maybe it was some kind of non-dairy milk. Or the implication that got lost in the edit was that IF you used non-dairy milk it could easily be dairy free 🤷
Best advice- ask everyone to bring something. We always make the turkey ( Costco Turkey breast) and homemade stuffing, cranberry sauce and we provide the cocktails/drinks but everyone else brings salad, sides and dessert. Super easy and way more fun.
I eat turkey all year...I love turkey thighs. After deboning, I simply cut it as I want it, or slice it and poach it in some chicken or turkey stock. All in one pan and it's always moist, tender and delicious. If I buy a whole turkey, I cut it in half, right down the middle. It cooks fast that way. I also use smoked turkey to make stock, it's delicious and makes whatever soup you want to make terrific!
That sounds like a brilliant strategy for making sure you always have some form of perfect turkey! If I may ask, how exactly do you go about poaching the bird, temperature and duration wise? Would love to try for myself around Christmas this year. :)
Yeah same. After making my first smoked turkey I now want it year-round. It's SO good! Juicy, decadent, but also darn easy. I think people just suck at cooking and a turkey is a wild beast to most people's cooking skills. What's interesting is it's not even working out for this caterer. I made a smoked turkey. cooked 6 hours. Used the Peking Duck style for it, and while I love chicken, I would never say this turkey doesn't compete. It's good enough my family asked me to make it again this year.
My secret to fabulous turkey is spatchcocking it. It makes it cook more evenly, and it doesn't dry out. It's also easier to manipulate it in and out of the oven, and it reduces the cooking time. I often do the same when I roast a chicken.
@@tanikokishimoto1604 I'm curious what you mean by "plenty of good dark back meat" because spatchcocking for me removes VERY little meat at all. I'm not sure why you would lose any. I just cut out the spine with butcher scissors and use the spine to make sauces. Also I LOVE spatchcock method. Delicious, and yeah definitely cooks more evenly and faster. I also concur w/dry brine! I cringe at wet-brines, with wasted seasoning. Pointless, and even destructive. Just dry salt-brine in the fridge for 1-3 days and then cook.
Totally get what you’re saying, but making a roast turkey is NOT THAT HARD! Literally a matter of dry brining, and cooking it to the correct temp (155f - 160f)! It only gets a bad rap because people don’t cook it correctly! Cooking turkey on thanksgiving is not a mistake! & prime rib is for Christmas!
Two videos I think you may find interesting. The first is from Brian Lagerstrom, and the second video comes from Not Another Cooking Show. m.th-cam.com/video/mcb4R6wRSzQ/w-d-xo.html m.th-cam.com/video/oh7oPAZH4yY/w-d-xo.html
Totally agreed! I have been making whole, roasted turkey for decades on TG, every single one of them is tender, juicy and has super golden crispy skin. I really don’t know why so many cooking shows are all fussing about it and making folks scared to just roast a darn turkey! It’s literally the EASIST part of the whole TG spread to cook!
My Grandma used to make homemade cranberry sauce with fresh cranberries, but as she got older she usually wasn’t able to make it. So we switched to canned when we had thanksgiving at our house, but smaller scale. For a little bit we did thanksgiving at my former sister in law’s house, but now that we don’t do as big of a thing for thanksgiving again, we usually get a ready to cook turkey breast and gravy, usually with potatoes, and that’s good for us.
Stress is part of any holiday... You learn who is really family and who isn't, by the 'help' that is offered. We all pitch in, one brings all the drinks, one is responsible for paper plates and whatnot, everyone brings a covered dish or dessert. I do the potatoes, meats and mac-n-cheese. :) And the booze... :D
I LOVE ROAST TURKEY, and I only have it once a year. Because it's a PAIN to thaw in your fridge for days, then brine, then roast. So yes, it's a treat. My mom makes Prime Rib every year for Christmas. We love it, but it again takes time. So, these things are special to have once a year. The compromise for either is beef roast or roasted chicken, which even then I don't do. I just get a rotisserie chicken from Costco :) I actually bought 3 turkeys this year. 1 to roast, and the other two we are going to smoke some time later. We got one for 27 cents a pound when you buy $35 dollars of groceries at our local grocery store. So I got a $50 turkey for $5.
Your so right! If you take the time to actually brine your turkey for a quite a long time ! Rinse it, dry it good, coat it with an aromatic butter its freaking delicious! But damn thats a lot of work, and turkeys are so big it takes a lot of space in my fridge. I also just cook a very big chicken instead. But I'm also with Mike on this : just cook a good meat piece that doesnt require to work and encumber your space for days! Haha
@@karieburnaman8713 a good roast beef is fine imo 🤤 and usually both affordable and easy to cook It can also be a good idea to roam around the market or ask the butcher if they have an interesting deal at the moment. For exemple, around where I live lamb producers are kind of overproducing so lamb is quite affordable! Wich was surprising at first, but oh damn do I make full use of this fact!
Hi, In Poland we have a very similar holiday called Wigilia. It is the evening before Christmas, which gathers the whole family at a table laden with traditional dishes. Just like you do on Thanksgiving, there is a tradition of preparing many laborious dishes, desserts, cakes. For several years in my family I have been doing simplified Christmas, I don't prepare carp, which is fish that should appear on the table. We don't like it, and instead there is usually salmon. I also don't make 12 obligatory dishes, because I don't want to throw away the food afterwards. I think that delegating the responsibility of preparing dishes or cakes to someone else from the family is a great idea. Greetings from Poland.
I always roast a small turkey a couple days before Thanksgiving. I also buy a couple raw drumsticks at the same time. ( fyi-this turkey goes breast side down- nobody is going to see it anyway) Once roasted, I breast out the turkey, and also pull the big thigh section. I vacuum pack them as soon as they are completely cool. I then use the carcass, pan drippings, the raw drumsticks, and all my normal vegis and herbs to make a bunch of stock. Once it’s done, I cool it and refrigerate it. What that does is give me excellent stock for the gravy, stuffing, and whatever else I need it for, and it’s available before Thanksgiving rather than the day of. It allows me to make the gravy the night before and prep the stuffing for baking the day of. On the actual Thanksgiving Day I roast the regular turkey for the fresh presentation, and also reheat the vacuum packed breast/ thigh meat in a kettle of water, (I’d describe it as poaching…super hot water but quite simmering-The reheated meat comes out very nice as long as it’s not overheated in the vacuum pack) . The completed gravy need only be reheated, and the completed stuffing baked. At first this was a little complicated, but since I’ve done it several years now, it’s down to a science and works like a dream
In 2019, my husband had been hospitalized for months and wanted nothing more than a big steak dinner - complete with huge loaded baked potatoes and garlic bread for Thanksgiving. I picked him up from the rehab center over an hour away and our 4 children + friends gathered around for what turned out to be his last Thanksgiving. I will never ever forget that day.
