Making the cranberries, candied yams, peeling the potatoes for the mashed, making the stuffing, and he obligatory green bean casserole. Turkey has been thawing for three days in the fridge, so tomorrow’s lift off should be fun. I didn’t brine this year. Going to just rub it down.
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Violet
Just posted this in the other thread but it fits better here:
Does anyone know if Extra Fine Granulated Sugar will act the same way in a recipe (baking) as regular Granulated Sugar? Somehow I managed to grab a pound of sugar and when I was pouring it into the container I thought it seemed very fine. Checked the package and sure enough in very fine print about the giant “GRANULATED” was “Extra Fine.” UGH. It was in a pile with what looked like regular sugar.
I have to bake and don’t know if I should go back to the store to get proper sugar. I hate it when companies do stuff like that. If it’s different from regular sugar it should be written in large letters to make it really obvious.
Capri
According to my mother, the chemist plus good cook – no, there should be no difference between sugar types
Comrade Mary
Needs video. Slooooooow motion video.
Violet
@Capri:
Even if you’re using measuring cups? A cup of regular granulated seems like it might take less volume than a cup of extra fine granulated. Which would mean you’d end up using more sugar. If the recipes were by weight it would be easier, but they’re not.
Origuy
Extra fine will probably pack tighter than regular, so you’ll probably get a little more sugar than you want, if you’re measuring by volume. Measuring by weight will get the same amount.
Does anyone like green bean casserole? We finally convinced my sister to bring plain green beans last year at Christmas.
My housemate usually cooks for Thanksgiving, but her health won’t allow it, so I made my specialty for dinner. Reservations.
Violet
Check the previous threads for a description of how to cook the turkey breast side down. Apparently it’s easy and you get a very moist turkey.
Violet
@Origuy:
That’s what I was thinking. I think I’m just going to go back to the store and get regular sugar. How incredibly annoying.
General Stuck
Speaking of Turkey’s, here is my choice for a slow cook with all the fixings, Mac and Cheese, or course. It is the Obama’s in the White House, after all.
Lordy sakes alive. If it ain’t the firebaggers and their water carriers, it’s the fucking wingnut talking shit out their asses.
Happy T Day to the Obama’s and sorry for sorry ass white people saying sorry ass shit.
Satchel
You peel the potatoes ahead of time? How do you keep them from turning funny colors?
@Violet The difference seems to be small — about 4% — so probably not very important unless you’re tripling a recipe:
http://community.kingarthurflour.com/content/bakers-sugar-vs-granulated
a hip hop artist from Idaho (fka Bella Q)
@Violet: Bar sugar (extra fine) may indeed weigh less, though it will work the same. I’d use teh google to get the weight of a cup of granulated sugar, and then weigh out that much bar sugar. But that’s easy for me to say since I have a digital scale in the kitchen from my soaping days.
Felanius Kootea
Brining for the first time this year – 1 cup kosher salt, 1 cup brown sugar, thyme, rosemary and peppercorns in 2 gallons of water. Used less salt than some of the online recipes so I can brine for 24 hours instead of 12. I hate dry turkey. Hope it’s worth it.
Jennifer
RE: the bird: this works and it’s easy – put the turkey in breast side facing down on the rack for most of the cooking time. This will help the dark meat reach the temp it needs to reach without overcooking the breast. Also, gravity is your friend – in this position, the juices will run down into the breast, helping to eliminate dryness. 30 – 45 minutes before the end of cooking, take the bird out and flip it over, and finish cooking breast-side up, to give it that lovely browned skin. (Note: flipping the bird is as easy as, well, flipping the bird. Just grab it with a couple of paper towels to protect your hands, and flip it over.) This method has never failed me, and I cook 3 or 4 turkeys per year.
Linnaeus
I’m going to a potluck, so I’m bringing the stuffing, which I’m actually going to make in my crockpot so I won’t have to find room in the oven. And in a gesture to my heritage (well, part of it), I’m making mizeria (cucumbers in sour cream with sugar, salt, pepper, vinegar, and dill).
Egypt Steve
Peeling potatoes for the mashed? Don’t they come out awfully … er … pale? Also, all the nutrients are in the skins.
