Almost like Christmas Morning for a kid, I tell ya! 2:00 am/ couldn't
sleep. 2:30am/ couldn't sleep. Was just thinkin' about all I had to do this
morning (a day "off", i.e. no dialysis treatment) and spend it cooking!!)

3:22 am - up & making coffee. Had to brine the bird (yeah, probably shoulda
done that 2 days ago, and let it brine 12-24 hours or so, then 'air dry' in
the garage fridge for a day or 2). But I didn't. Whatever.

Made a brine using oranges, lemons, water, sugar & salt, along with fresh
thyme & rosemary. Turkey soaked about 5 hours, then rinsed & dried for 2-3
hours. Now in oven using similar technique to AB's method. Shooting for 5
pm.

On to the sides. Call me a FoodTV Network junkie, but hey - I have to sit 3
days a week (hooked up) watching TV, so the Food TV channel is a source of
inspiration for me for new stuff to try/make. (Shepard Smith offers very
few recipes)

Doing Paula Deen's stuffing (starts with breakfast sausage, then onions,
celery, bread, saltines) and finishes much like you'd imagine.

Then I did her Citris Sweet Potatoes. Sliced into 1" medallions & sautéed
with butter/brown sugar & squeezed grapefruit/orange juice. They're actually
done & gotta be reheated, then re-add in the sections of fruit.

Next was Brussels Sprouts in a creamy Cheese Sauce. Also Paula Deen's.
Blanch the Sprouts, then cover with simple butter/flour/milk & shredded
Cheddar sauce. Needs 45 min at 350. Sauce was tasty. Gonna go over big
with the ones who will eat Brussels Sprouts.

Doing plain vanilla Mashed Potatoes: Using Yukon Golds mashed with butter,
chives & heavy cream. (Yeah, I already HAVE a cardiologist . . . ). Was
gonna add roasted celery root & parsnips, but got voted down.

Oh yeah - almost forgot - made Emeril's Cranberry Comfit with currants.
golden raisins & orange sections, prepared with raspberry vinegar. Wifey
says it's too tart, but I like it. F.H.

Final side is a corn & wild rice pudding, also from Food TV. Adding a
Tossed Salad & Crescent Dinner Rolls to top it all off.

Now enjoying a scotch (or 2), and waiting for the final chores (rolls,
gravy, mash the spuds, etc.)

Anyway, although I'm a regular lurker here for the past 5+ years or so, I
rarely post, so just wanted to share - and wish all of you great foodies:

H A P P Y T H A N K S V I N G ! ! !

Hope it's a good one for you & yours!

Van

On Thu 24 Nov 2005 01:17:22p, Thus Spake Zarathustra, or was it Van?

Almost like Christmas Morning for a kid, I tell ya! 2:00 am/ couldn't
sleep. 2:30am/ couldn't sleep. Was just thinkin' about all I had to do
this morning (a day "off", i.e. no dialysis treatment) and spend it
cooking!!)

3:22 am - up & making coffee. Had to brine the bird (yeah, probably
shoulda done that 2 days ago, and let it brine 12-24 hours or so, then
'air dry' in the garage fridge for a day or 2). But I didn't.
Whatever.

Made a brine using oranges, lemons, water, sugar & salt, along with
fresh thyme & rosemary. Turkey soaked about 5 hours, then rinsed &
dried for 2-3 hours. Now in oven using similar technique to AB's
method. Shooting for 5 pm.

On to the sides. Call me a FoodTV Network junkie, but hey - I have to
sit 3 days a week (hooked up) watching TV, so the Food TV channel is a
source of inspiration for me for new stuff to try/make. (Shepard Smith
offers very few recipes)

Doing Paula Deen's stuffing (starts with breakfast sausage, then onions,
celery, bread, saltines) and finishes much like you'd imagine.

Then I did her Citris Sweet Potatoes. Sliced into 1" medallions &
sautéed with butter/brown sugar & squeezed grapefruit/orange juice.
They're actually done & gotta be reheated, then re-add in the sections
of fruit.

Next was Brussels Sprouts in a creamy Cheese Sauce. Also Paula Deen's.
Blanch the Sprouts, then cover with simple butter/flour/milk & shredded
Cheddar sauce. Needs 45 min at 350. Sauce was tasty. Gonna go over
big with the ones who will eat Brussels Sprouts.

