Thanksgiving turkey no more

[Janet B]

I just can't face doing another turkey for a 'traditional'
Thanksgiving meal. I'm going to do a pork loin roast, baked butternut
squash, mashed potatoes and gravy. Vegetables to be decided.
I do go to Costco in time for the opening of the door on the day after
Thanksgiving. Their huge turkeys that didn't sell for Thanksgiving
have got to go to make way for Christmas hams and they are always
priced at $.49/pound. I will get one or two Butterball twenty(+ )
pounders and piece them out and freeze them. It's tough work because
birds in that range have big, strong bones. A couple of birds like
that will give me plenty of meat to cook and smoke in a variety of
ways throughout the year.
I can't bear the idea of a Christmas ham either. I'm going to change
that up to a standing rib roast.
I'm tired of making desserts for these functions also. For one of the
meals I am going to buy some really good chocolates from our local
candy maker. So, chocolates and coffee. Everyone is always too full
for dessert anyway.
Janet US

[Brooklyn1]

Consider a fresh ham... can also be boned, butterflied, and stuffed.
http://cooking.nytimes.com/recipes/7755-fresh-ham-roasted-with-rye-bread-and-dried-fruit-stuffing
http://www.foodnetwork.com/recipes/tyler-florence/fresh-ham-with-tuscan-bread-stuffing-recipe.html

[Nancy Young]

(laugh) You really aren't feeling it this year! I hear you
about the turkey, I'm glad I don't have to make it. We have
TDay at my brother's place and he makes the bird, we all bring
everything else.

I'd be thrilled to have pork roast instead, it's my favorite.

The holidays are right on top of each other this year. That's
a lot of cooking. I have to start making my cookie dough soon.
It's the only way I can deal with it, freezing the dough and
baking them just before Christmas.

nancy

[Janet B]

On Sat, 22 Nov 2014 11:09:16 -0500, Nancy Young
<rjynly...@verizon.net> wrote:
snip

>
>The holidays are right on top of each other this year. That's
>a lot of cooking. I have to start making my cookie dough soon.
>It's the only way I can deal with it, freezing the dough and
>baking them just before Christmas.
>
>nancy

I used to do that . . . make all the batches of cookie dough and then
have a bake day. I think that's really the best way to go. Of
course, by the end of the day you can't stand the smell of anything
sweet.
Janet US

[George Leppla]

On 11/22/2014 11:02 AM, Sqwertz wrote:
> Pork roasts are always pretty cheap the week before Thanksgiving since
> people are buying turkey, prepared hams, and beef. I just picked up a
> pork butt for $1.29/lb while last week they were $2.78/lb.


Pork butts and shoulders are cheap here this time of year because this
is when many Hispanics make tamales for Christmas. They'll make
hundreds and hundreds of them and freeze them for the coming year.

Entire families get together to make tamales... it is called a Tamalada.

http://www.youtube.com/watch?v=D9-gbR1-GjA

George L

[sf]

On Sat, 22 Nov 2014 07:49:56 -0700, Janet B <nos...@cableone.net>
wrote:

> I can't bear the idea of a Christmas ham either. I'm going to change
> that up to a standing rib roast.

The only time we eat turkey is at Thanksgiving, so I'm actually
looking forward to it. I think I'll spatchcock it this year. As far
as facing turkey again at Christmas, hubby and I agreed decades ago
that we just don't like turkey enough to do that so we switched to
standing rib roast and Yorkshire pudding. Those two are set in stone.
Everything else, including dessert, is flexible.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

[Dave Smith]

On 2014-11-22 11:09 AM, Nancy Young wrote:

> (laugh) You really aren't feeling it this year! I hear you
> about the turkey, I'm glad I don't have to make it. We have
> TDay at my brother's place and he makes the bird, we all bring
> everything else.
>
> I'd be thrilled to have pork roast instead, it's my favorite.
>

But what about leftovers. I don't mind turkey. I kind of like some of
the leftovers dishes made with with it. I do get sick of turkey and am
glad we only have it twice a year. I love roast pork but am just not
very good with leftover pork.

> The holidays are right on top of each other this year. That's
> a lot of cooking. I have to start making my cookie dough soon.
> It's the only way I can deal with it, freezing the dough and
> baking them just before Christmas.

I did tow batches of fruit cake. I should start on short bread and mince
meat tarts.

[sf]

On Sat, 22 Nov 2014 11:09:16 -0500, Nancy Young
<rjynly...@verizon.net> wrote:

> I'd be thrilled to have pork roast instead, it's my favorite.

Have you tried the Zuni Cafe mock porchetta yet?? So delicious and
less expensive than buying a crown roast of pork.
http://cookingzuni.blogspot.com/2008/07/mock-porchetta.html

[Janet B]

On Sat, 22 Nov 2014 10:21:17 -0800, sf <s...@geemail.com> wrote:

>On Sat, 22 Nov 2014 11:09:16 -0500, Nancy Young
><rjynly...@verizon.net> wrote:
>
>> I'd be thrilled to have pork roast instead, it's my favorite.
>
>Have you tried the Zuni Cafe mock porchetta yet?? So delicious and
>less expensive than buying a crown roast of pork.
>http://cookingzuni.blogspot.com/2008/07/mock-porchetta.html

No, I haven't tried it. It sounds delicious. I love the seasonings.
Thanks
Janet US

[graham]

When my parents were getting on in years, they would buy a small turkey.
They would remove the legs and freeze them for later as each would be
big enough for a substantial stew during the winter. The legless carcass
would be roasted for family get-togethers.

When my sons came home for xmas, I tried to change the menu but they
always insisted on turkey. I made sure that they took away all the
leftover meat. I would much prefer a leg of lamb or a prime rib roast.
Graham

[graham]

I baked 3 batches (different recipes) of madeleines yesterday to take to
my French class. The surplus will go in the freezer as I am still trying
to lose a few more pounds.
Graham

[Nancy Young]

On 11/22/2014 11:29 AM, Janet B wrote:
> On Sat, 22 Nov 2014 11:09:16 -0500, Nancy Young
> <rjynly...@verizon.net> wrote:
> snip
>>
>> The holidays are right on top of each other this year. That's
>> a lot of cooking. I have to start making my cookie dough soon.
>> It's the only way I can deal with it, freezing the dough and
>> baking them just before Christmas.

> I used to do that . . . make all the batches of cookie dough and then
> have a bake day. I think that's really the best way to go. Of
> course, by the end of the day you can't stand the smell of anything
> sweet.

Especially as everyone insists they wait for the almond crescents
I hand out at Christmas, by the time I chop all those nuts and
mix the dough, I have enough to do cleaning up, and in no mood
to start timing cookies and rolling them in powdered sugar, a
whole 'nother mess.

Don't get me wrong, I don't mind doing it, I just would much
rather break it down into two days. And, you're right, after
working with all that butter and sugar, I don't even feel like
smelling the cookies baking.

nancy

[Nancy Young]

On 11/22/2014 12:27 PM, Dave Smith wrote:
> On 2014-11-22 11:09 AM, Nancy Young wrote:
>
>> (laugh) You really aren't feeling it this year! I hear you
>> about the turkey, I'm glad I don't have to make it. We have
>> TDay at my brother's place and he makes the bird, we all bring
>> everything else.
>>
>> I'd be thrilled to have pork roast instead, it's my favorite.
>>
>
> But what about leftovers. I don't mind turkey. I kind of like some of
> the leftovers dishes made with with it.

I sure don't mind turkey leftovers, and I also find leftover
pork roast a little challenging.

> I do get sick of turkey and am glad we only have it twice a year.

Looking back, I wonder how my mother stretched leftover turkey
to feed a family of 6 for what seemed like weeks. Enough
with the turkey already!

>> The holidays are right on top of each other this year. That's
>> a lot of cooking. I have to start making my cookie dough soon.
>> It's the only way I can deal with it, freezing the dough and
>> baking them just before Christmas.
>
> I did tow batches of fruit cake. I should start on short bread and mince
> meat tarts.