Ohh, I have made the same mistakes, some you forget over time, sometimes you do the desert anyways but in general, you are right, and this is not only for Thanksgiving, applicable for Christmas, or big birthdays or else...
Spot on. Dessert is also a great thing to outsource to a guest who wants to contribute. Even for ordinary dinner partys we have found that...if they ask if they can bring anything, we suggest a yummy store bought dessert. We're also lucky to have a local ice creamery a few blocks away.
My BIL does the turkeys, yes, plural as he does 2 and typically due to the size of the crowd, sometimes up to 25-30 folks and 3 tables. So 2 large turkeys, which are done one on the grill, the other in the oven and then the gravy is done last minute, I do that there at his place, much of the rest of the meal is divided up with everyone adding to it. That said, I always bring the spinach/artichoke casserole dish. While this reduces one, maybe 2 individuals doing the entire meal, it's all spread out, he provides at least a pie, but it's made the day or two ahead, the turkeys are thawed early, like a day or 2 ahead, then brined overnight. Not sure if wet or dry brined. Then earlier in the day, they are put on to cook, one in the oven and the other on the grill. Many recipes can be done a day or several days in advance, like the rolls if homemade. Many things can have parts done the day before, assembled and baked off day of so a fair amount of planning ahead is required to pull off a meal like this.
I will always cook roast turkey for two reasons. Dressing (bread crumbs, diced onion, butter, summer savory) and gravy. The turkey itself is a gravy delivery mechanism. Roast turkey and potatoes, boiled naval/salt beef with rutabaga, carrot, cabbage, and pease pudding (yellow split peas in a cheesecloth bag boiled to a perfectly smooth consistency). Basically, roast turkey and potatoes with jiggs dinner. Feel free to include the figgy duff. The most delicious dinner you will ever eat.
Ugh! I hate thanksgiving! It is a straitjacket of ill behaved relatives, incessant 'requests' for the same culinary items, no tolerance for change or innovation. For me, the one doing the cooking, it is just torture. This year I will be preparing most of the sides in the days before and just have to cook the required turkey on the day of torment. One bright spot is I will get to use my new Typhur thermometer.
Over 20 years ago, I made a GORGEOUS tomato salad...for xmas. It was so pretty with vibrant red tomatoes and deep green basil. Our family all fit around one table, so it wasn't even a big salad. I think it was $34 with hot house tomatoes and basil. But boy was it a statement piece, especially in my grandmother's crystal bowl. wow! So yes, stay in season unless the exception is worth it. :)
My daughter has invited us to her house, and they are going to be smoking a prime rib! This will be a first for all of us. Since my grandson has lots of allergies, I won't be bringing any food but a bouquet of flowers.
it's just turkey...well said.....Thanksgiving, Christmas, Easter.... I gave up on Turkey about 5 years ago....a big old dry bird has succumbed to a variety of other table fare...you validated my decision. love your channel, love your recipes. thank you
Yup I was trying to be a Thanksgiving hero this year. Well I was just thinking…why. I am scaling way back as of today. 1 turkey, 4 sides and no desserts…someone else can bring that.
Yeah I think a lot of people get overwhelmed because they try to make a turkey, a ham, 10 sides and 5 deserts. Just make the essentials, let other people bring easier sides, and desserts can be purchased unless someone REALLY wants to make them from scratch.
@ I was getting that panic and overwhelmed feeling today and I just said why. Why are you acting like the queen of England (RIP) is coming for Thanksgiving. I scaled way back. No appetizers except store bought something, a turkey (we all like a whole roasted turkey) stuffing / dressing (same thing to me ) collard greens, string beans, mashed potatoes and gravy, heat and serve biscuits. The desserts can either come with someone bringing them or oh well; no one can eat anything after dinner anyway. My original thought of a line up was ridiculous. I was spoiled last year to not do Thanksgiving or Christmas so a year off has me way off my usual game.
An old suggestion made by Adam Ragusea with the turkey and it's inevitable dryness is to embrace it and serve it up with a gravy of sorts to serve along with it.
We have nailed down our simple menu! I did a spatchcock turkey last year with a dry brine and my family loved it! 17lbs in just over an hour! It was a game changer for turkey, people ate a lot of it! I make homemade cranberry, but my mother-in-law still buys the canned that nobody eats, lol.
My mom always stuffs her turkey with fruits and veggies for the baking process along with so much butter under the skin. I’m not a huge fan of turkey but I always look forward to hers. So juicy it’s unreal. Anyone else makes a turkey I typically turn it down. She also pairs it with a roast- 2 proteins for our big family. It’s always a pleasure.
Number one and four are the biggest one for me. None of the rest of my family is enthused about cooking, so I'm glad to cook almost everything including side dishes. But prepping dishes ahead of time is CRITICAL! Otherwise you will cram everything into one day's worth of work. You will be so burnt out and tired that you won't even want to eat or enjoy your family's company, which defeats the point!
Oooooh, got the Typhur ordered. Such a deal- 20% on top of Black Friday. I'm a happy girl. Loved this video. Guilty on 3-4 of the points. But not this year. No more dessert!!!! Thanks so much, Mikey G.😊
Prime rib is great for Christmas, but I'm sorry, you gotta do a turkey on Thanksgiving. When it's prepared well, it's actually juicy, flavorful, and enjoyable. The reason why the turkey gets a bad rap is because most cooks don't brine it correctly or let it rest long enough when it comes out of the oven. Those two steps turn the dry, chewy cardboard into juicy, succulent meat.
I think a lot of people find roast turkey just bland because they don’t elevate it through the right stuffing. Stuffing in our neighbourhood means mince meat with chestnuts, raisins, prunes, cooked beforehand and stuffed into the pre-roasted turkey. Now only if you have a bite of turkey along with this kind of thing do you know what a game changer is
Might be in the minority, but turkey is just chicken for a crowd 😂. I’m there for the stuffing (dressing), cranberry sauce, mustard pickles and squash.
I've made LOTS of traditional Thanksgiving meals. It's so much work, and not really my favorite meal ever. So this year we're having a slow cooker lasagna, a salad and a slow cooker apple-cranberry crisp. Plenty of of yummy food, no stress on the cook and no food comas after. 😀
I hear you, and I made so many of this mistakes. We eat a lot of turkey through out the year but making it one time is enough for me! Rib roast I make for new year eave! I will make pumpkin cheese cake because I never made pie crust and I will not do it now and crumberry souce is the easiest thing and my family loves it! My son will put crumberry sauce on everything so usualy I make a big portion! You gave me an idea with crambery salsa ....oh yeah! Thank you mike! I will make some rosted veggies we love yumms and I only make this recipe on thanksgiving because it is decadent and you don't want to eat it more often! I do not like stuffing. I will make saurdough bread for sandwich next day!
