stir in cranberry sauce, celery and walnuts; spoon into mold. Refrigerate until firm, 2 hours.
  Run knife around edge of mold to loosen; place serving platter over mold and invert to release. Garnish with additional fresh cranberries and sour cream.
  
  Butterball Turkey Talk Line: 800-BUTTERBALL
  Reynolds Turkey Tips Hotline: 800-745-4000
  USDA Meat and Poultry Hotline: 888-674-6854
  Q&A: www.landolakes.com
• Question:-THANKSGIVING?!?!?!?!?!?!?!?!?!?!!?!?
  Abraham Lincoln made Thanksgiving a national holiday. But, before he did, when was Thanksgiving celebrated?
  
  Answer:-In the fall, but it varied from community to community.
  
  I believe Lincoln believed America had survived a very harsh winter... we, a newly united country, had a lot to be thankful for, thus the national holiday.
• Question:-Are There Any Thanksgiving Treats That Can Be Shipped In The Mail?
  I have some family members that are away at college, and won't be able to make it home for Thanksgiving. *sigh* Well, to cheer them up, I wanted to make some home made snacks and ship it to them. Obviously, it can't be something that has to be refridgerated, but are there any snacks that can be sent through the mail? Any ideas would be great, just as long as they are snacks that would remind them of Thanksgiving! Thanks!
  
  Answer:-Cookies! The fact that it will come around Thanksgiving will give them a clue. Cookies ALWAYS work at college.
  
  Or Flaming Turkey Wings.
  
  That's very sweet of you. If we couldn't go home for Thanksgiving, our Parents went on vacation.
• Question:-Thanksgiving is very soon. What is your tradition and what will you be having for dinner on Thanksgiving day?
  We have dwindled down to a very small group. My brother is paranoid schizophrenic and he doesn't like to have anyone else but our family over, so we can't invite friends or "strays" (people who have no where to go) anymore because he gets really freaked out. Anyway, it'll just be 4 of us.
  
  For dinner we have the turkey with stuffing which my mom makes. She makes the gravy too. I make the sweet potatoes, mashed potatoes, green bean casserole and butternut squash. We have rolls and olives, gherkin pickles, homemade cranberry sauce (which my mom makes), carrots and celery. These are all the relishes. I will make a deep dish apple pie and pumpkin pie; my mom will make her delicious pecan pies.
  
  We say a prayer before we eat and then we dive in! I LOVE Thanksgiving. It's my favorite holiday. Christmas is my second favorite. I just love the warmth of the holiday. I wish that my brother didn't have such a hard time, but I'm glad he is with us and we can only pray for him. We've tried everything else.
  
  I hope you all have a very Happy Thanksgiving...
  
  Peace!
  
  Answer:-I wish your brother felt better about people coming over too because all that food sounds so good i think id show up!! Well, over the years ive realized that traditions change and thats just part of life. Its nice if you can keep them going, but sometimes just having the wonderful memories of past traditions and the fun of new ones can be just as great if you let it!
  
  My dad used to be in charge of preparing our holiday meals and it was always so nice every year. I think he did it because his mom did it and he was trying to keep that going for us. Now that my dad is no longer with us and i have a new family we have our new little traditions.
  
  For the past few years my husband and i have been on turkey duty and fry at least 3-4 turkeys for Thanksgiving. One is just for us, one is for the rest of the family on Thanksgiving, and the others are for friends who beg us to fry them one! We have a special seasoning/injection process and recipie that we use and the turkeys are always moist and juicy and FULL of cajun flavor! This has become our little family tradition and we always enjoy it and look forward to it.
  
  The bottom line is that when it comes to traditions i think its all about being with the ones you care for the most. We make these traditions becasue they give us a chance to be with people we love and care about and give us an opportunity to make wonderful memories together.
  
• Question:-How long does a Thanksgiving drive from San Francisco to Phoenix take?
  I am trying to decide if it is a bad idea to try and drive from San Francisco to Phoenix on the day before Thanksgiving. Google Maps says it will take 12 hours, which I am ok with. However, I have heard the traffic in LA is really bad. Will it be horrible and take much longer than the 12 hours if I try to make this drive on the day before Thanksgiving? Is there a route that won't go straight through LA? Please share your tips!
  
  Answer:-I usually drive from San Diego to Santa Barbara for Thanksgiving, but we usually drive on Thanksgiving day and the traffic isn't too bad, but the day before it will probably be hell. Even though "rush hour" is 5 everywhere else, in LA it's from like 10AM- 6PM...
• Question:-Has Thanksgiving become nothing more than a corporate celebration of the start of the shopping season?
  From all of the ads and corporate ties in to Thanksgiving promoting sales today and tomorrow, it sure seems that way.
  