Doing plain vanilla Mashed Potatoes: Using Yukon Golds mashed with
butter, chives & heavy cream. (Yeah, I already HAVE a cardiologist . . .
). Was gonna add roasted celery root & parsnips, but got voted down.

Oh yeah - almost forgot - made Emeril's Cranberry Comfit with currants.
golden raisins & orange sections, prepared with raspberry vinegar.
Wifey says it's too tart, but I like it. F.H.

Final side is a corn & wild rice pudding, also from Food TV. Adding a
Tossed Salad & Crescent Dinner Rolls to top it all off.

Now enjoying a scotch (or 2), and waiting for the final chores (rolls,
gravy, mash the spuds, etc.)

Anyway, although I'm a regular lurker here for the past 5+ years or so,
I rarely post, so just wanted to share - and wish all of you great
foodies:

H A P P Y T H A N K S V I N G ! ! !

Hope it's a good one for you & yours!

Van

Van, that's an ambitious and delicious sounding meal! Especially for a
one-day prep and cook. You have more energy than I do. :-) Me, I took two
days, actually, two and a half days since I started some things on Tuesday
night.

Hope you and yours have a wonderful Thanksgiving, and best of health to
you!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Van" wrote:


Anyway, although I'm a regular lurker here for the past 5+ years or so, I
rarely post, so just wanted to share - and wish all of you great foodies:

H A P P Y T H A N K S V I N G ! ! !

Hope it's a good one for you & yours!

Van


I don't know why anyone would "shoot ya" G. It sounds great to me -
better than the meal I had this year.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

"AlleyGator" wrote in message
...
"Van" wrote:


Anyway, although I'm a regular lurker here for the past 5+ years or so, I
rarely post, so just wanted to share - and wish all of you great foodies:

H A P P Y T H A N K S V I N G ! ! !

Hope it's a good one for you & yours!

Van


I don't know why anyone would "shoot ya" G. It sounds great to me -
better than the meal I had this year.


Actually, It was pretty good! Turkey was especially moist & flavorful. I
think I'm a new devotee to this brining technique!

Van

"Wayne Boatwright" wrote in message
...


Van, that's an ambitious and delicious sounding meal! Especially for a
one-day prep and cook. You have more energy than I do. :-) Me, I took
two
days, actually, two and a half days since I started some things on Tuesday
night.

Hope you and yours have a wonderful Thanksgiving, and best of health to
you!

--
Wayne Boatwright *¿*

Thanks, Wayne. Yeah - it was a lot of stuff to do - and I get tired easily,
especially later in the day. All the dishes came out fine, AFAIC. Got no
complaints, other than Wifey that the cranberry dish was too vinegary (is
that a word?). But DIL liked it as is, Go figure.

Now stuffed, and still sippin a Scotch. . .life is good! No dialysis until
Saturday so tomorrow's a good day too! (Shit, gotta scrounge some
'leftover' recipes, other than Hot Turkey Sandwiches or Turkey Croquets
?). )

Life is still good, people. Have a great night!

Van

On Thu 24 Nov 2005 04:57:46p, Thus Spake Zarathustra, or was it Van?


"Wayne Boatwright" wrote in message
...


Van, that's an ambitious and delicious sounding meal! Especially for a
one-day prep and cook. You have more energy than I do. :-) Me, I took
two days, actually, two and a half days since I started some things on
Tuesday night.

Hope you and yours have a wonderful Thanksgiving, and best of health to
you!

--
Wayne Boatwright *¿*

Thanks, Wayne. Yeah - it was a lot of stuff to do - and I get tired
easily, especially later in the day. All the dishes came out fine,
AFAIC. Got no complaints, other than Wifey that the cranberry dish was
too vinegary (is that a word?). But DIL liked it as is, Go figure.

Now stuffed, and still sippin a Scotch. . .life is good! No dialysis
until Saturday so tomorrow's a good day too! (Shit, gotta scrounge some
'leftover' recipes, other than Hot Turkey Sandwiches or Turkey Croquets
?). )

Life is still good, people. Have a great night!

Van

Sounds like it was a rousing success! I would probably have liked the
cranberry dish. I love vinegars and things with a tart note.

We just finishd dinner. There were only two of us, although I think we had
enough food for 10-12. Nice to know I won't have to cook for a couple or
three meals. :-) We couldn't eat dessert, so guess we may have some later.
It's only 5:00pm here.

