Thanksgiving is comming up soon, what's your typical menu.

Our is generally,

Baked Turkey slow cooked about 6 hours (salt,pepper,basted every so often
and always moist and tender).

A ham, usually sliced before hand and warmed later (turns out a little dry
presliced).

Homemade stuffing, no frills, lots of celery, onion and spices, no
gibblets or anything.

Mashed potatos, milk and butter added.

Sweet potatos with brown sugar and marshmellos.

Cranberry sauce, chilled and sliced with wipcream.

Green Bean casrole, can beans, can shroom soup, can durky onions.

Other cooked veggies, corn, green beans and peas.

1 gallon of gravey from the turkey drippings. My fav

Fresh veggie tray with carrots, celery, brockly, cauflower and ranch
dressing.

17 cans of black olives.

Store bought roll's (warmed), half weat/ half white.

Usually a store bought cherry pie and homemade apple pie or two.

Jello fruit salad with more marshmellows.

Simple dinner, nothing fancy or gourmet but it's always a nice treat.
Please pardon the spelling, I'm buzzed and my spellchecker is broken.

Tony

TonyP wrote:

> Baked Turkey slow cooked about 6 hours (salt,pepper,basted every so often
> and always moist and tender).

yep

> A ham, usually sliced before hand and warmed later (turns out a little dry
> presliced).

yep

> Homemade stuffing, no frills, lots of celery, onion and spices, no
> gibblets or anything.

yep

> Mashed potatos, milk and butter added.

yep

> Sweet potatos with brown sugar and marshmellos.

yep

> Cranberry sauce, chilled and sliced with wipcream.

yep

> Green Bean casrole, can beans, can shroom soup, can durky onions.

lol yep

> Other cooked veggies, corn, green beans and peas.

yep

> 1 gallon of gravey from the turkey drippings. My fav

yep

> Store bought roll's (warmed), half weat/ half white.

yep (only after grandpa retired from head chef though)

> Usually a store bought cherry pie and homemade apple pie or two.

yep

> Jello fruit salad with more marshmellows.

yep (but I never touch)

> Simple dinner, nothing fancy or gourmet but it's always a nice treat.
> Please pardon the spelling, I'm buzzed and my spellchecker is broken.

Wait a minute... No deviled Eggs?... dinner is a waste...

~john!


--
What was it like to see - the face of your own stability - suddenly look
away...

"levelwave" > wrote in message
...
> TonyP wrote:
>
snipped the gorge-o-rama

> Wait a minute... No deviled Eggs?... dinner is a waste...
>
> ~john!
>
My tribe would revolt without at least two dozen of the little yellow
monsters, topped with paprika.

Okay, toss out the gauntlet.......your fave deviled egg recipe?
-Ginny

"Virginia Tadrzynski" writes:
>
>Okay, toss out the gauntlet.......your fave deviled egg recipe?

Much prefer a deviled chopped egg salad.

Season however...

CURRIED EGG SALAD

Can be prepared in 45 minutes or less.
1/4 cup bottled mayonnaise
3/4 teaspoon curry powder
1/8 teaspoon celery salt
3 to 4 drops of Tabasco, or to taste
3/4 teaspoon ground cumin
1 teaspoon Dijon-style mustard
1 tablespoon fresh lemon juice, or to taste
1 1/2 tablespoons bottled mango chutney, chopped
6 hard-boiled large eggs, chopped
1/4 cup finely chopped celery
3 scallions, chopped

In a bowl stir together the mayonnaise, the curry powder, the celery salt, the
Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the
eggs, the celery, and the scallions and season the salad with salt and pepper.

Gourmet



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Wed, 22 Oct 2003 01:09:51 +0000, PENMART01 wrote:

> "Virginia Tadrzynski" writes:
>>
>>Okay, toss out the gauntlet.......your fave deviled egg recipe?
>
> Much prefer a deviled chopped egg salad.
>
> Season however...
>
> CURRIED EGG SALAD
>
> Can be prepared in 45 minutes or less.
> 1/4 cup bottled mayonnaise
> 3/4 teaspoon curry powder
> 1/8 teaspoon celery salt
> 3 to 4 drops of Tabasco, or to taste
> 3/4 teaspoon ground cumin
> 1 teaspoon Dijon-style mustard
> 1 tablespoon fresh lemon juice, or to taste
> 1 1/2 tablespoons bottled mango chutney, chopped
> 6 hard-boiled large eggs, chopped
> 1/4 cup finely chopped celery
> 3 scallions, chopped
>
> In a bowl stir together the mayonnaise, the curry powder, the celery salt, the
> Tabasco, the cumin, the mustard, the lemon juice, and the chutney. Stir in the
> eggs, the celery, and the scallions and season the salad with salt and pepper.
>
> Gourmet
>

We all know your a dipshit and probably don't have any family but I might
try it aroud xmas or new years. We try to avoid snacks and cracker
spreads on thanksgiving. We like food on food day, not oddball gourmet
shit, just food you know everyone will like and eat. It's not a cooking
contest. Snack days are xmas eve and new year eve/day for us anyway.

My $.02

Tony

In article >, TonyP
> wrote:

> Snack days are xmas eve and new year eve/day for us anyway.

This brings me to a question...

Which holiday days are the primary days for you?