LOL. I actually like making the turkey but yeah, it's a lot of stuff to make. I've lost a sister-in-law so it's all on me (if I want it to be edible). I cook the turkey breast side down so it cooks more evenly. I also like making the mashed potatoes earlier in the day and putting them in a crock pot on warm. I also cook the stuffing in a crockpot so I don't have to worry about it. I like making the cranberry sauce even if only two of us eat it - I consider it aromatherapy. I'm making other people bring drinks, snacks and desserts this year to save my sanity. Good luck everyone!
When we host Thanksgiving, our rule of thumb is that we will make the protein (often 2 given we have 15+ people) and we'll also make 1 dairy-free side too. Everyone else will bring sides and desserts.
We eat turkey all the time. I got over making sure I have the whole bird for thank and pre cut it. Makes cooking time quicker and seasoning it easier too. Thank you for all the pointers.
We make Cranberry Ice rather than cranberry sauce. Just a simple boil the cranberries and strain out the pulps, add sugar and a little salt. Pour into a 9 X13 pan and begin freezing, every 30 minutes to an hour remove from freezer and blend with an immersion blender. Makes a sorbet, the cold contrasts nicely with all of the hot dishes as a palate cleanser.
Roasting a turkey is not hard and if you take the time to brine it beforehand, it's never dry unless you really lose control. But it is time-consuming plus it's a lot of meat, which is why people don't make turkey more often. One turkey breast is enough for a meal for two with left-overs. On the day of, we roast the turkey and make the potatoes. The rest was made during the week leading to and is is re-heated. The desserts are out-sourced (pot-luck style) and we use the turkey drippings to season the gravy while it's re-heating. Over the years it's become a very pleasant tradition. I DO buy a new and different piece of meat for our Christmas supper though. :)
Did you know cranberries salsa freezes beautifully? I make up a couple pounds of it so my nieces and nephews can take some home and I still have a nice amount for myself. I mix it with Greek yogurt to use for dipping until I’ve used it all up.
We don't do thanksgiving in Aotearoa New Zealand, and I genuinely think part of the reason it has never taken off is that turkey is gross. That said, it's also spring for us, and we're approaching the end of our school year, and basically everything is already lead-up to summer break and christmas vibes, so there's no time.
Thanksgiving day in the USA is about a turkey just like the pilgrims, Indians celebrated with… my parents native country celebrates thanksgiving on New Year’s Eve- “thanks for all the God’s blessings of the years” so we have everyone favorite food.
Mike, awesome video ! We do not celebrate Thanksgiving in Europe but still it was so helpful and inspiring for any holiday meal and beyond. Love the new channel, keep rocking !
In my family, canned cranberry sauce is for slicing into pucks and putting directly into the palms of small children and the other young at heart (and let's be honest, everyone is young at heart over the holidays)
Make everything you can ahead of time! EVERYTHING. If you want to enjoy the meal & your family&friends. Also YES pot luck the desserts &sides if you can. Also, I've been buying whole smoked turkeys for years. (Picky kids ask for " more of that ham"😂) they come fully cooked, just need them up to temp. Last year was a large extended family gathering at my sister's. I did my smoked turkey and carved it the day before. It ended up saving the meal, when the Traeger cooking the large turkey died. 😱 It was still raw inside and wasn't done in the oven until after everyone left.
Can't do "in season" vegetables up here as it's already winter and -24F. I'd actually make turkey more often if I could find separate turkey breasts or preferably thighs but they only seem to have them around Thanksgiving and Christmas. I do tend to plan big shopping trips this time of year so I can take advantage of the "spend $$ and get a free turkey" the stores up here tend to do. That casserole looks good, I'll give it a try, thanks.
Definitely making that broccoli cauliflower casserole! I was looking for another veggie but also kinda wanted mac and cheese but I have two diabetics coming and I didn't want too much starch. I'm also doing a half turkey, those baked and fried potatoes you and everyone else did a few months ago, balsamic braised brussel sprouts, and pumpkin pie (homemade because I make the best pumpkin pie I've had). I am only feeding 3 but I want lots of leftover turkey for pot pies and such. Years past I've done a cornish hen which has been about perfect.
I'm definitely a turkey defender/traditionalist, but I certainly wouldn't mind showing up to prime rib on the table either. Spatchcock and dry-brine is my favorite preparation for it, and if it comes out dry, cheat! Pull it out, slice it on a bias and fan it out on whatever tray you're going to serve it on, spread butter on it, cover with foil to rest. If you didn't dry brine or it didn't come out salty enough, also add flaky salt with the butter.
My husband and I this year were talking about doing a lobster bisque for Thanksgiving this year. Unfortunately he lost his battle with cancer in September. So in his honor I want to do a lobster bisque. What is your opinion for sides to go with it.
Start the turkey breast side down, then flip it a third of the way through of cooking. It might have some ridges, but the juiciness is amazing and if it's cut into slices, nobody knows. This year I'm making a duck, mostly because it's already in my freezer lol
I grew up on fresh made cranberry sauce. Both grandmothers and my mom made it. I make it now. When I first saw the canned stuff somewhere else, I had no idea what it was.
If you have cauliflower stems left over, you can chop then into strips and put them in the dish they'll be cooked in, sprinkle onion salt and apple cider vinegar onto them and toss them so they are all coated (no oil needed).Put them in the air-fryer, uncovered, at about 400F (205C) for 15-20 minutes, checking on them and turning them every 5 minutes making sure there's still some of the apple cider vinegar left so they don't dry out. They should be slightly soft but still crunchy. How do they taste? You know when you finish a bag of chips (crisps) and there's those delicious crumbs at the bottom...just like that! Eat them warm or cold, they should be healthier than potato chips (crisps). Carbs with a lower GI don't you know!
I'm really surprised at you, Mike! You have so many videos on how to prepare food for the week or to have available in the freezer that you kind of missed out on why so many people make a turkey! Yeah, it tastes okay the first day but there are all those leftovers that last the entire week! There are so many things you can use cooked turkey for that are amazing (ours is turkey tetrazzini 😋). With everybody being so busy with shopping and getting ready for the next holiday the week after Thanksgiving, that leftover turkey is a lifesaver! 💖
That canned cranberry sauce is used by my family as an appetizer. We put it out with the charcuterie and cheese for folks to snack on while the main course is cooking.