  Answer:-lol...
  seems like it
• Question:-How can I make thanksgiving more special for the kids?
  Thanksgiving is my favorite time of year and I'd love to get some new ideas to make it special for my kids. We stay home w/the kids by ourselves and they'd rather be w/family. How can I make thanksgiving better at home for them since this is our only one at home?
  
  Answer:-Look up fun Thanksgiving games and activities/crafts for kids online. Depending on the ages you should be able to find some really cool stuff.
  
  Make cookies with Thanksgiving cookie cutters and decorate them as a family.
  
  Get a Thanksgiving joke book and take turns reading jokes.
  
  Play the kid's favorite games.
  
  Overall, just let your kids be kids. If they see mommy and daddy having fun, they will too.
  
  = ]
• Question:-What Thanksgiving dish do you serve that makes your Thanksgiving dinner memorable?
  I like to make collard greens with onion and bacon at Thanksgiving. It's something I've added to my Thanksgiving table when I moved to NC.
  
  Answer:-I LOVE the real mashed potatoes and gravy from the drippings. Mmmmmm.... Thanksgiving would not be the same without them.
• Question:-Has anyone had Thanksgiving Dinner at Craft Atlanta or Ruth Chris Atlanta steakhouse in the Buckhead area?
  My family is planning on spending Thanksgiving in Atlanta. We're down to Ruth Chris or Craft Atlanta for Thanksgiving dinner. I have not been able to find their Thanksgiving menus online. I would appreciate opinions as to which restaurant is better (food & service wise), also would like to hear opinions from anyone who has had Thanksgiving dinner at either restaurant.
  
  Answer:-Although I've never been to Atlanta I dinned at many Ruth Chris and they all are superb.

how to cook a turkey

• Question:-how to cook really good turkey breast with only the basics?
  I'm not so handy in a kitchen, but I want to cook turkey breasts for Thanksgiving. The problem is I live overseas and only have basics--a baking pan, aluminium foil, baking paper, butter, salt, pepper. I don't have meat thermometer. I don't have those baking bags either.
  
  The turkey breasts each are 2 lbs./ 900 grams. I want to do 2 at the same time. How long should I bake them? Do I need to baste them? There's very little fat, and no skin, on the only turkey I could find where I'm living. Any tips on how to do this so it comes out nice?
  
  Answer:-season turkey. wrap in foil. bake at 350 degrees for 1hour per 4 lbs. remove the foil the last 30 minutes so it will brown.
• Question:-How Do you cook a turkey (serious answers)?
  Well my parents suck at cooking turkey and thats wat they bought for thanksgiving. Can anyone send me a recipe on how to cook a turkey?
  
  Answer:-http://www.globalgourmet.com/food/egg/egg1197/perfturk.htmlhttp://www.epicurious.com/recipes/recipe_views/views/236409
  http://www.epicurious.com/bonappetit/cooking_class/turkey_school
  http://www.urbanext.uiuc.edu/turkey/techniques.html
  http://www.eatturkey.com/consumer/thanks.html
• Question:-How long is the minimum time to cook turkey in a crock pot?
  I do not have a whole turkey, but pieces - two legs, breast and thighs. I only have 4 hours to cook the turkey and want to make sure it will be done in that amount of time. Obviously, I will need to cook it on high, but I'm just not sure if that's enough time to cook all the pieces. I plan to cook it with potatoes, carrots, and celery. Anyone have any experience with this? Thanks!
  
  Answer:-Make sure you keep it covered. Then check the internal temperature if you have any doubts. As long as the meat is not frozen I think you should be all right, it sounds like it will be very good when it is done. Good luck.
• Question:-how to Cook turkey breast in a pressure cooker?
  I am making 3 boneless turkey breast in my electirc pressure cooker. The recipe is to cook for 20 minutes on high pressure . I f I have more than 1 turkey breast wil I have to increse the time that it cooks?
  
  Answer:-Cooking Turkey in a Pressure Cooker
  The availability of turkey parts such as breasts, legs, and thighs makes it possible to cook turkey in an old favorite, the pressure cooker. Used since the 1930's, a pressure cooker is a quick cooking, stove-top metal pot with a tight fitting lid bearing a dial or weighted gauge to verify the pressure.
  