Violet
@Satchel:
I am doubling a recipe. I’ll probably try to do it by taste. But later I’ll be baking and those have to be exact. I’ve done them not exact and they kind of mess up. They’re old family recipes.
@a hip hop artist from Idaho (fka Bella Q):
I have a scale, but I don’t have any regular granulated left in the house to figure out how much it weighs to compare it. I guess I could use teh google, but I’d rather make sure I’m using my own measuring cups so everything is the same. It’s not bar sugar, it’s the company’s regular granulated sugar. It’s just extra fine. I checked their website and they don’t even have normal sugar. How stupid.
Thanks for everyone’s help!
dmsilev
Today was baking day; I made the chocolate cake and my mom did the apple pie. Plus a lot of the prep work for tomorrow; clean the turkey, make the broth that will go into the gravy, cut up some of the root vegetables that will be roasted. Etc. etc.
We’ll only be five tomorrow, but there’ll be ten for Leftover Day (aka Friday), so quite a bit of cooking to do.
birthmarker
You can inject the turkey even if you aren’t frying it. It will come out moist. I usually use one of the Reynolds cooking bags.
Linnaeus
@Origuy:
I do. In fact, if the hostess of the potluck I’m going to didn’t decide to make it, I was going to as my contribution.
She, being from Minnesota, calls it “hotdish”. It’s going to be a fine Midwestern exile Thanksgiving this year.
demkat620
I made a pumpkin cheesecake last night. Chocolate mousse tonight and making the stuffing ahead of time
May do a bourbon caramel sauce for the cheesecake.
I love the prep for the meal. Hate the clean up
FlipYrWhig
I don’t really do Thanksgiving… On the plus side, I just got an iPad… And editing comments is difficult.
JPL
@Felanius Kootea: I love turkey brined because it is moist. Just make sure you rinse it and dry it before baking. Also pour off most of the fat if you are planning on making gravy with the drippings or it will be to salty.
I’m doing a breakfast brunch in the morning for one son and SO in the morning and rolling a boneless turkey breast with stuffing later in the day for the other. Good times.
feebog
I don’t usually brine, but I am this year, put the bird in a big pot with a brine last night. Mrs. Feebog bought a 14 lb. turkey and wants me to smoke it. Anyone who has done any smoking knows that 14lb is the upper limit to smoke a turkey, both in terms of time and making sure the bird is cooked all the way through.
So, brining and about 10 hours in the smoker. That means getting up at 6:00 a.m to turn the smoker on, get the wood chips soaked, wash and stuff the bird (not with stuffing, I stuff chopped onions, apples, pears, and oranges in the interior to keep the bird moist).
We get a double header this year. Tomorrow at our house, and Friday a do-over at the In-Laws.
You all enjoy.
a hip hop artist from Idaho (fka Bella Q)
I’ve been asked to bring Nantucket Cranberry Pie to the meal we attend. I’m secretly hoping there’s lots left over to bring home.
earl in CA
what!?!?! no brine? crazy talk, i say. get that bird in a salt solution stat! dry it off and rub it down before you throw it in the hotbox. if you still don’t wanna brine, you better make sure the gravy boat is brimmin’.
dmsilev
@FlipYrWhig:
Litlebritdifrnt2
As I posted on the thread downstairs, DITTO on cooking the turkey breast side down, it makes all sorts of sense, and results in an incredibly moist turkey. Me and DH are having a spiral sliced Black Forest Ham for a change (I love black forest ham), mashed taters and gravy, steamed green beans, roasted taters, and I shall more than likely have either some brussel sprouts or some cabbage (I like two veggies) home made bread rolls (the bread machine rules) and home made pumpkin pie. Pre meal munchies will consist of celery stalks stuffed with brie.
realbtl
Got the cornbread/sage dressing done and fried up a dozen buffalo & cheddar brats so tomorrow I just have to throw the turkey on the Weber and heat up the rest. Other family members and friends are bringing the mashed potatoes, fry bread, pies etc. Gotta have the brats to liven up things.
