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Old 11-02-2013, 08:54 AM   #1
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2013 Thanksgiving Day...Turkey?

Are you doing your planning?

This year we are going to do 'the bird'. Anyone have a special recipe they like to prepare and bring to the table?

Grill? Oven roasted? Deep fry?

Also good gravy?

Stuffing?

Side dishes?

desert?

Starting to salivate just thinking about a feast.

Here is a recipe from Sandra Lee on the Food Network we will be using, and staying pretty much to it;

Quote:
Ingredients

3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic herb sauce mix (recommended: Knorr)
1 1/2 teaspoons crushed garlic
1 (32-ounce) bag celery and carrot party sticks
2 large onions, large dice
1 (32-ounce) container low-sodium chicken broth
12-pound turkey, thawed if necessary
1 tablespoon salt
1 tablespoon pepper
3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
1 lemon, thickly sliced

Directions


In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.

Preheat the oven to 450 degrees F.

Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.

Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.

Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.


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Old 11-02-2013, 09:06 AM   #2
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No special recipe for me. I like to smoke mine. Actually I will be smoking one tomorrow (yummmmmy). I never make them twice the same way. I just open up the cabinets see what I have, go look at the herb plants and grab a little bit of this and a little bit of that, and go for it.

I am now hungry
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Old 11-11-2013, 10:11 PM   #3
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Some times I use our turkey fryer but for the Holiday I like stuffing cooked in the bird and lots of gravy so ours will be baked in the oven again this year. Sadly it will be a small bird due to the size of the oven in the trailer.
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Old 11-11-2013, 10:24 PM   #4
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Quote:
Originally Posted by clutch View Post
Some times I use our turkey fryer but for the Holiday I like stuffing cooked in the bird and lots of gravy so ours will be baked in the oven again this year. Sadly it will be a small bird due to the size of the oven in the trailer.
Good thing though clutch is that you can always do another one when you run out of leftovers.
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Old 11-12-2013, 08:24 PM   #5
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The Sunday before thanksgiving I will take a 15 lb bird and put it on the Rotiessery [spelling]on the grill. Then on Tuesday before turkey day we go to Lost Dutchman state park getting things set up. Turkey day we heat up corn bread, friend makes German potatoes, we make stuffing [box] cranberry sauce, and a special treat from New England. Where we camp we are right by the Superstition Mountains. It is great Thanksgiving.
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Old 11-12-2013, 10:02 PM   #6
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Quote:
Originally Posted by Parcany View Post
The Sunday before thanksgiving I will take a 15 lb bird and put it on the Rotiessery [spelling]on the grill. Then on Tuesday before turkey day we go to Lost Dutchman state park getting things set up. Turkey day we heat up corn bread, friend makes German potatoes, we make stuffing [box] cranberry sauce, and a special treat from New England. Where we camp we are right by the Superstition Mountains. It is great Thanksgiving.
Sounds like a great feast planned Ernie...and what a beautiful place to have it at.

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Oh and thanks again for turning us on to Lost Dutchman earlier this year when we got to visit.
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Old 11-12-2013, 10:27 PM   #7
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I bought a propane cooker that works great for up to a 16lb turkey.
Just oil the turkey up, put it in the basket and spark the flame.
10 minutes/lb and it turns out beautifully. Kind of like deep fryer, but less mess and much safer.

http://www.amazon.com/dp/B000W74HI2/...SIN=B000W74HI2

I like easy

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Old 11-12-2013, 10:37 PM   #8
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Quote:
Originally Posted by Doug View Post
I bought a propane cooker that works great for up to a 16lb turkey.
Just oil the turkey up, put it in the basket and spark the flame.
10 minutes/lb and it turns out beautifully. Kind of like deep fryer, but less mess and much safer.

http://www.amazon.com/dp/B000W74HI2/...SIN=B000W74HI2

I like easy

Doug
Been looking at those.

You carry it in your camper?
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Old 11-13-2013, 06:41 AM   #9
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Bar-B-Que on the Webber....

Small bird (12-15#)
1 can frozen Orange Juice
1 stick butter
Honey
Brown Sugar
Aluminum Pan
Place bird in pan upside down and pour mixture in and around bird
Place pan on bottom rack and smother coals around the pan up to the top on all four sides
Cook 2 hours upside down
Flip bird over and an cook balance of term right side up
Baste regularly mixture and honey / brown sugar
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Old 11-13-2013, 06:58 AM   #10
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Quote:
Originally Posted by Larry G. View Post
Been looking at those.

You carry it in your camper?
No Larry,
Not to date I haven't taken it in my camper.
I have a small TT and it's just me and my wife, so I cook on the RV-Que.

It's the easiest darn thing to use. Browns perfectly and turkey is juicy.
Has a nice catch pan for grease to make your gravy and is designed for easy clean up.
We're hosting 21 for dinner and I can cook 2 turkeys fresh that morning.

Highly recommend.

Doug
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