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Sason:
--- Quote from: Jeff Wrangler on November 23, 2020, 11:03:53 pm ---Parsnips?
--- End quote ---
Yup, that's what I was thinking too.
CellarDweller:
Evening everyone!
Marinara sauce is done, sausage is cooking in the oven, and the meatball mix is chilling in the fridge for about an hour.
Corn casserole will be made tomorrow.
serious crayons:
I picked up my turkey today from a local butcher shop -- fresh, from some farm nearby. Then I saw a NYT recipe for "easy turkey" that suggested a dry brine -- rub the turkey with salt, pepper and lemon zest, seal it in a plastic bag with garlic and bunches of fresh herbs. So I did all that. But the recipe calls for brining it from 1 to 3 days, and I just finished applying the brine part now. Still, that would almost work, except that it also recommends taking the turkey out of the bag and leave it uncovered in the fridge for four hours to make the skin crispy, then taking out for an hour to bring it to room temperature. All of that is not possible unless we're going to eat at midnight, so I'm going to have to cut some corners.
I kind of wish I'd bought the pre-brined fresh turkey at the grocery store instead.
Now I have a dilemma. The turkey came with a little piece of plastic jammed into the opening that I think is there to keep it in the right shape. It's not easy to pull out, although I'm sure I could get it out if I cut it. The question is, am I supposed to remove it before cooking? Would it melt in the stove? Or if I take it out will the turkey collapse in on itself or something?
I may have to call the Butterball hotline tomorrow -- if they don't mind helping someone with a non-Butterball turkey! :laugh:
serious crayons:
Side dishes are going to be mashed rutabagas, which my ex-husband, who will be here, always wants because his mom makes them. I like them myself and they're easy, so that's fine. I also got potatoes -- don't know if we'll oven roast them or also mash them or what.
My epicurean son suggested green beans (haricots verts) with bacon and almonds for a side dish. And instead of cranberry sauce, he proposed I could make this salad I always used to make with butter lettuce, dried cranberries, pecans and chevre in a vinaigrette. That sounded fine to me.
Then my traditionalist son comes home and wants regular cranberry sauce and green-bean casserole. So I acquiesced to both. The green-bean casserole is easy, at least, as is the cranberry sauce. I got sauce as opposed to the jelly kind where it slushes out of the can in one piece and you can still see the seams of the can. I used to make my own orange-cranberry sauce from scratch with fresh cranberries, but that's not happening this year.
All of those foods were in the same aisle -- cranberry sauce, green beans, cream of mushroom soup, fried onions to top the casserole.
Front-Ranger:
--- Quote from: serious crayons on November 25, 2020, 09:15:03 pm ---... The turkey came with a little piece of plastic jammed into the opening that I think is there to keep it in the right shape. It's not easy to pull out, although I'm sure I could get it out if I cut it. The question is, am I supposed to remove it before cooking? Would it melt in the stove? Or if I take it out will the turkey collapse in on itself or something?
--- End quote ---
Yes, you have to remove the plastic thingy. First slide the "ankles" out from under, and then the tail, unfold it, and then the rest of it pops out. I hate those plastic things and they are so disrespectful to the turkey! Let us know of any other questions, or call me. I'm not celebrating today, we're getting together tomorrow.
Looking good, Chuck! Your Italian Thanksgiving will be amazing!
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