So here we go - Thanksgiving cooking begins

[David M. Bueker]

I'm about to start the rolls.

Then the turkey comes out of the brine for a rinse and a dry in the fridge.

Make up some stock from the neck/gizzard.

Whip up some dressing.

Get the rolls in the oven.

Rolls done around noon, turkey goes in at 1:30 or so.

Other stuff (potatoes, squash...) gets going around 4.

Planning to eat at 5 with my folks who are now on their way up from Virginia.

Sounds great David!

I am wondering if I should do the same with my Turkey. It's only brined overnight...should I rinse it and dry it now? What do you think? I have never brined a turkey before.

I am getting ready to roll out some pie crusts and make some fillings for mini pies.

I made cornbread for the dressing. Plan to put the turkey in at 2:00pm.

Happy Thanksgiving!

[David M. Bueker]

I would rinse and dry it. It's been immersed in water for a while.

So blogging on - the dough for the rolls is rising & the turkey is rinsed & drying in the fridge. Do you have any idea how much you have to take out of a refrigerator in order to fit a turkey platter!?!

I'm off to have some coffee. Then I will start on turkey neck stock.

Do you have any idea how much you have to take out of a refrigerator in order to fit a turkey platter!?!

Yes! We are in a new smaller house temporarily and we did some renovations to it earlier in the year. I insisted on a mini fridge in the bar. Not necessarily to hold mixers and cocktail onions, but to handle Thanksgiving and dinner party overflow. Our 22 lb turkey is drying (in the roasting pan) in there as I type, and there is even room for the mixers! That sucker holds quite a bit!

[David M. Bueker]

Stock is simmering.

Bread dough is just about ready to be shaped.

So far I am able to keep up with the mise en place. We'll see how long that lasts.

[David M. Bueker]

Rolls are formed. Timing is just about right so far.

David - great work. My Turkey Day preparation is...well I am going on a 4 hour bike ride at 9 am PST with my team East Bay Velo. Then I'll come home and peel the sweet potatos and cube them...then I sit back and let Traci work her Turkey Day magic!!!!

I'm in the Salt Lake airport.

I'm in the Salt Lake airport.

Stuart - we are a short hop over here to Oakland!!!

I am sorely tempted. But I have someone waiting in ABQ for me...

Sounds great David!

I am wondering if I should do the same with my Turkey. It's only brined overnight...should I rinse it and dry it now? What do you think? I have never brined a turkey before.

I am getting ready to roll out some pie crusts and make some fillings for mini pies.

I made cornbread for the dressing. Plan to put the turkey in at 2:00pm.

Happy Thanksgiving!

Hi, Maria
It is necessary to rince and dry your turkey. You will notice that the skin will develop a sheen. Usually, the skin is not that edible, IMO, after it has been brined (at least if it is brined for 24 hrs or longer) -- its a little tough. Perhaps that's why the meat remains so moist. I think you will love it. Good luck and Happy Thanks giving everybody.
Taking my turkey out the brine in a few minutes. Then, making the flower arrangement for the table and setting the table and chairs. Will prepare the black-eyed pea salad. Turkey should go over the coals about 12:00p.m. (it's 22lbs). Salmon will go over the coals about 3:00p.m. So far, so good.

[David M. Bueker]

Rolls are headed into the oven.

Thanks Joann!

-6 mini gluten-free vegan pie crusts blind baked. Need to start on the fillings.

-Turkey stock made for the gravy.

What the heck am I making for lunch?

[David M. Bueker]

Now there's two things I never thought I would see together - vegan pie crust & turkey stock

Anyway, rolls are done. Turkey prep starts in 30 minutes or so.

[David M. Bueker]

Blogging on - the kitchen is clean.

That's the last time that will be true until tomorrow.

Daughter has arrived with apple pie, potato bread, and potatoes to mash. The turkey has an hour to go. The cornbread and chestnut stuffing is ready to go in the oven as the turkey comes out, along with the candied sweet potatoes. Still have to make gravy and sautee the par boiled green beans. Bev is making Waldorf salad. The pumpkin pie and Zin are waiting.

[David M. Bueker]

Turkey is in the oven!

Two red burgs sit on the sideboard.

Now there's two things I never thought I would see together - vegan pie crust & turkey stock

Anyway, rolls are done. Turkey prep starts in 30 minutes or so.

Me neither, David...me neither!

-Fillings are almost done.

-Finished up with lunch.

-Getting ready to put the turkey in the oven

[David M. Bueker]

Oh gosh does the house smell good. Residual bread aromas plus turkey cooking...ahhh

As for the football game...

[Jenise]

Carrie's sweet potato souffle is in the oven. Took a big risk: instead of baking it in a 9 x 13 and using two eggs, I used three, beat the yolks with the sweet potato and separately whipped the whites which I folded in at the last minute. Didn't use the orange juice because by the time I whipped everything, couldn't see making it looser, but added orange zest to be true to the flavors prescribed. The batter tasted delicious--I could have sat down with the bowl and a spoon right there. But I resisted, and it's baking in a regulation souffle dish right now. Could be the biggest disaster ever: why do I monkey around with things when I have absolutely no back-up plan?

Pie dough is resting. The crumble topping is made, apples are ready to peel as soon as the dough rolls out.

[David M. Bueker]

why do I monkey around with things when I have absolutely no back-up plan?

Because your instincts as a cook are pretty darned good.

-turkey cooking at 300 degrees as per Jenise.

-sauteed onions, celery, and sage for dressing...cut up cornbread and toasted rice bread, mixed with veggies and herbs, added broth and soy butter...and put in crock pot. Mmmm...SAGE!

-Mini pies are done and cooling.

-Having a glass of vino..YAY!

[David M. Bueker]

Two burgs opened. One needs decanting.

Time to start peeling taters.

Happy turkey day to the 'Mericans on the group.