Who makes turkey for thanksgiving and how?

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Answer 1

MIL makes the turkey so I'm not really sure what she does with it...except I think she bakes it in one of those oven bags and it is always really good and juicy!!! I usually do the ham...or sometimes I cheat and buy a Smoked Boston Butt from my favorite BBQ place!!! LOL *wink* =D

Answer 2

I cooked my first turkey in 12+ years of having my own household, last year, actually it was for Christmas, though. Some US embassy people in the country where I live are willing to order turkeys for us US citizens to celebrate our thanksgiving properly but then we ended up having thanksgiving at someone else's house and ate their Embassy turkey instead of ours. But anyway, when I finally did get around to cooking my turkey I just roasted it in the oven, following the instructions on the wrapper, and it turned out just fine. I think the stuff they inject them with makes them turn out well no matter how bad a cook you may be. Anyway I put in another order for a turkey this year but don't know yet if we will have our own thanksgiving dinner or not. We have a single Romanian/American guy as a neighbor now, who will probably be lonely at thanksgiving, so we will probably do the dinner, if not invited elsewhere...is that enough detail for you?

Answer 3

I usually will go pick up a fresh turkey the day before Thanksgiving & I always cook it in a Reynold's cooking bag (that way I don't have to worry about basting), it makes for a real tender bird. My stuffing is Mrs. Cubbison's cube stuffing & I add mushrooms, celery, onion, broth & melted butter to it & stuff the turkey then place it in the cooking bag. Leftover stuffing gets baked with the homemade rolls & bread. Then, of course there is the mashed potatoes. Corn & peas for the vegetable. Sorry, no sweet potatoes or yams at this house, but if you like them I can make them. When the turkey is done I take the drippings & make gravy from that for the stuffing & mashed potatoes. For dessert there is apple pie, pumpkin pie & cheesecake with whipped cream all homemade! :o)

Answer 4

My best friend made this turkey, and I can tell ya, it is AWESOME! She looked up the recipe on foodnetwork.com. She said it was not as difficult as it seems. She also said she doesn't like the gravy, but she just doesn't like reaching in and getting out the giblets.

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing
Recipe courtesy Tyler Florence


Show: Food 911
Episode: All the Trimmings


1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

Preheat the oven to 350 degrees F and remove the top rack.

Combine the butter and sage in a mixing bowl, mash with a fork or
spoon until the sage is well incorporated and the butter has flecks of
green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions,
cook and stir for 15 minutes until soft and golden. Remove from heat.
Put the cornbread in a large mixing bowl and scrape the sauteed onion
mixture on top. Add the egg, heavy cream, and just enough chicken stock
to moisten the stuffing without making it soggy (about 1/2 cup.) Toss
well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard.
Rinse the bird thoroughly inside and out with cold water, pat dry.
Sprinkle the cavity and skin liberally with salt and pepper. Using your
fingers, gently lift the skin from the breast and legs, and slip
pieces of the sage butter underneath; massaging it in as you go. Fill
the bird with the cornbread stuffing without packing too tightly; cook
the remaining stuffing separately in a buttered baking dish. Truss the
turkey; place it on a rack in a large roasting pan, and put into the
oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and
hot water to thin the glaze out a bit; use this to baste the turkey
every 30 minutes. The turkey should take about 3 hours to cook
(i.e. 15 to 20 minutes per pound.) If the legs or breast brown too
quickly, cover with foil.

About 2 hours into cooking, shingle the strips of bacon oven the
turkey breast to cover; continue to roast and baste for another hour
or so. The turkey is done when an instant-read thermometer inserted
into the meatiest part of the thigh registers 170 degrees F (the thigh
juices will also run clear when pricked with a knife.) Transfer the
turkey to a cutting board and let rest for 20 minutes before carving,
so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place
the roasting pan over 2 burners set on medium-high heat. Using a wooden
spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour
into the drippings, stirring as it thickens to prevent lumps. Add the
remaining chicken stock and bring to a simmer; season with salt and
pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

Answer 5

Its a fantasy. Tryptophan as yet another answer pronounced whilst in Turkey isn't able to inflicting drowsiness interior the tiers latest in Turkey. the clarification you get sleepy, is that human beings eat too a lot on Thanksgiving. in case you gorged your self on the different day the way you do for Thanksgiving, you would be sleepy then too. It would not help in case you have distinctive wine the two.

Answer 6

my mom..she has this special way of making it..she starts to prepare the turkey at least 2 days before thanksgiving day..i dont know her secret but the turkey comes out very good

Answer 7

I Would Never Kill A Turkey. I Feel Bad For Them.

Answer 8

A guy called Bernard Matthews makes Turkeys in Norfolk. UK!

EDIT: lol @ the sentimental veggie! . . .I don't feel sorry for Turkeys at all, Humans are designed to be Omnivores and we farm Turkeys for food. Turkeys are useless birds and unless we farmed them they would become extinct!!
( perhaps that's the secret agenda for militant vegetarians????)

EDIT2: Stop altering your answers Christmas Yorkie - I can't keep up!!!!

Answer 9

Both my husband and my employer give us Greenburg turkeys for Thanksgiving. We give one to his family and take one for my family Thanksgiving. We just heat it up according to the directions in the box, and slice.

I made turkey quesadillas one year with cheese, green chilis and leftover turkey. Not too shabby!

Answer 10

Yes-I cook a turkey every year for thanksgiving..I slow roast it-it takes all day to do..