Our major Christmas meal is Christmas Eve, I do a rib roast and
trimmings with a fancy dessert for after mass. Christmas day we do
potluck, and I don't care really what we eat, and it ends up being more
snack tray. New Year's Eve we do a lot of hors-d'oeuvre type foods, but
also a ham and some other main dish things. New Year's day is leftovers.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

On Tue, 21 Oct 2003 20:52:47 -0400, Virginia Tadrzynski wrote:

>
> "levelwave" > wrote in message
> ...
>> TonyP wrote:
>>
> snipped the gorge-o-rama
>
>> Wait a minute... No deviled Eggs?... dinner is a waste...
>>
>> ~john!
>>
> My tribe would revolt without at least two dozen of the little yellow
> monsters, topped with paprika.
>
> Okay, toss out the gauntlet.......your fave deviled egg recipe?
> -Ginny

Ok, ok... mine like em too. I'll make some deviled eggs.

Tony

"Virginia Tadrzynski" > wrote in message
...
>
> "levelwave" > wrote in message
> ...
> > TonyP wrote:
> >
> snipped the gorge-o-rama
>
> > Wait a minute... No deviled Eggs?... dinner is a waste...
> >
> > ~john!
> >
> My tribe would revolt without at least two dozen of the little yellow
> monsters, topped with paprika.
>
> Okay, toss out the gauntlet.......your fave deviled egg recipe?
> -Ginny

We've never done deviled eggs at Thanksgiving but was thinking of them for
either T-day or Christmas where we feed about 50 folks at a time. The best
recipe I know is simple and I have never used any measurements. I boil and
peel eggs and seperate the whites from the yolks and set the whites in a
serving dish. I then salt the whites lightly. The yolks are put into a
bowl and sufficient mayo is added to bring them to a consistency that will
fit through the cake decorating apparatus. I also add onion powder, dijon
mustard, salt and pepper. Recently, I have begun adding bacon to the yolk
mixture. I then pipe the filling into the egg whites and sprinkle with
paprika. When I am very adventurous, I will substitute Kraft Spicy Mayo for
half of the regular mayo but this is an acquired taste.

My thoughts were that for 50 people, I could make 100 stuffed eggs for about
ten bucks. I am rarely cheap but when cooking for such large numbers of
people, the cost adds up!

j
>
>

On Tue, 21 Oct 2003 21:35:06 -0500, "Julianne"
> wrote:
>
> We've never done deviled eggs at Thanksgiving but was thinking of them for
> either T-day or Christmas where we feed about 50 folks at a time.

LOL! They are expected at Easter time in my family.

On Tue, 21 Oct 2003 20:52:47 -0400, "Virginia Tadrzynski"
> wrote:

>
> "levelwave" > wrote in message
> ...
> > TonyP wrote:
> >
> snipped the gorge-o-rama
>
> > Wait a minute... No deviled Eggs?... dinner is a waste...
> >
> > ~john!
> >
> My tribe would revolt without at least two dozen of the little yellow
> monsters, topped with paprika.
>
> Okay, toss out the gauntlet.......your fave deviled egg recipe?
> -Ginny
>
You mean there's more than ONE????

sf > wrote in
:

> On Tue, 21 Oct 2003 20:52:47 -0400, "Virginia Tadrzynski"
> > wrote:
>
>>
>> "levelwave" > wrote in message
>> ...
>> > TonyP wrote:
>> >
>> snipped the gorge-o-rama
>>
>> > Wait a minute... No deviled Eggs?... dinner is a waste...
>> >
>> > ~john!
>> >
>> My tribe would revolt without at least two dozen of the little
>> yellow monsters, topped with paprika.
>>
>> Okay, toss out the gauntlet.......your fave deviled egg recipe?
>> -Ginny
>>
> You mean there's more than ONE????

Well, there's mine, er, my Grandmother's. They're a bit different...

---------- Recipe via Meal-Master (tm) v8.05

Title: Grandmother's Deviled Eggs
Categories: Appetizers
Yield: 6 Servings

6 ea Large or extra-large eggs
4 ea Saltine cracker squares,
Finely crushed
1 Tbsp Onion, finely minced
2 Tbsp Celery, very finely diced
1 Tbsp Sweet pickle, finely diced
2 Tbsp Bacon, finely crumbled
(optional)
1/2 tsp Yellow mustard
1/3 cup Mayonnaise
Salt and pepper to taste
Stuffed olives, sliced
Paprika

Put eggs in one layer in medium saucepan. Cover with cold water and
slowly bring to boil. Cover and remove from heat. Let stand 15
minutes. Drain hot water from eggs and cover with cold water to cool.
Peel eggs, slice in half lengthwise and separate yolks and whites,
placing yolks in medium mixing bowl. Reserve egg whites on plate. Mash
egg yolks with fork until well broken up. Add crushed crackers, onion,
celery, and bacon (if using) to egg yolks, tossing together until well
mixed. Stir in mayonnaise and mustard until well mixed. If egg yolk
mixture is too dry, add additional mayonnaise or a small amount of
cream. Season to taste with salt and pepper. Pipe or spoon egg yolk
mixture into egg white halves. Press olive slice into top of egg, and
sprinkle lightly with paprika. Serve immediately or refrigerate. If
refrigerating, remove from refrigerator 1/2 hour before serving to
improve flavor.

In article >, "Virginia
Tadrzynski" > wrote:

> "levelwave" > wrote in message
> ...
> > TonyP wrote:
> >
> snipped the gorge-o-rama
>
> > Wait a minute... No deviled Eggs?... dinner is a waste...
> >
> > ~john!
> >
> My tribe would revolt without at least two dozen of the little yellow
> monsters, topped with paprika.
>
> Okay, toss out the gauntlet.......your fave deviled egg recipe?
> -Ginny

Pretty much "the usual" -- yolks, a little mayo, maybe a little curry
powder, maybe a touch of sugar. Piped from a pastry bag for the fancy
schmancy look.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

Melba's Jammin' wrote:

> > Okay, toss out the gauntlet.......your fave deviled egg recipe?
> > -Ginny
>
> Pretty much "the usual" -- yolks, a little mayo, maybe a little curry
> powder, maybe a touch of sugar. Piped from a pastry bag for the fancy
> schmancy look.

