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With that, thank you everyone on this board for the wit and wisdom they provide. I don't hang out here as much as I once did, but I do drop by several times a week and always learn something. Special thanks to the mods and, of course, those talented people who run the show.
I'm also thankful for the ability to edit my sloppy posts here.
On a personal note, I'm thankful that tomorrow my family is roasting chickens instead of the usual dry, flavorless turkey.
i rub that turkey down good... realy good....
give it some good ol slappn....
make sure its stuffed from neck to ....uh well.
inject it with some of special seasonings and flavoring...
mmmm mmmmmmmmmmm.... grandma falls alseep at the table its so good.
My recipe uses a tomato based sauce with things like thyme, celery, parsley, and marjoram. Next day the sauce is great over ciabatta with a sprig of cilantro for a turkey sandwich.
I'm the one falling asleep on couch after dinner but that has more to do with the long drive and a couple glasses of wine. :)
I usually bring along a California Pinot Noir as that's a crowd pleaser. All the foodies out in the SF Bay Area have been turning their noses up at California wine this year and sticking to French wines. What... ever. ;)
i use a little Chaka's MMM sauce... thats all i can spill about my secret ass slappn recipe... made in Latrop CA...
I am a Merlot man myself... or a strong Cab.... either will have me fat and happy in my man chair.
i rub that turkey down good... realy good....slappn that @ss
make sure its stuffed
inject it...
mmmm..
grandma!?
I don't think I'd ever come over there for thanksgiving (or, like, ever?), but you could probably make some money on the video... but then PETA might be on you like you're on that turkey!
thank you everyone on this board for the wit and wisdom they providealways learn something
If there's anyone here that can't say the same, they don't know how to read. I second the sentiments there. Thanks to all and have a great thanksgiving everybody!
twas delicious. i ate like a mammoth, drank some delicious stout beer, and fell asleep in my man chair.... my evil plan worked..!
I would also like to thank all WebmasterWorld members for sharing their wealth of knowledge.
To make your turkey moist and juicy, coat the outside of the turkey with mustard. The regular yellow mustard in a jar. It makes the skin crisp up quicker than normal and then the juices stay inside the bird. (this works with chicken too) You do not taste the mustard, so don't worry about changing the flavor.
I have also cooked it upside down, which works as well.
And the most important way to make sure your turkey is not dry ... don't overcook it. Get yourself a good thermometer, it makes a world of difference.
Most importantly, DO NOT carve your turkey as soon as you take it out of the oven, let it sit for at least 15 minutes before you cut into it. You have to allow the juices to retreat back into the bird before you cut it or all the juice will run out.
This year, for example, we used the turkey recipe out of Saveur on the chicken and it came out great.
Good turkey methods or recipes are great chicken methods or recipes.
Re cooking a chicken, one method I use is to marinate a chicken overnight then slow roast it in the oven. It's important to encase the breast in aluminum foil because that part of the chicken will dry out faster than the rest of it. Halfway through the cooking I'll remove the foil. Makes for a juicier chicken. Cool thing about chicken is that it takes most any kind of seasoning. I've marinated chicken in everything from a Tuscan herb salt to shawerma seasoning with olive oil. The cooking possibilities with chicken are practically endless.
i have to say though... its easier to sip a good glass of red wine (your choice) with turkey and cranberry sauce than chicken and taters...
If you go with the idea of a "game" flavor, which is very appropriate to the holiday tradition, turkey could be the way to go. Garlic sound wise to me. Serve it with stuffing/dressing, sweet potatoes, corn, green beans southern-style with apples with a sweet white wine.
What happens, instead, is that turkey is served with a smooth cheeses, delicate salads, light rolls, citrus and complex, dry white wine. That is a great menu--to go with roast chicken.
