One year we ordered the complete meal for 10 or so from Bob Evans restaurant. No labor intensive, time consuming gathering of all those different items, just picked it up, heated some things, done.I'm working a 10 hour shift on Thursday so to keep it low effort we've ordered a heat and serve Thanksgiving meal from Crackerbarrel, hopefully it will be good. I'll still have to whip up some spicy deviled eggs though.
Cook the turkey on a small rack that sits inside your pan. You can use one of the aluminum foil pans that you can find at a grocery store. Cook the turkey breast down on the rack to keep the turkey from drying out. Get a meat thermometer and use that. Don’t rely on the pop-up thermometer that comes with the bird. Tent the bird with aluminum foil for the first hour then remove the tent. Do not put stuffing in the bird, you can get salmonella from eating the stuffing. Remove the giblets and the neck from the cavity, wash the cavity thoroughly and place onions and seasoning inside the cavity to give the bird some flavor. Your target temperature in the breast is 180 degrees.What are you guys doing to your Turkey this year?
I've never made one and this year will be my first attempt haha
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Mrs is attempting a de-boned and re-stuffed turkey of some kind this year. No pumpkin pie, and the only people will be the people living in our house right now.
Mrs, 8 yo son, BIL and me.
(FIL will arrive on Dec 22nd from Israel with SIL and her husband. They will return to Israel, FIL will remain with us until time to return to Ukraine.)
Nope, something similar to this…Do you mean a turducken?
https://www.seriouseats.com/the-ultimate-turducken-recipe
As the designated Thanksgiving cook in my household, however, I’d argue that stuffing’s somewhat nebulous identity means it’s one of the rare opportunities for creativity on this holiday. Many canonical Thanksgiving foods follow a strict formula, but stuffing can be whatever speaks to your heart and feels right.
When you go out and do field reporting, what types of regions or varieties are you looking at?
I’m really trying to find significance in different regions. So what I mean by that is, an oyster stuffing might seem really specific to one region, but it’s also really important to that region. So I have to try it. And because I tried it, I learned that oysters and cream make the stuffing taste like clam chowder. And that’s freaking delicious.
I was shocked how good that one was.
It just goes to show that you really need to have an open mind. There’s a reason why something is popular in a region. There’s a reason so many people love cornbread dressing in the South. There’s a reason sourdough is used in California. In Hawai’i, we had a mochi rice stuffing, which is really special. I think if enough people do something, that means it’s important to look at.
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