Thread: Thanksgiving Recipe Contest!

1. remove giblets from your turkey(save liver for adding later) and simmer
in about 1 1/2 quart of slightly salted water with thin slices of onion
and celery leaves. after about 1 hour add liver and cook another 20 mins.
2. remove giblets and let cool. chop giblets into small pieces and strip neck
of all meat possible, discard bones.
3. you will need 2 hard boiled eggs. peeled and sliced into strips. discard yolk
4. using 1 cup of water from cooking the giblets, first let cool and add 1/4
all purpose flour, shake well until blended
5. bring remaining giblet water to a simmer and add flour water mix and let
simmer slowly until it thickens(if it does not thicken, you will have to add
flour mixed with cooled giblet water)
6. salt and black pepper to taste.
7. add chopped giblets and boiled egg to simmering water and turn off
8. serve over dressing

What we did one year at my house (I was only about 14, so still living at home)

1. Raise Turkeys. Keep them twice as long as recommended, until you can't see how much they weight because they cover the scale.
2. Take Turkeys to be processed.
3. The largest one should be about 45 lbs. cleaned.
4. Invite everyone you know over.
5. Borrow a friends hog roaster.
6. Cook on a rotating spit in said roaster. If you start at 4am it should be ready by dinner time.
7. Enjoy.
8. Clean roaster before returning to friend, that way he will let you borrow it again.

Originally Posted by 59caddy

1. 12 to 14 lb thawed or fresh turkey
2. deep fryer with about 4 gallons pure peanut oil heated to 350 f.
always cook outside, never inside house or garage(after all this is hot oil)
3. inject turkey with cajun injection sauce (creole butter is best)
make sure to inject into breast and legs and an any other thicker pieces
of meat. let marinade for about 30 mins.
4. sprinkle the outside and inside of the turkey with cajun spice
5. slowly lower turkey into hot oil and cook for about 3 min per pound. when
turkey begins to float is a good sign you are about done. raise turkey out
of oil and check internal temp by inserting temp gauge into breast. should
be 180f inside breast.
6. slice and enjoy. all of the turkey meat will be moist and after tasting it
cooked this way never want another baked turkey
NEVER STUFF TURKEY WHEN USING A DEEP FRYER/make sure to remove giblet bag from inside turkey!!!

And as far as I am concerned this is the only way to make turkey. It is almost exactly like we do it. And for those of you who have never had deep fried turkey you do not know what you are missing out on! Oh and make sure your turkey is thawed of fresh!!! Thanks 59caddy

I can improve on Dpf's recipe...

6. Put aside the turkey and roast a pig.
7. Enjoy.
8. Clean roaster before returning to friend, that way he will let you borrow it again.

Here's a dessert among desserts. I didn't want to put the actual recipe up, it was made by my boyhood best friends momma (she was a country girl from Kentucky or Tennessee), the first time we only got a small bowl for our family to try, and like with anyone who ever tries it we were immediately hooked. As the years went by and I had my own family, we wanted a special dessert for one reason or another and I knew what it had to be, so I had to look 'Aunt Betty' up and get that recipe from her and I did, then years later I lost it and had to look her up again. I have not known anyone to try it and not have the same basic reaction - give me more, give me more, and once we took it to some regular/annual dinner then always after that we got the same question "Hey, did you bring that dessert?". I didn't want to post the recipe because I had only known of it among ourselves and it seemed like kind of a delicious secret, but I checked just now and to my dismay it is online.
The dessert is called 'Cherry Yum Yum' (yes, that really is the name) and anyone who has ever had it knowns exactly what I am talking about. We only make it once in a great while, and we usually make a double batch. It's no doubt the type of thing that a cardiologist would tell you to stay out of the same room that it is in. It has some amazing quality that just makes you want to have more and more, not sure but it may be adding sugar and cream cheese to the Dream Whip mix, not too sure probly just everything combined. Some people will probly see the recipe and think 'Oh it's just glorified cheese cake', not exactly so, I like some cheese cakes like most people but this is a different animal. If you are not familiar with it then make it and try it and then you will know what we mean. And don't use the 'sweet' cherry pie filling just use the regular 'tart' kind. Enjoy. You definitely will.