(astonished!) No mustard??!

nancy

In article >,
wrote:

> Melba's Jammin' wrote:
>
> > > Okay, toss out the gauntlet.......your fave deviled egg recipe?
> > > -Ginny
> >
> > Pretty much "the usual" -- yolks, a little mayo, maybe a little curry
> > powder, maybe a touch of sugar. Piped from a pastry bag for the fancy
> > schmancy look.
>
> (astonished!) No mustard??!
>
> nancy

OK, a little dry mustard, too.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

Yes! That and shrimp!
=Lucy

I used to make them with pickle juice and garlic and onion powder....no
good. My Aunt taught me just yesterday to add mayo and yellow mustard
only. They tste better with the purist recipe of Aunt Berniece who has
lived 86 years with the same deviled eggs

"TonyP" > wrote in message
news
> Thanksgiving is comming up soon, what's your typical menu.
>
> Our is generally,
>
> Baked Turkey slow cooked about 6 hours (salt,pepper,basted every so often
> and always moist and tender).

I'm gonna do fried turkey this year if I get responsibility for the turkey.
The results are so much more predictable.
>
> A ham, usually sliced before hand and warmed later (turns out a little dry
> presliced).

I wish! Half my family is Jewish and keeps kosher. I do so long for a ham!
>
> Homemade stuffing, no frills, lots of celery, onion and spices, no
> gibblets or anything.

Absolutely. Preferably corn meal based.
>
> Mashed potatos, milk and butter added.

We've never done mashed potatoes. We do, however, have corn pudding which
is to die for. Also, there is a Jewish dish that has noodles and grapes,
etc. which is pretty decent after you acquire a taste for it. I have never
made it so can't give too many more details.
>
> Sweet potatos with brown sugar and marshmellos.

My Mom makes a casserole like this. No Thanksgiving would be complete
without it.
>
> Cranberry sauce, chilled and sliced with wipcream.

Haven't done the whipped cream and don't particularly like cranberry sauce
but it sure is pretty. I would never have Thanksgiving without it just
because I like the way it looks
>
> Green Bean casrole, can beans, can shroom soup, can durky onions.

Another contribution of my mother's. Being that she is now 74, mabye I
should learn a few of these recipes??
>
> Other cooked veggies, corn, green beans and peas.
>
> 1 gallon of gravey from the turkey drippings. My fav

Fried turkey does not lend well to gravy.
>
> Fresh veggie tray with carrots, celery, brockly, cauflower and ranch
> dressing.

The veggie tray saves me from myself. I start in on it as I begin to cook
and visit. By the time dinner rolls around, I have much better control.
>
> 17 cans of black olives.

Okay.......
>
> Store bought roll's (warmed), half weat/ half white.

Challah bread which is made with a lot of eggs and braided is traditional
Jewish fare and is always served at our family gatherings. If you have been
reading my posts, lately, it is apparent that I am actively trying to master
the bread thing. I hope to be able to bring other kinds of bread to the
table this year. Nothing beats home made bread unless it is bad home made
bread
>
> Usually a store bought cherry pie and homemade apple pie or two.

I have a very competitive family. Yes, there are some store bought deserts
but lots of home made ones, in addition. As an aside, I come from a large
family. My aunt married a Jewish man and Thanksgiving at their house has
always been the 'family holiday' as it wasn't related to a religious event.
My uncle is the 'patriarch' of that celebration and he is also the 'family
doctor' taking care of all of us. Therefore, there is an unwritten
competition that involves making chocolate deserts for our favorite uncle.
It makes for a delicious desert bar.
>
> Jello fruit salad with more marshmellows.

One of my cousins makes something like this. It is awful. Do you have a
recipe that works? I have been known to clandestinely throw part of the
jello salad away so he can avoid embarrassment.
>
> Simple dinner, nothing fancy or gourmet but it's always a nice treat.
> Please pardon the spelling, I'm buzzed and my spellchecker is broken.

It all sounds wonderful. Still, the beauty of Thanksgiving isn't the food
at all but rather the company!

j
>
> Tony

On Tue, 21 Oct 2003 21:26:53 -0500, "Julianne"
> wrote:


>
> My Mom makes a casserole like this. No Thanksgiving would be complete
> without it.
> >
My SIL is married to a guy from the South and she learned to
make them with peaches from her MIL. I tried replicating
them, but hers are the BEST (I avoid the marshmallows
though).

On Tue, 21 Oct 2003 21:26:53 -0500, Julianne wrote:

> Fried turkey does not lend well to gravy.

Oh man, no gravy...

>> Jello fruit salad with more marshmellows.
>
> One of my cousins makes something like this. It is awful. Do you have a
> recipe that works? I have been known to clandestinely throw part of the
> jello salad away so he can avoid embarrassment.

No, it's just Jello, Whipcream and generally Fruit Cocktail. My Mother
insists on making it each year, the kids eat a little of it and the rest
goes in the trash the next day.

> It all sounds wonderful. Still, the beauty of Thanksgiving isn't the food
> at all but rather the company!
>

Till they get drunk and all start fighting. Just kidding (although it
has happend before)

Tony

In article >, TonyP
> wrote:

> On Tue, 21 Oct 2003 21:26:53 -0500, Julianne wrote:
>
> > Fried turkey does not lend well to gravy.
>
> Oh man, no gravy...

