I just can't face doing another turkey for a 'traditional'
Thanksgiving meal. I'm going to do a pork loin roast, baked butternut
squash, mashed potatoes and gravy. Vegetables to be decided.
I do go to Costco in time for the opening of the door on the day after
Thanksgiving. Their huge turkeys that didn't sell for Thanksgiving
have got to go to make way for Christmas hams and they are always
priced at $.49/pound. I will get one or two Butterball twenty(+ )
pounders and piece them out and freeze them. It's tough work because
birds in that range have big, strong bones. A couple of birds like
that will give me plenty of meat to cook and smoke in a variety of
ways throughout the year.
I can't bear the idea of a Christmas ham either. I'm going to change
that up to a standing rib roast.
I'm tired of making desserts for these functions also. For one of the
meals I am going to buy some really good chocolates from our local
candy maker. So, chocolates and coffee. Everyone is always too full
for dessert anyway.
Janet US

Janet B wrote:
>
>I just can't face doing another turkey for a 'traditional'
>Thanksgiving meal. I'm going to do a pork loin roast, baked butternut
>squash, mashed potatoes and gravy. Vegetables to be decided.
>I do go to Costco in time for the opening of the door on the day after
>Thanksgiving. Their huge turkeys that didn't sell for Thanksgiving
>have got to go to make way for Christmas hams and they are always
>priced at $.49/pound. I will get one or two Butterball twenty(+ )
>pounders and piece them out and freeze them. It's tough work because
>birds in that range have big, strong bones. A couple of birds like
>that will give me plenty of meat to cook and smoke in a variety of
>ways throughout the year.
>I can't bear the idea of a Christmas ham either. I'm going to change
>that up to a standing rib roast.
>I'm tired of making desserts for these functions also. For one of the
>meals I am going to buy some really good chocolates from our local
>candy maker. So, chocolates and coffee. Everyone is always too full
>for dessert anyway.
>Janet US

Consider a fresh ham... can also be boned, butterflied, and stuffed.
http://cooking.nytimes.com/recipes/7...fruit-stuffing
http://www.foodnetwork.com/recipes/t...ng-recipe.html

On 11/22/2014 9:49 AM, Janet B wrote:
> I just can't face doing another turkey for a 'traditional'
> Thanksgiving meal. I'm going to do a pork loin roast, baked butternut
> squash, mashed potatoes and gravy. Vegetables to be decided.
> I do go to Costco in time for the opening of the door on the day after
> Thanksgiving. Their huge turkeys that didn't sell for Thanksgiving
> have got to go to make way for Christmas hams and they are always
> priced at $.49/pound. I will get one or two Butterball twenty(+ )
> pounders and piece them out and freeze them. It's tough work because
> birds in that range have big, strong bones. A couple of birds like
> that will give me plenty of meat to cook and smoke in a variety of
> ways throughout the year.
> I can't bear the idea of a Christmas ham either. I'm going to change
> that up to a standing rib roast.
> I'm tired of making desserts for these functions also. For one of the
> meals I am going to buy some really good chocolates from our local
> candy maker. So, chocolates and coffee. Everyone is always too full
> for dessert anyway.

(laugh) You really aren't feeling it this year! I hear you
about the turkey, I'm glad I don't have to make it. We have
TDay at my brother's place and he makes the bird, we all bring
everything else.

I'd be thrilled to have pork roast instead, it's my favorite.

The holidays are right on top of each other this year. That's
a lot of cooking. I have to start making my cookie dough soon.
It's the only way I can deal with it, freezing the dough and
baking them just before Christmas.

nancy

On Sat, 22 Nov 2014 11:09:16 -0500, Nancy Young
> wrote:
snip
>
>The holidays are right on top of each other this year. That's
>a lot of cooking. I have to start making my cookie dough soon.
>It's the only way I can deal with it, freezing the dough and
>baking them just before Christmas.
>
>nancy
I used to do that . . . make all the batches of cookie dough and then
have a bake day. I think that's really the best way to go. Of
course, by the end of the day you can't stand the smell of anything
sweet.
Janet US

On 11/22/2014 11:02 AM, Sqwertz wrote:
> Pork roasts are always pretty cheap the week before Thanksgiving since
> people are buying turkey, prepared hams, and beef. I just picked up a
> pork butt for $1.29/lb while last week they were $2.78/lb.


Pork butts and shoulders are cheap here this time of year because this
is when many Hispanics make tamales for Christmas. They'll make
hundreds and hundreds of them and freeze them for the coming year.

Entire families get together to make tamales... it is called a Tamalada.

http://www.youtube.com/watch?v=D9-gbR1-GjA

George L

On Sat, 22 Nov 2014 07:49:56 -0700, Janet B >
wrote:

> I can't bear the idea of a Christmas ham either. I'm going to change
> that up to a standing rib roast.

