IGX

Id rather have ham. Im poaching a salmon next year.

Well made turkey is really good, and uncommon. I've had more bad than good

I love my Thanksgiving turkey. Enjoy it with cornbread stuffing slathered in cranberry sauce (made with whole berries, not that canned slush), mashed potatoes & gravy, and root vegetables roasted in turkey drippings. This year, to be followed by a Costco Pecan Pie.

Then, 4-5 hours later, the Finale: turkey & stuffing sandwiches on whole grain bread, with cranberry sauce & mayo.

There will be alcohol consumed throughout this affair, starting when the food prep begins at 8 or 9 AM.

PS - I don't get all the magic about cooking turkey. My wife does it, NBD, roasting it in the oven, and adding root veg when there's an hour to go.

Im beginning to think this may be an Irish Catholic problem. They believe in suffering at all costs. And
Probably do it on purpose.

turkey leftovers are ample compensation for the trials of thanksgiving day

I like the dark meat but I prefer honey glazed ham.

Why I Do Prime Rib Or Beef Welkington On Christmad

Don't forget the Mincemeat Pie!

I like it the way I do it and always buy a couple super cheap on Thanksgiving to freeze and eat whenever. We get good ones from the Hutterite (sorta like Amish) colony nearby. No injected "enhancers."

Leftovers, of course, may be the best part. Sandwiches, sure. But well-made turkey tetrazzini is my favorite day after Thanksgiving meal.

I grew up thinking turkey was a naturally dry meat and didn't like it. I don't know how my grandmother knew when a chicken was fully cooked but when she cooked turkey she relied in the plastic probe that popped at 180. I didn't realize until I cooked my own turkey it could be juicy and taste good.

Im beginning to think this may be an Irish Catholic problem.

This. My mom and Aunt's burn or boil the taste out of everything. I personally love poultry, and luckily, my cousin married an Italian who can cook. She injects it with melted butter, it's awesome.

The man in black wrote:I grew up thinking turkey was a naturally dry meat and didn't like it. I don't know how my grandmother knew when a chicken was fully cooked but when she cooked turkey she relied in the plastic probe that popped at 180. I didn't realize until I cooked my own turkey it could be juicy and taste good.

Take the plastic probe out. I use an oven thermometer with a probe so I can see the temp without opening the oven or grill. Put the probe deep in the breast, just off the bone. 160 is where you want it.

And I don't care what they say. No resting half an hour. Dries the bird out. Rest it just long enough to make the gravy.

syaigh wrote:Im beginning to think this may be an Irish Catholic problem. They believe in suffering at all costs. And
Probably do it on purpose.

I think you're more right than wrong here.

WildGorillaMan wrote:

syaigh wrote:Im beginning to think this may be an Irish Catholic problem. They believe in suffering at all costs. And
Probably do it on purpose.

I think you're more right than wrong here.

It isn't just papism. It's misogynistic papism. Now quit whining and make me a turkey, stuffing, and cranberry sandwich on white bread.

Timmah's right, leftovers are the thing. Carcass for a stock and sandwiches (either with cranberry sauce and cream cheese or mustard and fresh horseradish)-- I'm set for a couple weeks of lunches.

Can't stand it

Dark meat is OK. Turkey mole' is good. Otherwise, thank goodness we're a rib roast family for Christmas.

Turkey that isn't dry is good, but it's still second fiddle to the gravy and dressing. (If the dressing is good.)

Ham, on the other hand, is only good if it's a proper, country-style ham. The typical ham served at holiday gatherings in the US is garbage. It's a small step above Oscar Mayer cold cuts.

nafod wrote:we're a rib roast family for Christmas.

So are we. And roasting that is my domain.

(Thread to come in about 3 weeks. It may get controversial.)

Moist turkey is a wonderful vehicle for stuffing, gravy and cranberry sauce. Mine always comes out good, don't know why other than I always use a, so called, fresh bird (which at Costco are often at least partially frozen). I do use a lot of butter, herbs and vegetables in the pan and baste a lot.

Not a ham guy, always feels like a processed food to me.

Hate it.

Hate the company more.

I grew up on this kind of ham at the holidays. You had to make it yourself. Nafod may know of this. Its bliss.

http://www.fairmontmoments.com/food-dri ... tuffed-ham

I have a soft spot for dry white poultry - it's the only way my mom cooked chicken breast as a kid so even now that I've discovered so much better it still doesn't taste 'bad' to me.

Capon is a tastier big bird, but it can be hard to find and it tends to be expensive. Eh. I can live with turkey; it's traditional; but I'd rather eat other things.