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.

[bigheadfred]

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).

Yeah, I am kidding you. I smoked a big turkey once. It was good but we got burned out on smoked turkey. My smoker is an old white steel enameled Frigidaire refrigerator. It being insulated I get really good temp control. I usually smoke some of the trout we catch and dry my jerky in it. I took the little metal freezer box out and use it as a cover for a hotplate in the bottom with a pan of wood chips.

[Cyber Liberty]

I really like fried turkey, we have an electric fryer that we bought to replace a gas one I had used a few times.  It's much better, safer too.  Problems are...no stuffing, no drippings for gravy.  Oh, the oil adds a significant cost.  Most people seem to like the peanut oil, I don't care for that much and prefer liquid shortening that I can only get at the Costco.  Gives the bird a more buttery taste.  You can cook several birds sequentially for the neighbors to defray the cost of the oil.  Cooking time is great, about 45 minutes for a 13-pounder.

We have a rotisserie too, a really nice stainless one Mrs. Liberty had since the 70's.  Still no stuffing but we get great drippings.  The rotisserie makes truly awesome Prime Rib.

Oh, it costs extra but we prefer fresh, never frozen turkey.  Tastes much better than the frozen stuff.

[Gefn]

@Cyber Liberty , the experts say to make the stuffing separate from the bird, not in the bird anymore.

Has something to do with salmonella I think.

[Cyber Liberty]

@Cyber Liberty , the experts say to make the stuffing separate from the bird, not in the bird anymore.

Has something to do with salmonella I think.

I've heard that, and I say to heck with them and double down by putting eggs in the stuffing.  Some day you'll hear of the ocean of dead people at my house...

We haven't done the rotisserie thing for a couple years, I bet I can talk Mrs. Liberty into that.

Hey, congrats on the poll-worker gig!   

[bigheadfred]

I really like fried turkey, we have an electric fryer that we bought to replace a gas one I had used a few times.  It's much better, safer too.  Problems are...no stuffing, no drippings for gravy.  Oh, the oil adds a significant cost.  Most people seem to like the peanut oil, I don't care for that much and prefer liquid shortening that I can only get at the Costco.  Gives the bird a more buttery taste.  You can cook several birds sequentially for the neighbors to defray the cost of the oil.  Cooking time is great, about 45 minutes for a 13-pounder.

We have a rotisserie too, a really nice stainless one Mrs. Liberty had since the 70's.  Still no stuffing but we get great drippings.  The rotisserie makes truly awesome Prime Rib.

Oh, it costs extra but we prefer fresh, never frozen turkey.  Tastes much better than the frozen stuff.

@Freya

We don't worry about salmonella. Take a couple of baths with the turkey in the thawing process and it is clean. A friend of my son's brought a turkey fryer over one time. We did 3 birds in the peanut oil.  I would rather have oven cooked.

[Gefn]

@Freya

We don't worry about salmonella. Take a couple of baths with the turkey in the thawing process and it is clean. A friend of my son's brought a turkey fryer over one time. We did 3 birds in the peanut oil.  I would rather have oven cooked.

The last few years our family goes out to eat. This year my mom asked my sister to get a pre made dinner from Whole Foods.

[Cyber Liberty]

@Freya

We don't worry about salmonella. Take a couple of baths with the turkey in the thawing process and it is clean. A friend of my son's brought a turkey fryer over one time. We did 3 birds in the peanut oil.  I would rather have oven cooked.

I don't like peanut oil, either.  I use liquid shortening.  Gives a more buttery flavor.  Mrs. prefers oven, so that's how it usually goes.  We might get Chompies (local deli/restaurant) again this year.

[Luis Gonzalez]

I've heard that, and I say to heck with them and double down by putting eggs in the stuffing.  Some day you'll hear of the ocean of dead people at my house...

We haven't done the rotisserie thing for a couple years, I bet I can talk Mrs. Liberty into that.

Hey, congrats on the poll-worker gig!   

I got your stuffing for you... Cuban style.

Congri and fried sweet plantains.

Congri is black beans and rice cooked together with some small pork chunks and lots of garlic etc, and over-ripe plantains sliced and fried.

Line the turkey's cavity with a few slices of bacon, stuff it with the congri and a few slices of plantains and in the oven it goes. 

[Cyber Liberty]

I got your stuffing for you... Cuban style.

Congri and fried sweet plantains.

Congri is black beans and rice cooked together with some small pork chunks and lots of garlic etc, and over-ripe plantains sliced and fried.

Line the turkey's cavity with a few slices of bacon, stuff it with the congri and a few slices of plantains and in the oven it goes.

I never would have thought of plantains.  I'd never had them until a few years ago when a Venezuelan place opened up a few blocks from me.

[Cyber Liberty]

@Luis Gonzalez , is this the recipe for Congri?