Cherry Yum Yum

Crust:
3 cups graham cracker crumbs
1 1/2 stick of margarine

Filling:
8 oz cream cheese, softened
3/4 cup sugar
1 cup milk
2 envelopes Dream Whip (gotta use Dream Whip not Cool Whip)

2 cans of cherry pie filling

To make the crust, melt the margarine and mix with the graham cracker crumbs. Reserve 1/2 cup of this mixture. Press the remaining 2 cups into the bottom of a 9x13 (or so) inch baking dish.

For the filling: Mix together the cream cheese, sugar, and milk until smooth. Fold into the prepared Dream Whip.

Spread half of this mixture on top of the graham cracker crust. Spread the pie filing evenly over the cream cheese mixture. Once pie filling spread, top with the remaining half of the cream cheese mixture and spread evenly. Sprinkle the remaining graham cracker crumbs over the top. Cover and refrigerate overnight.

Serve, enjoy, crave more, serve, enjoy, crave some more, ........

that sounds great Keep them coming guys!!!

Whoa, ControlFreak1, you must be a sweet tooth freak, too. I made your dessert and it was WAY too sweet for me, even with the tart cherry filling. I guess I'm just not a Cherry Yum Yum kind of guy...

Matt

Originally Posted by mbf4755

Whoa, ControlFreak1, you must be a sweet tooth freak, too. I made your dessert and it was WAY too sweet for me, even with the tart cherry filling. I guess I'm just not a Cherry Yum Yum kind of guy...

Matt

Ya, that's why I say we make it very seldom MAYBE once a year, if that. It is VERY RICH. I love blueberry pie. Tried that with blueberry once, now that was too sweet. In my experience the cherry is the thing for most people, and I never really liked cherry pie.
I don't think you're quite normal brothuh.

Here is a recipe that we got from my brother in law years ago. We usually triple the recipe to make sure we have some left over. Yeah, it's that good. \

I put the recipe onto Tastyplanner.com. You can see it here:
Ginger Cranberry Rellish by Teamjt - Recipe - Tasty Planner

Jerry

Ingredients for Brine:

1 Gallon Hot water
1 Pound Kosher Salt
2 Quarts Vegetable broth
1 Pound Honey
1 7 Pound bag of ice
1 (15-20 pound Turkey)
Vegetable oil for rubbing

Directions:

Use a new lawn and leaf bag to line a 50-60 Quart cooler (cooler will retain scent of brine if you do not do this)

Combine hot water and salt in large dutch oven or stock pot, Stir until salt dissolves. Stir in the honey and vegtable broth (you may need to heat gently to get honey to completely dissolve). Pour mixture into lined cooler and add ice and stir. Place turkey in brine, Breast side up and cover with cooler lid. Brine overnight or up to 12 hours.

Remove Turkey from the brine and dry thoroughly. Rub the bird with the vegetable oil and stuff if you choose.

Place in 400 degree oven and bake one hour. After one hour if the skin is golden brown, place aluminum foil over breast areas and continue cooling per package instructions or until internal temperature is 160 degrees. . Let sit 30 min, carve and enjoy

For those who would like to do this on a grill to smoke it:

Preheat grill to 400 degrees, place soaked wood chips (hickory work great) in the smoker box if you grill came with one, or make a tray out of double thickness aluminum foil making sure you turn up the edges all around. Place this direcly on the charcoal, or on the metal bar over the gas flame if using a gas grill. Set Turkey over indirect heat and follow the above directions to check after 1 hour. After one hour also replace the wood chips with a fresh batch, Continue cooking for recommended amount of time or until internal temp reaches 160. Let sit for 30-60 min.

Carve and enjoy!

(really isn't as complicated as it sounds )

This turkey comes out very moist and flavorful, Even the breast meat that tends to be on the dry side.

Have a good Thanksgiving everyone.