Thanksgiving at Japher's

[Japher]

This will be my first time hosting Thanksgiving (which is this coming Thursday for all you foreneers) and I will be roasting a bird, doing the gravy, and stuffing. I've assigned everything else to other people. My older sis and her kids and my folks will be coming, and seeing as I am probably the best cook in the family they will be expecting perfection.

So, and ideas how to make these things?

I won't be doing a pan gravy, I think I will be doing it on the side making a stock out of the neck and gizzards.

Stuffing? No clue.

The bird. I think I'll just give it a light salt rub, but I have the option to brine as well as BBQ it as it's suppose to be 60C on the day... Any suggestions?

Cranberry sauce... from the can as usual.

I can't way. I love to cook, I can stand my family, and lots of football.

[LordShiva]

Re: Thanksgiving at Japher's

Originally posted by Japher
This will be my first time hosting Thanksgiving (which is this coming Thursday for all you foreneers)

We celebrate Thanksgiving in India, too

[Asher]

WTFWHY

[LordShiva]

We give thanks for the fact that Columbus didn't find us

[loinburger]

The only advice I can give is with the gravy, since I'm always in charge of making the gravy at thanksgiving. Do not add flour directly to the gravy. Instead, put flour and warm/hot water/turkey juice in a jar, seal the lid, shake vigorously, and then add to the gravy. This way you avoid clumping. Also bear in mind that the gravy will thicken when cooled -- you don't want the gravy on the stove to be the desired consistency, because the gravy off the stove will be as thick as mollases if not thicker.

If you're boiling potatoes, then save the potato water for the gravy (to put in the jar with the flour).

[Japher]

good advice

not just for me, but everyone

thickeners should always be added to the liquid then back to the larger dish. I use arrowroot for a thickener, because it's more forgiving, but the same rule applies. It's called "tempering" when you bring an additive to the same temp, phase, whatever before adding.

potato water? I'll try that, never heard of that, but the startch much be nice.

[rah]

Use corn starch instead of flour.
I think it makes a much better gravy.
Prep the same way as advised. (don't add directly)

[Dinner]

Originally posted by LordShiva
We give thanks for the fact that Columbus didn't find us

Excellently set up and executed. My hat is off to you, sir.

[Q Classic]

Originally posted by LordShiva
We give thanks for the fact that Columbus didn't find us

10 points for you, good sir!

[Japher]

I'd have prefered the Italians and Spaniards over the Brits though... hmmm... maybe not

[Addled Platypus]

egg nog and brandy all around, several times

no one will notice

[DaShi]

Originally posted by LordShiva
We give thanks for the fact that Columbus didn't find us

[Nubclear]

Originally posted by LordShiva
We give thanks for the fact that Columbus didn't find us

[Deity Dude]

I have a tremendous gravy recipe but it takes a little work.

When you buy your turkey buy 4 or 5 turkey wings. The butcher will be practically giving them away because everyone buys either whole turkeys or breasts.


Take the turkey wings and put them in a roasting pand Add lots of thyme sage and basil (fresh is best but dried is OK) Cover in olive oil and roast until brown.

In a stock pot put in a little olive oil (enough to coat the bottom of the pan) Add 2 onions cut in 1/2, about 6 carrots and 6 celery stalks all rough chopped 3 garlic cloves, 12 peppercorns to the pot. Add 1 cup of sweet to semi-sweet white wine. Braise for about 15 mins. Add the turkey wings and whatever grease/juice is in the pan. Cover with water and boil. Reduce to medium for 2-3 hours. Check every once in awhile and remove any foam that collects at the top.

Strain the liquid into a saucepan. Thicken with cornstarch/water mixture. It's awesome - but a little work.

[Deity Dude]

Stuffing and brine recipes tomorrow - about to start a civ game.