The only time we eat turkey is at Thanksgiving, so I'm actually
looking forward to it. I think I'll spatchcock it this year. As far
as facing turkey again at Christmas, hubby and I agreed decades ago
that we just don't like turkey enough to do that so we switched to
standing rib roast and Yorkshire pudding. Those two are set in stone.
Everything else, including dessert, is flexible.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-11-22 11:09 AM, Nancy Young wrote:

> (laugh) You really aren't feeling it this year! I hear you
> about the turkey, I'm glad I don't have to make it. We have
> TDay at my brother's place and he makes the bird, we all bring
> everything else.
>
> I'd be thrilled to have pork roast instead, it's my favorite.
>

But what about leftovers. I don't mind turkey. I kind of like some of
the leftovers dishes made with with it. I do get sick of turkey and am
glad we only have it twice a year. I love roast pork but am just not
very good with leftover pork.

> The holidays are right on top of each other this year. That's
> a lot of cooking. I have to start making my cookie dough soon.
> It's the only way I can deal with it, freezing the dough and
> baking them just before Christmas.

I did tow batches of fruit cake. I should start on short bread and mince
meat tarts.

On 22/11/2014 7:49 AM, Janet B wrote:
> I just can't face doing another turkey for a 'traditional'
> Thanksgiving meal. I'm going to do a pork loin roast, baked butternut
> squash, mashed potatoes and gravy. Vegetables to be decided.
> I do go to Costco in time for the opening of the door on the day after
> Thanksgiving. Their huge turkeys that didn't sell for Thanksgiving
> have got to go to make way for Christmas hams and they are always
> priced at $.49/pound. I will get one or two Butterball twenty(+ )
> pounders and piece them out and freeze them. It's tough work because
> birds in that range have big, strong bones. A couple of birds like
> that will give me plenty of meat to cook and smoke in a variety of
> ways throughout the year.
> I can't bear the idea of a Christmas ham either. I'm going to change
> that up to a standing rib roast.
> I'm tired of making desserts for these functions also. For one of the
> meals I am going to buy some really good chocolates from our local
> candy maker. So, chocolates and coffee. Everyone is always too full
> for dessert anyway.
> Janet US
>
When my parents were getting on in years, they would buy a small turkey.
They would remove the legs and freeze them for later as each would be
big enough for a substantial stew during the winter. The legless carcass
would be roasted for family get-togethers.

When my sons came home for xmas, I tried to change the menu but they
always insisted on turkey. I made sure that they took away all the
leftover meat. I would much prefer a leg of lamb or a prime rib roast.
Graham

On 22/11/2014 9:29 AM, Janet B wrote:
> On Sat, 22 Nov 2014 11:09:16 -0500, Nancy Young
> > wrote:
> snip
>>
>> The holidays are right on top of each other this year. That's
>> a lot of cooking. I have to start making my cookie dough soon.
>> It's the only way I can deal with it, freezing the dough and
>> baking them just before Christmas.
>>
>> nancy
> I used to do that . . . make all the batches of cookie dough and then
> have a bake day. I think that's really the best way to go. Of
> course, by the end of the day you can't stand the smell of anything
> sweet.
> Janet US
>

I baked 3 batches (different recipes) of madeleines yesterday to take to
my French class. The surplus will go in the freezer as I am still trying
to lose a few more pounds.
Graham

On 11/22/2014 11:29 AM, Janet B wrote:
> On Sat, 22 Nov 2014 11:09:16 -0500, Nancy Young
> > wrote:
> snip
>>
>> The holidays are right on top of each other this year. That's
>> a lot of cooking. I have to start making my cookie dough soon.
>> It's the only way I can deal with it, freezing the dough and
>> baking them just before Christmas.

> I used to do that . . . make all the batches of cookie dough and then
> have a bake day. I think that's really the best way to go. Of
> course, by the end of the day you can't stand the smell of anything
> sweet.

Especially as everyone insists they wait for the almond crescents
I hand out at Christmas, by the time I chop all those nuts and
mix the dough, I have enough to do cleaning up, and in no mood
to start timing cookies and rolling them in powdered sugar, a
whole 'nother mess.

Don't get me wrong, I don't mind doing it, I just would much
rather break it down into two days. And, you're right, after
working with all that butter and sugar, I don't even feel like
smelling the cookies baking.

nancy

On 11/22/2014 12:27 PM, Dave Smith wrote:
> On 2014-11-22 11:09 AM, Nancy Young wrote:
>
>> (laugh) You really aren't feeling it this year! I hear you
>> about the turkey, I'm glad I don't have to make it. We have
>> TDay at my brother's place and he makes the bird, we all bring
>> everything else.
>>
>> I'd be thrilled to have pork roast instead, it's my favorite.
>>
>
> But what about leftovers. I don't mind turkey. I kind of like some of
> the leftovers dishes made with with it.