That's what I don't like about smoked or deep fried turkeys. My ILs
made smoked turkeys, which taste incredible, and I've been served fried
turkeys which were juicy and tasty, but I love gravy.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

"Ranee Mueller" > wrote in message
...
> In article >, TonyP
> > wrote:
>
> > On Tue, 21 Oct 2003 21:26:53 -0500, Julianne wrote:
> >
> > > Fried turkey does not lend well to gravy.
> >
> > Oh man, no gravy...
>
> That's what I don't like about smoked or deep fried turkeys. My ILs
> made smoked turkeys, which taste incredible, and I've been served fried
> turkeys which were juicy and tasty, but I love gravy.


One of the best tips I've been given for preparing a turkey dinner was on
making the gravy ahead of time. And you can do this with a smoked, deep
fried or traditional roast turkey. Purchase one or more packages of turkey
wings, brown them in the oven, briefly saute a coarsely chopped onion, a
carrot and a celery stalk, then simmer the browned wings with a pinch or 2
of thyme, a bay leaf and the sauteed vegetables in a pot for several hours
with, strain the liquid and then use it to make your gravy ahead a day or so
before the meal. If you oven roast your turkey, de-fatted pan drippings can
be added to your gravy if you like. Credit for this tip goes to Melinda Lee
on KFI radio. http://www.melindalee.com

In article <UVllb.107273$k74.1690@lakeread05>, "Julianne"
> wrote:

> I wish! Half my family is Jewish and keeps kosher. I do so long for a
> ham!


The only holiday meal we get or serve ham on is Christmas Day (ILs
make it) and New Year's. On Christmas we also have a turkey, so my mom
can eat. My mom is a quasi Muslim, meaning that she doesn't follow any
of it, or at least most of the time she doesn't, but she still won't eat
pig. This isn't usually a huge deal, but it means I can never make the
turkey breast with prosciutto and cheese rolled in it, can't make side
dishes like brussels sprouts with bacon, and stuff like that. Last
year, she decided (while in poor health and years of not doing so) that
she was going to observe Ramadan, so we had to hold off Thanksgiving
dinner until she could eat, which wasn't too big a deal, but the ILs had
a 2 1/2 hour drive home that night.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

TonyP > typed:
> Thanksgiving is comming up soon, what's your typical menu.
>

Smoked turkey. Brined in a citrus brine for a couple of days, then smoked on
my Kamado.

The rest of the menu is up to the rest of the family. After last year's
award winning turkey, I get to smoke the turkeys from now on.

BOB

>TonyP > typed:
>> Thanksgiving is comming up soon, what's your typical menu.
>>
>
>Smoked turkey. Brined in a citrus brine for a couple of days, then smoked on
>my Kamado.
>
>The rest of the menu is up to the rest of the family. After last year's
>award winning turkey, I get to smoke the turkeys from now on.
>
>BOB
>
I like smoked turkey but I also like stuffing cooked in the bird. The booklet
that came with my smoker has a recipe for a ham to go on the rack over the
turkey on the lower rack. This sounds like heaven to me, but I don't often
cook that much meat.

We actually like turkey here and I have a turkey breast thawing in the fridge
now. I will probably make a brine for it tonight. Last week I brined a chicken
with water, salt, brown sugar and soy sauce. This was on the rotisserie for 2
hours over some hickory chips. It was a hit with all who had it, including the
rotisserie man who said it was less apt to cause flare-ups. This chicken was
very juicy and good. I always stuff the cavity with lemon, onion and herbs.

For the turkey dinner in a day or two, it will be turkey breast, stuffing,
gravy, cranberries, butternut squash, maybe a green vegetable and maybe an
apple pie. This is just for 2 people. We actually like that green bean
casserole, but I've been off ambrosia since my teen years. The yams with the
marshmallows were never common in long-ago dinners so I don't miss them. One
time I followed a recipe that had them with pecans and lots of brown sugar and
it was just too much. I really like them baked in their jackets with butter.
This will be an oven dinner. Now, I have no clue as to what we'll have for the
holiday.



rharps.com

Oh, I forgot to mention mashed potatoes - they are a must!


rharps.com

Greykits typed:
>> BOB typed:
>>
>> Smoked turkey. Brined in a citrus brine for a couple of days, then smoked
on
>> my Kamado.
>>
>> The rest of the menu is up to the rest of the family. After last year's
>> award winning turkey, I get to smoke the turkeys from now on.
>>
>> BOB
>>
> I like smoked turkey but I also like stuffing cooked in the bird. The
booklet
> that came with my smoker has a recipe for a ham to go on the rack over the
> turkey on the lower rack. This sounds like heaven to me, but I don't often
> cook that much meat.

That's the problem with smoked turkey, you can't cook the stuffing in the
bird. It will absorb too much smoke and taste bitter. I'm still working on
a way, though, maybe stuff the turkye and cover the ends of the stuffing with
onions or other vegetables. Worth a try, to me at least.

> We actually like turkey here and I have a turkey breast thawing in the
fridge
> now. I will probably make a brine for it tonight. Last week I brined a
> chicken with water, salt, brown sugar and soy sauce. This was on the
> rotisserie for 2 hours over some hickory chips. It was a hit with all who
> had it, including the rotisserie man who said it was less apt to cause
> flare-ups. This chicken was very juicy and good. I always stuff the
cavity
> with lemon, onion and herbs.
>
> For the turkey dinner in a day or two, it will be turkey breast, stuffing,
> gravy, cranberries, butternut squash, maybe a green vegetable and maybe an
> apple pie. This is just for 2 people. We actually like that green bean
> casserole, but I've been off ambrosia since my teen years. The yams with
the
> marshmallows were never common in long-ago dinners so I don't miss them.
One
> time I followed a recipe that had them with pecans and lots of brown sugar
and
> it was just too much. I really like them baked in their jackets with
butter.
> This will be an oven dinner. Now, I have no clue as to what we'll have for
> the holiday.
>
My problem is that I have to out-do my results from last year.