MonkeyBoy
There is debate on mashed potato styles between extra fluffy vs. creamy (creamy can run from soupy to gelatinous (from all the working) and often contains a shit-load of butter or sour cream).
I enjoy a third dimension where cut up potatoes are steamed (so as not to absorb water as in boiling) then coarsely riced. You get a markedly different texture. I regard “mashed” as a vehicle for gravy so keep the fat in the gravy and kick one version up with some “exotic” ingredients – pureed roasted parsnips are nice.
ABL
brownchickenbrowncow
birthmarker
@Linnaeus: This makes me want to go back to the store for cucumber…
WereBear
SWEET potatoes beat any other kind of potato… you gotta put gravy on mashed ’cause it gots no flavor, that’s what!
birthmarker
@Linnaeus: I make it b/c a relative likes it and it is always polished off.
Felanius Kootea
@JPL: Thanks for the tip re too-salty gravy. Do you still put the turkey in the oven breast down after brining or is that unnecessary (for keeping in moisture)?
taylormattd
Omg, ABL just “beat” me to it
Was going to say: I think I’ve seen that Xtube.
Jager
When I picked up the turkey last night(fresh, free range) from the butcher, I casually asked what he had that was easy for dinner. He suggested Mrs J and I try Kobe Beef Hot Dogs, I grabbed some sesame seed hot dog rolls, we made mac and cheese using some scraps of exotic cheese we had left over in the fridge. A kiddie meal, but damn were those dogs good! 8.99 for 6, worth twice the price.
Rafer Janders
I didn’t brine this year. Going to just rub it down.
We’re still talking about the turkey, right?
Joseph Nobles
If you have a potato ricer, you don’t have to peel them. Just wash them off, chop them up, boil, and then send them through the ricer. They peel themselves. Stop every now and then to pull out peels. Then add whatever you’re adding all at once, a stir or two to bring it all together (but not enough to produce excessive glutens), and you are done. It’s more trouble to roast the garlic than mash the taters in a ricer.
pat
I had a hip injection yesterday (bad timing) and can barely walk today. Cancelled the order for the free range fresh turkey and limped through the store to come home with a nice big ham. 325degree oven, 20 min/pound, take it out and put in the baby potatoes and brussels sprouts (halved, tossed with olive oil and herbs)) and garlic at 450 for about 30 min. Napa cabbage, mandarin oranges, maybe some feta and pistachios for salad, and the obligatory pumpkin pie (frozen pie shell) and cranberry sauce (bag of cranberries with sugar and water, bring to boil, simmer till they pop.)
I believe I will NEVER cook a turkey ever again. Ham all the way, folks.
karen marie
@Satchel: I stopped peeling potatoes for mash (and potato soup) decades ago. The skin mashes up really nicely and are hardly noticeable, plus all the vitamins are in that skin!
@Egypt Steve: Yeah, yeah, you beat me to it. Sad that I have to rush to get my two cents in.
Yutsano
My mom will wake up and go to the kitchen at 6 am tomorrow. The kitchen will then be off limits until dinner is ready. I’m driving home tonight because it’s a great show. She might just kill me these years. :)
Mnemosyne
@Violet:
I agree with the crowd — I don’t think the difference between regular granulated sugar and extra-fine is enough to change how things turn out. It’s definitely not worth a second trip to the store. If you needed turbinado and got extra-fine instead, it might be a problem. I’ve used extra-fine instead of regular in cooking and never had a problem (plus it seems to dissolve better, which is a plus).
waratah
I made a buttermilk pie this morning as I needed to use it or lose it. This gave Hub something to eat and to keep him from eating my pecan and pumpkin pies I will make this evening alone for dinner tomorrow.
JPL
@Felanius Kootea: I did one time but it depends on the size of the bird because it is not that easy to turn over. If it is brined just baste every once and awhile. I tried Martha Stewart’s soaking cheesecloth in butter and covering it but it was to greasy for my taste. Normally I start at a higher temp like 400 and turn down to 325..Yeah I know choke, choke but it works.
I have a convection oven now so I’m going to experiment with that.
Amanda in the South Bay
Obligatory plea to please be nice to the poor grocery store workers who have to work today and tomorrow. Don’t be one of those dicks who waits till the last minute tomorrow before the store closes to do all of your shopping.
