Addiction LXXX
#6351
smelling the roses
Join Date: Nov 2010
Location: Tixkokob, Yucatán, México
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Cook the turkey!
It's not hard. Clean the bird and empty the junk out of the cavity (throw it away unless you want it for something). Stuff the cavity with chopped apple, opinion, celery, and any herbs you might want. You can also change that up to give you a flavor that appeals to you. Brush the outside with olive oil, and sprinkle with ground sea salt and ground coarse pepper. Or, you can rub with any number of things depending on the flavor you want.
Preheat oven to 350.
Put the bird in a roasting pan. When oven is at temp, but the bird in. Use an oven probe in the thigh, and set an alarm for 165 degrees. Some say to tent it with foil to help keep it moist, others don't. If you do, remove the tent about 1/2 hour before it is done (about 155 degrees) to help the breast skin brown. If the leg freely turns in its socket, then the bird is done.
Can't comment on stuffing as that's not my thing.
I've been the turkey cooker in the family for 25 years. I usually smoke them, and if we are having a large group will do several all seasoned and flavored differently. Some that I do fairly consistently are lemon/herb, Cajun spiced with butter injection (my wife is from Louisiana), bourbon brined, and some others that I just make up as I go depending on what's in the house. For smoke flavor I'll use mainly apple with poultry, but have also used hickory, cherry, and mesquite depending on the desired outcome.
It's not hard. Clean the bird and empty the junk out of the cavity (throw it away unless you want it for something). Stuff the cavity with chopped apple, opinion, celery, and any herbs you might want. You can also change that up to give you a flavor that appeals to you. Brush the outside with olive oil, and sprinkle with ground sea salt and ground coarse pepper. Or, you can rub with any number of things depending on the flavor you want.
Preheat oven to 350.
Put the bird in a roasting pan. When oven is at temp, but the bird in. Use an oven probe in the thigh, and set an alarm for 165 degrees. Some say to tent it with foil to help keep it moist, others don't. If you do, remove the tent about 1/2 hour before it is done (about 155 degrees) to help the breast skin brown. If the leg freely turns in its socket, then the bird is done.
Can't comment on stuffing as that's not my thing.
I've been the turkey cooker in the family for 25 years. I usually smoke them, and if we are having a large group will do several all seasoned and flavored differently. Some that I do fairly consistently are lemon/herb, Cajun spiced with butter injection (my wife is from Louisiana), bourbon brined, and some others that I just make up as I go depending on what's in the house. For smoke flavor I'll use mainly apple with poultry, but have also used hickory, cherry, and mesquite depending on the desired outcome.
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#6352
smelling the roses
Join Date: Nov 2010
Location: Tixkokob, Yucatán, México
Posts: 15,428
Bikes: 79 Trek 930, 80 Trek 414, 84 Schwinn Letour Luxe (coupled), 92 Schwinn Paramount PDG 5
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Hey Bah Humbug - Seattle Coffee Gear has the Eureka Mignon Crono grinder on sale for $199 (reg $379), if you still have someone shopping for a grinder for you. I haven't looked at reviews, but Eureka is well regarded and I'd imagine it's a good machine.
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#6353
Should Be More Popular
Join Date: Dec 2007
Location: Malvern, PA (20 miles West of Philly)
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#6354
Senior Member
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Current state of the hand. The second opinion I got today says I don’t need pins in the thumb, but they are worried I tore a ligament, which would require surgery. MRI Friday morning. Wonder when/if I will be able to ride a bike again.
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#6355
Should Be More Popular
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Heal up!
#6356
• —
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I have very little doubt you’ll ride again. Going to cook anything interesting?
#6357
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We are doing a turkey breast, chipotle sweet potato soup, a sausage and chard fritata, green beans, and Brussels sprouts, probably sautéed with bacon.
Last edited by MoAlpha; 11-25-20 at 01:48 PM.
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#6358
-------
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We are going full carbs 'n carnivore - 20 pound turkey for four, mac and cheese, pound cake with ice cream, wine, probably an Old Fashioned or two. Maaaaybe a veggie.
#6359
Senior Member
Join Date: Dec 2019
Location: 757
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that sucks! Hope you get better news Friday.
#6360
So it is
Join Date: Sep 2008
Location: Westminster, CO
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Dang. You did it right. I'm hoping for good news.
#6361
So it is
Join Date: Sep 2008
Location: Westminster, CO
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Will do.
I'm mostly OK with it all, but I did include a couple of orders of veggies, just in case. I think I'll make a Key Lime Pie for Mrs. LAJ, and then try and talk her out of her Sweet Potato Pumpkin Pie....
Roasted Tofu with Cranberry Orange Chutney
Cauliflower Mashed Potato with Celery Root Gravy
Roasted Winter Vegetables with Sage Pesto
Cornbread with Maple "Butter"
Sweet Potato Pumpkin Pie
#6362
cowboy, steel horse, etc
Join Date: Sep 2008
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Mega carbs on my menu:
Turkey breast
stuffing
mashed Yukon golds w/ beef gravy
hominy and Hatch chile casserole
cranberry sauce
braised carrots with thyme
Turkey breast
stuffing
mashed Yukon golds w/ beef gravy
hominy and Hatch chile casserole
cranberry sauce
braised carrots with thyme
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#6363
Should Be More Popular
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Posts: 42,957
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#6364
cowboy, steel horse, etc
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Guess I better get that bird part into some brine!
