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My Second Thanksgiving
eenie meenie
Posts: 4,394
This is my second Thanksgiving this year. I did a trial run last month for the Canadian Thanksgiving. My family celebrated Thanksgiving today due to divergent schedules. Yesterday I made gravy from turkey necks, thighs, and wings and brined two 8 lb turkey breasts. Today the turkey breasts were simply layed on a bed of onions, carrots, celery, lemon, and apples and slathered with turkey schmaltz and butter.
The turkey breasts were started at 425 degrees and over the next hour reduced to 350 to 375 degrees. I took them off not quite 3 hours later when they reached 150 dgrees.
Three halves of the breasts were carved about an hour later. They were still nice and moist.
Everyone brought so much food. I selected dressing, garlic & cheese mashed potatoes, whipped sweet potatoes, corn pudding, brussel sprouts, turkey and gravy. I didn't have room for the green bean cassarole. We had a pumpkin roll, pumpkin pie, and pecan pie for dessert.
The turkey breasts were started at 425 degrees and over the next hour reduced to 350 to 375 degrees. I took them off not quite 3 hours later when they reached 150 dgrees.
Three halves of the breasts were carved about an hour later. They were still nice and moist.
Everyone brought so much food. I selected dressing, garlic & cheese mashed potatoes, whipped sweet potatoes, corn pudding, brussel sprouts, turkey and gravy. I didn't have room for the green bean cassarole. We had a pumpkin roll, pumpkin pie, and pecan pie for dessert.
Comments
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Do you have a spare room? You know I work for food
:laugh:
And now you can have a 3'rd on Thursday
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Rebecca,
That looks very tasty! Nicely done.
Richard -
i am speechless .. just beautiful...
did you have to roll the guests out to their cars.. that was a feast if there ever was one . -
Steven, thank you and thank you again for giving me an excuse to have a similar meal this past October.
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Pat, get your butt up to Cincinnati and you can join me for Thanksgiving dinner at Fang's exwife's house. I'm sure she'd love to meet you! :laugh:
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Thanks Bash, but after looking at your post, that steak with the onions looked fabulous!
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I'm hosting my first this year. I have cooked for a few, but this is my first to host. I hope it turns out as good looking as yours has. Thanks for the inspiration.
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bill,I had so much gravy, I put a splash of Marsala in one of the gravy boats......it was a sublte improvement. Thanks for the idea.
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:ohmy: :ohmy: :ohmy: should I come armed?
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I don't know......I guess it couldn't hurt
:laugh: :woohoo: This will be the first time I've met her. Sure hope she knows how to cook better than Fang's description. -
Have fun with it Mike......try to prep as much in advance as you possibly can and remember.......everything takes twice as long to prep as you allot. I'll look forward to your TG post.
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I'm impressed you know what schmaltz is. Next fest I will make Matzo Ball Soup.
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It looks absolutely delicious. Thanks for posting the details about the turkey breast...I am egging a turkey breast this year for the first time and the information is most helpful.
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Rebecca,
I'm going to South Bend IN for a couple of weeks starting Tuesday. Hope we can grab some turkey in the hotel
SteveSteve
Caledon, ON
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What feast you all had! I all looks delicious Rebeccca!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
try congac in when you warm the leftover gravy,, good luck thursday ..
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Rebecca, that looks terrific! :ohmy:
We just got back from FL late today, Jungle Jims tomorrow to pick up supplies :woohoo: -
You'll be fine. If you survived Steve's cooking you can handle anything :laugh:
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Looks great, Rebecca - but then, your stuff always does! Well, except for the brussel sprouts. :sick
Pat and I will have to fight over the spare room. :laugh:
:I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Al, how can one live without schmaltz? :laugh:
Mmmmmmmmm matzo ball soup! I can make the luchen. -
Michael,
He will probably want to share. Steer clear.
SteveSteve
Caledon, ON
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You might live a bit longer without it. Soup is on me at the next one.
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What a nice family gathering
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elzbeth, the egg is so forgiving. These things sat around for an hour and were still moist and delicious. As you can tell, I don't use a roasting pan. I find that often with a roasting pan any skin below the level of the rim of the pan stays a bit pastey. I just stick it on my grid with a drip pan underneath. I advise you to put egg feet under the drip pan. I didn't, but I should have. I'm lucky I didn't scorch the fond, but I kept adding stock.
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You DO mean the food.... umm, don'tcha??? :blink:
He can have the sprouts... ALL of 'em! :laugh:I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Steven, you should just come down to Cincinnati and join Fang, Pat, Betty and me. Maybe I can pass you and Pat off as my brothers. :woohoo:
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What food? Just sayin'. Keep yer soap in yer hand
Steve
Caledon, ON
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Thanks Molly......I was too full to try everything. :side:
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If you're reported missing Capt., I'll point your family in the right direction. Have fun Frank!
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