Tuesday, November 20, 2007

Supermarket wars

We do not really consider this to be last minute, its more like we like to go out and make all of our decisions carefully. Plus, I am hoping a Tuesday night before Thanksgiving will be alot better then the weekend before Thanksgiving, because that was a nightmare.

So, what do you all do with your turkeys. I know I can just put some herbs on the skin and then butter underneath, but since it will just be the two of us this Turkey Day, I figure I could try something a little bit different. Mrs Duck is adventurous enough.

So, give me some recipe hints for your bird. Send me some ideas for your stuffing. The veggies gotta be something that someone allows there inner Paula Deen out for. Share share share.

Plus, if you do my shopping list, I will have more time to try and get the last minute gifts for Mrs Duck, whose birthday is Saturday.

13 comments:

amy said...

Cant wait to read what your readers right/.. Last year I mixed some herbs with butter and then put it in a bag and made into a roll thing. I put in the fridge and the next morning I cut pieces off and stuck it under the turkey skin..It was a Rachel Ray thing and I am heading out now to see if I can remember the herbs..

Desert Songbird said...

Eh. You know me and cooking, especially when it's just the four of us and one of us doesn't eat anything.

My turkey will be smoked turkey breast from the Honeybaked Ham store. My sides will be homemade, but they'll be pretty standard stuff, although I'm intrigued by a dish I saw of sweet potatoes made with pineapple...

MissMargo said...

Brine it! Williams-Sonoma sells a great brine mix. And while the bird is in the brine, you can go shopping for the wife!

Turkey will be very tender and de-lish!

Empress Bee (of the High Sea) said...

i just like it plain roasted. cornbread stuffing. succotash. canned cranberry sauce. candied sweet potatoes. and sauerkraut. cook the sauerkraut for three hours with the turkey neck. don't laugh! it's really good!

smiles, bee

Matt-Man said...

I only mildly enjoy turkey so instead of stuffing I shove a Ribeye Steak up it's ass. Cheers!!

The Gal Herself said...

I never cook unless required to. But if I were forced to (pardon the phrase) do a bird, here's something I'd try -- Giada from the Food Network puts sliced lemons and oranges inside the turkey and leaves them in there as it roasts. She swears the turkey doesn't taste citrusy, but stays really nice and moist. I'm sure the entire recipe is on the Food Network website somewhere.

KreativeMix said...

cranberry sauce and few spices are all i need........oh and whatever stuffing i feel like that day. happy thanksgiving!!!

FRIGGA said...

I like it with an entire garlic and a couple lemon halves inside... :-0...

Starrlight said...

Smoke it!

The bird that is. It's yummy if you have the time to do it. Just don't deep fry. Crispy Duck is only good at Chinese Restaurants.

J. Lynne said...

Before I had to go pescetarian, I used to serve Roast Turkey Breast with Apple Gravy, Cran-Apple Sweet Potato Bake, and steamed fresh green beans with almonds. Usually there is Pumpkin Pie and Upside Down Apple Pie later.

Now I get a tofurkey dinner kit from Wild Oats.

Amy Ruttan said...

I have a great sweet potato recipe. You nuke the sweet potatoes till their tender, mash em and mix them with brown sugar, vanilla eggs, make a topping out of flour brown sugar and pecans and it's delish. Mmmmm Yummmy.

Hyperion said...

I have never done this, but on America's Test Kitchen (PBS), they butterflied and then roasted the turkey, giving it crispy skin and much more tender meat, since the cooking time is cut in like half. I so want to try this one day.

And Dragon may disagree with me (because she's a ninny), but I have it on excellent authority that basting while cooking is not only useless, but prolongs the cooking time = drying out bird.

Sparky Duck said...

Hype-as for basting, I siolve that dilemma by placing strpips of bacon over the top, which then allows it to self baste. Oh wait, i need to defrost the bacon.