Hi Mike, Love your general plan. I had a dinner party once where there were two of us in the kitchen and we divided up the work. We did make dessert but I think you'll find (in the US at least) People want to bring stuff. They brought a ton of desserts which was fine with me hehehe. so farm out the cooking when ever possible. Jacques Mexico
Well, I disagree with your dad. For me, I don't make turkey year-round because for me it's a Thanksgiving thing. I like the delayed gratification of waiting for it. It stops being special if I were to make it all the time. Also? Canned cranberries are awesome, don't care what you say, Mike.
Thank you again for helping me learn to cook. For the last few days I was going to look for one of your videos to teach me to make cheese sauce, looks like it posted today lol
What a lovely video and perfect for this time of the year. I love your greenhouse. Its my dream, unfortunately i kill everything. I've done coriander, mint, lemon, tomatoes. They seem to thrive in my humid kitchen, but as soon as they go outside 👎
I feel like the "no roast turkey" is gonna be a bit controversial lol. For me, I eat quite a bit of turkey, just not the roast. Honestly one of the reasons I love Thanksgiving is that it is THE time of year to have a big roast turkey. It's not that we don't like it and therefore don't eat it often, it's just that it is that special meal one special time of year. It's special because it's a rare event. Same with a big glazed ham for Christmas. I love a glazed ham, but I don't make it any other time of year and having that big ham with all the caramelized sugar and slow roasting it for hours is just such a treat on that holiday.
We always feel like we need more turkey after Thanksgiving, so my husband and I usually get one while they're on sale & have it in February. ;-) I still have one in the freezer from after Christmas sale last year because I've been butchering our own chickens - American Bresse - and learning how to cook them. That's what we are roasting more often these days. Ha!
I will always remember my first year in this house. I’ve never had a convection oven and didn’t realize it cooks faster than a conventional oven. Yeah, we had some DRY turkey that year 😅
For chunky cranberry sauce, definitely homemade rules, but yes, I still have this childhood craving for the smooooth jelly canned stuff. Fresh cranberry "salsa" sounds wonderful and healthy, though. May have to try that. I have achieved skipping cranberry althogether, tho, but not turkey. I love turkey: it is definitely a feature of my Thanksgiving. I usually buy a turkey at holiday bargain prices, sometimes early, make soup and cook the breast with stuffing (on the side) for T-day or around T-day. I bought a huge 28lb turkey last year, cut it up raw, ate over the next half year, and it was amazing. (If making soup, don't use the nasty greasy tail piece as the gamey taste will ruin your broth.)
I learned about making homemade cranberry sauce about 12 years ago from a coworker. I made it every year after and brought it to the family gathering. I was quite proud of it and shared it friends who raved about it, My sister INSISTED that she put out the canned stuff as well. After a few years I just stopped bringing it. Mediocre it shall ever more be.
is there a reason why you used frozen chicken broth vs. making fresh gravy with the roast drippings from the pan? 🤔 honestly curious because I would never think to do chicken broth with a beef dish.
sooo, yeah. I"m prolly gonna do the turkey, though if I can find a source of turkey thighs or letgquarters I'd be all over that! my family is big on darkmeat over white. I like the cranberry salsa, but a pumpkin pie is good to make the day before!
The problem with eating turkey all year round - it's hard to find a whole turkey outside Thanksgiving season. And BTW, I do like turkey and always buy ground turkey. It's my number one ground meat.
I am pro deep frying turkeys. It's safe and easy.just follow the prep steps and the rules of deep frying large mass in gallons of hot. (If you defrost on time and braine the bird, you're good)
We're just cooking boneless turkey breast this year, hate having to pull the leftover meat off the bones after you worked your butt off all day and are then extra tired from the filling meal and social interaction.
I can't imagine no turkey on turkey day! I also can't imagine eating chopped raw cranberries no matter what they're mixed with. I do share dislike of canned sauce, I can taste the metal of the can. Likewise I never make pie with canned pumpkin for the same reason. I make mine using dried cranberries ( no fresh cranberries in Italy where I live) cooked with apples, some brown sugar and a bit of orange or apple juice. Everything turns red and tastes like cranberries but better.
I will ALWAYS overdo Thanksgiving dinner with various dishes! It's part of the tradition! We definitely potluck, but we end up with 20 odd dishes and several desserts! Turkey is a MUST! This video is pure heresy!!
I AM the turkey police. There had better be turkey, cornbread dressing, homemade turkey gravy and yes, that canned jellied cranberry sauce on my Thanksgiving table. I will even make those dishes myself to ensure that they will be there. Yes, I've done that.
*Pours 2 cups of milk into sauce* "This is basically a dairy free cheese sauce"
@@thomaskidd8027 yes I chuckled too 😅
maybe it was some kind of non-dairy milk. Or the implication that got lost in the edit was that IF you used non-dairy milk it could easily be dairy free 🤷
@@shui_og it could, but Mike didnt specify it
I was thinking the same thing!
@@shui_oghe said it was whole milk
Best advice- ask everyone to bring something. We always make the turkey ( Costco Turkey breast) and homemade stuffing, cranberry sauce and we provide the cocktails/drinks but everyone else brings salad, sides and dessert. Super easy and way more fun.
I eat turkey all year...I love turkey thighs. After deboning, I simply cut it as I want it, or slice it and poach it in some chicken or turkey stock. All in one pan and it's always moist, tender and delicious. If I buy a whole turkey, I cut it in half, right down the middle. It cooks fast that way. I also use smoked turkey to make stock, it's delicious and makes whatever soup you want to make terrific!
That sounds like a brilliant strategy for making sure you always have some form of perfect turkey! If I may ask, how exactly do you go about poaching the bird, temperature and duration wise? Would love to try for myself around Christmas this year. :)
Yeah same. After making my first smoked turkey I now want it year-round. It's SO good! Juicy, decadent, but also darn easy. I think people just suck at cooking and a turkey is a wild beast to most people's cooking skills.
What's interesting is it's not even working out for this caterer. I made a smoked turkey. cooked 6 hours. Used the Peking Duck style for it, and while I love chicken, I would never say this turkey doesn't compete. It's good enough my family asked me to make it again this year.
My secret to fabulous turkey is spatchcocking it. It makes it cook more evenly, and it doesn't dry out. It's also easier to manipulate it in and out of the oven, and it reduces the cooking time. I often do the same when I roast a chicken.
This!!!! Spatchcocking and dry brining totally change the whole turkey eating experience, worth the extra effort! Works with chickens as well.
I dislike spatchcocking. There's plenty of good dark back meat. Maybe someday I'll reverse the step and excise the breast bone.
@@tanikokishimoto1604 I'm curious what you mean by "plenty of good dark back meat" because spatchcocking for me removes VERY little meat at all. I'm not sure why you would lose any. I just cut out the spine with butcher scissors and use the spine to make sauces.