I sure don't mind turkey leftovers, and I also find leftover
pork roast a little challenging.

> I do get sick of turkey and am glad we only have it twice a year.

Looking back, I wonder how my mother stretched leftover turkey
to feed a family of 6 for what seemed like weeks. Enough
with the turkey already!

>> The holidays are right on top of each other this year. That's
>> a lot of cooking. I have to start making my cookie dough soon.
>> It's the only way I can deal with it, freezing the dough and
>> baking them just before Christmas.
>
> I did tow batches of fruit cake. I should start on short bread and mince
> meat tarts.

Those sound grout to me, too. I'm also thinking I'd like to make
pecan tassies (?) but then I remember I need to make some nut
free cookies, too.

nancy

On Sat, 22 Nov 2014 14:18:47 -0500, Nancy Young
> wrote:

snip
>
>I sure don't mind turkey leftovers, and I also find leftover
>pork roast a little challenging.

snip
>nancy

Hot, roast pork sandwiches. (white bread, sliced pork dipped in hot
gravy, mashed potatoes along side with hot gravy over all.) Pork
sandwiches. (bread, butter, pork, horseradish) Pork hash. In other
words, I treat it pretty much the same as any leftover roast.
Janet US

On 11/22/2014 10:29 AM, Janet B wrote:
> On Sat, 22 Nov 2014 11:09:16 -0500, Nancy Young
> > wrote:
> snip
>>
>> The holidays are right on top of each other this year. That's
>> a lot of cooking. I have to start making my cookie dough soon.
>> It's the only way I can deal with it, freezing the dough and
>> baking them just before Christmas.
>>
>> nancy
> I used to do that . . . make all the batches of cookie dough and then
> have a bake day. I think that's really the best way to go. Of
> course, by the end of the day you can't stand the smell of anything
> sweet.
> Janet US
>

When my children were small and I was a single mom working full-time and
going to college at night I was, understandably, short of money for
Christmas presents for their teachers.

I would make up a big batch of spritz cookie dough using Blue Bonnet
margarine which tastes the most like real butter when you are making
cookies, but fit in my budget. I'd refrigerate the dough in small
batches and every night, after the usual ritual of feeding the family
and helping the kids with their homework, I'd get out the cookie press
and bake a few batches of cookies while I studied for my own final exams.

I also made a cookie with sweetened, flaked coconuts and sweetened
condensed milk that you shaped and pressed half of a candied cherry
into. They were very decorative.

I'd get some pretty paper trays from the dime store (before inflation
gave us dollar stores :-) )and gift the teachers with homemade cookies.

--
From somewhere very deep in the heart of Texas

On 2014-11-22 1:49 PM, graham wrote:

> When my sons came home for xmas, I tried to change the menu but they
> always insisted on turkey. I made sure that they took away all the
> leftover meat. I would much prefer a leg of lamb or a prime rib roast.


If it has to be a bird I would rather have a big chicken. Better yet...
capon, but I have not seen capon in a long time. I could certainly go
for roast beef. Our son loves turkey and is not keen on lamb.

On Sat, 22 Nov 2014 14:18:47 -0500, Nancy Young wrote:

> I also find leftover
> pork roast a little challenging.

Pig potatoes and pig salad - shred the pork and gently reheat in a little
barbecue sauce. Top baked potatoes or garden salad. Brunswick stew,
which you can freeze for later.

Tara

On Sat, 22 Nov 2014 09:29:23 -0700, Janet B wrote:

> I used to do that . . . make all the batches of cookie dough and then
> have a bake day. I think that's really the best way to go. Of course,
> by the end of the day you can't stand the smell of anything sweet.
> Janet US

By the time I have planned, shopped, cooked, and tasted for Thanksgiving,
I feel like I have already had my meal. I pick at my official
Thanksgiving plate, but I am all about the leftovers.

Tara

On 2014-11-22 2:14 PM, Nancy Young wrote:

> Don't get me wrong, I don't mind doing it, I just would much
> rather break it down into two days. And, you're right, after
> working with all that butter and sugar, I don't even feel like
> smelling the cookies baking.
>
>

My mother used to do her Christmas baking well in advance of the
Christmas season. She did light and dark fruit cakes, shortbreads,
brownies, and at at least a half dozen varieties of other cookies plus
mince meat tarts. Everything went into the freezer and could be taken
out an hour or two before serving.

She used to have the whole family plus a few friends and extended
family. She was always so well prepared that Christmas dinner was
presented without any fuss or hassles.