  When heated, the liquid converts to steam that, under pressure, can reach as high as 240 °F—hotter than the boiling point. As a result, food cooks in about a third or less time than conventional cooking methods. Because pressure cookers are made by various manufacturers and timing varies at altitudes above 1,000 feet, it is important to follow the manufacturer's instructions. The pressure specified must be kept constant for the recommended time, and the lid must not be removed until the pressure lowers and the pot cools.
  
  Times vary by altitude.
  
  Turkey, breast, boneless......20 minutes
  Turkey, breast, whole, with bone in........20 to 30 minutes
• Question:-How to cook Boneless Turkey breasts?
  I'm using turkey breasts for a recipe that I'm making for Thanksgiving and I'm trying to figure out if I need to cook it in the oven or on the stove? If I need to cook it in the oven then what temperature should I cook it on and for how long? When it comes to cooking turkey I don't know a lot about it.
  
  Answer:-Try a crock pot. That way you won't run the risk of drying out the meat.
  
  Crock Pot Turkey Breast
  3-3 1/2 lbs boneless turkey breast
  2 teaspoons poultry seasoning
  3 (14 ounce) cans chicken broth
  2 tablespoons butter
  
  Remove turkey from wrapper and set gravy packet in refrigerator for the time being. Leave netting on turkey breast and keep the turkey in one piece; rub turkey down on both sides with poultry seasoning and set in crock pot. Add 2 cans of chicken broth to the crock pot, set to low, and cook for 8-10 hours. At about the 5-6 hour mark, turn the turkey over, and add one more can of broth to the crock pot.
  At the end of the cooking time, remove turkey from the pot and place in a shallow baking pan, remove the netting, rub the top with butter, and set under a broiler in the oven to crisp up a bit. Allow the turkey to sit 15 minutes before cutting.
  If you wish, use a portion of the pan juices to pour over some of your dressing/stuffing if you made some to give it extra flavor. Use the remaining pan juices mixed with the gravy packet in a saucepan on the stove, heated with some cornstarch or flour to make a gravy for the meat.
  
  Happy Holidays!!!
• Question:-How long do I slow cook turkey legs?
  I have a crock pot and my husband wants me to slow cook turkey legs and I have no idea for how long. I would appreciate anyone who knows the answer. Thanks!
  Nunya i wasn't asking for smart ass remarks okay i simply ask how many hours i should cook my food in my crock pot. So if you don't have the answer to my question don't bother to put down anything thank you!
  
  Thanks everyone that nicely gave me the answers i was looking for. There very helpful thanks guys.
  
  Answer:-slow cooked means over a long period of time, so, now you know.
• Question:-What is the best way to cook turkey breast in the oven?
  I am not the greatest cook, but wanted make a meal for two for Thanksgiving. I bought turkey breast instead of a whole turkey to cook this year, since that's really the best part in my opinion. Just wanted to know how to prepare and season it just right?
  
  Thanks. =)
  
  Answer:-http://www.razzledazzlerecipes.com/thanksgiving/turkey-recipes/turkey.htm
  
  
  CHECK OUT THIS SITE. MANY MANY DIFFERENT WAYS TO SEASON AND COOK.
• Question:-How do you cook a 2 pound turkey breast?
  I've never cooked a turkey breast before and we had a frozen one in our freezer that I thought I'd unthaw and make for dinner so I'm looking just for a quick simple way to cook turkey breast? Thanx!!
  
  Answer:-look on food network
• Question:-How do I cook turkey wings in the oven or in a pan?
  I want to cook turkey wings in the oven - I don't want to deep fry my food - how should I cook them?
  
  I have three packages of turkey wings and a family to feed for dinner tonight. I would love to have a dinner that they are just blown away by and cannot make any ugly comments about...
  
  ?!Help!?
  
  Answer:-I'd roast them in a pan in the oven. Just season or marinade, at try 400 degrees for about 40 minutes. They come out crispy without all the grease.
  
  When I roast chicken or turkey, I usually brush the skins with melted butter or olive oil, then sprinkle on some salt, pepper and some Italian seasoning to get some dried herbs on them.
• Question:-How to cook Turkey Breast Roast on George Foreman Grill?
  Hi,
  
  I have the stand up indoor full size George Foreman grill. There are instructions in the manual explain how to cook a whole chicken but there is no recipe for a Turkey Breast Roast. Can someone please give me a recipe for a Turkey Breast Roast on the George Foreman Grill?
  
  Thanks!
  
  Answer:-Compare the weight of your turkey breast to the weight of the chicken in the instructions. Adjust accordingly. If your turkey breast is boneless, it will take even less time than the adjusted time from the step above. A meat thermometer is always a good idea, but the above adjustment should get you close.
  
