Mmmmmm.... Turkey

Here's yesterday's turkey a la Good Eats, a little while after coming out of the oven:


As in past years, we brined it overnight. Unlike past years, we didn't have any of the plastic roasting bags, so instead we took advantage of the spiffy new roasting pan (a Christmas gift after the liquid turkey incident) and the convection roast setting on our oven. A 21-lb turkey cooked in 2hrs, and came out pretty darn tasty.

The rest of the menu: funeral potatoes (recipe here), steamed broccoli and green beans, and stuffing. The stuffing is probably my favorite part. How much do I like stuffing? I made a whole extra dish of it, that I didn't even put out, so I would be sure to have plenty of leftovers.

I'm still shaking off last night's food coma, and have to spend a whole bunch of time figuring out how to make the puppet show movie I owe you, because the computer software industry is stupid and evil. So here's a poll about Thanksgiving:

And now, I need to go wrestle with video editing software, which should help me work up an appetite for turkey sandwiches. Mmmmm.... turkey....

More like this

The Thanksgiving advice from Making Light got here too late to do us any good, but we had a fine first Thanksgiving anyway. My parents, sister, grandmother, and one of my great-aunts came up from New York, and Kate's parents came up from Boston, so we packed nine people into our smallish house,…
One of the staples of chinese cooking is fried rice. Unfortunately, what we get in American restaurants when we order fried rice is dreadful stuff. The real thing is absolutely wonderful - and very different from the American version. The trick to getting the texture of the dish right is to use…
Because of the holiday, I'm posting my recipe early this week. It's actually too late, but I don't let little things like reality worry me. This is my thanksgiving turkey stuffing. The origins of this stuffing date back to my discovery of the "black turkey" recipe. I tried it one year, and the…
... or, Emmy's Best Thanksgiving Ever! We did the traditional turkey-and-trimmings dinner Saturday with both sets of parents. Again, we brined the turkey overnight, following the Good Eats recipe, and other than a small glitch with the thermometer placement, everything went very well. The turkey…

Need... checkboxes...

As a Danged Furriner this isn't my Thanksgiving holiday, but during the Canadian Thanksgiving I'm all over the bird-flesh. (Leftovers, not so much though they're not bad reheated with gravy.) Stuffing's terrific, too. Mashed potatoes and gravy are also nice, though if gravy's not an option or I'm too lazy to mash spuds roasted in the same pan as the bird (acting like dumplings) are even more flavourful.

-- Steve

By Anton P. Nym (not verified) on 27 Nov 2009 #permalink

My sister makes a killer mushroom tart. Unfortunately, there wasn't enough for leftovers this year, as it was served as an appetizer and pretty much got demolished on the spot.

By Captain C (not verified) on 27 Nov 2009 #permalink

Turkey mole made from leftovers!

By MadGastronomer (not verified) on 27 Nov 2009 #permalink

I'm not. There's an option in there for non-Americans.

OPPS! I oversaw that, sorry! I officially withdraw my previous comment. Instead I will complain that I can only choose one option because I am a public holiday hater, vegetarian and foreigner.

Re "Some other leftover preparation that I will explain in a comment"

Pie for breakfast the next day.