BOB
always reading turkey prep. and taking notes

>>>
>>> Smoked turkey. Brined in a citrus brine for a couple of days, then smoked
>on
>>> my Kamado.
>>>
>>> The rest of the menu is up to the rest of the family. After last year's
>>> award winning turkey, I get to smoke the turkeys from now on.
>>>
>>> BOB
>>>
>> I like smoked turkey but I also like stuffing cooked in the bird. The
>booklet
>> that came with my smoker has a recipe for a ham to go on the rack over the
>> turkey on the lower rack. This sounds like heaven to me, but I don't often
>> cook that much meat.
>
>That's the problem with smoked turkey, you can't cook the stuffing in the
>bird. It will absorb too much smoke and taste bitter. I'm still working on
>a way, though, maybe stuff the turkye and cover the ends of the stuffing with
>onions or other vegetables. Worth a try, to me at least.

Maybe that crockpot stuffing might work for you. I usually have too much
stuffing to put in the bird so have to bake some in a casserole. The latter is
usually more crunchy and so I mix the two for serving to get the best of both
worlds. Many seem to dislike cooking the stuffing in the bird, but I think it
gives more flavor.

When I prep a chicken for the rotisserie I always brine it and stuff it with
cut lemons and onions.

This is a recipe that I've made twice. It worked better with a whole turkey
and not the turkey breast.

From the Brinkmann pamphlet:
From The Art of Smoking Cookbook

Honey Glazed Smoked Turkey In Citrus Marinade

10 - 12 pound turkey
1 C honey
4 T their seasoning or 2 T each celery powder and garlic powder
4 16 oz cans orange juice concentrate (reserve 1/4 C conc.; mix remainder with
water to fill water pan)
6 hickory wood chunks, water soaked and wrapped in foil with holes to ensure
long smoking

Remove giblets and rinse turkey. Gently lift skin and rub turkey with a thick
coating of honey mixed with 1/4 C orance juice conc. and the seasoning.
Replace skin and rub a thick coating of honey and seasoning mixture all over
surface of skin. Place wood chunks on charcoal or lava rocks, and pour orange
juice mixture into water pan. Place turkey on turkey rack and set on lower
level grill. Smoke cook for approximately 3 to 5 hrs (electric/gar smokers) or
6 to 8 hrs (charcoal smoker) Use a meat thermometer to test for doneness.

Skim the fat from liquid in water pan to make gravy ( I have never done this)
Serves 10



>> We actually like turkey here and I have a turkey breast thawing in the
>fridge
>> now. I will probably make a brine for it tonight. Last week I brined a
>> chicken with water, salt, brown sugar and soy sauce. This was on the
>> rotisserie for 2 hours over some hickory chips. It was a hit with all who
>> had it, including the rotisserie man who said it was less apt to cause
>> flare-ups. This chicken was very juicy and good. I always stuff the
>cavity
>> with lemon, onion and herbs.
>>
>> For the turkey dinner in a day or two, it will be turkey breast, stuffing,
>> gravy, cranberries, butternut squash, maybe a green vegetable and maybe an
>> apple pie. This is just for 2 people. We actually like that green bean
>> casserole, but I've been off ambrosia since my teen years. The yams with
>the
>> marshmallows were never common in long-ago dinners so I don't miss them.
>One
>> time I followed a recipe that had them with pecans and lots of brown sugar
>and
>> it was just too much. I really like them baked in their jackets with
>butter.
>> This will be an oven dinner. Now, I have no clue as to what we'll have for
>> the holiday.
>>
>My problem is that I have to out-do my results from last year.
>
>BOB
>always reading turkey prep. and taking notes
>

rharps.com

On Tue, 21 Oct 2003 22:38:51 -0400, " BOB"
> wrote:

> TonyP > typed:
> > Thanksgiving is comming up soon, what's your typical menu.
> >
>
> Smoked turkey. Brined in a citrus brine for a couple of days, then smoked on
> my Kamado.
>
> The rest of the menu is up to the rest of the family. After last year's
> award winning turkey, I get to smoke the turkeys from now on.
>
> BOB
>
You bet! Turkeys done on a covered weber or in a kamodo pot
are the absolute GREATEST. I've tried brining them and
quite frankly, I was dissappointed with the results: not
worth the time or effort, IMO.

sf typed:
> On Tue, 21 Oct 2003 22:38:51 -0400, " BOB" wrote:
>
>> TonyP > typed:
>> > Thanksgiving is comming up soon, what's your typical menu.
>> >
>>
>> Smoked turkey. Brined in a citrus brine for a couple of days, then
smoked
>> on my Kamado.
>>
>> The rest of the menu is up to the rest of the family. After last year's
>> award winning turkey, I get to smoke the turkeys from now on.
>>
>> BOB
>>
> You bet! Turkeys done on a covered weber or in a kamodo pot
> are the absolute GREATEST. I've tried brining them and
> quite frankly, I was dissappointed with the results: not
> worth the time or effort, IMO.

Two thoughts.
Was your turkey pre-brined? That would keep it from absorbing any more
liquid.

