I read this article last week in the Honolulu Advertiser about brining your turkey. I've brined before so I think I'll brine again on Black Friday night. Art isn't totally sold on brining yet. He's not really positive it makes THAT much difference. I do. Maybe I didn't do it well the last time but I'm not giving up yet.
I have a 16 pound turkey. I paid $3.97 for it. No kidding! How you cook your turkey in the U.S. is serious business. Some people deep fry their turkey in oil. I've even heard of doing your turkey in an outdoor grill. Some locals take their turkey to a Hawaiian imu (underground oven). Not me. Roasting a turkey in the kitchen oven is challenging enough.
I just read that you should prepare your stuffing separately and not put it in your turkey because it isn't as safe to do so. Hmmm... I didn't know that. We'll make some gravy which is always tricky for me. I'm the worst gravy maker. Sigh...
I'll also prepare cranberries. Yup! Right from the can.
Art will bake the pumpkin pie. He does it every year. His mother happened to be the best pie baker on the Big Island and sold her pies at their shop in Honokaa. I'm glad she taught him a thing or three.
That's the menu so far. We'll see what else we come up with. We used to always have a broccoli casserole because that's what my daughter insisted we have every year. Since she's in Illinois right now, I'm not sure we'll be having that. But then again, who knows? My brother's family will be bringing some broiled veggies and the potatoes and yams.
Happy Thanksgiving, everybody!!! We'll be having ham today since our real Thanksgiving will be on Saturday. What are you having?
I have a 16 pound turkey. I paid $3.97 for it. No kidding! How you cook your turkey in the U.S. is serious business. Some people deep fry their turkey in oil. I've even heard of doing your turkey in an outdoor grill. Some locals take their turkey to a Hawaiian imu (underground oven). Not me. Roasting a turkey in the kitchen oven is challenging enough.
I just read that you should prepare your stuffing separately and not put it in your turkey because it isn't as safe to do so. Hmmm... I didn't know that. We'll make some gravy which is always tricky for me. I'm the worst gravy maker. Sigh...
I'll also prepare cranberries. Yup! Right from the can.
Art will bake the pumpkin pie. He does it every year. His mother happened to be the best pie baker on the Big Island and sold her pies at their shop in Honokaa. I'm glad she taught him a thing or three.
That's the menu so far. We'll see what else we come up with. We used to always have a broccoli casserole because that's what my daughter insisted we have every year. Since she's in Illinois right now, I'm not sure we'll be having that. But then again, who knows? My brother's family will be bringing some broiled veggies and the potatoes and yams.
Happy Thanksgiving, everybody!!! We'll be having ham today since our real Thanksgiving will be on Saturday. What are you having?
Happy Thanksgiving, Kay. How on earth did you manage to get a turkey so cheaply? That's about £2.50. You can't buy a turkey leg in the UK for that price.
ReplyDeleteMaking gravy is easy:
Prepare corn flour in a jug before you start making the gravy: add to cold water and stir. The amount you need rises in proportion to the amount of gravy you have and how thick you want it.
Drain all juices from meat, into a pan. If you have time, freeze it; fat will rise to top and you can separate it easily.
Drain vegetable water into same pan.
Add stock cubes to taste.
Bring to the boil.
Quick stir of cornflour and water, then add to the boiling gravy, stirring all the time.
It should thicken. If it doesn't, you need more cornflour and water.
Enjoy your day!
Oops! Forgot to say:
ReplyDeleteWhen you bring gravy to the boil, skim off fat (if you didn't freeze juices) before adding cornflour.
HAPPY THANKSGIVING...with all these great tips ,i think you are going to make a 'happening' gravy..good-luck!!
ReplyDeleteHappy Thanksgiving, Kay, to you and yours!
ReplyDeletestuff that turkey, it tastes better that way...happy thanksgiving...
ReplyDeleteHappy Thanksgiving to you, too, Kay, and all your family. I especially hope your mom is feeling much better.
ReplyDeleteHappy Thanksgiving Kay! I hope you mom is better today and wish you a wonderful time together celebrating!
ReplyDeleteHAPPY THANKSGIVING, KAY AND ART!