I know it can be rough being on dialysis. My mother's brother was on
dialysis for nearly five years before he got his transplant. Are you a
candidate?

Oh, the turkey leftovers... You might try Jill's Turkey Pot Pie (she's
posted it here before and it should be in the archives). Also, a turkey
curry, if you're so inclined. A totally different touch.

Have a scotch for me!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

In article ,
"Van" wrote:


Saturday so tomorrow's a good day too! (Shit, gotta scrounge some
'leftover' recipes, other than Hot Turkey Sandwiches or Turkey Croquets


There were just three of us for turkey (my daughter is a vegetarian).
My wife talked about getting a small turkey. I asked about the turkey
ala king, club sandwiches and turkey enchiladas. She got a 21 pound
bird!

She brined the bird. Opinions are divided as to how much that improved
it.

--
Dan Abel

Petaluma, California, USA

Sounds good and not too far from what I cooked. I can see why you would be
up thinking about the menu. Cooking is perhaps the greatest and most
underrated quest in life. Everyone that enjoys the pleasures of cooking
dwells on the finer aspects to the point you may stay up all night.... After
all it is the quest of every cook to do perfect and make sure the flavors
are correct. In life there are very few things you can really control... The
creation of a fine meal is perhaps one of the things you have control over
which is why it must be just right and I'm sure it came out perfect.
Remember, cooking is the art of thieves. After all every cook takes from
another and creates. Every recipe becomes everyone else's and so on. It is
how cooks create and in the end we all enjoy. To all I wish you all ate well
and enjoyed the gastronomic wonders that were prepared for you. To each and
every cook on this board I raise my glass in a toast for the fine art of
cooking is, yes, chemistry, yes, taste but truly the art of love for the
essence of flavor and what makes it so. A TOAST and Happy Thanksgiving !
"Van" wrote in message
...
Almost like Christmas Morning for a kid, I tell ya! 2:00 am/ couldn't
sleep. 2:30am/ couldn't sleep. Was just thinkin' about all I had to do
this morning (a day "off", i.e. no dialysis treatment) and spend it
cooking!!)

3:22 am - up & making coffee. Had to brine the bird (yeah, probably
shoulda done that 2 days ago, and let it brine 12-24 hours or so, then
'air dry' in the garage fridge for a day or 2). But I didn't. Whatever.

Made a brine using oranges, lemons, water, sugar & salt, along with fresh
thyme & rosemary. Turkey soaked about 5 hours, then rinsed & dried for
2-3 hours. Now in oven using similar technique to AB's method. Shooting
for 5 pm.

On to the sides. Call me a FoodTV Network junkie, but hey - I have to sit
3 days a week (hooked up) watching TV, so the Food TV channel is a source
of inspiration for me for new stuff to try/make. (Shepard Smith offers
very few recipes)

Doing Paula Deen's stuffing (starts with breakfast sausage, then onions,
celery, bread, saltines) and finishes much like you'd imagine.

Then I did her Citris Sweet Potatoes. Sliced into 1" medallions &
sautéed with butter/brown sugar & squeezed grapefruit/orange juice.
They're actually done & gotta be reheated, then re-add in the sections of
fruit.

Next was Brussels Sprouts in a creamy Cheese Sauce. Also Paula Deen's.
Blanch the Sprouts, then cover with simple butter/flour/milk & shredded
Cheddar sauce. Needs 45 min at 350. Sauce was tasty. Gonna go over big
with the ones who will eat Brussels Sprouts.

Doing plain vanilla Mashed Potatoes: Using Yukon Golds mashed with
butter, chives & heavy cream. (Yeah, I already HAVE a cardiologist . .
. ). Was gonna add roasted celery root & parsnips, but got voted down.

Oh yeah - almost forgot - made Emeril's Cranberry Comfit with currants.
golden raisins & orange sections, prepared with raspberry vinegar. Wifey
says it's too tart, but I like it. F.H.

Final side is a corn & wild rice pudding, also from Food TV. Adding a
Tossed Salad & Crescent Dinner Rolls to top it all off.

Now enjoying a scotch (or 2), and waiting for the final chores (rolls,
gravy, mash the spuds, etc.)

Anyway, although I'm a regular lurker here for the past 5+ years or so, I
rarely post, so just wanted to share - and wish all of you great foodies:

H A P P Y T H A N K S V I N G ! ! !

Hope it's a good one for you & yours!

Van