Also I LOVE spatchcock method. Delicious, and yeah definitely cooks more evenly and faster.
I also concur w/dry brine! I cringe at wet-brines, with wasted seasoning. Pointless, and even destructive. Just dry salt-brine in the fridge for 1-3 days and then cook.
Totally get what you’re saying, but making a roast turkey is NOT THAT HARD! Literally a matter of dry brining, and cooking it to the correct temp (155f - 160f)! It only gets a bad rap because people don’t cook it correctly! Cooking turkey on thanksgiving is not a mistake! & prime rib is for Christmas!
Two videos I think you may find interesting.
The first is from Brian Lagerstrom, and the second video comes from Not Another Cooking Show.
m.th-cam.com/video/mcb4R6wRSzQ/w-d-xo.html
m.th-cam.com/video/oh7oPAZH4yY/w-d-xo.html
With you 100% I cut the turkey up and dry brine cooks in like 2 hours and great skin nice and juicy all night simmer bones fantastic gravy
Totally agreed! I have been making whole, roasted turkey for decades on TG, every single one of them is tender, juicy and has super golden crispy skin. I really don’t know why so many cooking shows are all fussing about it and making folks scared to just roast a darn turkey! It’s literally the EASIST part of the whole TG spread to cook!
Fresh herbs make all the difference Make the protein and your best dishes and let guests bring their favorites
My Grandma used to make homemade cranberry sauce with fresh cranberries, but as she got older she usually wasn’t able to make it. So we switched to canned when we had thanksgiving at our house, but smaller scale. For a little bit we did thanksgiving at my former sister in law’s house, but now that we don’t do as big of a thing for thanksgiving again, we usually get a ready to cook turkey breast and gravy, usually with potatoes, and that’s good for us.
Stress is part of any holiday... You learn who is really family and who isn't, by the 'help' that is offered. We all pitch in, one brings all the drinks, one is responsible for paper plates and whatnot, everyone brings a covered dish or dessert. I do the potatoes, meats and mac-n-cheese. :) And the booze... :D
I LOVE ROAST TURKEY, and I only have it once a year. Because it's a PAIN to thaw in your fridge for days, then brine, then roast. So yes, it's a treat. My mom makes Prime Rib every year for Christmas. We love it, but it again takes time. So, these things are special to have once a year. The compromise for either is beef roast or roasted chicken, which even then I don't do. I just get a rotisserie chicken from Costco :)
I actually bought 3 turkeys this year. 1 to roast, and the other two we are going to smoke some time later. We got one for 27 cents a pound when you buy $35 dollars of groceries at our local grocery store. So I got a $50 turkey for $5.
Your so right! If you take the time to actually brine your turkey for a quite a long time ! Rinse it, dry it good, coat it with an aromatic butter its freaking delicious! But damn thats a lot of work, and turkeys are so big it takes a lot of space in my fridge. I also just cook a very big chicken instead. But I'm also with Mike on this : just cook a good meat piece that doesnt require to work and encumber your space for days! Haha
Not to mention that prime rib is out of reach for many / most families.
@@karieburnaman8713 a good roast beef is fine imo 🤤 and usually both affordable and easy to cook
It can also be a good idea to roam around the market or ask the butcher if they have an interesting deal at the moment. For exemple, around where I live lamb producers are kind of overproducing so lamb is quite affordable! Wich was surprising at first, but oh damn do I make full use of this fact!
@@simongloutnez589i do mine in a cooler
@debiwillis9045 why didnt I never think of that ? Thanks!
Props to cooking a whole turkey for the thumbnail lol. Now you can make a thanksgiving leftovers video! Haha
Hi, In Poland we have a very similar holiday called Wigilia. It is the evening before Christmas, which gathers the whole family at a table laden with traditional dishes. Just like you do on Thanksgiving, there is a tradition of preparing many laborious dishes, desserts, cakes. For several years in my family I have been doing simplified Christmas, I don't prepare carp, which is fish that should appear on the table. We don't like it, and instead there is usually salmon. I also don't make 12 obligatory dishes, because I don't want to throw away the food afterwards. I think that delegating the responsibility of preparing dishes or cakes to someone else from the family is a great idea. Greetings from Poland.
I always roast a small turkey a couple days before Thanksgiving. I also buy a couple raw drumsticks at the same time. ( fyi-this turkey goes breast side down- nobody is going to see it anyway) Once roasted, I breast out the turkey, and also pull the big thigh section. I vacuum pack them as soon as they are completely cool. I then use the carcass, pan drippings, the raw drumsticks, and all my normal vegis and herbs to make a bunch of stock. Once it’s done, I cool it and refrigerate it. What that does is give me excellent stock for the gravy, stuffing, and whatever else I need it for, and it’s available before Thanksgiving rather than the day of. It allows me to make the gravy the night before and prep the stuffing for baking the day of. On the actual Thanksgiving Day I roast the regular turkey for the fresh presentation, and also reheat the vacuum packed breast/ thigh meat in a kettle of water, (I’d describe it as poaching…super hot water but quite simmering-The reheated meat comes out very nice as long as it’s not overheated in the vacuum pack) . The completed gravy need only be reheated, and the completed stuffing baked. At first this was a little complicated, but since I’ve done it several years now, it’s down to a science and works like a dream
I have doing it all the same day diwn to a science...easy peasy
In 2019, my husband had been hospitalized for months and wanted nothing more than a big steak dinner - complete with huge loaded baked potatoes and garlic bread for Thanksgiving. I picked him up from the rehab center over an hour away and our 4 children + friends gathered around for what turned out to be his last Thanksgiving. I will never ever forget that day.
Ohh, I have made the same mistakes, some you forget over time, sometimes you do the desert anyways but in general, you are right, and this is not only for Thanksgiving, applicable for Christmas, or big birthdays or else...
Spot on. Dessert is also a great thing to outsource to a guest who wants to contribute. Even for ordinary dinner partys we have found that...if they ask if they can bring anything, we suggest a yummy store bought dessert. We're also lucky to have a local ice creamery a few blocks away.
what do you mean a dairy free sauce?! - You just poured whole milk into the pan! 10:54
I rewinded the video to make sure I heard the same thing 🤣 While Milk AND Cheese?! That is the exact opposite of dairy free lol
You're drying your own herbs? Ooh, I'm in! Time for a How-to video please.
My BIL does the turkeys, yes, plural as he does 2 and typically due to the size of the crowd, sometimes up to 25-30 folks and 3 tables. So 2 large turkeys, which are done one on the grill, the other in the oven and then the gravy is done last minute, I do that there at his place, much of the rest of the meal is divided up with everyone adding to it. That said, I always bring the spinach/artichoke casserole dish.
