Forums
New posts
Search forums
What's new
New posts
Latest activity
Members
Registered members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Related Pursuits
The Kitchen & The Speakeasy
2020 Thanksgiving Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support Brothers of Briar:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="RSteve" data-source="post: 553493" data-attributes="member: 164"><p><span style="font-size: 18px">I wrote earlier:<em> </em></span></p><p><span style="font-size: 18px"><em><span style="color: rgb(41, 105, 176)"><strong>"My daughters always insist on a traditional menu, but I'm tired of it. Turkey, assorted herb and cornbread dressings, mashed potatoes and gravy, sweet potatoes, green bean casserole, and a couple of different pies."</strong></span></em></span></p><p><span style="font-size: 18px">So, I proposed the menu I suggested in my initial post. The response was not enthusiastic. We reached somewhat of a compromise. I'll make my preferred menu along with all the traditional stuff the daughters want. There should be enough leftovers/take-home for everyone to eat through the weekend.</span></p><p><span style="font-size: 18px">I never cook the turkey whole. I always butcher it before roasting, so that the dark meat and breast are both roasted to their optimum internal temperature. To that end, I bought a frozen 16 lb. Butterball turkey, defrosted it, and now have several packets in my freezer with the whole bone-in breast, two thighs, two wings, two legs. The back, neck, assorted skin, bone, and other trimmings will go with the heart and gizzard in a crock pot with onion, celery, and carrots to make the gravy stock. Just before Thanksgiving, I'll buy a fresh additional 5-6 lb. turkey breast. </span></p></blockquote><p></p>
[QUOTE="RSteve, post: 553493, member: 164"] [SIZE=5]I wrote earlier:[I] [COLOR=rgb(41, 105, 176)][B]"My daughters always insist on a traditional menu, but I'm tired of it. Turkey, assorted herb and cornbread dressings, mashed potatoes and gravy, sweet potatoes, green bean casserole, and a couple of different pies."[/B][/COLOR][/I] So, I proposed the menu I suggested in my initial post. The response was not enthusiastic. We reached somewhat of a compromise. I'll make my preferred menu along with all the traditional stuff the daughters want. There should be enough leftovers/take-home for everyone to eat through the weekend. I never cook the turkey whole. I always butcher it before roasting, so that the dark meat and breast are both roasted to their optimum internal temperature. To that end, I bought a frozen 16 lb. Butterball turkey, defrosted it, and now have several packets in my freezer with the whole bone-in breast, two thighs, two wings, two legs. The back, neck, assorted skin, bone, and other trimmings will go with the heart and gizzard in a crock pot with onion, celery, and carrots to make the gravy stock. Just before Thanksgiving, I'll buy a fresh additional 5-6 lb. turkey breast. [/SIZE] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Related Pursuits
The Kitchen & The Speakeasy
2020 Thanksgiving Menu
Top