"Janet B" > wrote in message
...
>I just can't face doing another turkey for a 'traditional'
> Thanksgiving meal. I'm going to do a pork loin roast, baked butternut
> squash, mashed potatoes and gravy. Vegetables to be decided.
> I do go to Costco in time for the opening of the door on the day after
> Thanksgiving. Their huge turkeys that didn't sell for Thanksgiving
> have got to go to make way for Christmas hams and they are always
> priced at $.49/pound. I will get one or two Butterball twenty(+ )
> pounders and piece them out and freeze them. It's tough work because
> birds in that range have big, strong bones. A couple of birds like
> that will give me plenty of meat to cook and smoke in a variety of
> ways throughout the year.
> I can't bear the idea of a Christmas ham either. I'm going to change
> that up to a standing rib roast.
> I'm tired of making desserts for these functions also. For one of the
> meals I am going to buy some really good chocolates from our local
> candy maker. So, chocolates and coffee. Everyone is always too full
> for dessert anyway.
> Janet US

Yep, pork roast for me this year. I will brine and stuff it. Chrismas is
always standing rib roast.



---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

On 2014-11-22 2:18 PM, Nancy Young wrote:

>> But what about leftovers. I don't mind turkey. I kind of like some of
>> the leftovers dishes made with with it.
>
> I sure don't mind turkey leftovers, and I also find leftover
> pork roast a little challenging.
>
>> I do get sick of turkey and am glad we only have it twice a year.
>
> Looking back, I wonder how my mother stretched leftover turkey
> to feed a family of 6 for what seemed like weeks. Enough
> with the turkey already!

Those damned birds seem to last forever. We have a number of things that
we do with the leftovers. My wife makes a variation of Chicken Divan
using turkey instead of chicken. There is turkey heated up in gravy,
turkey sandwiches.... with cranberry sauce, with mayo and Dijon
mustard, turkey salad. All are good, but I get tired of turkey.






>

On 2014-11-22 3:17 PM, Janet Wilder wrote:

>
> I'd get some pretty paper trays from the dime store (before inflation
> gave us dollar stores :-) )and gift the teachers with homemade cookies.
>


Don't worry. My wife was a teacher and all those useless presents meant
having to spend the time to write nice thank you letters for things
she/we had no use for. The worst was a set of hand knitted hot pads
which turned out to have been made with Phentex..... a synthetic
material that melts... I discovered when I used them as hot pads.

On 22/11/2014 3:27 PM, Dave Smith wrote:
> On 2014-11-22 2:18 PM, Nancy Young wrote:
>
>>> But what about leftovers. I don't mind turkey. I kind of like some of
>>> the leftovers dishes made with with it.
>>
>> I sure don't mind turkey leftovers, and I also find leftover
>> pork roast a little challenging.
>>
>>> I do get sick of turkey and am glad we only have it twice a year.
>>
>> Looking back, I wonder how my mother stretched leftover turkey
>> to feed a family of 6 for what seemed like weeks. Enough
>> with the turkey already!
>
> Those damned birds seem to last forever.

That's because some people think they must buy a 25lb bird for a family
of 4. I used to look for a 6-7lb specimen and still there was too much
left over.
Graham

On Sat, 22 Nov 2014 16:23:20 -0700, graham > wrote:

> On 22/11/2014 3:27 PM, Dave Smith wrote:
> > On 2014-11-22 2:18 PM, Nancy Young wrote:
> >
> >>> But what about leftovers. I don't mind turkey. I kind of like some of
> >>> the leftovers dishes made with with it.
> >>
> >> I sure don't mind turkey leftovers, and I also find leftover
> >> pork roast a little challenging.
> >>
> >>> I do get sick of turkey and am glad we only have it twice a year.
> >>
> >> Looking back, I wonder how my mother stretched leftover turkey
> >> to feed a family of 6 for what seemed like weeks. Enough
> >> with the turkey already!
> >
> > Those damned birds seem to last forever.
>
> That's because some people think they must buy a 25lb bird for a family
> of 4. I used to look for a 6-7lb specimen and still there was too much
> left over.

Whatever happened to those turkey rolls that were both light and dark
meat? I only see white meat, it I see them at all.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"Dave Smith" > wrote in message
...

> My mother used to do her Christmas baking well in advance of the Christmas
> season. She did light and dark fruit cakes, shortbreads, brownies, and at
> at least a half dozen varieties of other cookies plus mince meat tarts.
> Everything went into the freezer and could be taken out an hour or two
> before serving.
>
> She used to have the whole family plus a few friends and extended family.
> She was always so well prepared that Christmas dinner was presented
> without any fuss or hassles.