Those sound grout to me, too. I'm also thinking I'd like to make
pecan tassies (?) but then I remember I need to make some nut
free cookies, too.

nancy

[Janet B]

On Sat, 22 Nov 2014 14:18:47 -0500, Nancy Young
<rjynly...@verizon.net> wrote:

snip
>

>I sure don't mind turkey leftovers, and I also find leftover
>pork roast a little challenging.

snip
>nancy

Hot, roast pork sandwiches. (white bread, sliced pork dipped in hot
gravy, mashed potatoes along side with hot gravy over all.) Pork
sandwiches. (bread, butter, pork, horseradish) Pork hash. In other
words, I treat it pretty much the same as any leftover roast.
Janet US

[Janet Wilder]

When my children were small and I was a single mom working full-time and
going to college at night I was, understandably, short of money for
Christmas presents for their teachers.

I would make up a big batch of spritz cookie dough using Blue Bonnet
margarine which tastes the most like real butter when you are making
cookies, but fit in my budget. I'd refrigerate the dough in small
batches and every night, after the usual ritual of feeding the family
and helping the kids with their homework, I'd get out the cookie press
and bake a few batches of cookies while I studied for my own final exams.

I also made a cookie with sweetened, flaked coconuts and sweetened
condensed milk that you shaped and pressed half of a candied cherry
into. They were very decorative.

I'd get some pretty paper trays from the dime store (before inflation
gave us dollar stores :-) )and gift the teachers with homemade cookies.

--
From somewhere very deep in the heart of Texas

[Dave Smith]

On 2014-11-22 1:49 PM, graham wrote:

> When my sons came home for xmas, I tried to change the menu but they
> always insisted on turkey. I made sure that they took away all the
> leftover meat. I would much prefer a leg of lamb or a prime rib roast.

If it has to be a bird I would rather have a big chicken. Better yet...
capon, but I have not seen capon in a long time. I could certainly go
for roast beef. Our son loves turkey and is not keen on lamb.

[Tara]

On Sat, 22 Nov 2014 14:18:47 -0500, Nancy Young wrote:

> I also find leftover
> pork roast a little challenging.

Pig potatoes and pig salad - shred the pork and gently reheat in a little
barbecue sauce. Top baked potatoes or garden salad. Brunswick stew,
which you can freeze for later.

Tara

[Tara]

On Sat, 22 Nov 2014 09:29:23 -0700, Janet B wrote:

> I used to do that . . . make all the batches of cookie dough and then
> have a bake day. I think that's really the best way to go. Of course,
> by the end of the day you can't stand the smell of anything sweet.
> Janet US

By the time I have planned, shopped, cooked, and tasted for Thanksgiving,
I feel like I have already had my meal. I pick at my official
Thanksgiving plate, but I am all about the leftovers.

Tara

[Dave Smith]

On 2014-11-22 2:14 PM, Nancy Young wrote:

> Don't get me wrong, I don't mind doing it, I just would much
> rather break it down into two days. And, you're right, after
> working with all that butter and sugar, I don't even feel like
> smelling the cookies baking.
>
>

My mother used to do her Christmas baking well in advance of the
Christmas season. She did light and dark fruit cakes, shortbreads,
brownies, and at at least a half dozen varieties of other cookies plus
mince meat tarts. Everything went into the freezer and could be taken
out an hour or two before serving.

She used to have the whole family plus a few friends and extended
family. She was always so well prepared that Christmas dinner was
presented without any fuss or hassles.

[Paul M. Cook]

"Janet B" <nos...@cableone.net> wrote in message
news:6p717at3eg5k0licm...@4ax.com...

Yep, pork roast for me this year. I will brine and stuff it. Chrismas is
always standing rib roast.



---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

[Dave Smith]

On 2014-11-22 2:18 PM, Nancy Young wrote:

>> But what about leftovers. I don't mind turkey. I kind of like some of
>> the leftovers dishes made with with it.
>
> I sure don't mind turkey leftovers, and I also find leftover
> pork roast a little challenging.
>
>> I do get sick of turkey and am glad we only have it twice a year.
>
> Looking back, I wonder how my mother stretched leftover turkey
> to feed a family of 6 for what seemed like weeks. Enough
> with the turkey already!

Those damned birds seem to last forever. We have a number of things that
we do with the leftovers. My wife makes a variation of Chicken Divan
using turkey instead of chicken. There is turkey heated up in gravy,
turkey sandwiches.... with cranberry sauce, with mayo and Dijon
mustard, turkey salad. All are good, but I get tired of turkey.






>

[Dave Smith]

On 2014-11-22 3:17 PM, Janet Wilder wrote:

>
> I'd get some pretty paper trays from the dime store (before inflation
> gave us dollar stores :-) )and gift the teachers with homemade cookies.
>

Don't worry. My wife was a teacher and all those useless presents meant
having to spend the time to write nice thank you letters for things
she/we had no use for. The worst was a set of hand knitted hot pads
which turned out to have been made with Phentex..... a synthetic
material that melts... I discovered when I used them as hot pads.

[graham]

On 22/11/2014 3:27 PM, Dave Smith wrote:
> On 2014-11-22 2:18 PM, Nancy Young wrote:
>
>>> But what about leftovers. I don't mind turkey. I kind of like some of
>>> the leftovers dishes made with with it.
>>
>> I sure don't mind turkey leftovers, and I also find leftover
>> pork roast a little challenging.
>>
>>> I do get sick of turkey and am glad we only have it twice a year.
>>
>> Looking back, I wonder how my mother stretched leftover turkey
>> to feed a family of 6 for what seemed like weeks. Enough
>> with the turkey already!
>
> Those damned birds seem to last forever.

That's because some people think they must buy a 25lb bird for a family
of 4. I used to look for a 6-7lb specimen and still there was too much
left over.
Graham

[sf]

Whatever happened to those turkey rolls that were both light and dark
meat? I only see white meat, it I see them at all.

[Cheri]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:S18cw.605302$Hb3.5...@fx03.iad...

> My mother used to do her Christmas baking well in advance of the Christmas
> season. She did light and dark fruit cakes, shortbreads, brownies, and at
> at least a half dozen varieties of other cookies plus mince meat tarts.
> Everything went into the freezer and could be taken out an hour or two
> before serving.
>
> She used to have the whole family plus a few friends and extended family.
> She was always so well prepared that Christmas dinner was presented
> without any fuss or hassles.

I've always loved this essay and get a good laugh out of it, don't know who
wrote it though. It seems appropriate here. LOL


"First, the whole Inchon-like planning of Christmas invariably falls to the
mother. (I've always wondered why feminists fail to include "celebration
management" in their lists of complaints against men--it's a far bigger and
more exhausting task than loading the dishwasher.) Beginning weeks in
advance, the mother must coordinate the arrival of relatives, tally
supplies, and review the timing of events again and again. She must shop and
re-shop until she is certain the allotment of all the presents is "fair."
Children possess the gimlet eye of a gangster's moll. They know exactly how
much a gift costs and whether their brothers or sisters have received
something "better." You may complain all you like about the "materialism
ruining the spirit of the holiday." It is the mother who knows: Without gift
parity there can be no family harmony.

Even after the tree is decorated and the egg nog poured, the mother can't
relax. Every few moments she must jump up to check the turkey or prevent the
Lab from eating the candy canes on the low-hanging branches. The phone rings
with news of sick or late-arriving guests; plans are regrouped, chairs added
or removed from the table. Someone is dispatched to the 24-hour 7/11 for
tinned cranberry sauce because somehow--can you believe it?--Mom forgot to
make cranberry sauce.