While this reduces one, maybe 2 individuals doing the entire meal, it's all spread out, he provides at least a pie, but it's made the day or two ahead, the turkeys are thawed early, like a day or 2 ahead, then brined overnight. Not sure if wet or dry brined. Then earlier in the day, they are put on to cook, one in the oven and the other on the grill.
Many recipes can be done a day or several days in advance, like the rolls if homemade. Many things can have parts done the day before, assembled and baked off day of so a fair amount of planning ahead is required to pull off a meal like this.
I will always cook roast turkey for two reasons. Dressing (bread crumbs, diced onion, butter, summer savory) and gravy. The turkey itself is a gravy delivery mechanism. Roast turkey and potatoes, boiled naval/salt beef with rutabaga, carrot, cabbage, and pease pudding (yellow split peas in a cheesecloth bag boiled to a perfectly smooth consistency). Basically, roast turkey and potatoes with jiggs dinner. Feel free to include the figgy duff. The most delicious dinner you will ever eat.
Ugh! I hate thanksgiving! It is a straitjacket of ill behaved relatives, incessant 'requests' for the same culinary items, no tolerance for change or innovation. For me, the one doing the cooking, it is just torture. This year I will be preparing most of the sides in the days before and just have to cook the required turkey on the day of torment. One bright spot is I will get to use my new Typhur thermometer.
Over 20 years ago, I made a GORGEOUS tomato salad...for xmas. It was so pretty with vibrant red tomatoes and deep green basil. Our family all fit around one table, so it wasn't even a big salad. I think it was $34 with hot house tomatoes and basil. But boy was it a statement piece, especially in my grandmother's crystal bowl. wow! So yes, stay in season unless the exception is worth it. :)
I smoked a turkey with a pork roast above it dripping onto the bird. Perfection.
My daughter has invited us to her house, and they are going to be smoking a prime rib! This will be a first for all of us. Since my grandson has lots of allergies, I won't be bringing any food but a bouquet of flowers.
it's just turkey...well said.....Thanksgiving, Christmas, Easter.... I gave up on Turkey about 5 years ago....a big old dry bird has succumbed to a variety of other table fare...you validated my decision. love your channel, love your recipes. thank you
Yup I was trying to be a Thanksgiving hero this year. Well I was just thinking…why. I am scaling way back as of today. 1 turkey, 4 sides and no desserts…someone else can bring that.
Yeah I think a lot of people get overwhelmed because they try to make a turkey, a ham, 10 sides and 5 deserts. Just make the essentials, let other people bring easier sides, and desserts can be purchased unless someone REALLY wants to make them from scratch.
@ I was getting that panic and overwhelmed feeling today and I just said why. Why are you acting like the queen of England (RIP) is coming for Thanksgiving. I scaled way back. No appetizers except store bought something, a turkey (we all like a whole roasted turkey) stuffing / dressing (same thing to me ) collard greens, string beans, mashed potatoes and gravy, heat and serve biscuits. The desserts can either come with someone bringing them or oh well; no one can eat anything after dinner anyway. My original thought of a line up was ridiculous. I was spoiled last year to not do Thanksgiving or Christmas so a year off has me way off my usual game.
Yo! Canned cranberry is perfect for leftover turkey sandwiches!
An old suggestion made by Adam Ragusea with the turkey and it's inevitable dryness is to embrace it and serve it up with a gravy of sorts to serve along with it.
We have nailed down our simple menu! I did a spatchcock turkey last year with a dry brine and my family loved it! 17lbs in just over an hour! It was a game changer for turkey, people ate a lot of it! I make homemade cranberry, but my mother-in-law still buys the canned that nobody eats, lol.
My mom always stuffs her turkey with fruits and veggies for the baking process along with so much butter under the skin. I’m not a huge fan of turkey but I always look forward to hers. So juicy it’s unreal. Anyone else makes a turkey I typically turn it down. She also pairs it with a roast- 2 proteins for our big family. It’s always a pleasure.
Number one and four are the biggest one for me. None of the rest of my family is enthused about cooking, so I'm glad to cook almost everything including side dishes. But prepping dishes ahead of time is CRITICAL! Otherwise you will cram everything into one day's worth of work. You will be so burnt out and tired that you won't even want to eat or enjoy your family's company, which defeats the point!
Canned cranberry sauce is the best!!!!
They don't even sell fresh cranberries in Hawaii, it's canned or nothing when it comes to cranberry sauce.
It's literally ribbed for your eating pleasure.
Oooooh, got the Typhur ordered. Such a deal- 20% on top of Black Friday. I'm a happy girl. Loved this video. Guilty on 3-4 of the points. But not this year. No more dessert!!!! Thanks so much, Mikey G.😊
For $200?
@@irony11 $149 including tax 😀
@@lonebrat That is not what showed for me. Thank you for the reply.
Prime rib is great for Christmas, but I'm sorry, you gotta do a turkey on Thanksgiving. When it's prepared well, it's actually juicy, flavorful, and enjoyable. The reason why the turkey gets a bad rap is because most cooks don't brine it correctly or let it rest long enough when it comes out of the oven. Those two steps turn the dry, chewy cardboard into juicy, succulent meat.
I think a lot of people find roast turkey just bland because they don’t elevate it through the right stuffing. Stuffing in our neighbourhood means mince meat with chestnuts, raisins, prunes, cooked beforehand and stuffed into the pre-roasted turkey. Now only if you have a bite of turkey along with this kind of thing do you know what a game changer is
I love arugula, Boursin, cranberries or pears, red onions, pecans with balsamic for a fall salad. YUM!
Might be in the minority, but turkey is just chicken for a crowd 😂. I’m there for the stuffing (dressing), cranberry sauce, mustard pickles and squash.
I've made LOTS of traditional Thanksgiving meals. It's so much work, and not really my favorite meal ever.
So this year we're having a slow cooker lasagna, a salad and a slow cooker apple-cranberry crisp. Plenty of of yummy food, no stress on the cook and no food comas after. 😀
I hear you, and I made so many of this mistakes. We eat a lot of turkey through out the year but making it one time is enough for me! Rib roast I make for new year eave!
I will make pumpkin cheese cake because I never made pie crust and I will not do it now and crumberry souce is the easiest thing and my family loves it! My son will put crumberry sauce on everything so usualy I make a big portion! You gave me an idea with crambery salsa ....oh yeah! Thank you mike! I will make some rosted veggies we love yumms and I only make this recipe on thanksgiving because it is decadent and you don't want to eat it more often! I do not like stuffing. I will make saurdough bread for sandwich next day!