I've always loved this essay and get a good laugh out of it, don't know who
wrote it though. It seems appropriate here. LOL


"First, the whole Inchon-like planning of Christmas invariably falls to the
mother. (I've always wondered why feminists fail to include "celebration
management" in their lists of complaints against men--it's a far bigger and
more exhausting task than loading the dishwasher.) Beginning weeks in
advance, the mother must coordinate the arrival of relatives, tally
supplies, and review the timing of events again and again. She must shop and
re-shop until she is certain the allotment of all the presents is "fair."
Children possess the gimlet eye of a gangster's moll. They know exactly how
much a gift costs and whether their brothers or sisters have received
something "better." You may complain all you like about the "materialism
ruining the spirit of the holiday." It is the mother who knows: Without gift
parity there can be no family harmony.

Even after the tree is decorated and the egg nog poured, the mother can't
relax. Every few moments she must jump up to check the turkey or prevent the
Lab from eating the candy canes on the low-hanging branches. The phone rings
with news of sick or late-arriving guests; plans are regrouped, chairs added
or removed from the table. Someone is dispatched to the 24-hour 7/11 for
tinned cranberry sauce because somehow--can you believe it?--Mom forgot to
make cranberry sauce.

All these worries are supposed to be put aside for church service on
Christmas Eve or day. Here--at last!--is the "soul" of the holiday. Or so
you hope. Maybe the priest has decided to preach at extra length about
global warming. At my family's church, the minister used to take peculiar
pleasure in making us sing unpopular carols--as if avoiding the popular ones
was somehow more "improving." The congregation would mumble grumpily through
the unfamiliar tunes. Our "short" Christmas Eve service would last well past
midnight. By then, we children would be clawing at my mother's nylons: What
if we'd MISSED Santa??

Finally comes the great morning itself. Months of work are consumed in about
eight minutes. A carnage of gift wrapping glitters across the carpet. The
children, ungrateful little beasts, immediately declare they're "bored." The
turkey is, like, 72 hours away. Dad is crumpled into the corner of the sofa
in an improbable sweater. Mom's exhausted--bleary-eyed from staying up until
1 a.m. to wrap the last presents, fill the stockings, and ensure the turkey
was ready to be placed in the oven at 7 a.m. She declares the holiday
"started" and reaches for the booze....

"Janet B" > wrote in message
...
> On Sat, 22 Nov 2014 14:18:47 -0500, Nancy Young
> > wrote:
>
> snip
>>
>>I sure don't mind turkey leftovers, and I also find leftover
>>pork roast a little challenging.
>
> snip
>>nancy
>
> Hot, roast pork sandwiches. (white bread, sliced pork dipped in hot
> gravy, mashed potatoes along side with hot gravy over all.) Pork
> sandwiches. (bread, butter, pork, horseradish) Pork hash. In other
> words, I treat it pretty much the same as any leftover roast.
> Janet US

Now, that made me hungry!

Cheri

On 11/22/2014 10:02 AM, Sqwertz wrote:
> Must try something different this time.
>
> -sw

http://www.hungerisunacceptable.com/...tation-057.jpg

Now what is more humiliating than that bloated whale-ass carcass.

Free Sqwerty!

Or just toss him some cheese...

On 2014-11-22 19:59, sf wrote:

>>> Those damned birds seem to last forever.
>>
>> That's because some people think they must buy a 25lb bird for a family
>> of 4. I used to look for a 6-7lb specimen and still there was too much
>> left over.
>
> Whatever happened to those turkey rolls that were both light and dark
> meat? I only see white meat, it I see them at all.


My wife always used to insist on 16 pounds or more. This year I was
adamant that it not be more than 12 pounds. That was more than enough
for 7 adults and we had enough leftovers for two dinners and a number of
sandwiches.

On Sat, 22 Nov 2014 23:03:05 -0500, Dave Smith
> wrote:

> On 2014-11-22 19:59, sf wrote:
>
> >>> Those damned birds seem to last forever.
> >>
> >> That's because some people think they must buy a 25lb bird for a family
> >> of 4. I used to look for a 6-7lb specimen and still there was too much
> >> left over.
> >
> > Whatever happened to those turkey rolls that were both light and dark
> > meat? I only see white meat, it I see them at all.
>
>
> My wife always used to insist on 16 pounds or more. This year I was
> adamant that it not be more than 12 pounds. That was more than enough
> for 7 adults and we had enough leftovers for two dinners and a number of
> sandwiches.
>

10-12 lbs is what we usually do, 14 would be max. I'm "gracefully"
letting my DD host T-Day even if I'm really the one doing the main
cooking, that way I don't have to deal with leftovers. I can take
what I want and they can deal with the rest.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>
> Whatever happened to those turkey rolls that were both light and dark
> meat? I only see white meat, it I see them at all.