All these worries are supposed to be put aside for church service on
Christmas Eve or day. Here--at last!--is the "soul" of the holiday. Or so
you hope. Maybe the priest has decided to preach at extra length about
global warming. At my family's church, the minister used to take peculiar
pleasure in making us sing unpopular carols--as if avoiding the popular ones
was somehow more "improving." The congregation would mumble grumpily through
the unfamiliar tunes. Our "short" Christmas Eve service would last well past
midnight. By then, we children would be clawing at my mother's nylons: What
if we'd MISSED Santa??

Finally comes the great morning itself. Months of work are consumed in about
eight minutes. A carnage of gift wrapping glitters across the carpet. The
children, ungrateful little beasts, immediately declare they're "bored." The
turkey is, like, 72 hours away. Dad is crumpled into the corner of the sofa
in an improbable sweater. Mom's exhausted--bleary-eyed from staying up until
1 a.m. to wrap the last presents, fill the stockings, and ensure the turkey
was ready to be placed in the oven at 7 a.m. She declares the holiday
"started" and reaches for the booze....

[Cheri]

"Janet B" <nos...@cableone.net> wrote in message

news:m8q17ahfpe856acqb...@4ax.com...

Now, that made me hungry!

Cheri

[queso blanco]

On 11/22/2014 10:02 AM, Sqwertz wrote:
> Must try something different this time.
>
> -sw

http://www.hungerisunacceptable.com/blog/wp-content/uploads/2014/07/Steve-Wertz-Presentation-057.jpg

Now what is more humiliating than that bloated whale-ass carcass.

Free Sqwerty!

Or just toss him some cheese...

[Dave Smith]

On 2014-11-22 19:59, sf wrote:

>>> Those damned birds seem to last forever.
>>
>> That's because some people think they must buy a 25lb bird for a family
>> of 4. I used to look for a 6-7lb specimen and still there was too much
>> left over.
>
> Whatever happened to those turkey rolls that were both light and dark
> meat? I only see white meat, it I see them at all.

My wife always used to insist on 16 pounds or more. This year I was
adamant that it not be more than 12 pounds. That was more than enough
for 7 adults and we had enough leftovers for two dinners and a number of
sandwiches.

[sf]

10-12 lbs is what we usually do, 14 would be max. I'm "gracefully"
letting my DD host T-Day even if I'm really the one doing the main
cooking, that way I don't have to deal with leftovers. I can take
what I want and they can deal with the rest.

[Gary]

sf wrote:
>
> Whatever happened to those turkey rolls that were both light and dark
> meat? I only see white meat, it I see them at all.

Is this what you are talking about?
- found in the freezer section
- came in a foil pan with a cardboard top crimped into the foil?

If so, I absolutely *loved* those when I was in my 20's. They were a
real treat to me.

G.

[Brooklyn1]

Dave Smith wrote:
>
>My wife always used to insist on 16 pounds or more. This year I was
>adamant that it not be more than 12 pounds. That was more than enough
>for 7 adults and we had enough leftovers for two dinners and a number of
>sandwiches.

Y'all must be very small turkey eaters or all on diets... after
roasting there's barely 5 pounds of edible meat on a 12 pound
turkey... 7 adults should polish that off easily with nothing left
over... most healthy adults can easily consume a pound of turkey meat.
During the year I roast a 6-7 pound oven-stuffer chicken for four
adults... I cut the bird into eighths for roasting... each gets two
pieces and it's all gone. Poultry doesn't yield a lot of meat and the
larger the bird the greater the waste to meat ratio. With turkeys two
12 pound hens yield more meat than one 24 pound tom. Your wife knows
more about cooking, she's right to have a 16 pound turkey for seven
adults if you want any left overs.
http://chowhound.chow.com/topics/577075

[notbob]

On 2014-11-23, Dave Smith <adavid...@sympatico.ca> wrote:

> My wife always used to insist on 16 pounds or more. This year I was
> adamant that it not be more than 12 pounds. That was more than enough
> for 7 adults and we had enough leftovers for two dinners and a number of
> sandwiches.

I cannot provide proof, but one of the best cooks I've ever met --my
late MIL-- always sed the skeleton of commercial turkeys is pretty much the same
weight up to about 14 lbs, then the meat becomes the deciding weight
factor. So, always buy a turkey over 14 lbs. I have no idea if she
was right, but she consistantly turned out the best T-Day dinner I've
ever tasted. ;)

PS: she always insisted on paying extra for fresh birds and always
turned out the moistest birds I've ever eaten.

nb

[notbob]

On 2014-11-23, Sqwertz <swe...@cluemail.compost> wrote:

> On Sat, 22 Nov 2014 14:24:07 -0800, Paul M. Cook wrote:
>
>> Yep, pork roast for me this year. I will brine and stuff it. Chrismas is
>> always standing rib roast.
>

> But you have no one to share them with, Paul.

Roast beef sammys!

nb

[George Leppla]

On 11/23/2014 9:22 AM, notbob wrote:
> On 2014-11-23, Dave Smith <adavid...@sympatico.ca> wrote:
>
>> My wife always used to insist on 16 pounds or more. This year I was
>> adamant that it not be more than 12 pounds. That was more than enough
>> for 7 adults and we had enough leftovers for two dinners and a number of
>> sandwiches.
>
> I cannot provide proof, but one of the best cooks I've ever met --my
> late MIL-- always sed the skeleton of commercial turkeys is pretty much the same
> weight up to about 14 lbs, then the meat becomes the deciding weight
> factor. So, always buy a turkey over 14 lbs. I have no idea if she
> was right, but she consistantly turned out the best T-Day dinner I've
> ever tasted. ;)

Just the two of us but we always buy a big turkey (usually 20 +/-
pounds) Aside from the usual leftovers, we portion and freeze a lot of
the meat and make stock from the carcase.

The going price for turkey here was 57 cents a pound and that is cheap
protein.

FWIW - on Thanksgiving Day, we are going to a family event. Lots of
people, kids, laughing and noise... a good time. But on Friday, Becca
and I will make our own turkey dinner. I like to celebrate Thanksgiving
quietly, without the big social gathering. We have a lot to be thankful
for this year.

George L

[Dave Smith]

On 2014-11-23 9:46 AM, Brooklyn1 wrote:
> Dave Smith wrote:
>>
>> My wife always used to insist on 16 pounds or more. This year I was
>> adamant that it not be more than 12 pounds. That was more than enough
>> for 7 adults and we had enough leftovers for two dinners and a number of
>> sandwiches.
>
> Y'all must be very small turkey eaters or all on diets..

Well we aren't gluttons. None of us are in the habit of eating so much
at a meal that we have to lie down.

. after
> roasting there's barely 5 pounds of edible meat on a 12 pound
> turkey... 7 adults should polish that off easily with nothing left
> over... most healthy adults can easily consume a pound of turkey meat.
> During the year I roast a 6-7 pound oven-stuffer chicken for four
> adults... I cut the bird into eighths for roasting... each gets two
> pieces and it's all gone. Poultry doesn't yield a lot of meat and the
> larger the bird the greater the waste to meat ratio. With turkeys two
> 12 pound hens yield more meat than one 24 pound tom. Your wife knows
> more about cooking, she's right to have a 16 pound turkey for seven
> adults if you want any left overs.
> http://chowhound.chow.com/topics/577075
>

Who the hell is this KarlS who posted the response in Chowhound?

[Dave Smith]

On 2014-11-23 10:22 AM, notbob wrote:
> On 2014-11-23, Dave Smith <adavid...@sympatico.ca> wrote:
>
>> My wife always used to insist on 16 pounds or more. This year I was
>> adamant that it not be more than 12 pounds. That was more than enough
>> for 7 adults and we had enough leftovers for two dinners and a number of
>> sandwiches.
>
> I cannot provide proof, but one of the best cooks I've ever met --my
> late MIL-- always sed the skeleton of commercial turkeys is pretty much the same
> weight up to about 14 lbs, then the meat becomes the deciding weight
> factor. So, always buy a turkey over 14 lbs. I have no idea if she
> was right, but she consistantly turned out the best T-Day dinner I've
> ever tasted. ;)

I have stripped many a turkey carcass after a holiday dinner and as far
as I can guesstimate, the package with the meat from the half or less of
the bird that is left weighs more than the caracass. Bird bones are hollow.