What was your brine? Mine was a citrus-ey brine (thanks to "Hound" for the
inspiration):
1 qt of water
about 1/2 cup Kosher salt
boil water 'til most of salt is dissolved
about 1/4 cup Morton's Tender Quick
stir 'til you can't dissolve any more
add 1/2 gallon water and stir
most of the solids are dissolved, but it's still too warm
add ice to make slightly more than 1 gallon liquid
add juice from 6 large oranges and the orange peels and pulp
add juice from 2 lemons and the pulp and peels
add juice from 3 limes (fresh from the tree) and the peels and the pulp
add 1 chopped red onion
about 5 cloves of crushed garlic
"this much looks good" chipotle powder (2 Tbs?)
grind in black pepper 'til it pretty much covers the top of the liquid
pour it over the turkey in the bucket
figured about right, it covers the turkey by about 3/4 inch

You could taste the citrus flavor, but it was subtle.

BOB

On Wed, 22 Oct 2003 21:26:21 -0400, " BOB"
> wrote:

> sf typed:
> > On Tue, 21 Oct 2003 22:38:51 -0400, " BOB" wrote:
> >
> >> TonyP > typed:
> >> > Thanksgiving is comming up soon, what's your typical menu.
> >> >
> >>
> >> Smoked turkey. Brined in a citrus brine for a couple of days, then
> smoked
> >> on my Kamado.
> >>
> >> The rest of the menu is up to the rest of the family. After last year's
> >> award winning turkey, I get to smoke the turkeys from now on.
> >>
> >> BOB
> >>
> > You bet! Turkeys done on a covered weber or in a kamodo pot
> > are the absolute GREATEST. I've tried brining them and
> > quite frankly, I was dissappointed with the results: not
> > worth the time or effort, IMO.
>
> Two thoughts.
> Was your turkey pre-brined? That would keep it from absorbing any more
> liquid.

Nope. I made sure of that!
>
> What was your brine? Mine was a citrus-ey brine (thanks to "Hound" for the
> inspiration):
> 1 qt of water
> about 1/2 cup Kosher salt
> boil water 'til most of salt is dissolved
> about 1/4 cup Morton's Tender Quick
> stir 'til you can't dissolve any more
> add 1/2 gallon water and stir
> most of the solids are dissolved, but it's still too warm
> add ice to make slightly more than 1 gallon liquid
> add juice from 6 large oranges and the orange peels and pulp
> add juice from 2 lemons and the pulp and peels
> add juice from 3 limes (fresh from the tree) and the peels and the pulp
> add 1 chopped red onion
> about 5 cloves of crushed garlic
> "this much looks good" chipotle powder (2 Tbs?)
> grind in black pepper 'til it pretty much covers the top of the liquid
> pour it over the turkey in the bucket
> figured about right, it covers the turkey by about 3/4 inch
>
> You could taste the citrus flavor, but it was subtle.
>
> BOB
>

That wasn't the recipe. As I remember, it had <salt - which
didnt overwhelm the flavor> brown sugar and savory (herbs)
in it.... it was a popular brine circulating here at the
time. Maybe there was some citrus in there too, but it
wasn't what I would consider a dominate flavor.

Anyway, I've decided that I prefer to cook an old fashioned
low sodium <fergettit about brining it> turkey on my
(covered) Weber. Just rub a few herbs on the skin (butter
or oil the skin, if you wish), and cook for 2 hours.

On Tue, 21 Oct 2003 22:38:51 -0400, " BOB" > wrote:

>TonyP > typed:
>> Thanksgiving is comming up soon, what's your typical menu.
>>
>
>Smoked turkey. Brined in a citrus brine for a couple of days, then smoked on
>my Kamado.
>
>The rest of the menu is up to the rest of the family. After last year's
>award winning turkey, I get to smoke the turkeys from now on.
>
>BOB

Last year was the first time for us to smoke a turkey. Delicious.
We'll be doing that again this year. My brother and SIL from
Wilmington, DE are visiting us this year for Thanksgiving, and a few
friends will also be joining us. Besides the turkey, we'll be having:
Susan Hattie's goat cheese torta with crackers (appetizer)--always a
hit whenever I make it, jalapeno-cornbread dressing (made in the
crockpot), mashed taters, gravy, broccoli-cheese casserole,
lemon-tarragon green beans, twice-baked sweet taters, rolls, and
pumpkin and pecan pies.

Mary

Interesting about making stuffing in a crock pot. Does it get too mushy? How
do you do it? Would be nice to have one dish that didn't need to go into the
oven.
We also smoked a turkey for the first time last year and everyone preferred
it to the one we cooked in the oven. We are going to use our new Smoky
Mountain this year. Can hardly wait. What is your brine recipe??

"MareCat" > wrote in message
...
> On Tue, 21 Oct 2003 22:38:51 -0400, " BOB" > wrote:
>
> >TonyP > typed:
> >> Thanksgiving is comming up soon, what's your typical menu.
> >>
> >
> >Smoked turkey. Brined in a citrus brine for a couple of days, then
smoked on
> >my Kamado.
> >
> >The rest of the menu is up to the rest of the family. After last year's
> >award winning turkey, I get to smoke the turkeys from now on.
> >
> >BOB
>
> Last year was the first time for us to smoke a turkey. Delicious.
> We'll be doing that again this year. My brother and SIL from
> Wilmington, DE are visiting us this year for Thanksgiving, and a few
> friends will also be joining us. Besides the turkey, we'll be having:
> Susan Hattie's goat cheese torta with crackers (appetizer)--always a
> hit whenever I make it, jalapeno-cornbread dressing (made in the
> crockpot), mashed taters, gravy, broccoli-cheese casserole,
> lemon-tarragon green beans, twice-baked sweet taters, rolls, and
> pumpkin and pecan pies.
>
> Mary

