Thanksgiving recipies

[anthrochild87]

Okay I have to post my grandma's punch- *just hopes she gets it right*

i'm sure the anthrobabe will corrrect me if  i am wrong

Grandma's Punch

You need:
1 small bag of red hots
1 2 liter of 7 up (or sprite)
1 2 liter of Cranberry juice
1 2 liter of Apple Juice

How To:
Dump all the red hots in a big punch bowl and then dump all the liquids on top. Mix well ( the red hots will dissolve in time)



and this can easily be doubled or whatever you want



okay - post on!
You may have to do some experimenting to suit your taste

but i love this stuff.

[anthrobabe]

that sounds correct
but

heat the apple juice over low heat in a saucepan and add the red hots-- then when they melt (it works both ways but faster this way  )  put it in a big pitcher or punchbowl and slowly add the other juice and soda.

Oh and you don't have to use the whole bag of red hots if you don't want to-- a few tablespoons will do-- unless you like it really cinnamony and spicy

tosies

[Opsa]

I coulda sworn I've put this BBQ Brined Turkey recipe in here before, but maybe it was a TOP. Thank you for starting up this thread, A'child! 

APPLE BRINED, HICKORY SMOKED TURKEY

Brine:
2 quarts apple juice
1 pound brown sugar
1 cup kosher salt
3 oranges, quartered
4 ounces fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, crushed
5 gallon bucket, or container big enough to contain turkey and brine.
1 turkey, 12-14 pounds
(We've found that the "boneless" kind fits neatly into the grill. Thaw first, if frozen)
Vegetable oil for basting
Cotton string for trussing turkey, if using whole bird
Roasting rack
Heavy gage foil pan
Hickory chips, soaked in water.
Aluminum foil
Meat thermometer

Prepare the brine one day before cooking, because the turkey will need to marinate in it for 24 hours.
In a large saucepan over high heat, bring the apple juice, brown sugar and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from heat and skim off the foam. Cool to room temperature.
In a five gallon bucket, combine 3 quarts of water, oranges, cloves, garlic, ginger, bay leaves. Add the cooled apple juice mixture to this.
Remove the fat, neck and giblets. Rinse the turkey inside and out, drain, and put into the brine mixture. You may have to put something heavy on top to keep it submerged. Refridgerate for 24 hours. (A cold, unheated porch works well if you're low on space in the fridge, but keep the animals away!)
Set up grill for indirect heating: Charcoal briquets should be placed on either side of center, but not diectly under where the turkey will sit. Likewise if you're using gas burners- light only the ones on each side of the meat. Once the lid is down, the heat will circulate around the food and cook it slowly and evenly. Follow your grill's directions about adding the hickory chips,
Remove turkey from brine after 24 hours and pat dry with paper towels. Tie legs together with cotton string. Brush with vegetable oil and place on a roasting rack set inside a heavy gauge foil pan. Cook indirectly over medium heat. Wrap wings in foil after about 40 minutes to keep from over-browning them. Brush turkey again with oil. After about an hour, or after the breasts are golden brown, cover the turkey with aluminum foil to prevent further browning of the skin. It is done when the juices run clear, the internal temperature of the thickest part of the thigh is about 180 degrees F and the internal breat temperature reaches about 165 degrees F. ( 12-14 minutes per pound.)
After cooking, let it rest on a cutting board under loose foil for 20 minutes before carving. Pan drippings may be used for gravy.

This makes a very juicy, festive main dish for your Thanksgiving or Yuletide table.

[anthrochild87]

Not a problem Love 

it'll give me some ideas


and you see the anthrobabe did correct me- lol


btw.. we has snow... and 4 more inches are coming

*throws snowball at Opsanus tau  and Anthrobabe*

[Opsa]

*ducks*
then yells: "TURKEYS!"

I just read the Thanksgiving advice and saw that barbied turkey was being discussed.

I'm a vegetarian, but my husband BBQs a turkey with this recipe at Thanksgiving and again at Xmas. Everyone loves it. Especially him! (I have spinach souffle. Both times. Love it, love it!) The easy thing is that everything is prepared before the day of serving, so you can concentrate on the details of getting the table together and making sure the rolls come out on time, etc.

We sometimes get a frozen boneless turkey (I know- sacriledge for soem people but it fits even in a small BBQ), thaw three days ahead of time, prepare the brine one day ahead of time, marinate for a day and bbq on the holiday day. We also use some of the ingredients on the platter around the turkey, along with fresh sage and rosemary branches from the garden.

[Aggie]

btw.. we has snow... and 4 more inches are coming

*throws snowball at Opsanus tau  and Anthrobabe*

Us too... not that much piling up downtown, but I did a library run this evening and it was all lovely big eatin' snowflakes.

[anthrochild87]

lol- i love it

and i'm actually starting to like this whole thanksgiving thing...

i hopes we has snow then too

[mushroomeater]

fantastic! thanksgiving is just around the corner so, i save this wonderful recipe and give it later to my mom

[anthrobabe]

Well hello there--

also check tool bar up at the top of the page right under the picture of the monastery we have a recipe book and I put lots of recipes there to share-- feel free to add to them.