>
> PS: she always insisted on paying extra for fresh birds and always
> turned out the moistest birds I've ever eaten.

My wife always gets fresh birds and they are better.

[graham]

As I mentioned up-thread, why not remove the legs before roasting and
freeze them. You then have the makings of a couple of stews during the
winter.
Graham

[Dave Smith]

On 2014-11-23 9:46 AM, Brooklyn1 wrote:

> Dave Smith wrote:
>>
>> My wife always used to insist on 16 pounds or more. This year I was
>> adamant that it not be more than 12 pounds. That was more than enough
>> for 7 adults and we had enough leftovers for two dinners and a number of
>> sandwiches.
>
> Y'all must be very small turkey eaters or all on diets... after
> roasting there's barely 5 pounds of edible meat on a 12 pound
> turkey... 7 adults should polish that off easily with nothing left
> over... most healthy adults can easily consume a pound of turkey meat.

Try this site:
http://www.canadianliving.com/food/entertaining/how_much_turkey_per_person.php

Their chart suggests 10-12 lb for 4-6 people and 12-15 lb for 8-10.
That allows for leftovers. We had a about 12.5 for 7, so right in the
ball park. There was lots of meat for dinner and there were enough
leftovers.

[sf]

I think an appropriate follow-up question is to ask if she roasted it
stuffed or unstuffed? When I roasted unstuffed 12lb turkeys on the
Weber (via indirect heat) in the past, they cooked evenly in only two
hours, browned evenly all over and remained incredibly moist. I
didn't even spatchcock them.

[George Leppla]

On 11/23/2014 10:12 AM, graham wrote:
>> >FWIW - on Thanksgiving Day, we are going to a family event. Lots of
>> >people, kids, laughing and noise... a good time. But on Friday, Becca
>> >and I will make our own turkey dinner. I like to celebrate Thanksgiving
>> >quietly, without the big social gathering. We have a lot to be thankful
>> >for this year.
>> >
>> >George L


> As I mentioned up-thread, why not remove the legs before roasting and
> freeze them. You then have the makings of a couple of stews during the
> winter.
> Graham

Because the legs are my favorite part to eat on Thanksgiving day. I am
a leg man! <vbg>

George L

[Ophelia]

"Cheri" <che...@newsguy.com> wrote in message
news:m4rc7...@news3.newsguy.com...

<g> at last 'her' holiday begins ... :)) I can relate to much of that as I
bet most mothers can:)))

Thanks, Cheri, that gave me a good giggle :)))

--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"graham" <gst...@shaw.ca> wrote in message
news:LV8cw.696366$1s.1...@fx05.iad...

I am not keen on turkey so I always buy a turkey crown. Plenty for him and
plenty of leftovers too:))

--
http://www.helpforheroes.org.uk/shop/

[Dave Smith]

On 2014-11-23 11:54 AM, George Leppla wrote:

>> As I mentioned up-thread, why not remove the legs before roasting and
>> freeze them. You then have the makings of a couple of stews during the
>> winter.
>> Graham
>
> Because the legs are my favorite part to eat on Thanksgiving day. I am
> a leg man! <vbg>
>

Me two. One year we had my brother and his family... him, his wife,
oldest son, younger son with wife and child. Only one son wanted white
meat. The rest wanted dark. My wife and I also prefer dark. I should
have bought a bunch of legs.

[sf]

On Sun, 23 Nov 2014 07:02:03 -0500, Gary <g.ma...@att.net> wrote:

> sf wrote:
> >
> > Whatever happened to those turkey rolls that were both light and dark
> > meat? I only see white meat, it I see them at all.
>
> Is this what you are talking about?
> - found in the freezer section
> - came in a foil pan with a cardboard top crimped into the foil?

I don't remember it being frozen or in a container like that. What I
remember was in the meat case near the chickens and wrapped in plastic
the same way they package ham. Does it exist in the freezer aisle
now? I didn't think to look there.

>
> If so, I absolutely *loved* those when I was in my 20's. They were a
> real treat to me.
>

Oh, my goodness... was it *that* long ago? I was thinking I was in my
30s, but maybe not. Googling... looks like Diestel puts them out and
Whole Foods carries it. Thanks, Gary!
http://sanjosefoodblog.blogspot.com/2014/11/whole-foods-diestel-natural-lightdark.html

[Janet Wilder]

On 11/23/2014 10:15 AM, Dave Smith wrote:

> Their chart suggests 10-12 lb for 4-6 people and 12-15 lb for 8-10.
> That allows for leftovers. We had a about 12.5 for 7, so right in the
> ball park. There was lots of meat for dinner and there were enough
> leftovers.
>

I have a 10+ pounder defrosting in the fridge right now. We are 5 adults
and one child. The child will eat chicken nuggets and mashed potatoes.
Son and family leave for home early Friday AM so I don't want a lot of
leftovers.

--
From somewhere very deep in the heart of Texas

[dsi1]

Why not remove the legs and then roast them with the turkey and then freeze them? It's like getting a turkey leg roasted for free. Free is good!

[dsi1]

I had to Google "turkey crown." We say "turkey breast roast" over here but I like "turkey crown" better cause I try to avoid using the "b" word if I can help it.

[graham]

But then it wouldn't be good in a stew. Re-heated meat never is!
Graham

[Paul M. Cook]

"Sqwertz" <swe...@cluemail.compost> wrote in message
news:18ntv0gl...@sqwertz.com...

> On Sat, 22 Nov 2014 14:24:07 -0800, Paul M. Cook wrote:
>
>> Yep, pork roast for me this year. I will brine and stuff it. Chrismas
>> is
>> always standing rib roast.
>
> But you have no one to share them with, Paul.

Drunk again, asshole? I don't but 150.00 aged Angus prime rib roasts for
myself like some of us do.




---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com

[dsi1]

Well, you're the turkey stew expert!

[graham]

Whatever!

[dsi1]

On 11/23/2014 10:40 AM, graham wrote:
> Whatever!

I've never made turkey stew so I guess that makes you an expert. Accept
it with grace.

I have made chicken and turkey soup from roasted birds and it comes out
just spiffy. Although, it's never from frozen, cooked, birds.

[Ophelia]

"dsi1" <dsi...@yahoo.com> wrote in message
news:b7152fd4-90d8-4bb3...@googlegroups.com...

> On Sunday, November 23, 2014 7:47:56 AM UTC-10, Ophelia wrote:
>> "graham" <gst...@shaw.ca> wrote in message
>> news:LV8cw.696366$1s.1...@fx05.iad...
>> > On 22/11/2014 3:27 PM, Dave Smith wrote:
>> >> On 2014-11-22 2:18 PM, Nancy Young wrote:
>> >>
>> >>>> But what about leftovers. I don't mind turkey. I kind of like some
>> >>>> of
>> >>>> the leftovers dishes made with with it.
>> >>>
>> >>> I sure don't mind turkey leftovers, and I also find leftover
>> >>> pork roast a little challenging.
>> >>>
>> >>>> I do get sick of turkey and am glad we only have it twice a year.
>> >>>
>> >>> Looking back, I wonder how my mother stretched leftover turkey
>> >>> to feed a family of 6 for what seemed like weeks. Enough
>> >>> with the turkey already!
>> >>
>> >> Those damned birds seem to last forever.
>> >
>> > That's because some people think they must buy a 25lb bird for a family
>> > of
>> > 4. I used to look for a 6-7lb specimen and still there was too much
>> > left
>> > over.
>>
>> I am not keen on turkey so I always buy a turkey crown. Plenty for him
>> and
>> plenty of leftovers too:))
>>
>

> I had to Google "turkey crown." We say "turkey breast roast" over here but
> I like "turkey crown" better cause I try to avoid using the "b" word if I
> can help it.