Aria typed:
> Interesting about making stuffing in a crock pot. Does it get too mushy?
How
> do you do it? Would be nice to have one dish that didn't need to go into
the
> oven.
> We also smoked a turkey for the first time last year and everyone preferred
> it to the one we cooked in the oven. We are going to use our new Smoky
> Mountain this year. Can hardly wait. What is your brine recipe??
>
>> " BOB" wrote:
>>
>>> TonyP > typed:
>>>> Thanksgiving is comming up soon, what's your typical menu.
>>>>
>>>
>>> Smoked turkey. Brined in a citrus brine for a couple of days, then
smoked
>>> on my Kamado.
>>>
>>> The rest of the menu is up to the rest of the family. After last year's
>>> award winning turkey, I get to smoke the turkeys from now on.
>>>
>>> BOB

Here's a link to my preparation, as well as the brine that I used:
http://www.kamado.com/discus/messages/4/2289.html

Scroll down to the second post with pictures for mine. You can also read and
borrow from any of the others.

Good luck!

BOB

On Wed, 22 Oct 2003 10:30:23 -0700, "Aria" >
wrote:

>Interesting about making stuffing in a crock pot. Does it get too mushy? How
>do you do it? Would be nice to have one dish that didn't need to go into the
>oven.

I saute celery, onions, and jalapenos in butter until soft. I add
poultry seasoning, sage, thyme, marjoram, salt, and pepper, then I add
that mixture to a blend of crumbled day-old cornbread and white bread
cubes. I then add enough broth to moisten and a couple of eggs. I
lightly pack the dressing into the crockpot, cover, and cook on High
for 45 minutes, then cook on Low for 4-6 hours.

Last year was the first year I used the crockpot for this. It turned
out great. (I didn't think it was too mushy, but then again, I find
that dressing baked in a casserole in the oven tends to be too crunchy
and dry for my taste.)

>We also smoked a turkey for the first time last year and everyone preferred
>it to the one we cooked in the oven. We are going to use our new Smoky
>Mountain this year. Can hardly wait. What is your brine recipe??

I use the Fat Man's brine recipe, posted in here by Dams:



The Fat Man's Chicken Kickin' Brine(TM)

Recipe By :The Fat Man®
Serving Size : 0 Preparation Time :0:00
Categories : brines/rubs/marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts water
1/3 cup pickling salt
3 tablespoons brown sugar
2 1/4 teaspoons garlic powder
3/4 teaspoon chili powder
3/4 teaspoon ground sage
1 1/2 teaspoons crushed red pepper
3/4 teaspoon freshly ground black pepper
1 bay leaf
3/4 teaspoon Old Bay Seasoning
3/4 teaspoon Dave's Insanity Sauce -- optional
1 1/2 teaspoons Italian seasoning

Some folks want to heat the brine to dissolve the salt and sugar
faster. I use a wand or stick blender and mix it cold. In either case,
make sure the brine is COLD before dunking the birds. Keep it well
under 40º for the duration of the soaking.

33º works just fine for me if the birds are completely thawed.

This brine was originally developed for turkeys. It's outstanding in
that application by itself. I like to inject them with a 50/50 mix of
honey + butter just before putting them in the smoke. The injection
makes for a "no-leftovers" bird.

The brine is equally suited for use on chickens with only one
modification; lessen the sage content.

I soak turkeys a minimum of three days prior to smoking and chickens a
minimum of 2 with a maximum of three days.

On Wed, 22 Oct 2003 00:44:35 GMT, TonyP > wrote:

>Thanksgiving is comming up soon, what's your typical menu.

Last year (when it was just three of us), we had:

Dear Litte Rolls
Spinach Maria
Squash Casserole with Applesauce
Grand Marnier Apricot Stuffing
Turkey Breast with Orange-Raspberry Glaze (adapted to be
Orange-Apricot Glaze to match stuffing)
Traditional Pumpkin Pie

I'll probably change it this year though.

Broccoli Casserole, Mom's Sweet Potato Casserole, Green Bean Casserole
and Chocolate Creme and/or Pecan Pie are traditional when we do the
big family get together thing with my family. And my DH's family is
very big on a dessert called Cherry Yum Yum at these events.

Regards,
Tracy R.

In article >, Tracy Riggs
> wrote:

> Dear Litte Rolls
> Spinach Maria

These two names intrigued me. Could you explain them and give the
recipe, please?

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

On Wed, 22 Oct 2003 00:44:35 GMT, TonyP >
wrote:

>
> Baked Turkey

>
> A ham

<sigh> Roasted turkey and baked ham... don't ask me why -
it's a tradition, like Thanksgiving.

> Homemade stuffing, no frills, lots of celery, onion and spices, no
> gibblets or anything.
>
> Mashed potatos, milk and butter added.
>
> Sweet potatos with brown sugar and marshmellos.
>
> Cranberry sauce, chilled and sliced with wipcream.
>
> Green Bean casrole, can beans, can shroom soup, can durky onions.
>
> Other cooked veggies, corn, green beans and peas.
>
> 1 gallon of gravey from the turkey drippings. My fav

Can't argue with any of the above!

Happy Thanksgiving!

Just moved to Texas and we had an opportunity to buy a BBQ turkey from a
local place. My son gave me the highest compliment from him saying, "I'd
rather just have the turkey you usually make."

