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What meat will US readers put on their Thanksgiving tables?

AlaskaDenise

AlaskaDenise

In Memoriam
What will everyone in the US (& anyone else who cares to join the tradition) be having for meat on Thanksgiving? For non-US readers: the traditional meat is strictly Turkey.

Turkey
Ham
Roast Beef
Buffalo
Chicken
Fish
Goat
Lamb
???

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Re: What meat will US readers put on their Thanksgiving tables?

My family normally has an all-natural turkey, so we may buy one very soon.

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Re: What meat will US readers put on their Thanksgiving tables?

I'm blessed to live near one of the country's biggest turkey farms--fresh turkey from Jaindl Farms. They can be ordered directly from them. . . and stuffing, mashed potatoes, peas, corn--wow, lots of carbs (not what I usually eat). And for dessert: pumpkin pie!
 
Re: What meat will US readers put on their Thanksgiving tables?

Sorry--I know the thread is about meat, but I got carried away. Thanksgiving is a big deal in my family!
 
Re: What meat will US readers put on their Thanksgiving tables?

Last year we made a brined turkey for the first time and it was wonderful. I'll be purchasing a small turkey and brining it again this year.

I thought that 5 gallong beverage cooler I picked up was for the pandemic and it worked perfectly for brining the turkey.
 
Re: What meat will US readers put on their Thanksgiving tables?

It will be interesting to see if the H1N1 in the Chile turkey will impact the Thanksgiving market. :rolleyes:

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Re: What meat will US readers put on their Thanksgiving tables?

I think there will more of an impact when H1N1 hits turkey farms in the US. and I expect the news to be played down on the subject until after Thanksgiving. Most of the market revenue comes from this holiday.

I'm not taking any chances. I'm buying my turkey this week and putting it the freezer. It is hard to imagine a Thanksgiving without turkey.

Turkeys can be frozen for 1 year according to this site:
http://foodsafety.ifas.ufl.edu/HTML/sf044.htm
 
Re: What meat will US readers put on their Thanksgiving tables?

This years turkey prep advice might include wearing rubber gloves.

I can't imagine giving up the Thanksgiving turkey - we'll find a way to stay safe.

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Re: What meat will US readers put on their Thanksgiving tables?

I bought my Thanksgiving turkey. It will be well cooked this year.:D

I would like to share my Sausage corn bread dressing recipe. It comes from the book "La Bonne Cuisine cooking New Orleans Style". I have been making this dish since several years, I must say, always a success.;)

Sausage Corn Bread Dressing

1 cup yellow corn meal

1 cup flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 egg

1/4 cup vegetable oil

1/2 cup of butter

1 cup finely chopped celery

2 cups finely chopped green onions

2 cups finely chopped mushrooms

2 (8 ounce) packages Pepperidge farm herb seasoned stuffing mix

3 (10 ounce) cans chicken broth

1 (16 ounce) package country sausage

In a large bowl mix together the corn meal, flour, baking powder, salt, milk, egg, and vegetable oil and pour mixture into greased iron skillet. Bake at 400F for 20 minutes. Remove the corn bread from the oven and allow it to cool. In a skillet melt the butter. Add the celery, green onions, and mushrooms and saute until tender. Crumble the corn bread into a large bowl, stir in the vegetables, stuffing mix, chicken broth, and sausage and mix well. Transfer the mixture to a greased baking dish and bake, covered, at 350F for 1 hour. Serves 8-10.
 
Re: What meat will US readers put on their Thanksgiving tables?

Thank you Pathfinder for that dressing recipe. It sounds wonderful!

When we made our brined turkey last year, we combined recipes and directions from several sources.
The base was from Alton Brown's (hgtv Good Eats) recipe.
Instead of roasting at the very high temperature in his recipe, I used a more conventional temperature.
I roasted the turkey breast down for roughly 2/3 of the time, which helped keep the breast meat moister.

A 5 gallon beverage cooler works great for a small turkey. A chest cooler would probably be needed for larger turkeys. I felt safer using a cooler to maintain the brining temperature.

Between the brining and the inverted roasting, all of the turkey was moist and delicious.

Basic Brined Turkey recipe from Alton Brown:
Good Eats Roast Turkey
Recipe courtesy Alton Brown
Prep Time: 15 min
Inactive Prep Time: 7 hr 0 min
Cook Time: 2 hr 30 min
Level: Easy
Serves: 10 to 12 servings

Ingredients
? 1 (14 to 16 pound) frozen young turkey
For the brine:
? 1 cup kosher salt
? 1/2 cup light brown sugar
? 1 gallon vegetable stock
? 1 tablespoon black peppercorns
? 1 1/2 teaspoons allspice berries
? 1 1/2 teaspoons chopped candied ginger
? 1 gallon heavily iced water
For the aromatics:? 1 red apple, sliced
? 1/2 onion, sliced
? 1 cinnamon stick
? 1 cup water
? 4 sprigs rosemary
? 6 leaves sage
? Canola oil
Directions
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
 
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