;p

--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"Paul M. Cook" <pmc...@gte.net> wrote in message
news:m4tetp$a4t$1...@dont-email.me...

>
> "Sqwertz" <swe...@cluemail.compost> wrote in message
> news:18ntv0gl...@sqwertz.com...
>> On Sat, 22 Nov 2014 14:24:07 -0800, Paul M. Cook wrote:
>>
>>> Yep, pork roast for me this year. I will brine and stuff it. Chrismas
>>> is
>>> always standing rib roast.
>>
>> But you have no one to share them with, Paul.
>
> Drunk again, asshole? I don't but 150.00 aged Angus prime rib roasts for
> myself like some of us do.
>

Or eat them all at once ... ;-)

--
http://www.helpforheroes.org.uk/shop/

[Paul M. Cook]

"Ophelia" <Oph...@Elsinore.invalid> wrote in message
news:m4thh0$kd9$1...@dont-email.me...

Not much left over. It does make some very expensive beef hash the next
day. I get a four bone roast. That way everyone gets a slice cooked the
way they want it from well done to very medium rare.

[Paul M. Cook]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:1uv7hcmnk2jot$.dlg@sqwertz.com...

> On Sun, 23 Nov 2014 12:09:41 -0800, Paul M. Cook wrote:
>
>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>> news:18ntv0gl...@sqwertz.com...
>>> On Sat, 22 Nov 2014 14:24:07 -0800, Paul M. Cook wrote:
>>>
>>>> Yep, pork roast for me this year. I will brine and stuff it. Chrismas
>>>> is
>>>> always standing rib roast.
>>>
>>> But you have no one to share them with, Paul.
>>
>> Drunk again, asshole? I don't but 150.00 aged Angus prime rib roasts for
>> myself like some of us do.
>

> Most I've ever paid was $76 for a rib roast (9.6 lbs at $7.99/lb).
>
> https://www.flickr.com/photos/sqwertz/15676370599/in/photostream/lightbox/
>
> https://www.flickr.com/photos/sqwertz/15674859278/in/photostream/lightbox/
>
> And I don't think I've ever bought a Prime rib roast, only steaks.
> https://www.flickr.com/photos/sqwertz/15675111330/in/photostream/lightbox/


This is special order stuff from a small ranch in Texas. It is typically
16-18 bucks a pound and worth every penny. You can keep your Kroger beef.
Nothing compares to what I am talking about. Dry aging is the only way to
go.

[Ophelia]

"Paul M. Cook" <pmc...@gte.net> wrote in message

news:m4tir1$pv2$1...@dont-email.me...

>
> "Ophelia" <Oph...@Elsinore.invalid> wrote in message
> news:m4thh0$kd9$1...@dont-email.me...
>>
>>
>> "Paul M. Cook" <pmc...@gte.net> wrote in message
>> news:m4tetp$a4t$1...@dont-email.me...
>>>
>>> "Sqwertz" <swe...@cluemail.compost> wrote in message
>>> news:18ntv0gl...@sqwertz.com...
>>>> On Sat, 22 Nov 2014 14:24:07 -0800, Paul M. Cook wrote:
>>>>
>>>>> Yep, pork roast for me this year. I will brine and stuff it.
>>>>> Chrismas
>>>>> is
>>>>> always standing rib roast.
>>>>
>>>> But you have no one to share them with, Paul.
>>>
>>> Drunk again, asshole? I don't but 150.00 aged Angus prime rib roasts
>>> for
>>> myself like some of us do.
>>>
>>
>> Or eat them all at once ... ;-)
>>
>
> Not much left over. It does make some very expensive beef hash the next
> day. I get a four bone roast. That way everyone gets a slice cooked the
> way they want it from well done to very medium rare.

:)
--
http://www.helpforheroes.org.uk/shop/

[graham]

On 23/11/2014 1:52 PM, dsi1 wrote:
> On 11/23/2014 10:40 AM, graham wrote:
>> Whatever!
>
> I've never made turkey stew so I guess that makes you an expert. Accept
> it with grace.

Sorry! I thought you were being sarcastic.

>
> I have made chicken and turkey soup from roasted birds and it comes out
> just spiffy.

You are lucky! I've tried making soup from the carcass from cold and
when it was still very warm after the meal. I all cases I've hated the
flavour. I seem to have inherited the gene from my father that tastes a
sort of "rancid" flavour in reheated meat. I even detect it in those
little bits of pork that Chinese restaurants add to fried rice. So
leftover roasts of whatever kind are served cold with pickles or
chutneys or go into sandwiches, never into soups, curries or stews.
Graham

[Brooklyn1]

Graham wrote:
>
> As I mentioned up-thread, why not remove the legs before roasting and
> freeze them. You then have the makings of a couple of stews during the
> winter.

A Thanksgiving turkey with no legs would not look very festive, in
fact it would look quite handicapped... besides, even though he was
the ultimate turkey I don't think I'd want to eat a turkey that
reminds me of the Mick!
Happy Holiday wherever you are, Mick! LOL
http://i62.tinypic.com/2a6r1xe.jpg

[Brooklyn1]

Huh? Are you a fruitcake?

[dsi1]

To me, the N word is "nipple."

> --
> http://www.helpforheroes.org.uk/shop/

[dsi1]

The leftover chicken or turkey is elevated to greater heights in a soup. Homemade soup is great - too bad few people take the time to make it.

[dsi1]

It's fairly obvious that you're a closet homosexual of the worst kind - your closet is so deep it has the proportions of a needle.

[queso blanco]

On 11/23/2014 12:09 AM, Sqwertz wrote:
> On Sat, 22 Nov 2014 14:24:07 -0800, Paul M. Cook wrote:
>
>> Yep, pork roast for me this year. I will brine and stuff it. Chrismas is
>> always standing rib roast.
>
> But you have no one to share them with, Paul.
>

> -sw
>

http://www.hungerisunacceptable.com/blog/wp-content/uploads/2014/07/Steve-Wertz-Presentation-057.jpg

Now what is more humiliating than that bloated whale-ass carcass.

Free Sqwerty!

Or just toss him some cheese...

[queso blanco]

On 11/23/2014 1:59 PM, Sqwertz wrote:
> And I don't think I've ever bought a Prime rib roast

[Dave Smith]

On 2014-11-23 4:31 PM, graham wrote:

> You are lucky! I've tried making soup from the carcass from cold and
> when it was still very warm after the meal. I all cases I've hated the
> flavour.

I would be inclined to blame it on the turkey. It has never been a
favourite soup for me.

> leftover roasts of whatever kind are served cold with pickles or
> chutneys or go into sandwiches, never into soups, curries or stews.

Leftover lamb almost always ends up in a curry here. Our son was never
a big fan of lamb. He may be part of the minority who don't like it but
will eat it, as opposed to those who either love it or ate it. He was
never crazy about roasted lamb but he was willing to have it once in a
while because he loved the curry made with the leftovers.

[graham]

In the Uni restaurant, if they served lamb at lunchtime there was always
lamb curry for dinner. However, they left out the condiments from lunch
and if I chose the curry, I always put a dollop of mint sauce on it.
They really go well together.
Next time you make a curry, try drinking cider with it. I've found it's
another good match.
Graham

[Kalmia]

On Saturday, November 22, 2014 5:23:49 PM UTC-5, Dave Smith wrote:
> On 2014-11-22 2:14 PM, Nancy Young wrote:
>
> > Don't get me wrong, I don't mind doing it, I just would much
> > rather break it down into two days. And, you're right, after
> > working with all that butter and sugar, I don't even feel like
> > smelling the cookies baking.
> >
> >
>
> My mother used to do her Christmas baking well in advance of the
> Christmas season. She did light and dark fruit cakes, shortbreads,
> brownies, and at at least a half dozen varieties of other cookies plus
> mince meat tarts. Everything went into the freezer and could be taken
> out an hour or two before serving.
>
> She used to have the whole family plus a few friends and extended
> family. She was always so well prepared that Christmas dinner was
> presented without any fuss or hassles.

