Nov 17, 201711293 views

[Ongoing] Thanksgiving: Questions & Answers

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THANKSGIVING It’s a special time of year where friends and family get together to share some quality time. We stuff ourselves with home-cooked food, we reminisce, and maybe we cap it off with some pumpkin pie. And if you’re the one putting any or all of this together, you may have a question or two. Whether it’s your job to prepare the turkey, the dressing, the salad or grandma’s famous sweet potatoes, there are some professionals in our community that can lend a hand.
ASK QUESTIONS Need some help preparing the turkey? Looking for a great recipe to surprise your guests or family? Want a great way to incorporate your slow-cooker into the mix? The best way to find the answers to your questions is to ask the community. There are members who are experts in pretty much every area of cooking you can imagine, and they can help you get from beginner to pro.
Ask your question(s) by posting in the discussion below.
GIVE ANSWERS Many of you in the community know a lot about preparing for Thanksgiving and have great information to share. We encourage you to help out those that have questions!


Want to start your own discussion? Click here: www.massdrop.com/cooking/talk/new

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kstokley, KimDee5, and 17 others
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What is the best way to not dry out a tukey when baking?
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MrSenpai
Brine
MrSenpai
Brining certainly helps, but you can also take a baking bag or a plain new brown-paper bag, butter the bag inside, also butter the turkey and sprinkle with your favorite herbs and spices. Throw a LOT of sliced onions, some cut carrots and celery, parsley, etc into the bag, lay the turkey (breast up) on top of the onions, carrots, etc - then staple the bag shut. Put the whole caboodle in a roasting pan and into the oven and cook until about 1/2 to 3/4 hours short of doneness - then cut open the bag and let the skin brown for the last part of cooking. Moist meat, falling off the bone.
Have anyone tried any good veggetarian turkey?
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benbalo
I'm not vegetarian but I eat mostly vegetarian these days. You just need to get over the notion that other proteins are standing in for meat. They are all just proteins and a dish is a balance of its parts.
Though I have had some decent Asian mock duck that was tasty in its own way. But nothing like actual duck. It's duck-like because it's spiced and flavored like how duck is, with a soy glaze and five-spice powder. I can't imagine mock turkey being any good, because what does it normally taste like anyway? If you put wheat gluten together with stuffing and cranberries, then you might be able to get away with it if your guests are forgiving enough. Better to make a wonderful vegetarian spread without the trappings of appeasing to carnivore notions.
benbalo
Simply bake tofu or tempeh in the oven sprinkled with poultry seasoning. Add some vegan mushroom gravy and bang, in your faces you knuckle dragging carnivores!
Deep-fried bird is awesome...always moist and delicious; spend the extra for peanut oil!
Pace yourself when you accept multiple Thanksgiving dinner invitations. Ugh.
bbq turkey?
So now what do you do with all the leftovers? We take the stuffing, turkey, and gravy,combine them all,add a little stock and 1 beaten egg, then bake covered for one hour. Then serve with a side salad. It’s easy and tasty.
Happy Thanksgiving to the USA from Canada
Good luck all!
What stuffing do yall use?
NuttyPB
The same old giblet stuffing, my kids demand it. Saute onions, celery, salt, pepper, parsley, rosemary and sage with cut up organ meats from the turkey. Add dried bread crumbs and enough turkey or chicken broth to dampen the crumbs. Taste, taste, taste for seasoning! Here's a recipe that looks about right: https://www.google.com/search?q=giblet+stuffing&rlz=1C5CHFA_enUS811US811&oq=giblet+stuffing&aqs=chrome..69i57j0l5.2215j0j7&sourceid=chrome&ie=UTF-8