Is this what you are talking about?
- found in the freezer section
- came in a foil pan with a cardboard top crimped into the foil?

If so, I absolutely *loved* those when I was in my 20's. They were a
real treat to me.

G.

Dave Smith wrote:
>
>My wife always used to insist on 16 pounds or more. This year I was
>adamant that it not be more than 12 pounds. That was more than enough
>for 7 adults and we had enough leftovers for two dinners and a number of
>sandwiches.

Y'all must be very small turkey eaters or all on diets... after
roasting there's barely 5 pounds of edible meat on a 12 pound
turkey... 7 adults should polish that off easily with nothing left
over... most healthy adults can easily consume a pound of turkey meat.
During the year I roast a 6-7 pound oven-stuffer chicken for four
adults... I cut the bird into eighths for roasting... each gets two
pieces and it's all gone. Poultry doesn't yield a lot of meat and the
larger the bird the greater the waste to meat ratio. With turkeys two
12 pound hens yield more meat than one 24 pound tom. Your wife knows
more about cooking, she's right to have a 16 pound turkey for seven
adults if you want any left overs.
http://chowhound.chow.com/topics/577075

On 2014-11-23, Dave Smith > wrote:

> My wife always used to insist on 16 pounds or more. This year I was
> adamant that it not be more than 12 pounds. That was more than enough
> for 7 adults and we had enough leftovers for two dinners and a number of
> sandwiches.

I cannot provide proof, but one of the best cooks I've ever met --my
late MIL-- always sed the skeleton of commercial turkeys is pretty much the same
weight up to about 14 lbs, then the meat becomes the deciding weight
factor. So, always buy a turkey over 14 lbs. I have no idea if she
was right, but she consistantly turned out the best T-Day dinner I've
ever tasted.

PS: she always insisted on paying extra for fresh birds and always
turned out the moistest birds I've ever eaten.

nb

On 2014-11-23, Sqwertz > wrote:
> On Sat, 22 Nov 2014 14:24:07 -0800, Paul M. Cook wrote:
>
>> Yep, pork roast for me this year. I will brine and stuff it. Chrismas is
>> always standing rib roast.
>
> But you have no one to share them with, Paul.

Roast beef sammys!

nb

On 11/23/2014 9:22 AM, notbob wrote:
> On 2014-11-23, Dave Smith > wrote:
>
>> My wife always used to insist on 16 pounds or more. This year I was
>> adamant that it not be more than 12 pounds. That was more than enough
>> for 7 adults and we had enough leftovers for two dinners and a number of
>> sandwiches.
>
> I cannot provide proof, but one of the best cooks I've ever met --my
> late MIL-- always sed the skeleton of commercial turkeys is pretty much the same
> weight up to about 14 lbs, then the meat becomes the deciding weight
> factor. So, always buy a turkey over 14 lbs. I have no idea if she
> was right, but she consistantly turned out the best T-Day dinner I've
> ever tasted.


Just the two of us but we always buy a big turkey (usually 20 +/-
pounds) Aside from the usual leftovers, we portion and freeze a lot of
the meat and make stock from the carcase.

The going price for turkey here was 57 cents a pound and that is cheap
protein.

FWIW - on Thanksgiving Day, we are going to a family event. Lots of
people, kids, laughing and noise... a good time. But on Friday, Becca
and I will make our own turkey dinner. I like to celebrate Thanksgiving
quietly, without the big social gathering. We have a lot to be thankful
for this year.

George L

On 2014-11-23 9:46 AM, Brooklyn1 wrote:
> Dave Smith wrote:
>>
>> My wife always used to insist on 16 pounds or more. This year I was
>> adamant that it not be more than 12 pounds. That was more than enough
>> for 7 adults and we had enough leftovers for two dinners and a number of
>> sandwiches.
>
> Y'all must be very small turkey eaters or all on diets..

Well we aren't gluttons. None of us are in the habit of eating so much
at a meal that we have to lie down.


.. after
> roasting there's barely 5 pounds of edible meat on a 12 pound
> turkey... 7 adults should polish that off easily with nothing left
> over... most healthy adults can easily consume a pound of turkey meat.
> During the year I roast a 6-7 pound oven-stuffer chicken for four
> adults... I cut the bird into eighths for roasting... each gets two
> pieces and it's all gone. Poultry doesn't yield a lot of meat and the
> larger the bird the greater the waste to meat ratio. With turkeys two
> 12 pound hens yield more meat than one 24 pound tom. Your wife knows
> more about cooking, she's right to have a 16 pound turkey for seven
> adults if you want any left overs.
> http://chowhound.chow.com/topics/577075
>

Who the hell is this KarlS who posted the response in Chowhound?

