Re: The *OFFICIAL* TBR Recipe Thread

[bigheadfred]

Post your favorite holiday recipes here.

[Wingnut]

bkmk

[bigheadfred]

I'm going to start by asking how people cook their turkeys. I already know how to cook my goose. Anyways, we tent the bird until the last hour or two when we remove the tent to brown the bird.

[mystery-ak]

I'm going to start by asking how people cook their turkeys. I already know how to cook my goose. Anyways, we tent the bird until the last hour or two when we remove the tent to brown the bird.

Well, although I bought my husband an electric turkey deep fryer a few years ago I prefer the old fashioned baked in the oven bird..I don't do anything special..I salt and pepper it and coat it in softened butter..and bake...I start basting it about an hour and a half before done to get it a deep golden brown.

I make my own stuffing..my mother's old recipe that everyone loves.....I put some in the turkey and some in a baking dish....I prefer the stuffing from inside the bird.

[Polly Ticks]

I'm going to start by asking how people cook their turkeys. I already know how to cook my goose. Anyways, we tent the bird until the last hour or two when we remove the tent to brown the bird.

Slow roasted in the oven overnight.  Apparently, nobody much does it that way anymore for fear of food poisoning, but I've been doing mine that way for years and my mom did hers that way for years before that, and none of us have ever gotten sick so far.  I'm willing to risk it.

[bigheadfred]

Well, although I bought my husband an electric turkey deep fryer a few years ago I prefer the old fashioned baked in the oven bird..I don't do anything special..I salt and pepper it and coat it in softened butter..and bake...I start basting it about an hour and a half before done to get it a deep golden brown.

I make my own stuffing..my mother's old recipe that everyone loves.....I put some in the turkey and some in a baking dish....I prefer the stuffing from inside the bird.

We put celery sticks in the bird. A little season salt and pepper on the outside. Anymore it is out-of-the-box stuffing.  My dad's mom made some good sage stuffing.

[mystery-ak]

We put celery sticks in the bird. A little season salt and pepper on the outside. Anymore it is out-of-the-box stuffing.  My dad's mom made some good sage stuffing.

That's what mine is..a sage stuffing...my sisters and brother make it now for their families....I need to teach my dil's how to make it...lol

[bigheadfred]

Slow roasted in the oven overnight.  Apparently, nobody much does it that way anymore for fear of food poisoning, but I've been doing mine that way for years and my mom did hers that way for years before that, and none of us have ever gotten sick so far.  I'm willing to risk it.

I usually get up early to get the bird cooking on slow. Then up the heat to finish it off. As always, good practices handling raw meat.

[Elderberry]

One thing, for me, in having a more moist turkey, was learning that the USDA changed their suggested temperature for a done turkey from 180 to 165 degrees.

[mystery-ak]

One thing, for me, in having a more moist turkey, was learning that the USDA changed their suggested temperature for a done turkey from 180 to 165 degrees.

I do the old drumstick test...if you can twist it it is done....another mom trick....my mom was a great cook..she should have wrote a cookbook....

[bigheadfred]

I have been using this recipe (more or less) for cinnamon rolls. I use more sugar--liking a sweeter dough.

http://www.thecomfortofcooking.com/2014/09/easy-super-soft-cinnamon-rolls.html

[Elderberry]

I've made these pretzels several times. Always a big hit. http://www.kingarthurflour.com/recipes/sourdough-pretzels-recipe

[mystery-ak]

I need to save these links..lol

[bigheadfred]

I've made these pretzels several times. Always a big hit. http://www.kingarthurflour.com/recipes/sourdough-pretzels-recipe

I have never tried sourdough though I love it. Have you used that starter?

[Elderberry]

Well, although I bought my husband an electric turkey deep fryer a few years ago I prefer the old fashioned baked in the oven bird..I don't do anything special..I salt and pepper it and coat it in softened butter..and bake...I start basting it about an hour and a half before done to get it a deep golden brown.

I make my own stuffing..my mother's old recipe that everyone loves.....I put some in the turkey and some in a baking dish....I prefer the stuffing from inside the bird.

It sounds like you cook a bird like I do. Keep it simple.  Except no stuffing. Instead, lots and lots of cornbread dressing.

[Elderberry]

I have never tried sourdough though I love it. Have you used that starter?

I started out using my own home-made starter. Then I got around to buying a starter. And I've maintained it ever since.

[bigheadfred]

I started out using my own home-made starter. Then I got around to buying a starter. And I've maintained it ever since.

I tried making a starter once. It was an abysmal failure. hangs head. I'm going to see what is available around town.

[Elderberry]

I tried making a starter once. It was an abysmal failure. hangs head. I'm going to see what is available around town.

This is the starter that I bought: http://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz

[guitar4jesus]

BFL

[kalee]

Bookmark

[InHeavenThereIsNoBeer]

I'm going to start by asking how people cook their turkeys. I already know how to cook my goose. Anyways, we tent the bird until the last hour or two when we remove the tent to brown the bird.

[Gefn]

I've never had goose or pheasant or quail. They are on my bucket list.
So is a turducken.

I watched a video on Food network of Paula Deen making a fried turkey. It looked yummy.

[bigheadfred]

Oh come on now. Cooking isn't THAT hard. I can't imagine your holiday festivities are that big of a bomb.

[InHeavenThereIsNoBeer]

Oh come on now. Cooking isn't THAT hard. I can't imagine your holiday festivities are that big of a bomb.

Okay, I can't tell if you're joking me or not.  Just in case, the big green thing is a Big Green Egg, a most excellent smoker.  The digital device is a computerized controller that controls the temperature of the Egg (the really cool part is you can set it so that as the bird approaches the final temp it lowers the pit temp to match, keeping the meat at the perfect finish temp w/o the chance of overcooking).

[mountaineer]

Holiday recipes have to include desserts. I usually like to try something new every year. Here's one I'm doing this year that combines two great flavors, apple and cranberry. (Did a test run a few weeks ago, and it's good!)

Apple Cranberry Pie

Make your usual regular double-crust pastry. Fill it with a mixture of:

2 c. fresh or frozen cranberries, coarsely chopped
2 medium tart apples (e.g., Granny Smith), peeled and coarsely chopped
1-1/4 c. packed brown sugar
2 T. all-purpose flour
1/2 tsp. ground cinnamon (can use a little more, if desired)
1 to 2 T. butter

Combine everything but the butter. Pour into the crust. Dot with the butter. Put on top crust.*
Bake at 425 degrees for 35-40 minutes. Cool on rack.

*Instead of the usual plain or lattice top crust, try cutting out shapes like apples, pumpkins, leaves, whatever you like, and scatter them on top of the filling.

Another variation: add a little bit of ground coriander. It really deepens the flavor. Also can adjust the apple-cranberry ratio a bit in favor of apples, say, 3 apples and fewer cranberries.

Serve warm with some ice cream or whipped cream.