Did she work outside the house, full time?

[Oregonian Haruspex]

On 2014-11-22 14:49:56 +0000, Janet B said:

> I just can't face doing another turkey for a 'traditional' Thanksgiving meal.

You and me both. We're doing local seafood this year. I'm going out
the evening before to trap some crabs and maybe I'll catch a salmon or
some surf perch. If I don't manage to, I'll buy a whole tuna off the
docks or maybe a ling.

It's hard to find a turkey that hasn't been marinated in scummy bleach
water anyway. If poultry says "Contains up to <<insert any number>>%
retained water" it's not fit to eat IMHO.

[Dave Smith]

On 2014-11-23 19:06, Kalmia wrote:

>> She used to have the whole family plus a few friends and extended
>> family. She was always so well prepared that Christmas dinner was
>> presented without any fuss or hassles.
>
> Did she work outside the house, full time?
>

She would never have used the term "work outside of the house", but when
we were young she worked at a couple seasonal jobs to make some extra
money for Christmas presents or summer camp.

[Cheri]

"Ophelia" <Oph...@Elsinore.invalid> wrote in message

news:m4t6jp$7pj$1...@dont-email.me...

> <g> at last 'her' holiday begins ... :)) I can relate to much of that as
> I
> bet most mothers can:)))
>
> Thanks, Cheri, that gave me a good giggle :)))

Yes, it always makes me laugh because some of it, not all certainly, but
some relates to just about everyone I know, including me. :-)

Cheri

[Cheri]

"Ophelia" <Oph...@Elsinore.invalid> wrote in message

news:m4t6jr$7pj$2...@dont-email.me...

> I am not keen on turkey so I always buy a turkey crown. Plenty for him
> and
> plenty of leftovers too:))

Raising turkeys and chickens for sale, hundreds of them at a time when I was
a kid, makes turkey less than stellar for me since we had it so often. I'm
OK with it a couple of times a year, but I do like turkey sandwiches with
cranberry sauce. DH loves it, and I do like the soup made from the carcass
as well.

Cheri

[Cheri]

"dsi1" <dsi...@yahoo.com> wrote in message news:b7152fd4-90d8-4bb3-b6e2-

> I had to Google "turkey crown." We say "turkey breast roast" over here but
> I like "turkey crown" better cause I try to avoid using the "b" word if I
> can help it.

LOL

[Brooklyn1]

Cheri wrote:

>dsi1 wrote:
>
>> I had to Google "turkey crown." We say "turkey breast roast" over here but
>> I like "turkey crown" better cause I try to avoid using the "b" word if I
>> can help it.
>
>LOL

I have no problem with Bazooms. hehe

[Julie Bove]

"Tara" <jarv...@ix.netcom.com> wrote in message
news:eZqdnTljoZZekezJ...@giganews.com...
> On Sat, 22 Nov 2014 09:29:23 -0700, Janet B wrote:
>
>> I used to do that . . . make all the batches of cookie dough and then
>> have a bake day. I think that's really the best way to go. Of course,
>> by the end of the day you can't stand the smell of anything sweet.
>> Janet US
>
> By the time I have planned, shopped, cooked, and tasted for Thanksgiving,
> I feel like I have already had my meal. I pick at my official
> Thanksgiving plate, but I am all about the leftovers.

I used to bake tons of cookies and make lots of candy. I often ate none at
all. I might taste a filling to make sure that it was good. If I did eat
any, they were only the ones that didn't look perfect and there were rarely
any of those.

I would get the same way with sewing and crocheting. Even jewelry making.
I would spend so much time on something that I just got kind of sick of it
and then didn't want to wear it.

[Julie Bove]

"Paul M. Cook" <pmc...@gte.net> wrote in message
news:m4tetp$a4t$1...@dont-email.me...
>
> "Sqwertz" <swe...@cluemail.compost> wrote in message
> news:18ntv0gl...@sqwertz.com...

>> On Sat, 22 Nov 2014 14:24:07 -0800, Paul M. Cook wrote:
>>
>>> Yep, pork roast for me this year. I will brine and stuff it. Chrismas
>>> is
>>> always standing rib roast.
>>
>> But you have no one to share them with, Paul.
>

> Drunk again, asshole? I don't but 150.00 aged Angus prime rib roasts for
> myself like some of us do.

Who does that?

[Julie Bove]

"Paul M. Cook" <pmc...@gte.net> wrote in message

news:m4tj49$r2n$1...@dont-email.me...

Can you buy it online?

[Julie Bove]

"graham" <gst...@shaw.ca> wrote in message
news:LV8cw.696366$1s.1...@fx05.iad...
> On 22/11/2014 3:27 PM, Dave Smith wrote:
>> On 2014-11-22 2:18 PM, Nancy Young wrote:
>>
>>>> But what about leftovers. I don't mind turkey. I kind of like some of
>>>> the leftovers dishes made with with it.
>>>
>>> I sure don't mind turkey leftovers, and I also find leftover
>>> pork roast a little challenging.
>>>
>>>> I do get sick of turkey and am glad we only have it twice a year.
>>>
>>> Looking back, I wonder how my mother stretched leftover turkey
>>> to feed a family of 6 for what seemed like weeks. Enough
>>> with the turkey already!
>>
>> Those damned birds seem to last forever.
>
> That's because some people think they must buy a 25lb bird for a family of
> 4. I used to look for a 6-7lb specimen and still there was too much left
> over.

> Graham

Quite often it is a free one. I haven't seen any recently but many of the
stores here used to do a points thing with your loyalty card and you could
get a free one if you got enough points by a certain time. Sometimes they
would even include enough other things like potatoes and rolls to make a
pretty complete dinner. One store offered you the choice of a ham or a
frozen lasagna if you didn't want the turkey. But they were always huge
ones.

I also know that many small business owners would get big turkeys as gifts.
My MIL used to get so many this time of year that she would cook one per
week and invite everyone she knew over to eat just to get rid of it.

My parents used to really burn me out on the stuff and they didn't even cook
one every year. The traditional Thanksgiving meal was my brother's favorite
meal. So he liked that but I don't think either of us cared for all of the
other stuff that was made of it.

We usually ate the big meal around 2:00 p.m. I think mainly because no
matter what time the meal was intended for, at least one thing would take
too long to cook and that was as good as we'd get. Then when dinner time
rolled around, it was cold sandwiches on whatever rolls we had because they
didn't keep bread in the house. Perhaps some raw veggies.

But from then on? Turkey soup and turkey salad with grapes and walnuts for
days on end.

They also stuck just plain cooked turkey in the freezer and we'd have it
again for Christmas.

The only problem was that all of the males in my family except for my dad
loved the legs. There were never enough of those and many years we were
hard pressed to find any extra anywhere.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message
news:c9c27atca7o74mo9t...@4ax.com...

> On Sat, 22 Nov 2014 16:23:20 -0700, graham <gst...@shaw.ca> wrote:
>
>> On 22/11/2014 3:27 PM, Dave Smith wrote:
>> > On 2014-11-22 2:18 PM, Nancy Young wrote:
>> >
>> >>> But what about leftovers. I don't mind turkey. I kind of like some of
>> >>> the leftovers dishes made with with it.
>> >>
>> >> I sure don't mind turkey leftovers, and I also find leftover
>> >> pork roast a little challenging.
>> >>
>> >>> I do get sick of turkey and am glad we only have it twice a year.
>> >>
>> >> Looking back, I wonder how my mother stretched leftover turkey
>> >> to feed a family of 6 for what seemed like weeks. Enough
>> >> with the turkey already!
>> >
>> > Those damned birds seem to last forever.
>>
>> That's because some people think they must buy a 25lb bird for a family
>> of 4. I used to look for a 6-7lb specimen and still there was too much
>> left over.
>

> Whatever happened to those turkey rolls that were both light and dark
> meat? I only see white meat, it I see them at all.