On 2014-11-23 10:22 AM, notbob wrote:
> On 2014-11-23, Dave Smith > wrote:
>
>> My wife always used to insist on 16 pounds or more. This year I was
>> adamant that it not be more than 12 pounds. That was more than enough
>> for 7 adults and we had enough leftovers for two dinners and a number of
>> sandwiches.
>
> I cannot provide proof, but one of the best cooks I've ever met --my
> late MIL-- always sed the skeleton of commercial turkeys is pretty much the same
> weight up to about 14 lbs, then the meat becomes the deciding weight
> factor. So, always buy a turkey over 14 lbs. I have no idea if she
> was right, but she consistantly turned out the best T-Day dinner I've
> ever tasted.

I have stripped many a turkey carcass after a holiday dinner and as far
as I can guesstimate, the package with the meat from the half or less of
the bird that is left weighs more than the caracass. Bird bones are hollow.

>
> PS: she always insisted on paying extra for fresh birds and always
> turned out the moistest birds I've ever eaten.


My wife always gets fresh birds and they are better.

On 23/11/2014 8:39 AM, George Leppla wrote:
> On 11/23/2014 9:22 AM, notbob wrote:
>> On 2014-11-23, Dave Smith > wrote:
>>
>>> My wife always used to insist on 16 pounds or more. This year I was
>>> adamant that it not be more than 12 pounds. That was more than enough
>>> for 7 adults and we had enough leftovers for two dinners and a number of
>>> sandwiches.
>>
>> I cannot provide proof, but one of the best cooks I've ever met --my
>> late MIL-- always sed the skeleton of commercial turkeys is pretty
>> much the same
>> weight up to about 14 lbs, then the meat becomes the deciding weight
>> factor. So, always buy a turkey over 14 lbs. I have no idea if she
>> was right, but she consistantly turned out the best T-Day dinner I've
>> ever tasted.
>
>
> Just the two of us but we always buy a big turkey (usually 20 +/-
> pounds) Aside from the usual leftovers, we portion and freeze a lot of
> the meat and make stock from the carcase.
>
> The going price for turkey here was 57 cents a pound and that is cheap
> protein.
>
> FWIW - on Thanksgiving Day, we are going to a family event. Lots of
> people, kids, laughing and noise... a good time. But on Friday, Becca
> and I will make our own turkey dinner. I like to celebrate Thanksgiving
> quietly, without the big social gathering. We have a lot to be thankful
> for this year.
>
> George L
As I mentioned up-thread, why not remove the legs before roasting and
freeze them. You then have the makings of a couple of stews during the
winter.
Graham

On 2014-11-23 9:46 AM, Brooklyn1 wrote:
> Dave Smith wrote:
>>
>> My wife always used to insist on 16 pounds or more. This year I was
>> adamant that it not be more than 12 pounds. That was more than enough
>> for 7 adults and we had enough leftovers for two dinners and a number of
>> sandwiches.
>
> Y'all must be very small turkey eaters or all on diets... after
> roasting there's barely 5 pounds of edible meat on a 12 pound
> turkey... 7 adults should polish that off easily with nothing left
> over... most healthy adults can easily consume a pound of turkey meat.

Try this site:
http://www.canadianliving.com/food/e...per_person.php

Their chart suggests 10-12 lb for 4-6 people and 12-15 lb for 8-10.
That allows for leftovers. We had a about 12.5 for 7, so right in the
ball park. There was lots of meat for dinner and there were enough
leftovers.

On 23 Nov 2014 15:22:38 GMT, notbob > wrote:

> On 2014-11-23, Dave Smith > wrote:
>
> > My wife always used to insist on 16 pounds or more. This year I was
> > adamant that it not be more than 12 pounds. That was more than enough
> > for 7 adults and we had enough leftovers for two dinners and a number of
> > sandwiches.
>
> I cannot provide proof, but one of the best cooks I've ever met --my
> late MIL-- always sed the skeleton of commercial turkeys is pretty much the same
> weight up to about 14 lbs, then the meat becomes the deciding weight
> factor. So, always buy a turkey over 14 lbs. I have no idea if she
> was right, but she consistantly turned out the best T-Day dinner I've
> ever tasted.
>
> PS: she always insisted on paying extra for fresh birds and always
> turned out the moistest birds I've ever eaten.
>
I think an appropriate follow-up question is to ask if she roasted it
stuffed or unstuffed? When I roasted unstuffed 12lb turkeys on the
Weber (via indirect heat) in the past, they cooked evenly in only two
hours, browned evenly all over and remained incredibly moist. I
didn't even spatchcock them.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/23/2014 10:12 AM, graham wrote:
>> >FWIW - on Thanksgiving Day, we are going to a family event. Lots of
>> >people, kids, laughing and noise... a good time. But on Friday, Becca
>> >and I will make our own turkey dinner. I like to celebrate Thanksgiving
>> >quietly, without the big social gathering. We have a lot to be thankful
>> >for this year.
>> >
>> >George L