Comrade Mary
No brining. No basting. No turning. No topology. Just strategic use of stuffing, fat and cheesecloth. Lazy AND tasty.
jafg
What about the crow? Still waiting for you to eat some of that.
Kathy
Brining this year, I am waiting for the solution to cool down and trying to figure out how to get it in the fridge. It was always cold enough to just put it in a cooler in the garage and this year it’s in the 60’s.Damn global warming! Otherwise today I did the cranberries with grapefruit an honey, the pumpkin walnut bread and the pumpkin pecan pie. Tomorrow I’ll make sausage, apple and chestnut stuffing, sweet potato brûlée and for our veggie I am trying the roasted corn and Brussels sprout succotash. (I got that recipe from Big Daddy’s House on the Food Network. Anyone trying something new this year?
R-Jud
Bird is brining, veggies are cut up for preparing sides, serving dishes, cutlery, glasses, etc. are all out on the sideboard. I’ll do the stuffing (with wild boar sausage and sourdough bread) tomorrow; I’ve run out of onions tonight.
More importantly, the desserts are made. Maple-pecan pie, apple-pie cookies, and this.
JPL
Friday morning we should have an open thread to see how all the recipes turned out. I can cook but baking is a hard ship for me. You have to follow the darn recipes.
OldSoldier
Explained green bean casserole to Korean spouse of 29 years today. She recoiled in horror.
Fresh turkey thighs from France with side dishes for us tomorrow. Whole turkey doesn’t work after kids finish college and one finds oneself living in Germany where it is just another day.
Although German bonds were apparently radioactive today. Tomorrow should be fun.
Kathy
@>: Oh my! I am licking my screen. I think that has to be a Christmas dessert.
waratah
@R-Jud: Did you use the golden syrup in the chocolate tart? I love that stuff. Great on crumpets.
Kathy
@R-Jud: link fail above, sorrry R-Jud.
Jenny
Is green bean casserole a black thang?
R-Jud
@waratah: Yes, I used the golden syrup. It’s terrific stuff. I like a bit in my oatmeal now and then.
I’ve been on a low-carb diet for about two months now, while recovering from a broken leg, but am happily allowing myself 36 hours’ grace from it starting…nnnow.
JCT
Turkey busy brining in buttermilk, nice little wrestling match every few hours to turn it. Sweet potato pie with 3-nut topping, pumpkin pie both done, pastry made for apple pie that usually cooks during dinner. Cranberries with tart cherries done. Kaiser rolls nice and stale for starting the stuffing tomorrow (just like Yutsano’s mom — Thanksgiving starts at 6 AM in my kitchen).
Tomorrow: Hungarian giblet gravy made from last weekend’s turkey stock, roasted root vegetables with balsamic and marjoram, brussel sprout hash with shallots, haricot verts with almonds and home made ice cream.
All for 16 people including 3 boyfriends for the first time. Two of the boyfriends are *hated* by the fathers of the girls — I’m having visions of the dinner scene at Annie Hall’s house.
But it’s the last time I have to do this… whew.
Comrade Mary
Green bean casserole, and candied yams, are definitely an American thing.
I’ll share my 2011 tourtiere recipe with y’all at Christmas.
becca
Made four pies (8 adults at dinner tomorrow, so the portions are perfect) using the miracle vodka trick for the crusts.
Kitchen-tested, becca-approved.
Angela
@Linnaeus: @Linnaeus: How does making stuffing in the crockpot work? And thanks for the mizeria, I needed one more veggie and can’t bear green bean casserole.
I have a fresh turkey, cornbread stuffing in the oven right now (I made it with some bourbon in it this year), pie dough chilling in the fridge for pumpkin and pecan and I am about to start the sweet dough rolls for cinnamon rolls in the am and dinner rolls with the turkey.
And I need to make the spinach loaf (a family recipe that only Mr. Angela and I will eat.) All three sons and SO’s home tonight, I hope to get in a few games of spades and maybe pinochle if I can talk anyone into it.
I love this holiday!