  If not comfortable with that, I bet there is a customer service number in your instructions somewhere.

turkey recipes

• Question:-Turkey Recipes?
  I am beginning to get my Thanksgiving Dinner menu planned for this year, and I was wondering if anyone had a good Turkey recipe... I generally just use water and butter with mine... Someone told me to Roast it in 7UP instead of water.... Do any of you have a Unique Great tasting recipe you would like to share?
  
  Answer:-To help make the skin a rich, golden brown, I rub the turkey skin w/ soy sauce and little canola oil before placing it in a roasting pan.
  
  I baste the turkey w/ turkey or chicken stock. Then I like to use a little bit apple juice/cider to baste the turkey during the last half hour of roasting. The sugar in the apple juice/cider caramelizes so the skin browns & crisps even more.
  
  My mother in law recommends laying thick strips of baking across the turkey breast. As the bacon melts, it bastes and flavors the turkey. Remove the bacon once it has cooked so it doesn't burn & to allow the turkey skin to brown.
• Question:-Turkey recipes?
  Ok my mom is injured and i want her thanks giving to be delicious.please give me some turkey tricks and tricks to the flavor of the basting and stuffing and tenderness and juiciness??
  
  Answer:-Hint 1: if this is your first time baking a turkey, make it a smallish one (10-14 pounds, not 20 pounds). (Of course, if you haven't bought your bird yet, it's a bit late...)
  
  Hint 2: Use a baking bag. Yes, it seems silly to put a plastic bag in the oven, but it really does work. (Make sure it's an actual baking bag, not some random plastic bag you found in the kitchen.)
  
  Hint 3: After sprinkling seasoned salt (or just salt & pepper) *lightly* all over the turkey (inside & out), cover the entire breast with bacon slices. Put it in the bag and into your roasting pan, and roast as directed (i.e. find the little timing chart on the turkey's wrapper, because ain't none us ever gonna remember those guidelines from one year to the next).
  
  Hint 4: Make the stuffing separately. It can probably share oven space with the green bean casserole, after the turkey is cooked and is resting.
• Question:-turkey recipes?
  Can I use aluminium foil to bake a turkey? So when it is cooked I can take it off to leave the turkey skin crispy and roasted?
  
  Answer:-Yeah, you can. It'd probably be moister that way. Personally I use oven bags. It still browns but the inside is moister. I also cover it with kosher salt before hand for a better flavor. Let your meat set for about 10 mins. after done before cutting it as that gives it a chance to redistribute the juices making it moister as well. Btw this may seem a given but just in case make sure it's in a sturdy pot. Alot of times those disposeable ones break & you have a mess, not to mention possible burns.
• Question:-Where can I find great turkey recipes?
  Hi everyone, I need to find some turkey recipes since I'm a teen who will be helping my family make the turkey this year.^^
  
  Thank you very much for reading and happy holidays!
  
  Answer:-Go to google and search. But you could always go to my favorite website. www.allrecipes.com
• Question:-Does anyone have any favorite ground turkey recipes they could share?
  I just recently started trying more recipes using ground turkey, and I've really come to like it. Would anyone like to share ground turkey recipes that they love? I have already gone to the recipe websites, but I was hoping for other people's tried and true experiences. Thanks in advance.
  
  Answer:-I have found that it makes a lean and tender substitutue for ground pork! So I end up using it in meat balls, egg rolls etc. Here is a "Chinese Spaghetti" recipe for you to try.
  
  1 lb ground turkey
  2 Tbsp soy sauce
  1/2 tsp salt
  1/2 tsp 5-spice powder
  4-6 cloves garlic, minced
  1 Tbsp minced fresh ginger root
  
  Mix turkey with soy sauce, salt, 5-spice powder, garlic, and ginger root. Let this sit as long as possible in the fridge--it's fantastic if I do it in the morning but 1/2 hour will do.
  
  Sauce
  3 Tbsp oyster flavored sauce
  2 Tbsp soy sauce
  1 Tbsp dry wine
  1 Tbsp sesame oil
  
  Mix together in small bowl and set aside.
  
  2 stalks celery, julienned into 2-3 inch strips
  2 large carrots, Julienned into 2-3 inch strips
  1 large onion, peeled, cut in half, thinly sliced into c shaped arches (onion rings cut in half)
  1 lb "french style" green beans
  1 lb dried spaghetti, broken into 4-6 inch pieces, cooked according to package directions, then drained and rinsed with cold water.
  