> As I mentioned up-thread, why not remove the legs before roasting and
> freeze them. You then have the makings of a couple of stews during the
> winter.
> Graham

Because the legs are my favorite part to eat on Thanksgiving day. I am
a leg man! <vbg>

George L

"Cheri" > wrote in message
...
>
> "Dave Smith" > wrote in message
> ...
>
>> My mother used to do her Christmas baking well in advance of the
>> Christmas season. She did light and dark fruit cakes, shortbreads,
>> brownies, and at at least a half dozen varieties of other cookies plus
>> mince meat tarts. Everything went into the freezer and could be taken out
>> an hour or two before serving.
>>
>> She used to have the whole family plus a few friends and extended family.
>> She was always so well prepared that Christmas dinner was presented
>> without any fuss or hassles.
>
> I've always loved this essay and get a good laugh out of it, don't know
> who wrote it though. It seems appropriate here. LOL
>
>
> "First, the whole Inchon-like planning of Christmas invariably falls to
> the
> mother. (I've always wondered why feminists fail to include "celebration
> management" in their lists of complaints against men--it's a far bigger
> and
> more exhausting task than loading the dishwasher.) Beginning weeks in
> advance, the mother must coordinate the arrival of relatives, tally
> supplies, and review the timing of events again and again. She must shop
> and
> re-shop until she is certain the allotment of all the presents is "fair."
> Children possess the gimlet eye of a gangster's moll. They know exactly
> how
> much a gift costs and whether their brothers or sisters have received
> something "better." You may complain all you like about the "materialism
> ruining the spirit of the holiday." It is the mother who knows: Without
> gift
> parity there can be no family harmony.
>
> Even after the tree is decorated and the egg nog poured, the mother can't
> relax. Every few moments she must jump up to check the turkey or prevent
> the
> Lab from eating the candy canes on the low-hanging branches. The phone
> rings
> with news of sick or late-arriving guests; plans are regrouped, chairs
> added
> or removed from the table. Someone is dispatched to the 24-hour 7/11 for
> tinned cranberry sauce because somehow--can you believe it?--Mom forgot to
> make cranberry sauce.
>
> All these worries are supposed to be put aside for church service on
> Christmas Eve or day. Here--at last!--is the "soul" of the holiday. Or so
> you hope. Maybe the priest has decided to preach at extra length about
> global warming. At my family's church, the minister used to take peculiar
> pleasure in making us sing unpopular carols--as if avoiding the popular
> ones
> was somehow more "improving." The congregation would mumble grumpily
> through
> the unfamiliar tunes. Our "short" Christmas Eve service would last well
> past
> midnight. By then, we children would be clawing at my mother's nylons:
> What
> if we'd MISSED Santa??
>
> Finally comes the great morning itself. Months of work are consumed in
> about
> eight minutes. A carnage of gift wrapping glitters across the carpet. The
> children, ungrateful little beasts, immediately declare they're "bored."
> The
> turkey is, like, 72 hours away. Dad is crumpled into the corner of the
> sofa
> in an improbable sweater. Mom's exhausted--bleary-eyed from staying up
> until
> 1 a.m. to wrap the last presents, fill the stockings, and ensure the
> turkey
> was ready to be placed in the oven at 7 a.m. She declares the holiday
> "started" and reaches for the booze....

<g> at last 'her' holiday begins ... ) I can relate to much of that as I
bet most mothers can))

Thanks, Cheri, that gave me a good giggle ))

--
http://www.helpforheroes.org.uk/shop/

"graham" > wrote in message
...
> On 22/11/2014 3:27 PM, Dave Smith wrote:
>> On 2014-11-22 2:18 PM, Nancy Young wrote:
>>
>>>> But what about leftovers. I don't mind turkey. I kind of like some of
>>>> the leftovers dishes made with with it.
>>>
>>> I sure don't mind turkey leftovers, and I also find leftover
>>> pork roast a little challenging.
>>>
>>>> I do get sick of turkey and am glad we only have it twice a year.
>>>
>>> Looking back, I wonder how my mother stretched leftover turkey
>>> to feed a family of 6 for what seemed like weeks. Enough
>>> with the turkey already!
>>
>> Those damned birds seem to last forever.
>
> That's because some people think they must buy a 25lb bird for a family of
> 4. I used to look for a 6-7lb specimen and still there was too much left
> over.

I am not keen on turkey so I always buy a turkey crown. Plenty for him and
plenty of leftovers too)

--
http://www.helpforheroes.org.uk/shop/