Favorite Thanksgiving desserts?
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Trap
Pumpkin Pie... as long as it's made with butternut squash.
Libby's is just fine for a pumpkin source. You could spend another 2 hours carving up cooking pumpkins and cooking it, but it will not be worth it. You'll like the canned better.
Happy Thanksgiving everyone.
Jonathan-Le
Happy Turkey day to you too :)
heyo
I haven't figured out what a cooking discussion has to do with the electronics giveaway, buty oh well! Enjoying reading all the comments anyway!
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rumblechick
Where are you finding the electronics giveaway? This is a Thanksgiving food discussion.
brenda52411
It's been so long I don't even remember! Sorry.
what is the best turkey you can buy?
jimstevens
Copied and pasted my reply from above :) We do a three prep process to the bird before cooking. 1) We do a Brine for the turkey to sit in for a few days before cooking : https://www.marthastewart.com/274271/how-to-brine-a-turkey 2) We inject butter, fresh garlic and herbs under the skin: https://www.epicurious.com/recipes/food/views/butter-injected-turkey-102444 3) We wrap the turkey in thick bacon strips to protect and hold in the moisture... Plus you can eat the bacon with the turkey for awesome turkey bacon sandwiches the next day: http://www.thekitchn.com/how-to-make-a-bacon-wrapped-turkey-237557 By doing all three steps to prep the turkey, you will have the most moist flavorful turkey you have ever had. I can't imagine ever doing it any other way now that we have discovered this way of cooking a turkey. 0Reply
how do you make pie
Laserguy
Depends on the type you are looking to make. Some need to be baked, some can be poured and refrigerated. All depends....what type interests you?
Laserguy
Get a premade pie crust, like the Pillsbury (for wheat based) or look for gluten-free in the gf freezer section if you don't want to make your own. Get a glass Pyrex pie pan. Mix up a can of Libby's pumpkin and use the directions on the can. I believe the ingredients are one 15 oz can of pumpkin, 3/4 cup sugar, 2 eggs, 1/2 tsp salt, one tsp. cinnamon, 1/2 tsp ginger, 1/4 teaspoon each cloves and nutmeg, 1 can of evaporated milk or 12 oz of full-fat coconut cream (I use this: https://www.google.com/search?num=30&rlz=1C5CHFA_enUS811US811&ei=znngW-eiE6S-ggf-zanYAQ&q=arroyo+d+coconut+milk&oq=arroya+D+coco&gs_l=psy-ab.1.0.0i22i10i30j0i8i13i30l2.7317.13746..15195...0.0..0.513.3247.26j0j2j5-1......0....1..gws-wiz.......0j35i39j0i67j0i20i263j0i10j0i13.UN84M0fve7I). Cook at 450 degrees for 15 minutes. Lower over temp to 350, leave in pie for another 30-40 minutes until a knife inserted in the middle come out clean and the center only jiggles a little. It will firm up as it cools. Cool completely for 5 hours in refrigerator for best texture.
We just got this oilless "fryer" thing yesterday. It can make fries and stuff. I still want a rice cooker.
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They can cook all sorts of things. There is usually a temperature and a time setting. We have cooked steaks, hash browns, chicken, and other things in ours. There is a heating element and a fan inside that blows air over the food and the heating element. The only oil used is the oil in the food itself. The reason it works so well is because of the fan. The air moves quickly over the food and heats it faster.
LightningStalker
Get an InstantPot. Then you have a pressure cooker and a rice cooker.
What the best way to cook a turkey?
hil83
Copied and pasted my reply from above :) We do a three prep process to the bird before cooking. 1) We do a Brine for the turkey to sit in for a few days before cooking : https://www.marthastewart.com/274271/how-to-brine-a-turkey 2) We inject butter, fresh garlic and herbs under the skin: https://www.epicurious.com/recipes/food/views/butter-injected-turkey-102444 3) We wrap the turkey in thick bacon strips to protect and hold in the moisture... Plus you can eat the bacon with the turkey for awesome turkey bacon sandwiches the next day: http://www.thekitchn.com/how-to-make-a-bacon-wrapped-turkey-237557 By doing all three steps to prep the turkey, you will have the most moist flavorful turkey you have ever had. I can't imagine ever doing it any other way now that we have discovered this way of cooking a turkey.
Happy Thanksgiving, Everyone!
Butter under the turkey skin before roasting leaves that skin crispy.
rusthawk
Using an air compressor to separate the skin from the meat beforehand makes the skin super crispy 😁
How do you make a pecan pie
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Mmm that sounds yummy, thanks.
Bob5
The pecan pies without corn syrup are the best; not only do you not have to use that horrible corn product, but it tastes less teeth-breakingly sweet. I like Trisha Yearwood's recipe that I copied years ago. I also add extra pecans for better sweetness/nut ratio. I feel the pecan pie really needs a regular pie crust, cookie or graham cracker is over the top with sweetness; but gluten-free is fine for those who are sensitive. Often there are gluten-free pie crusts in the gf portion of the grocer's freezer, but Pillsbury works great for those who don't have celiacs or gluten-intolerant folks coming to dinner. If you're not sure, use gluten-free; nobody is going to know. Use a glass pan so you can really brown the crust; it will be tastier and flakier that way. https://www.foodnetwork.com/recipes/trisha-yearwood/pecan-pie-recipe-2119598
Happy thanksgiving everyone!
Namida1234
🔪🦃
Today is pie day! Pumpkin, key lime & wild turkey pecan
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What’s on your dessert menu?
Chef_Scot
roasting a sugar pumpkin now for some cheesecake later. nice choice of butter there ;)
butterflying the bird works well too!
Do you guys ever do that turducken thing?
Submaureen
Yes, buying it and having it shipped. It comes precooked so its basically pop it in the oven and then let it cook. Tasty and people seem to like the presentation of it. Personally, I prefer a traditional turkey. But it's a cool option to try....
Smokin turkey via Traeger.
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Best roasting pan?
Goldberry
I like this one, I've had it for years: https://www.amazon.com/Cuisinart-Classic-Stainless-Rectangular-7117-16UR/dp/B003YLJZ6M I especially like that the handles flare out from the pan so you're less likely to burn yourself picking it up. I have to use a stainless steel on my induction stove, so I like that I can put this right on the stove top and make gravy in the drippings after the grate and bird are removed. It's always been easy for me to clean, but I've never really burned anything difficult in it.
Happy Thanksgiving everyone.
What did you do to prepare for the big day? I know I have my schedule and my own prep list that I follow.
Let‘s talk short cuts and time saving make ahead dishes. For me it all most always comes back to the kitchen I am cooking in. How much oven space is there vs. how many people I am cooking for.
When I am cooking turkey for a big group (or we are eating early in the day) I will pre-roast the turkey the day before but cook it under temp (140) the carve it up and put it into a baking dish. Once it is sliced and arranged nicely I will add some stock and cover with foil. Then all I have to do is throw it in a hot oven and bring it up to temp (165) the stock keeps it super moist.
Other years i have have made the mashed potatoes up in advance if I have extra oven space that have one less thing that do at the last minute. It really is kind of a dance. Finding the right balance of things that can be done in advance, could cooked in the oven while you work the stovetop. I wonder what your secret to a successful thanksgiving meal is?
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I never thought of other mashed vegetables but it makes perfect sense. Thanks!
I've never heard of doing this, but it's a brilliant idea since mashed potatoes have to usually be made on the spot at the last minute. This and the cook ahead turkey idea above are great time savers. Thanks for sharing!
I can't cook. So just going to eat whatever my family makes
bvluong
start with something easy like homemade cranberry sauce. If you can boil and measure, you can make that.
bvluong
Aren't you supposed to bring something to contribute?