ReplyDeleteMy family and I will be celebrating the day at Prince Court Restaurant near the Ala Wai Harbor, where Cloudia's boat is docked.
The food will be fabulous!
Re: Brining. Remember the turkey will be salty from the brining, so don't salt the turkey again.
Happy Thanksgiving Kay to you and yours.
ReplyDeleteI've had fried turkey, but roasting is for me. Love the smell of roasting turkey. My gravy making skills are up there with you. I think I was only able to thicken it once. That's okay. It's still good.
The cats and I will feast on turkey and trimmings. Later, I'll go to a friends for dessert.
Enjoy your day today and your Thanksgiving Saturday. Lisa
I also want to know how you got your turkey so cheap. We thought we were good at $ 10 for a 21 pounder!
ReplyDeleteWe are having all the trimmings, pumpkin pie, celery and onions(my Mom's specialty) stuffing with sausage, mashed, sweet, peas and homemade cranberry sauce. (Oh yes, store bought rolls!)
Oh and no gravy, I am the worst gravy maker in the owrld! Oh wait Jim is the worst!
Happy Thanksgiving to all of you!
Oven roasting is the best and stuffing in the turkey does taste better.
Dropping by to wish you and yours a happy Thanksgiving Day ;-)
ReplyDeleteHugs and blessings,
Sounds as though it'll be a terrific day! Adam and I have Thanksgiving every year with a very dear friend and her family at her house. Always lots of fun, lots of good food.
ReplyDeleteMay you and your family have a wonderful, Happy Thanksgiving, Kay
Holy cow, what a price! Congratulations on the turkey.
ReplyDeleteI'd never heard of brining until Thom (across the island from you) said that's how he was doing his. I had to look it up. My mother's best turkeys were outside on the old weber grill, smoked beautifully. The imu sounds intriguing; the Irish used to do a similar thing to roast deer.
Years ago I was a librarian for a culinary school, and that's where I found out that stuffing in a turkey needs to be packed *loosely* and reach a safe temperature while cooking, which can overcook the bird. One way to get around it is to pre-heat the stuffing so it's warm going in, but to be on the safe side, bake it separately.
I had to laugh when you might not have the broccoli casserole because Tiffany's in Illinois---we had a Thanksgiving turkey, stuffing, and sweet potato casserole today with no holiday, because I miss my daughter and wanted to somehow share the day with her beyond just the phone call.
Good luck with the turkey and big feast this weekend, and enjoy the ham!
Most of all, big hugs to your Mom for feeling better!
HAPPY THANKSGIVING!
Happy Thanksgiving to you!. The turkey looks really delicious!
ReplyDeleteThanks for your visit!
Happy Thanksgiving, hope the turkey is delicious...what a price!
ReplyDeleteKay -- cornstarch gravy is easier to make than flour gravy, much less likely to lump. In any case, the best way to make gravy is to mix the corn starch & water; or flour and water throughly, then pour it into your boiling stock slowly while whisking vigorously. Then boil until thick.
ReplyDeleteThe amount of flour or cornstarch mixture you add to your broth determines the thickness of your gravy.
I could show you better than I could tell you. Teaching is so much better if the student is doing while instructed. ;)
Happy Thanksgiving to you and yours!
Happy Thanksgiving! I had 10 guests for dinner. Mark had to work the holiday shift today and didn't get home until long after we ate (he called and insisted we go ahead and eat). We waited as long as we could before the turkey got cold! However he had a big plate saved for him and finished in time to enjoy all the lovely desserts.
ReplyDeleteHappy Holiday, neighbors
ReplyDeleteIt was just me. I volunteered at my parish's dinner for the needy and afterward, I dropped by my grocer's deli and bought a dinner of turkey breast, mashed taters and stuffing. I'd made fresh cranberry sauce before I left and when I g9t home all I had to do was heat up some veggies. Voila!!! dinner with minimum hassles!!! And there's enough for tomorrow.
ReplyDeleteAnd oh yeah, desert was my grocer's bakery's pumpkin/cream cheese roll. Serious yum!
I hope you guys had a great thanksgiving day and that today, Black Friday, you and Art are out and about and probing the hallowed halls of Walmart looking for them bargains.
ReplyDeleteBelieve it or not we had lasagna..lol..
ReplyDelete