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Thread: Let's Talk Turkey-Thanksgiving

  1. #411
    Go Donny! Gutmutter's Avatar
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    Re: Let's Talk Turkey-Thanksgiving

    Thank you. Not what I was envisioning, but interesting recipe. I love sweet potato pie.
    Since I'm not having any of my kids for TG, I'm spreading the meal out over the week instead of one big bang. I had mashed potatoes on Friday, bought a homemade pumpkin pie at the "drive by pie" fundraiser that I'm enjoying this weekend, made savory bread pudding earlier last week that I ate with a can of cranberry sauce, will get a cooked chicken (can't eat a whole turkey) at the store today, and am saving my absolute favorite - cranberry pudding (think steamed English pudding, not Jello) for the actual day. So decadent.
    Last edited by Gutmutter; 11-24-2013 at 08:13 AM.
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  2. #412
    FORT Fogey TripleGemini's Avatar
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    Re: Let's Talk Turkey-Thanksgiving

    I used the recipe at the Ball canning site for cranberry ketchup (Canning Recipes - BallŪ Canning and Preserving Recipes). One note: If you don't like it really spicy, reduce the amount of cayenne...it's almost too spicy for me, but I push through ;-)

    I didn't strain the end result, but I kinda wish I had.

    The result is really thick, much like canned cranberry sauce. But after it sits out for a little bit, it becomes spreadable.
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  3. #413
    FORT Fogey livin4reality's Avatar
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    Re: Let's Talk Turkey-Thanksgiving

    I always brine my turkey now. I just throw some salt and water into a stockpot and stick in the turkey for a day. Make sure you rinse it well before roasting. I keep the stockpot stored in the garage if the temp is low enough.

    I never do anything fancy to the turkey. Just put it in the oven lol. It does cook faster after brineing.
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