Thanksgiving family recipes?

**caseysmom** · 11-13-2010, 11:39 AM

I am doing Thanksgiving this year I am so glad you started this thread.

I actually have some questions. If I buy a frozen turkey this weekend is this to soon to just let it thaw in the fridge? Also does anyone have brand preference with the turkeys? Our local grocery stores sell them really cheap if you spend 20 dollars but I am not sure about the quality and the brands, does it make a difference?

Back to the original question, I am famous for my mashed potatoes...I put a lot of half and half and butter in them.

**Bonny** · 11-13-2010, 12:06 PM

Keep the turkey frozen until a day or two before you prepare it for the oven. It should say on the directions what to do. The thawing time goes by the number of pounds of the bird. I buy the store brand, & prefer hens, they are less stringy. Buying one with a button that pops out also, but then I have heard they can be over cooked by the time the button pops out? I charcoal grill the turkey outdoors. If it is too cold then it gets put into the oven. I like to mix up onion, butter, garlic, salt, pepper into a paste & work it under the skin all over the turkey. It keeps it more moist & the drippings make a delicious gravy.

Twice baked potatos using half & half, cream cheese, milk, garlic salt, salt, pepper & paprika is always good.

**caseysmom** · 11-13-2010, 12:24 PM

A day or two until it goes in the oven...that would be a frozen turkey..they take a day per 4 pounds so if I got a 20 pound turkey that would be 5 days...they say thats the forumula and not to let it be in the fridge for more than 4 days thawed so that would be 9 days...I guess I just don't understand when I see all these fresh turkeys being sold now.

**Randi** · 11-13-2010, 12:29 PM

I'm sorry, but we don't do turkey over here much. I find it is quite dry and doesn't taste of much. Of course, a good stuffing helps.

We have roast duck for Christmas, which is one of my absolute favourites!!

Gini, the food you have as a child that your mom or grandmother made is so special, isn't it.

I loved the pickled? prunes my mom used to make - it was a recipe my grandmother also used. I managed to get the recipe before my youngest aunt died, so I have made it several times after. Have to be on your toes, though, because those prunes you can only get in August.

I searched the web for a Danish duck recipe written in English, so here is a typical one:

http://www.wonderful-denmark.com/dan...as-dinner.html

If you can get a good duck, you really should try it! So yummy! If you have questions about this, do ask!

The dessert "Ris a la Mande" is also one of my favourites.

A question for you, Caseysmom: Half and half of what? And I think a turkey would defrost in a fridge in 3 days.

**Grace** · 11-13-2010, 12:53 PM

Growing up in Rhode Island, we always had turnips on Thanksgiving - along with everything else.

I know turnip is an acquired taste, but came across this recipe years ago; even one of my grandsons likes this. The bread crumbs, eggs and sugar seem to ease up the turnip taste a bit.

WHIPPED TURNIP CASSEROLE

3 pounds turnips
1/4 pound butter
1 & 1/2 tablespoons sugar
1 & 1/2 teaspoons salt
few grains pepper
3 eggs
1 cup soft bread crumbs
1 teaspoon lemon juice

Wash and pare turnips. Cut into 1/2 “ slices. Cook in small amount boiling, salted water until tender – 20 to 25 minutes. Drain and mash.

Add butter, sugar, salt and pepper – mix well. I use my hand-held mixer for this.

Add eggs, one at a time. Beat until fluffy. Mix in bread crumbs and lemon juice.

Bake at 375° for 50 minutes.

This can be made a day ahead, refrigerated; then bake the next day.

**Karen** · 11-13-2010, 02:21 PM

Originally Posted by Randi

Half and half of what?

In American grocery stores, they sell "Half & Half" which is half milk and half cream, folks most often use it in their coffee, which is not as heavy and calorie-laden as using cream.

And Randi, your mentioning duck reminds me, when I was a child, my mom started a food pantry with the various churches in our town, it was quite an ecumenical endeavor. It is a small town, and it took a lot of effort to convince others that there was a need - because they never saw anyone begging on the street, they were ignorant of the poor families who were struggling to feed themselves. She made a special effort at Christmas, to make sure each family got a special basket with everything for a big Christmas dinner, and included a turkey large enough for each household, depending how many people lived there. She went on many of the deliveries herself, full of holiday cheer, and was a bit taken aback when one woman sniffed at her and informed her that a turkey just would NOT do, she expected a goose!

**Randi** · 11-13-2010, 02:49 PM

Thanks Karen! Ok, so half and half is what probably what we call coffee cream here. I prefer milk in my coffee myself.

You're ON NOW!!

Your mother sounds like she was an amazing woman. No wonder she was taken aback when that woman turned her nose on a turkey! What gratitude!

**caseysmom** · 11-13-2010, 03:37 PM

I have tried thawing before and usually at least give the turkey 4 days, 3 days isn't quite enough for a 20lb and above turkey I am just concerned because I want to buy it ahead and I'm not sure if my freezer is large enough.

One other trick on the mashed potatoes is using Yukon gold..they are soooo yummy.

One thing I won't do from scratch is gravy...so anyone have any idea on the best canned gravy?