Busy week, we received our turkey certificates on Monday so I didn't actually start thawing the bird until after 4 pm. Alton Brown knows of which he speaks when he recommended the cold water thawing method, cover bird, change cold water every 4 hours, should thaw at a rate of 1 pound every six hours? If I remember correctly. Anyway nice thawing had set in by Tuesday, evening so I rinsed off the bird and package, plopped it on a plate and left it in the fridge. Tuesday evening I made pumpkin pie, Wednesday evening I made cranberry relish jello salad. Thursday, I got out the frozen rolls, oiled them put two each in the muffin tin and allowed them to double in size before baking (4 hours or so). I made fairly standard dressing except for the grilled Brussels sprouts and layer of spuds. I baked the butter nut squash same time as the dressing.
When that came out I prepared the turkey and it cooked in 2 1/2 hours. While the turkey rested the rolls went in. I noticed that there were no drippings from the turkey so we went without gravy.
Dinner is served! Yummy.
As I deboned the remainder of the turkey more and more juice gathered in the bottom of the pan, by the time I was done there was a nice collection of drippings so I made creamy gravy and poured it over the boned turkey that went in the fridge disguised as left overs.
It was all over by 4 pm, nothing left but turkey bones in the stock pot busily simmering away. Oh boy good left overs for lunch bucket.
3 comments:
generating a security word, ignore the man behind the curtain.
I may be a bit late ... Happy Thanksgiving! :)
Hope you got the weekend off!
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