So:

Roast turkey with my grandmother's mustard, oil, garlic, paprika rub

Stuffing (day old bread, onions, oil, chicken fat, salt and pepper) --
simple, but delicious!

Sweet potatoes with brown sugar and marshmallows (a holdover from
everyone's youth)

Broccoli (vegetarian daughter -- this becomes her main course)

Homemade spiced cranberries

Giblet gravy (How on earth does anyone get a gallon? Please tell, I could
always use more!)

Pumpkin and Mince pies from the frozen food dept. They're fresh baked,
just not fresh prepared. Of course, these are served with ice cream and
whipped cream!

April

On Wed, 22 Oct 2003 00:44:35 GMT, TonyP > wrote:

>Thanksgiving is comming up soon, what's your typical menu.
>
>Our is generally,
>
>Baked Turkey slow cooked about 6 hours (salt,pepper,basted every so often
>and always moist and tender).
>
>A ham, usually sliced before hand and warmed later (turns out a little dry
>presliced).
>
>Homemade stuffing, no frills, lots of celery, onion and spices, no
>gibblets or anything.
>
>Mashed potatos, milk and butter added.
>
>Sweet potatos with brown sugar and marshmellos.
>
>Cranberry sauce, chilled and sliced with wipcream.
>
>Green Bean casrole, can beans, can shroom soup, can durky onions.
>
>Other cooked veggies, corn, green beans and peas.
>
>1 gallon of gravey from the turkey drippings. My fav
>
>Fresh veggie tray with carrots, celery, brockly, cauflower and ranch
>dressing.
>
>17 cans of black olives.
>
>Store bought roll's (warmed), half weat/ half white.
>
>Usually a store bought cherry pie and homemade apple pie or two.
>
>Jello fruit salad with more marshmellows.
>
>Simple dinner, nothing fancy or gourmet but it's always a nice treat.
>Please pardon the spelling, I'm buzzed and my spellchecker is broken.


-sigh-

Second Turkey-Day away from family this year, and no money (or days
off from work) to go home.

Last year I decided that it didn't matter if there were only two of us
to share the meal, I was making a T-Day Feast.

Turkey, mashed potatoes with leeks, two kinds of stuffing (with
giblets for me, without for the Hubby), peas, corn, dinner rolls, and
three different pies for dessert (pecan, pumpkin, and blueberry).
Everything made from scratch (except Hubby's stuffing - he wanted
Stove Top).

We had leftovers for weeks.

This year I just don't foresee having the energy for that.

On the bright side, we have new neighbors who have invited us over for
their T-Day dinner. I'll probably still make the dinner rolls and
pecan pie, but skip the rest of it.

If I'm lucky, they'll let me take some turkey home with me for
sandwiches - that's the best part of T-Day leftovers.

-Sapphire.
-------------------------------------
Goddess of Unfinished Projects and of Autumn
High Priestess of Mess
Lead guitar for the abml out-of-practice musicians' band
Officially licensed pedant (Thanks Bookwurm!)
Wench #858 Madame
BEWARE the SPAM-TRAP! There is little difference
between "yahoo" and "yippee", except that one is
my e-mail address, and the other isn't.

On Wed, 22 Oct 2003 00:44:35 GMT, TonyP > wrote:

>Thanksgiving is comming up soon, what's your typical menu.
>
>Our is generally,
>
>Baked Turkey slow cooked about 6 hours (salt,pepper,basted every so often
>and always moist and tender).
>
>A ham, usually sliced before hand and warmed later (turns out a little dry
>presliced).
>
>Homemade stuffing, no frills, lots of celery, onion and spices, no
>gibblets or anything.
>
>Mashed potatos, milk and butter added.
>
>Sweet potatos with brown sugar and marshmellos.
>
>Cranberry sauce, chilled and sliced with wipcream.
>
>Green Bean casrole, can beans, can shroom soup, can durky onions.
>
>Other cooked veggies, corn, green beans and peas.
>
>1 gallon of gravey from the turkey drippings. My fav
>
>Fresh veggie tray with carrots, celery, brockly, cauflower and ranch
>dressing.
>
>17 cans of black olives.
>
>Store bought roll's (warmed), half weat/ half white.
>
>Usually a store bought cherry pie and homemade apple pie or two.
>
>Jello fruit salad with more marshmellows.
>
>Simple dinner, nothing fancy or gourmet but it's always a nice treat.
>Please pardon the spelling, I'm buzzed and my spellchecker is broken.


-sigh-

Second Turkey-Day away from family this year, and no money (or days
off from work) to go home.

Last year I decided that it didn't matter if there were only two of us
to share the meal, I was making a T-Day Feast.

Turkey, mashed potatoes with leeks, two kinds of stuffing (with
giblets for me, without for the Hubby), peas, corn, dinner rolls, and
three different pies for dessert (pecan, pumpkin, and blueberry).
Everything made from scratch (except Hubby's stuffing - he wanted
Stove Top).

We had leftovers for weeks.

This year I just don't foresee having the energy for that.

On the bright side, we have new neighbors who have invited us over for
their T-Day dinner. I'll probably still make the dinner rolls and
pecan pie, but skip the rest of it.

If I'm lucky, they'll let me take some turkey home with me for
sandwiches - that's the best part of T-Day leftovers.

-Sapphire.
-------------------------------------
Goddess of Unfinished Projects and of Autumn
High Priestess of Mess
Lead guitar for the abml out-of-practice musicians' band
Officially licensed pedant (Thanks Bookwurm!)
Wench #858 Madame
BEWARE the SPAM-TRAP! There is little difference
between "yahoo" and "yippee", except that one is
my e-mail address, and the other isn't.