#6365
Administrator
Thread Starter
Join Date: Apr 2005
Location: Hudson Valley, NY
Posts: 32,897
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It will just be the two of us so we're eating light:
roast turkey
stuffing w sausage
candied yams (mom's recipe)
collard greens
rutabaga
cranberry sauce
apple pie
sweet potato pie
chocolate swirl ice cream
Plus plenty of football.
roast turkey
stuffing w sausage
candied yams (mom's recipe)
collard greens
rutabaga
cranberry sauce
apple pie
sweet potato pie
chocolate swirl ice cream
Plus plenty of football.
__________________
See, this is why we can't have nice things. - - smarkinson
Where else but the internet can a bunch of cyclists go and be the tough guy? - - jdon
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#6366
Should Be More Popular
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#6367
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#6368
shaken, not stirred.
Join Date: Aug 2006
Location: The Shaky Isles.
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I hope you heal up quick.
__________________
Get a bicycle. You will not regret it if you live. ~Mark Twain, "Taming the Bicycle"
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#6369
Silver Comet Fred
Join Date: Jan 2017
Location: NW Metro Atl.
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#6370
Klaatu..Verata..Necktie?
Join Date: May 2007
Location: SF Bay Area
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Bikes: Litespeed Ultimate, Ultegra; Canyon Endurace, 105; Battaglin MAX, Chorus; Bianchi 928 Veloce; Ritchey Road Logic, Dura Ace; Cannondale R500 RX100; Schwinn Circuit, Sante; Lotus Supreme, Dura Ace
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#6371
Klaatu..Verata..Necktie?
Join Date: May 2007
Location: SF Bay Area
Posts: 17,656
Bikes: Litespeed Ultimate, Ultegra; Canyon Endurace, 105; Battaglin MAX, Chorus; Bianchi 928 Veloce; Ritchey Road Logic, Dura Ace; Cannondale R500 RX100; Schwinn Circuit, Sante; Lotus Supreme, Dura Ace
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This morning was nuts.
Suffice to say that between Mrs. GeneJockey sorta, kinda quarantining, and a crew showing up to vacuum up the old cotton waste insulation in the attic, and having to do a Zoom meeting with my boss and the CSO to discuss a project of great interest to our CEO, I've been busier than the fabled one armed paperhanger.
I'm not even sure I'm gonna do Thanksgiving dinner, at the rate this is going. I have not been able to shop yet.
Suffice to say that between Mrs. GeneJockey sorta, kinda quarantining, and a crew showing up to vacuum up the old cotton waste insulation in the attic, and having to do a Zoom meeting with my boss and the CSO to discuss a project of great interest to our CEO, I've been busier than the fabled one armed paperhanger.
I'm not even sure I'm gonna do Thanksgiving dinner, at the rate this is going. I have not been able to shop yet.
__________________
"Don't take life so serious-it ain't nohow permanent."
"Everybody's gotta be somewhere." - Eccles
"Don't take life so serious-it ain't nohow permanent."
"Everybody's gotta be somewhere." - Eccles
#6372
Silver Comet Fred
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#6373
Administrator
Thread Starter
Join Date: Apr 2005
Location: Hudson Valley, NY
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Good point. Maybe I was premature in tossing out the mac n cheese.
__________________
See, this is why we can't have nice things. - - smarkinson
Where else but the internet can a bunch of cyclists go and be the tough guy? - - jdon
#6374
Senior Member
Join Date: Feb 2009
Location: Silver Spring, MD
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I've been making some test pieces in the shop, working out the kinks in the process and getting familiar with the capabilities and limitations of the available tools, but have been frustrated by some lousy fitting tongue and grooves coming off of the router table. After looking a little more closely, I noticed that the tongues on the rails, in particular, were a little wonky and skewed - I'd set up the cutters so that the tongue was a 1/4" from the face side of the piece, but it'd be 1/4" on one side and skewed to 5/16" or so on the other
Last spring, I'd set up the table and mounting plate so that it was nice and flat, but these results were pretty ****ty, so I got out a straight edge to re-check. Everything looked fine as before... until I got to the opening in the mounting plate Yeah, the plate is flat at the leading and trailing edges, but there's a dip in the middle of the plate, right where you wouldn't want it, right at the cutter, and it's a good 1/16 or so. Longer, bigger pieces don't dip in to that low spot, but the shorter 1 1/2" rails were dipping in as they were pushed through.
Oh well, at least I know, now. Not sure how I'll proceed, though. Buy a replacement that might also be wonky? Flatten the one that I have with some elbow grease and lots of sand paper? Make my own table?!
Last spring, I'd set up the table and mounting plate so that it was nice and flat, but these results were pretty ****ty, so I got out a straight edge to re-check. Everything looked fine as before... until I got to the opening in the mounting plate Yeah, the plate is flat at the leading and trailing edges, but there's a dip in the middle of the plate, right where you wouldn't want it, right at the cutter, and it's a good 1/16 or so. Longer, bigger pieces don't dip in to that low spot, but the shorter 1 1/2" rails were dipping in as they were pushed through.
Oh well, at least I know, now. Not sure how I'll proceed, though. Buy a replacement that might also be wonky? Flatten the one that I have with some elbow grease and lots of sand paper? Make my own table?!