LOL. I actually like making the turkey but yeah, it's a lot of stuff to make. I've lost a sister-in-law so it's all on me (if I want it to be edible). I cook the turkey breast side down so it cooks more evenly. I also like making the mashed potatoes earlier in the day and putting them in a crock pot on warm. I also cook the stuffing in a crockpot so I don't have to worry about it. I like making the cranberry sauce even if only two of us eat it - I consider it aromatherapy. I'm making other people bring drinks, snacks and desserts this year to save my sanity. Good luck everyone!
i eat turkey year round. i love it! cook once~ then the WORK is breaking it down and freezing individual portions.
When we host Thanksgiving, our rule of thumb is that we will make the protein (often 2 given we have 15+ people) and we'll also make 1 dairy-free side too. Everyone else will bring sides and desserts.
We eat turkey all the time. I got over making sure I have the whole bird for thank and pre cut it. Makes cooking time quicker and seasoning it easier too. Thank you for all the pointers.
We make Cranberry Ice rather than cranberry sauce. Just a simple boil the cranberries and strain out the pulps, add sugar and a little salt. Pour into a 9 X13 pan and begin freezing, every 30 minutes to an hour remove from freezer and blend with an immersion blender. Makes a sorbet, the cold contrasts nicely with all of the hot dishes as a palate cleanser.
Great tips for any large meal for any occasion. Don't try to do too much, do less and make it all good!
Roasting a turkey is not hard and if you take the time to brine it beforehand, it's never dry unless you really lose control. But it is time-consuming plus it's a lot of meat, which is why people don't make turkey more often. One turkey breast is enough for a meal for two with left-overs. On the day of, we roast the turkey and make the potatoes. The rest was made during the week leading to and is is re-heated. The desserts are out-sourced (pot-luck style) and we use the turkey drippings to season the gravy while it's re-heating. Over the years it's become a very pleasant tradition.
I DO buy a new and different piece of meat for our Christmas supper though. :)
Did you know cranberries salsa freezes beautifully? I make up a couple pounds of it so my nieces and nephews can take some home and I still have a nice amount for myself. I mix it with Greek yogurt to use for dipping until I’ve used it all up.
We don't do thanksgiving in Aotearoa New Zealand, and I genuinely think part of the reason it has never taken off is that turkey is gross.
That said, it's also spring for us, and we're approaching the end of our school year, and basically everything is already lead-up to summer break and christmas vibes, so there's no time.
Thanksgiving day in the USA is about a turkey just like the pilgrims, Indians celebrated with… my parents native country celebrates thanksgiving on New Year’s Eve- “thanks for all the God’s blessings of the years” so we have everyone favorite food.
You think native Americans like thanks giving due to the pilgrims?
I made roast whole duck one year. It was soooo good. Don’t know why I only did it once. Maybe cost.
We make that cranberry salsa every year!! 😁
Mike, awesome video ! We do not celebrate Thanksgiving in Europe but still it was so helpful and inspiring for any holiday meal and beyond. Love the new channel, keep rocking !
In my family, canned cranberry sauce is for slicing into pucks and putting directly into the palms of small children and the other young at heart (and let's be honest, everyone is young at heart over the holidays)
Make everything you can ahead of time! EVERYTHING. If you want to enjoy the meal & your family&friends. Also YES pot luck the desserts &sides if you can. Also, I've been buying whole smoked turkeys for years. (Picky kids ask for " more of that ham"😂) they come fully cooked, just need them up to temp. Last year was a large extended family gathering at my sister's. I did my smoked turkey and carved it the day before. It ended up saving the meal, when the Traeger cooking the large turkey died. 😱 It was still raw inside and wasn't done in the oven until after everyone left.
Yes I remember our ridiculous holiday feasts, 20 sides, a perfectly sane amount of sides...
Can't do "in season" vegetables up here as it's already winter and -24F. I'd actually make turkey more often if I could find separate turkey breasts or preferably thighs but they only seem to have them around Thanksgiving and Christmas. I do tend to plan big shopping trips this time of year so I can take advantage of the "spend $$ and get a free turkey" the stores up here tend to do. That casserole looks good, I'll give it a try, thanks.
Definitely making that broccoli cauliflower casserole! I was looking for another veggie but also kinda wanted mac and cheese but I have two diabetics coming and I didn't want too much starch. I'm also doing a half turkey, those baked and fried potatoes you and everyone else did a few months ago, balsamic braised brussel sprouts, and pumpkin pie (homemade because I make the best pumpkin pie I've had). I am only feeding 3 but I want lots of leftover turkey for pot pies and such. Years past I've done a cornish hen which has been about perfect.
I'm definitely a turkey defender/traditionalist, but I certainly wouldn't mind showing up to prime rib on the table either. Spatchcock and dry-brine is my favorite preparation for it, and if it comes out dry, cheat! Pull it out, slice it on a bias and fan it out on whatever tray you're going to serve it on, spread butter on it, cover with foil to rest. If you didn't dry brine or it didn't come out salty enough, also add flaky salt with the butter.
My husband and I this year were talking about doing a lobster bisque for Thanksgiving this year. Unfortunately he lost his battle with cancer in September. So in his honor I want to do a lobster bisque. What is your opinion for sides to go with it.
Start the turkey breast side down, then flip it a third of the way through of cooking. It might have some ridges, but the juiciness is amazing and if it's cut into slices, nobody knows. This year I'm making a duck, mostly because it's already in my freezer lol
I grew up on fresh made cranberry sauce. Both grandmothers and my mom made it. I make it now. When I first saw the canned stuff somewhere else, I had no idea what it was.
If you have cauliflower stems left over, you can chop then into strips and put them in the dish they'll be cooked in, sprinkle onion salt and apple cider vinegar onto them and toss them so they are all coated (no oil needed).Put them in the air-fryer, uncovered, at about 400F (205C) for 15-20 minutes, checking on them and turning them every 5 minutes making sure there's still some of the apple cider vinegar left so they don't dry out. They should be slightly soft but still crunchy. How do they taste? You know when you finish a bag of chips (crisps) and there's those delicious crumbs at the bottom...just like that! Eat them warm or cold, they should be healthier than potato chips (crisps). Carbs with a lower GI don't you know!
Go European and try a duck roast instead of turkey. Best bird to roast
This Sunday is my farmers market Thanksgiving haul ❤
I'm really surprised at you, Mike! You have so many videos on how to prepare food for the week or to have available in the freezer that you kind of missed out on why so many people make a turkey! Yeah, it tastes okay the first day but there are all those leftovers that last the entire week! There are so many things you can use cooked turkey for that are amazing (ours is turkey tetrazzini 😋). With everybody being so busy with shopping and getting ready for the next holiday the week after Thanksgiving, that leftover turkey is a lifesaver! 💖
Also you can do LOTS of prep BEFORE the holiday to take the load off on the big day.