I don't think they've been around for years. I thought I saw them today at
Winco but it was turducken.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:5471CCBB...@att.net...

> sf wrote:
>>
>> Whatever happened to those turkey rolls that were both light and dark
>> meat? I only see white meat, it I see them at all.
>

> Is this what you are talking about?
> - found in the freezer section
> - came in a foil pan with a cardboard top crimped into the foil?
>
> If so, I absolutely *loved* those when I was in my 20's. They were a
> real treat to me.

I hated them. We had them often at home. The meat had a weird texture to
me.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message

news:j7847a1pamsac0ao8...@4ax.com...

> On Sun, 23 Nov 2014 07:02:03 -0500, Gary <g.ma...@att.net> wrote:
>
>> sf wrote:
>> >
>> > Whatever happened to those turkey rolls that were both light and dark
>> > meat? I only see white meat, it I see them at all.
>>
>> Is this what you are talking about?
>> - found in the freezer section
>> - came in a foil pan with a cardboard top crimped into the foil?
>

> I don't remember it being frozen or in a container like that. What I
> remember was in the meat case near the chickens and wrapped in plastic
> the same way they package ham. Does it exist in the freezer aisle
> now? I didn't think to look there.

The ones we had came frozen in a foil pan that looked like it was for baking
bread. There were giblets in there too. I don't remember anything like
that in plastic.

>>
>> If so, I absolutely *loved* those when I was in my 20's. They were a
>> real treat to me.
>>

> Oh, my goodness... was it *that* long ago? I was thinking I was in my
> 30s, but maybe not. Googling... looks like Diestel puts them out and
> Whole Foods carries it. Thanks, Gary!
> http://sanjosefoodblog.blogspot.com/2014/11/whole-foods-diestel-natural-lightdark.html

That's for sure not what we had.

[Julie Bove]

"Brooklyn1" <grave...@verizon.net> wrote in message
news:2pp37a114lqnpolou...@4ax.com...
> Dave Smith wrote:
>>
>>My wife always used to insist on 16 pounds or more. This year I was
>>adamant that it not be more than 12 pounds. That was more than enough
>>for 7 adults and we had enough leftovers for two dinners and a number of
>>sandwiches.
>
> Y'all must be very small turkey eaters or all on diets... after
> roasting there's barely 5 pounds of edible meat on a 12 pound
> turkey... 7 adults should polish that off easily with nothing left
> over... most healthy adults can easily consume a pound of turkey meat.
> During the year I roast a 6-7 pound oven-stuffer chicken for four
> adults... I cut the bird into eighths for roasting... each gets two
> pieces and it's all gone. Poultry doesn't yield a lot of meat and the
> larger the bird the greater the waste to meat ratio. With turkeys two
> 12 pound hens yield more meat than one 24 pound tom. Your wife knows
> more about cooking, she's right to have a 16 pound turkey for seven
> adults if you want any left overs.
> http://chowhound.chow.com/topics/577075

Most adults could eat a pound of turkey meat? I don't think so. Since I
prefer vegetables, I fill up on those and only eat a few bites of turkey.

[sf]

On Sun, 23 Nov 2014 21:22:59 -0800, "Julie Bove"
<juli...@frontier.com> wrote:

>
> "sf" <s...@geemail.com> wrote in message
> news:j7847a1pamsac0ao8...@4ax.com...

>> Googling... looks like Diestel puts them out and
> > Whole Foods carries it. Thanks, Gary!
> > http://sanjosefoodblog.blogspot.com/2014/11/whole-foods-diestel-natural-lightdark.htm

> That's for sure not what we had.

Did you notice the price? GAH!

We went with a fresh turkey @$4 lb at a local, which is another GAH -
but I'm not paying for it, LOL! For that price, the store puts it
(fully prepared) in a roasting bag, in a roasting pan and it comes
with printed cooking instructions. I told her I wanted to spatchcock
my turkey this year (partially because I can use the backbone for
stock and partially because I like how evenly a spatchcocked bird
cooks)... so she called them back and they're doing it at no extra
charge!

--

Never trust a dog to watch your food.

[Julie Bove]

"Cheri" <che...@newsguy.com> wrote in message
news:m4rc7...@news3.newsguy.com...
>
> "Dave Smith" <adavid...@sympatico.ca> wrote in message
> news:S18cw.605302$Hb3.5...@fx03.iad...

>
>> My mother used to do her Christmas baking well in advance of the
>> Christmas season. She did light and dark fruit cakes, shortbreads,
>> brownies, and at at least a half dozen varieties of other cookies plus
>> mince meat tarts. Everything went into the freezer and could be taken out
>> an hour or two before serving.
>>

>> She used to have the whole family plus a few friends and extended family.
>> She was always so well prepared that Christmas dinner was presented
>> without any fuss or hassles.
>

> I've always loved this essay and get a good laugh out of it, don't know
> who wrote it though. It seems appropriate here. LOL
>
>
> "First, the whole Inchon-like planning of Christmas invariably falls to
> the
> mother. (I've always wondered why feminists fail to include "celebration
> management" in their lists of complaints against men--it's a far bigger
> and
> more exhausting task than loading the dishwasher.) Beginning weeks in
> advance, the mother must coordinate the arrival of relatives, tally
> supplies, and review the timing of events again and again. She must shop
> and
> re-shop until she is certain the allotment of all the presents is "fair."
> Children possess the gimlet eye of a gangster's moll. They know exactly
> how
> much a gift costs and whether their brothers or sisters have received
> something "better." You may complain all you like about the "materialism
> ruining the spirit of the holiday." It is the mother who knows: Without
> gift
> parity there can be no family harmony.
>
> Even after the tree is decorated and the egg nog poured, the mother can't
> relax. Every few moments she must jump up to check the turkey or prevent
> the
> Lab from eating the candy canes on the low-hanging branches. The phone
> rings
> with news of sick or late-arriving guests; plans are regrouped, chairs
> added
> or removed from the table. Someone is dispatched to the 24-hour 7/11 for
> tinned cranberry sauce because somehow--can you believe it?--Mom forgot to
> make cranberry sauce.
>
> All these worries are supposed to be put aside for church service on
> Christmas Eve or day. Here--at last!--is the "soul" of the holiday. Or so
> you hope. Maybe the priest has decided to preach at extra length about
> global warming. At my family's church, the minister used to take peculiar
> pleasure in making us sing unpopular carols--as if avoiding the popular
> ones
> was somehow more "improving." The congregation would mumble grumpily
> through
> the unfamiliar tunes. Our "short" Christmas Eve service would last well
> past
> midnight. By then, we children would be clawing at my mother's nylons:
> What
> if we'd MISSED Santa??
>
> Finally comes the great morning itself. Months of work are consumed in
> about
> eight minutes. A carnage of gift wrapping glitters across the carpet. The
> children, ungrateful little beasts, immediately declare they're "bored."
> The
> turkey is, like, 72 hours away. Dad is crumpled into the corner of the
> sofa
> in an improbable sweater. Mom's exhausted--bleary-eyed from staying up
> until
> 1 a.m. to wrap the last presents, fill the stockings, and ensure the
> turkey
> was ready to be placed in the oven at 7 a.m. She declares the holiday
> "started" and reaches for the booze....

Yes! I get sooo tired of being told that I did nothing. Somehow those
presents just appeared under the tree, all wrapped and stuff.

I did not do the Christmas ball last year and I won't this year. That took
up a lot of my time but the family celebrations just aren't the same with my
dad gone. And everyone is so busy with other things. I still have some
Christmas Crackers left from last year. They should be fine unless they
have gum or candy in them.

I no longer knock myself out with cooking either. Nobody in this house
appreciates it. I have no clue what I will make for Christmas dinner but it
will likely be what we normally eat and maybe I'll just buy a pie or
something. I don't even wrap presents any more. I use gift bags. And I
don't go all out with the decorating either. Just too much work and too
little reward.