[mystery-ak]

This is what I got my husband and son a few years ago..it was a special on QVC..and they both love it!

But I am like Cyber I don't care for peanut oil and this is what is recommended for this machine.

https://www.amazon.com/Masterbuilt-23011114-Butterball-Indoor-Electric/dp/B00BWKN0HC

[Cyber Liberty]

This is what I got my husband and son a few years ago..it was a special on QVC..and they both love it!

But I am like Cyber I don't care for peanut oil and this is what is recommended for this machine.

https://www.amazon.com/Masterbuilt-23011114-Butterball-Indoor-Electric/dp/B00BWKN0HC

That's pretty large!  You have a football team to feed over there?

[bigheadfred]

This is what I got my husband and son a few years ago..it was a special on QVC..and they both love it!

But I am like Cyber I don't care for peanut oil and this is what is recommended for this machine.

https://www.amazon.com/Masterbuilt-23011114-Butterball-Indoor-Electric/dp/B00BWKN0HC

I would have a hard time justifying that purchase since I probably wouldn't use it much. My sister gave us a nice roasting pan. I'm giving some cinnamon rolls a try. Haven't felt much like kneading dough in the past. Looks like my yeast is old.

[mystery-ak]

That's pretty large!  You have a football team to feed over there?

It's expensive to fill with oil too.....when we use it hubby fries a 12lb turkey and I bake a 20lb..everyone goes home with leftovers..lol

we have used it to fry just a turkey breast...did 2 chickens a couple of times and we tried fried chicken....all good...but like I said not a fan of the peanut oil flavor it gives things

[Cyber Liberty]

It's expensive to fill with oil too.....when we use it hubby fries a 12lb turkey and I bake a 20lb..everyone goes home with leftovers..lol

we have used it to fry just a turkey breast...did 2 chickens a couple of times and we tried fried chicken....all good...but like I said not a fan of the peanut oil flavor it gives things

That's why I use Creamy Liquid Shortening.  It's rated high enough for deep frying.  But it's pricey, this box is $25.

[bigheadfred]

Looks like my yeast is not too active. We need to do a bit of grocery shopping anyhow. It's probably been at least 8 months since I baked anything other than pie or cookies and I don't need yeast for that. I buy it in the bulk section along with spices. Small amounts so there is rotation. However the last time the wife got some yeast she got too much. I should have frozen it instead of refrigerating it.

[bigheadfred]

That's why I use Creamy Liquid Shortening.  It's rated high enough for deep frying.  But it's pricey, this box is $35.

They sell Baker's and Chef's products at Sam's club, too. Plus I don't want to overrun the grocery budget. I also have a penny pincher mentality.

[Cyber Liberty]

They sell Baker's and Chef's products at Sam's club, too. Plus I don't want to overrun the grocery budget. I also have a penny pincher mentality.

That stuff works really well in the fryer I have for general use in the kitchen.  Makes me wish I could get it in smaller quantities.

[Luis Gonzalez]

@Luis Gonzalez , is this the recipe for Congri?

That's a good starter. There are as many congri recipes are there are abuelas in Cuba.

Personally. I like a few slices of a good Spanish chorizo and some pieces of chicharron thrown in there.

[bigheadfred]

That's a good starter. There are as many congri recipes are there are abuelas in Cuba.

Personally. I like a few slices of a good Spanish chorizo and some pieces of chicharron thrown in there.

I've heard Spanish Chorizo is different from Mexican Chorizo. I grind my own sausage so it probably wouldn't be too hard to mix in some spices with a package and let it sit for a couple of days (in the fridge) to penetrate.

[mystery-ak]

I would have a hard time justifying that purchase since I probably wouldn't use it much. My sister gave us a nice roasting pan. I'm giving some cinnamon rolls a try. Haven't felt much like kneading dough in the past. Looks like my yeast is old.

I didn't pay that amount...I bought 2 for that at QVC..it was a today's special..

[Luis Gonzalez]

Looks like my yeast is old.

Regularly scheduled checkups with a good Doctor could have prevented that.

[bigheadfred]

Regularly scheduled checkups with a good Doctor could have prevented that.

The last 10 doctor visits they are all poking at my liver. No one seemed concerned with my yeaster.

[LadyLiberty]

This is my go-to for Christmas prime rib:  http://homecooking.about.com/od/beefrecipes/r/blbeef173.htm

The horseradish dill cream sauce is great, too, but I always wished I had a gas mask when grating that root.

[bigheadfred]

@Cyber Liberty @mystery-ak @LadyLiberty @Freya @Luis Gonzalez

Got a batch of cinnamon rolls done. Three different pans. Stoneware, Pyrex, metal. The ones in the metal pan are a bit overdone on the bottom so by force we have to eat those first...heavy sigh.