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Happy Thanksgiving Friends!
Happy Thanksgiving!
- Thread starter Motogiro
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- friends happy thanksgiving
Back atcha! :thumbup:
I pride myself on always reading the instructions, and doing what I'm told.
But, I'm pretty sure Pilsbury Crescent Rolls should be rolled up from the SECOND-longest side of the triangle, not the longest.
I pride myself on always reading the instructions, and doing what I'm told.
But, I'm pretty sure Pilsbury Crescent Rolls should be rolled up from the SECOND-longest side of the triangle, not the longest.
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I'm stuffed like a turkey! LOL
Hope everyone had a great day with family and friends XO
Hope everyone had a great day with family and friends XO
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Lisa and I made pumpkin pies. Scratch crust and we use our own spices etc for the filling.
Sent from Moto's Motorola
Sent from Moto's Motorola
Copy that! Stuffed!
Good eats today tho! Lots of options!
Hope everyone enjoyed!
BBQ'd a turkey on a gas grill. Always done charcoal, but same same, hickory wood chips in a pan of water and cook away. 15lb bird done in 2.5 hrs or so. Season as usual and cook away minus stuffing. Turned out yummy and moist! Filled hickory pan 3x w/h20 and all is well!
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Happy Thanksgiving as well!!!
I successfully PICKED up a pumpkin and apple pie from Perkins (a local restaurant).
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Hope you guys across the pond had a great thanksgiving, looks like you ate well in anycase :thumbup:
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Although it is a holiday here, for anyone, anywhere, if your thankful for your life, heck-Participate!
Eagletalon
Member
They do make some tasty deserts
Best place for leftover turkey? Green Chile Stew!
Nose running, eyes watering, ears ringing, and it's delicious! I removed the crisp skin before adding the turkey to the stew, sliced it thin, and added it as a garnish (like tortilla soup) so it stayed crispy, worked well!
Nose running, eyes watering, ears ringing, and it's delicious! I removed the crisp skin before adding the turkey to the stew, sliced it thin, and added it as a garnish (like tortilla soup) so it stayed crispy, worked well!
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Best place for leftover turkey? Green Chile Stew!
View attachment 67398
Nose running, eyes watering, ears ringing, and it's delicious! I removed the crisp skin before adding the turkey to the stew, sliced it thin, and added it as a garnish (like tortilla soup) so it stayed crispy, worked well!
Do you deliver???
Doesn't look like a Turkey
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Sent from my HTC One_M8 using Tapatalk
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I'm very thankful for my life, but we don't celebrate thanksgiving. Here in Holland the evening of the 5th of December is the big family happening over here.
Never the less I did enjoy my thanksgiving meal, Mrs Cloggy had a works meal and my eldest daughter came back late from a school field trip, so my youngest daughter could choose what she wanted to eat :thumbup: Luckily she has my taste, she chose a big fat juicy steak (in a griddle pan) , baked potato skins with melted cheese and brocolli with cheese sauce :drool:
Although it wasn't a family day as such I had some real quality time with my youngest, and I'm very thankful for that :thumbup:.
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Last edited:
Some wisecrack pm'd me that my popper didn't pop... So here's the deal, if the bird hits 160°F (in the thick of it) and the temps continue to rise hitting 165°F out of the heat, it is done and will be moist throughout. But those poppers are releasing at 180/185°F which means you just turned your bird to leather!
Use your own thermometer or just look for clear dripping and moisture from it. All signs it's cooked enough....
Notice the Rosemary sprigs in there....
Precisely what FinalImpact said - if it pops, you've overcooked it. Invest into one of those thermometers.
Another suggestion for ensuring moist meat - brine it before cooking. I'd brined turkey for 48 hours and let it sit in the fridge for 16 hours before throwing it on the grill (charcoal with mesquite wood for smoke) for 2 hours. Oh, and added bits of butter under the skin (hence the cuts on the surface).
I did mess it up - I let the temps rise too far and didn't cover legs/wings, but despite the overall burned appearance the white meat was very moist. I consider results "not bad" for the first turkey I've cooked ever.
And I'm thankful for the life I lead, people who surround me and opportunities I have.
Cheers,
TS
Another suggestion for ensuring moist meat - brine it before cooking. I'd brined turkey for 48 hours and let it sit in the fridge for 16 hours before throwing it on the grill (charcoal with mesquite wood for smoke) for 2 hours. Oh, and added bits of butter under the skin (hence the cuts on the surface).
I did mess it up - I let the temps rise too far and didn't cover legs/wings, but despite the overall burned appearance the white meat was very moist. I consider results "not bad" for the first turkey I've cooked ever.
And I'm thankful for the life I lead, people who surround me and opportunities I have.
Cheers,
TS
When using a kettle briquette BBQ set an aluminum pan under the bird full water/beer and wood chips with the briquettes around the outside. The added moisture keeps the surface from drying.
Butter, salt, pepper, rosemary, garlic, and other seasonings and your set.
For gas grilling there was no room for pan between burners and bird so the bird went in that pan which later made some great gravey! Also, I poored some brine in the pan too and as stated, wood chip pan and water to keep bird moist.
Happy BBQ'ing everyone!