[Ophelia]

"Cheri" <che...@newsguy.com> wrote in message

news:m4u4i...@news4.newsguy.com...

I will eat it if given it but I prefer not. He doesn't like the legs which
is why I buy the crown and he will eat it any way I make it:) He loves it
with cranberry sauce too:)


--
http://www.helpforheroes.org.uk/shop/

[jmcquown]

On 11/22/2014 10:32 AM, Brooklyn1 wrote:

> Janet B wrote:
>>
>> I just can't face doing another turkey for a 'traditional'

>> Thanksgiving meal. I'm going to do a pork loin roast, baked butternut
>> squash, mashed potatoes and gravy. Vegetables to be decided.
(snippage)
>> I can't bear the idea of a Christmas ham either. I'm going to change
>> that up to a standing rib roast.
>> Janet US
>
> Consider a fresh ham... can also be boned, butterflied, and stuffed.

She said she can't bear the idea of a Christmas ham, so why she should
make one for Thanksgiving instead?

Jill

[jmcquown]

On 11/23/2014 11:15 AM, Dave Smith wrote:

> On 2014-11-23 9:46 AM, Brooklyn1 wrote:
>> Dave Smith wrote:
>>>
>>> My wife always used to insist on 16 pounds or more. This year I was
>>> adamant that it not be more than 12 pounds. That was more than enough
>>> for 7 adults and we had enough leftovers for two dinners and a number of
>>> sandwiches.
>>
>> Y'all must be very small turkey eaters or all on diets... after
>> roasting there's barely 5 pounds of edible meat on a 12 pound
>> turkey... 7 adults should polish that off easily with nothing left
>> over... most healthy adults can easily consume a pound of turkey meat.
>

> Try this site:
> http://www.canadianliving.com/food/entertaining/how_much_turkey_per_person.php
>
>
> Their chart suggests 10-12 lb for 4-6 people and 12-15 lb for 8-10.
> That allows for leftovers. We had a about 12.5 for 7, so right in the
> ball park. There was lots of meat for dinner and there were enough
> leftovers.
>
It's not as if turkey was the only thing on the table, either.

Jill

[jmcquown]

On 11/23/2014 7:02 AM, Gary wrote:
> sf wrote:
>>
>> Whatever happened to those turkey rolls that were both light and dark
>> meat? I only see white meat, it I see them at all.
>
> Is this what you are talking about?
> - found in the freezer section
> - came in a foil pan with a cardboard top crimped into the foil?
>

> If so, I absolutely *loved* those when I was in my 20's. They were a
> real treat to me.
>

> G.
>
I don't think that's what she's talking about, Gary. I remember those
things in the foil roasting pan... ugh, the fat Mom had to drain off!
She's thinking more of a turkey roll that combines white & dark meat.

Jill

[Dave Smith]

On 2014-11-24 10:01 AM, jmcquown wrote:

>> Try this site:
>> http://www.canadianliving.com/food/entertaining/how_much_turkey_per_person.php
>>
>>
>>
>> Their chart suggests 10-12 lb for 4-6 people and 12-15 lb for 8-10.
>> That allows for leftovers. We had a about 12.5 for 7, so right in the
>> ball park. There was lots of meat for dinner and there were enough
>> leftovers.
>>
> It's not as if turkey was the only thing on the table, either.
>

True. We typically have the stuffing, mashed potatoes, carrot, beans,
maybe a third vegetable, salad and rolls. We are not in the habit is
stuffing ourselves to the point where we cannot move. That being said,
we also save room for dessert. Some people tend to eat a lot more. I
know that everyone on my wife's family tends to eat more than those in
mine. My mother would do a good sized turkey and always had leftovers.
When I was at my inlaws for holiday turkey dinners I was always amazed
that they picked the bird in one meal.

[sf]

On Mon, 24 Nov 2014 10:08:47 -0500, jmcquown <j_mc...@comcast.net>
wrote:

> On 11/23/2014 7:02 AM, Gary wrote:
> > sf wrote:
> >>
> >> Whatever happened to those turkey rolls that were both light and dark

> >> meat? I only see white meat, if I see them at all.

> >
> > Is this what you are talking about?
> > - found in the freezer section
> > - came in a foil pan with a cardboard top crimped into the foil?
> >
> > If so, I absolutely *loved* those when I was in my 20's. They were a
> > real treat to me.
> >
> > G.
> >
> I don't think that's what she's talking about, Gary. I remember those
> things in the foil roasting pan... ugh, the fat Mom had to drain off!
> She's thinking more of a turkey roll that combines white & dark meat.
>

I found one. Diestel brand, at Whole Foods.
http://sanjosefoodblog.blogspot.com/search/label/At%20Home
We ended up ordering a 14-16 lb turkey that will be spatchcocked and
packed inside a roasting bag, on a roasting pan, with cooking
instructions. I've never roasted anything inside a bag before! Do
they really roast or just steam? Does it get crispy and brown? I'm
going to open the bag and season the bird the way I want (butter and
herbs under the skin) anyway.

Unrelated question: have you ever heard of "squash dressing"?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

[graham]

Due to the prevalence of the disease killing piglets, pork producers are
making up for their losses by sending larger animals to slaughter.
As a result, the hams are too large for the average buyer.
(Newspaper article this morning)
Graham

[Paul M. Cook]

"Sqwertz" <swe...@cluemail.compost> wrote in message

news:1qphrro5...@sqwertz.com...

> Figures you'd have to call a Texan to get real food. But I highly
> doubt you're getting dry-aged ribeye for $17/lb. Sucker born every
> minute.
>

It's dry aged. Which is not that hard to do in your own fridge. A sucker
is the one who pays 150 bucks for 2 ribeyes.



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[Paul M. Cook]

"Julie Bove" <juli...@frontier.com> wrote in message
news:m4ucss$2t7$1...@dont-email.me...

Littlefield Ranch

I buy through a local specialty market. They buy a whole truck load at a
time so the price is unbeatable. Online it is pretty expensive and then
there is shipping. A 4 bone 10 pounder is typically 200.00. It's a once a
year treat.

Allen Brothers

[Paul M. Cook]

"Julie Bove" <juli...@frontier.com> wrote in message

news:m4ucpr$2lm$1...@dont-email.me...

Me. Depending on how many people I spend double that. It's a tradition
that I've done most every year for 25 years now.

[Nancy Young]

On 11/24/2014 10:19 AM, Dave Smith wrote:

> True. We typically have the stuffing, mashed potatoes, carrot, beans,
> maybe a third vegetable, salad and rolls. We are not in the habit is
> stuffing ourselves to the point where we cannot move.

In all my years, and celebrating with a number of different people,
I've never seen anyone do that. It gets a lot of press, but I
wonder how many people actually overeat that badly.

Then, one year, when I was a teenager, we had T-Day with an
Army buddy of my father's, and they were Italian. First course
was lasagna, and we didn't know any better. That turned out to
be a big meal, since the turkey came out next. That's the only
time I ate with an Italian family that served a pasta course.

> That being said,
> we also save room for dessert. Some people tend to eat a lot more. I
> know that everyone on my wife's family tends to eat more than those in
> mine.

I have to try a sliver of different things. And some cookies someone
made. And ... okay, I don't go crazy but it's more dessert than one
would normally have.

> My mother would do a good sized turkey and always had leftovers.
> When I was at my inlaws for holiday turkey dinners I was always amazed
> that they picked the bird in one meal.

All I'd want is a turkey sandwich the next day. Then I'm good
for leftover turkey.

nancy

[Tara]

On Mon, 24 Nov 2014 08:27:45 -0800, sf wrote:

> Unrelated question: have you ever heard of "squash dressing"?

A lady I work with makes a delicious squash dressing, sort of a marriage
between cornbread dressing and squash casserole (summer squash).

Tara