budrichard wrote:I am awaiting the pickup day for my turkey from Old Glory Farm in Elkhorn, Wisconsin.
As of today they have 187 turkeys remaining.
They are processed the day before pickup.
We have been buying their turkeys for at least 5 years and they are uniformly excellent.
http://www.oldgloryfarmwisconsin.com/
-Richard
tjr wrote:budrichard wrote:I am awaiting the pickup day for my turkey from Old Glory Farm in Elkhorn, Wisconsin.
As of today they have 187 turkeys remaining.
They are processed the day before pickup.
We have been buying their turkeys for at least 5 years and they are uniformly excellent.
http://www.oldgloryfarmwisconsin.com/
-Richard
Website continues to say 187 available @ 5.49/lb. Richard, are these pasture raised turkeys the typical lots-of-white-meat mild flavored turkeys? Thinking about something to sub for the Hoka we've had in the distant past.
annak wrote:anyone trying anything wildly new this year? i watched ina garten make a tuscan turkey roulade and almost went for it, and the nyt proposal of fried chicken was also appealing - but we're very wedded to stuffing inside the bird (both crop and cavity), so i ordered a normal slagel. pretty much classics for us again this year: brandied cranberries, james beard oyster dressing in crop and his tarragon in cavity, another stuffing on the side (alison roman celery), mashed yukons with sour cream, savory corn pudding, sweet potato muffins, green beans, relish tray, pumpkin chiffon pie, and derby pie. might make some fantail muffins too.
ronnie_suburban wrote:Sadly, it looks like I'll be on the bench this Thanksgiving. Our normal plans got blown up (mainly due to some sad stuff that happened with my sister's in-laws) and our group more or less disbanded for this year. So, I may make some of our traditional items for a small, after-the-fact, immediate-family-only meal but I just can't justify cooking a ton of dishes for such a small group. As for the big meal itself, it looks like we may be going out ---- which is not wonderful, imo!
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zorkmead wrote:ronnie_suburban wrote:Sadly, it looks like I'll be on the bench this Thanksgiving. Our normal plans got blown up (mainly due to some sad stuff that happened with my sister's in-laws) and our group more or less disbanded for this year. So, I may make some of our traditional items for a small, after-the-fact, immediate-family-only meal but I just can't justify cooking a ton of dishes for such a small group. As for the big meal itself, it looks like we may be going out ---- which is not wonderful, imo!
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Sorry to hear this - I hope you get to cook something special and fun for the holiday (and delicious).
- zorkmead
I tried this a couple years ago, going to the independent living facility. Pre-carved turkey, gravy, stuffing all reheated just fine. Reheated mashed potatoes were less successful but OK. I cut back the veg side dishes to just some microwave-in-bag green beans and a salad. And pie's still pie wherever.zorkmead wrote:This year we are trying something new by taking our Thanksgiving on the road.
tjr wrote:I cut back the veg side dishes to just some microwave-in-bag green beans and a salad.
zorkmead wrote:tjr wrote:
I have a cranberry sauce question for people who make their own. I have about 1 cup of liquid from poaching pears (basically reduced wine and sugar) - I'm thinking about using it to make cranberry sauce. Anyone have a guess on the liquid to fruit ratio? I'm seeing 1 cup sugar + 1 cup water for 12 oz cranberries. Maybe thin my poaching liquid out a little and use it for about 12 oz cranberries? Thoughts?
- zorkmead
annak wrote:zorkmead wrote:tjr wrote:
I have a cranberry sauce question for people who make their own. I have about 1 cup of liquid from poaching pears (basically reduced wine and sugar) - I'm thinking about using it to make cranberry sauce. Anyone have a guess on the liquid to fruit ratio? I'm seeing 1 cup sugar + 1 cup water for 12 oz cranberries. Maybe thin my poaching liquid out a little and use it for about 12 oz cranberries? Thoughts?
- zorkmead
i make my own and don't use any liquid. i use 1 lb of cranberries and 3/4 c sugar and simmer (or roast covered) till they pop, then after they've cooled i stir in brandy, orange zest, whatever you like. this results in a relish-y sauce. i just watched alison roman do hers similarly, with the addition of a little citrus juice, but nothing like a cup. i would think you'd end up very watery!
annak wrote:... but nothing like a cup. i would think you'd end up very watery!
seebee wrote:Nothing too exciting here, but...
- For us "conventional" turkey buffoons, does anyone have any opinion on Butterball vs Jennie-o? It seems that Butterball is the more expensive product for some reason.
Those sound good too for a color contrast. Recipe, please? Or do you just wing it?LynnB wrote: I am making Caramelized Brussels Sprouts with Bacon & Rosemary Butter.
tjr wrote:Veg: I am thinking of roasted in butter large carrot slices with a curry seasoning. The other day I made a quick preparation of tiny diced butternut squash (1/4" cubes) roasted in sunflower oil that was pretty good and a little different, may try that too (a friend gave me a pile of the raw squash cubes and I had to use them up.) Both could easily be reheated without too much harm.Those sound good too for a color contrast. Recipe, please? Or do you just wing it?LynnB wrote: I am making Caramelized Brussels Sprouts with Bacon & Rosemary Butter.
This is what I do too (simmer, that is; never tried roasting). Worked for my mom; works for me. No liquid needed beyond a little bit of your liqueur of choice. I like to add both orange zest and Gran Marnier.annak wrote:i make my own and don't use any liquid. i use 1 lb of cranberries and 3/4 c sugar and simmer (or roast covered) till they pop, then after they've cooled i stir in brandy, orange zest, whatever you like.