  Spray large non-stick skillet with cooking spray and heat until very, hot. Add carrots and cook 1 1/2 min. Add celery to pan and cook 2 min. longer. Add meat to pan breaking it up into small pieces and cook until all pinkness is gone and it is broken up into small pieces. Add green beans to pan and cook until they are heated through. Add onions, spaghetti, and sauce and gently toss until well heated. Serve, will serve a family of 6 if there's little kids or 4 grown men!
  
  Good Luck!
• Question:-Do you have any special turkey recipes that use for Christmas?
  I'm in charge of Christmas dinner this year!!! I'm the youngest but I'm the best at cooking :P
  
  We're having turkey, but I've never cooked one before. Do you have any recipes (rough measurements are okay if you haven't written the recipe down) that you use? I'm cooking for 5 people by the way.
  
  Answer:-Get yourself a 10-15 lb. turkey, some vinegar, honey, sea salt, chese cloth and a good store bought rub.(or make your own). Then go to food network and search turkey brine. They will tell you how to brine the turkey overnight.
  
  step 2.
  
  Pull out your smoker and make sure you have two large bags of hickory chunks from walmart.
  
  after turkey is brined pull it out drain and pat with paper towl. Then add rub(make sure you add your rub underneath the skin too!) and set in frige overnight.
  
  Cooking day: Put enough wood in your smoker to get it around 225 and let it burn for about 20 min. Wrap turkey in chese cloth then place on the smoker. Cooks 8-14 hrs(sometimes more) depending on weight of turkey and altitude. Now if a 10 lb. turkey and in lets say las vegas you would wanna take the cloth off at about hr 6-7 and let it finish without it on. You can also smoke it for that lenght of time and pull it out and finish it in your oven. Make sure you have a thermometer so you can check the temp. You want it any where between 160-165.
  
  *If you dont have a smoker get wood chips instead of chunks, then place some charcoal in your grill and put chunks,placed in foil with holes on top of foil, on charcoal. Once wood is smoking good place your bottom rack to its lowest level in oven and place them on there. Will smoke house up a tad bit but you can open kitchen window or door. You only need to do it for about 1.5 hrs
  
  ** Or you can just use the rub and chese cloth in your oven, but you will still need to remove the cheese cloth so the skin will brown.
  
  *** If you smoke the turkey don't put stuffing in it as it will take too long for the turkey cavity to get up to temperature. Im sure you don't want to get folks sick!
• Question:-18lb turkey, all recipes say 10-14lb, can I still use the recipe?
  I have an 18lb turkey and I would like to find a good recipe online. My problem is that the biggest turkey recipe I can find is for a 14lb turkey. Can I just extend the baketime and I will be fine? I don't plan on going off of the oven temperature on the recipe, I will read the instructions on the turkey. Thanks for your help!
  
  Answer:-hi,
  
  It takes about 15 minutes per pound to bake a turkey. So your turkey will take about 4 and a half hours to cook. Of course, you'll can always stick one of those thermometors in and it will tell you when its done. I don't know what your other ingredients are, but just increase them a little bit, and you'll be fine.
• Question:-Turkey recipes for smaller conventional oven?
  I am looking for a really good recipe that entails smoked turkey, or a flavored smoked turkey that you can make in a smaller oven. I only have this oven, so it makes it harder to cook in. I am looking for a tender, juicy turkey. I can make it in a bag, but need a really good recipe, that isn't spicy. Any suggestions that you can give, would be great. Only serious replies.Thanks to all those chefs out there!
  
  Answer:-For the smoked part, look at your grocery store for liquid smoke - that will give you the flavor of smoking without having to spend hours to do it. You can also check with a place that sells grilling supplies for a cast iron box (you buy wood chips, soak them in water, then put them in the box and it will give a smoky flavor). You're going to get a more tender turkey with a bag so liquid smoke might be a better option.
  
  Here's a recipe with a bag and liquid smoke:
  http://www.cooks.com/rec/view/0,1639,149166-241206,00.html
  
  Here's a site with some cooking tips:
  http://www.eatturkey.com/consumer/basics.html
• Question:-What are some simple ground turkey recipes over pasta?
  Just want some simple quick and easy ground turkey recipes. Thanks!
  
  Answer:-My husband made ground turkey meatballs over marinara sauce and pasta for dinner last night. It was really good.
  
  Other than that, you can brown it, add some spinach and mushrooms with garlic, parmesan cheese and servce that over pasta.
• Question:-need some good recipes for cooking turkey for thanksgiving?
  also if you have a good turkey recipe where i have to marinade it for a day or whatever would be great...
  ty jason ill try that.
  
  Answer:-