Thank you for making a sensible meal. I’m rethinking my menu.
If you were to make the veggie dish non dairy, which non dairy milk do you suggest?
That canned cranberry sauce is used by my family as an appetizer. We put it out with the charcuterie and cheese for folks to snack on while the main course is cooking.
Hi Mike, Love your general plan. I had a dinner party once where there were two of us in the kitchen and we divided up the work. We did make dessert but I think you'll find (in the US at least) People want to bring stuff. They brought a ton of desserts which was fine with me hehehe. so farm out the cooking when ever possible. Jacques Mexico
Try Samin Nosrat's buttermilk brine and spatchcocking the bird...I had 70 year olds saying it was the best turkey they ever tasted. Super moist.
Mike, i love my Mid Day Thanksgiving Nap lol. I'm able to do more family activities later on in the day that way
LOL @ the canned gelled cranberry faux-sauce.
Skip dessert, definitely.
Be thankful, always.
Well, I disagree with your dad. For me, I don't make turkey year-round because for me it's a Thanksgiving thing. I like the delayed gratification of waiting for it. It stops being special if I were to make it all the time. Also? Canned cranberries are awesome, don't care what you say, Mike.
Thank you again for helping me learn to cook. For the last few days I was going to look for one of your videos to teach me to make cheese sauce, looks like it posted today lol
What a lovely video and perfect for this time of the year. I love your greenhouse. Its my dream, unfortunately i kill everything. I've done coriander, mint, lemon, tomatoes. They seem to thrive in my humid kitchen, but as soon as they go outside 👎
I feel like the "no roast turkey" is gonna be a bit controversial lol. For me, I eat quite a bit of turkey, just not the roast. Honestly one of the reasons I love Thanksgiving is that it is THE time of year to have a big roast turkey. It's not that we don't like it and therefore don't eat it often, it's just that it is that special meal one special time of year. It's special because it's a rare event. Same with a big glazed ham for Christmas. I love a glazed ham, but I don't make it any other time of year and having that big ham with all the caramelized sugar and slow roasting it for hours is just such a treat on that holiday.
Great time and tummy saving tips! Thanks
We always feel like we need more turkey after Thanksgiving, so my husband and I usually get one while they're on sale & have it in February. ;-) I still have one in the freezer from after Christmas sale last year because I've been butchering our own chickens - American Bresse - and learning how to cook them. That's what we are roasting more often these days. Ha!
How do you dry the herbs? Just pop them in jars? Or is there more work to it? Do they get mouldy?
I will always remember my first year in this house. I’ve never had a convection oven and didn’t realize it cooks faster than a conventional oven. Yeah, we had some DRY turkey that year 😅
Also, I love turkey and do eat it year round. I just don’t make a whole turkey but once a year 🫣
Happy Thanksgiving, Mike
Thanks Mike. Have a happy holiday!!!!!!!!!!!!!!!!!!🦃🦃🦃🦃
For chunky cranberry sauce, definitely homemade rules, but yes, I still have this childhood craving for the smooooth jelly canned stuff. Fresh cranberry "salsa" sounds wonderful and healthy, though. May have to try that. I have achieved skipping cranberry althogether, tho, but not turkey. I love turkey: it is definitely a feature of my Thanksgiving. I usually buy a turkey at holiday bargain prices, sometimes early, make soup and cook the breast with stuffing (on the side) for T-day or around T-day. I bought a huge 28lb turkey last year, cut it up raw, ate over the next half year, and it was amazing. (If making soup, don't use the nasty greasy tail piece as the gamey taste will ruin your broth.)
I learned about making homemade cranberry sauce about 12 years ago from a coworker. I made it every year after and brought it to the family gathering. I was quite proud of it and shared it friends who raved about it, My sister INSISTED that she put out the canned stuff as well. After a few years I just stopped bringing it. Mediocre it shall ever more be.
My husband, a Brooklyn native, cooks the entire thanksgiving dinner by himself ❤ I make one pie. 😁
Mrs. traditional here. Turkey for Thanksgiving pilgrims and all. Prime Rib for Christmas.
My mom and I don't have room for or need a full turkey. We often make a spatchcocked chicken or a pork tenderloin
I do make turkey many times a year....love it!!
While you’re ordering that dessert from the bakery, order some buttery dinner rolls. Gotta have rolls in my family!
I make my own cranberry sauce (lighter sugar version) but mold it in a cleaned soup can.
is there a reason why you used frozen chicken broth vs. making fresh gravy with the roast drippings from the pan? 🤔 honestly curious because I would never think to do chicken broth with a beef dish.
Ocean Spray jellied cranberry sauce is an absolute must have 😁
Black Friday: turkey melt sandwich with good bread, Swiss cheese and mustard.
Saturday turkey enchiladas.
And turkey is gone by Monday.
sooo, yeah. I"m prolly gonna do the turkey, though if I can find a source of turkey thighs or letgquarters I'd be all over that! my family is big on darkmeat over white. I like the cranberry salsa, but a pumpkin pie is good to make the day before!
The problem with eating turkey all year round - it's hard to find a whole turkey outside Thanksgiving season. And BTW, I do like turkey and always buy ground turkey. It's my number one ground meat.
Wet brine turkey if it's too dry for you. Wet brining is KEY.
I am pro deep frying turkeys. It's safe and easy.just follow the prep steps and the rules of deep frying large mass in gallons of hot. (If you defrost on time and braine the bird, you're good)
We're just cooking boneless turkey breast this year, hate having to pull the leftover meat off the bones after you worked your butt off all day and are then extra tired from the filling meal and social interaction.
@8:00, I want that thing, right there!!! 😂 I LOVE Prime Rib! ❤
Perfect thumbnail!😂😂😂😂😂
I can't imagine no turkey on turkey day! I also can't imagine eating chopped raw cranberries no matter what they're mixed with. I do share dislike of canned sauce, I can taste the metal of the can. Likewise I never make pie with canned pumpkin for the same reason. I make mine using dried cranberries ( no fresh cranberries in Italy where I live) cooked with apples, some brown sugar and a bit of orange or apple juice. Everything turns red and tastes like cranberries but better.
I will ALWAYS overdo Thanksgiving dinner with various dishes! It's part of the tradition! We definitely potluck, but we end up with 20 odd dishes and several desserts! Turkey is a MUST! This video is pure heresy!!
I will save the prime rib recipe for Christmas though..
I AM the turkey police. There had better be turkey, cornbread dressing, homemade turkey gravy and yes, that canned jellied cranberry sauce on my Thanksgiving table. I will even make those dishes myself to ensure that they will be there. Yes, I've done that.