PurpleGirl
The great turkey clip from WKRP in Cincinnati:
http://www.kewego.com/video/iLyROoafYtDe.html
ETA: Another great Thanksgiving tradition — Alice’s Restaurant Massacre. Enjoy.
http://www.youtube.com/watch?v=5_7C0QGkiVo
WereBear (itouch)
@PurpleGirl: Thank you! Thanksgiving is not complete without viewing that clip.
Cheryl from Maryland
There’s a recipe in Epicurious for making BACON PASTE and inserting that between the skin and breast for a succulent turkey. I was enticed, but my heart almost stopped while reading it, so we are going with the traditional giblet broth and butter for basting.
Cranberry relish done, cornbread for stuffing done, mother-in-law making pie and salad (convinced her not to do a green bean casserole). Got the wine – Gewurtz as my mother-in-law likes the sweet stuff. Tonight, final turkey thaw, start slicing vegetables to include in my spouse’s cornbread stuffing with Jimmy Dean’s Sage Pure Pork Sausage.
However, how will my spouse, myself and my mother-in-law get any cooking done with all of the football? Detroit, your game on Thanksgiving is no longer just time to cook.
Happy Turkey Day to all B-Jrs. To quote the late, great Art Buchwald, on Thanksgiving, we eat better than the French. Suck it French.
JGabriel
@PurpleGirl: While we’re covering the Thanksgiving video classics, let’s not forget:
Palin’s Turkey Pardon Interview W/ Upstage Turkey Slaughter.
.
Comrade Mary
If you are going to cook cat, the bacon goes on the outside.
Raven
Back from a full day of surf fishing. We had a nice lunch of fresh whiting, fried green maters and squash hush puppies. My shoulder says take a day off tomorrow. Here’s the sunset on the Gulf.
waratah
@a hip hop artist from Idaho (fka Bella Q): I googled this, sounds great. Thank you I am going to make this after Thanksgiving. I love tarty sweet stuff.
Garbo
In a family full of foodies, our stepmother with little food talent has a death grip on Thanksgiving, so it will be a disappointment, again. My brother makes a stealth Thanksgiving meal in advance of which we cannot speak. I am allowed to bring a appetizer and found Proscuitto Filled with Happiness (how could I resist?) recipe. Gorgonzola, arugula, currants and toasted pine nuts inside a roll of the ‘scuitt. Shoulds great, I’ll have to have many.
I second the Friday a.m. recipe review and recap request.
PurpleGirl
@JGabriel: Krugman posted the Wednesday Adams Explains Thanksgiving scene and that made me look for WKRP, which lead to Alice’s Restaurant. At least for me, WKRP and Alice’s Restaurant are Thanksgiving traditions, easily retrieved on the net.
I guess the Palin video will join the group of must see.
pseudonymous in nc
Cornbread made for dressing, cranberry sauce from scratch tonight, probably prep the potato/sweet potato gratin, which leaves tomorrow for the bird, the roasted vegetables, and the finishing-off. And the mother-in-law arrives soon.
Mnemosyne
I need to get up off my butt and start making my mini pumpkin pies, but I’m getting a very bad feeling that this headache may be a fucking migraine. Damn it. Hopefully the Excedrin + Zyrtec combo will wipe it out.
JR
There must be a god, he made the turkey slaughter happen behind Palin just at the moment she pardoned the one turkey.
FSM, that’s funny, rotflmao!
Capri
@Violet:
Yes, she thought the difference wasn’t going to be too much. Now confectioner’s sugar is an entirely different ball game.
Debbie(aussie)
Approximately, how long dors it take to cook a 5kg (11lb) turkey? D-I-L is goihg to give us ausies the thanksgivig day treatment. :)
Mnemosyne
@Debbie(aussie):
That’s the kind of question the Butterball Turkey Talk-Line was set up to answer.
(I’m sure someone here will have the answer offhand, but I thought you might like an additional piece of Americana to go with your first American Thanksgiving.)
WaterGirl
@Violet: Wish I had seen your question earlier – extra fine granulated baking sugar is the only thing I ever use now, and it measures the same as the regular. I hope you didn’t run out to the store for the other kind!