I have a jar of pushcart style onions (those of you in the NY area know what I mean; the kind in the red sauce). I don't want to leave it around till grilling season comes around again, because it's staring at me from the cupboard--what else can you do with this stuff? Maybe add it to meatloaf? Or top a meatloaf with it?
This year as part of Christmas Eve dinner, I am making lobster risotto for 10 people. I've never cooked lobster before. Would you recommend whole lobster or do you think lobster tails would be sufficient to put in the risotto? I am planning on making stock with the shells--can you make stock with just the tail shells? I'm thinking that whole lobster would probably be cheaper as well...for risotto for 10 people, I'm thinking 5 pounds of lobster?
Thanks for any tips...
I just wanted to thank everyone here at Serious Eats for all of the help to make my first Thanksgiving the success that it was
The day before, I made my gravy, mashed potatoes, stuffing, and peas with onion and mushrooms. I also cooked some bacon, crumbled it, and added it to the peas after I reheated it (I didn't want the bacon to get soggy).
With the gravy, I roasted the 7 turkey necks and giblets in the oven with sage, rosemary, salt, pepper, onion and celery. Then I simmered all of that in some water (with some peppercorns and bayleaf) for a couple of hours. deglazed the pan with some marsala wine, strained it all, chopped up the gizzard and heart, and added a nice golden roux to it to thicken. Still have a bunch of stock leftover. The next day when I reheated it, I realized that it tasted a bit nutty (from the roux, which I think I made a little TOO golden), and it needed a little thickening, so I skimmed the fat off of the leftover stock and used that to make a light roux, then mixed in a little bit of the stock, and added all that to the gravy. Came out PERFECT.
Turkey brined using the Pioneer Woman's recipe. Roasted in the oven beginning at 9:45 for 20 minutes at 450, then lowered it to 350. Around 11:45 I realized it was going to be done waaay sooner than I was hoping for (which was in the 1:45-2:15 range), so I lowered it to 325. It was still done around 12:45--for a 17 pound bird, seemed pretty quick! tented it with foil. By this point, my partner's sister, BIL and nephew weren't coming (their dog had puppies that morning), which left just two guests other then MIL and her bf. So, I asked them if they wouldn't mind arriving around 2:00 as opposed to 2:30...they didn't mind, and got there around 2:00. Turkey was still hot and delicious :-)
First time making stuffing, and that was the thing that got the most raves, I think. We also had corn, sweet potatoes and mac and cheese. And rolls!
Thanks again! wasn't so bad after all :-)
This is it, I swear.
I have a 17 pound bird. It's a farm fresh bird, and I've got it brining as I type this. I want the turkey to be out of the oven by 2:30 at the very latest (I will then tent it with foil for about 45 minutes while I get other stuff done).
I'm planning on starting it at 10:30, at 425 degrees for 15 minutes, then bringing the temp down to 350. I want to get the temp at about 160 before I take it out of the oven.
Does four hours of cooking sound about right at that temp for that size bird? I'm googling but getting conflicting info...one site says 3.5 hours, another says 5.5...help please!
Thank you to everyone who has been so helpful! One more question about the gravy...I picked up the bird today, which came with giblet packet and the neck, and then I bought 6 more necks. I figured I could use them. Do you think the flavor will be good?
What I was planning on doing was boiling the giblets and the 7 necks in a pot of water, and maybe cheating and added some trader joe's turkey stock to it. Flavor with salt, pepper, various herbs, etc. Is a mirepoix necessary here? Then, thicken with a nice golden roux. I was going to do this tomorrow, and then on Thursday after the turkey was ready, was going to deglaze the roasting pan with some sherry (would marsala work instead of sherry??), then add that to the re-heated gravy.
Someone gave me a $25 gift card for Williams Sonoma for my birthday. I've never purchased anything from there before. What is your favorite Williams Sonoma product? Trying to figure out a good place to start. I know there's not much at Williams Sonoma that I could buy for $25, but I'm willing to shell out a little dough...
My mother in law (who lives with us), is too ill to do thanksgiving dinner as usual, so I will be doing the cooking this year.
My partner's family is picky, and my mother in law thinks that she is a better cook than she actually is (think Sandra Lee), when she really doesn't know much about food to begin with...however, she doesn't see this because she is a former lunch lady, after all!
I'm a good cook, but have never cooked a turkey before.
I'm getting a 12-14 pound bird from the amish market. I'm planning on roasting it breast side down, then flipping it over for the last 30 minutes of cooking to get the skin crispy (and 150 degrees). Now, I know to let it rest 20-30 minutes after it comes out of the oven. The only thing about the meal that I'm worried about is the gravy. Can you gather some pan drippings BEFORE you've taken the bird out of the oven? What do you normally do? I was thinking I'd make a roux, then add the turkey drippings (strained, right?), season as needed. Does that sound about right?
The bird will be stuffed as well; planning on making mashed potatoes, cornbread, andouille and pecan stuffing; my famous mac and cheese, peas with onions, bacon and mushrooms; cauliflower gratin and sweet potato casserole...does this sound good? a bit boring? like I said, I want to show off my stuff, but her family is very picky...
After I pull the turkey out of the oven (I'm planning on putting it in at 10:30 and for it to be out of the oven and resting between 3:00-3:30), I will put in a pan of stuffing, cauliflower gratin, and sweet potato casserole.
I will be putting together the stuffing, sweet potatoes and cauliflower the day before. The rest I will do while the turkey cooks
Another stupid question--about how many cups of stuffing would you say fit inside the turkey? I want to make sure I have plenty for both the turkey AND an extra pan. I loooove stuffing.
any other nuggets of wisdom you'd care to share?
Are they open right now? Coming to NY for the weekend and have a yen for them...I seem to remember they closed in the summer, are they open?
Not the posole in question, but probably good, too. [Photograph: evelynishere on Flickr] For some reason, posole was the New Year's dish of 2010. I read about it no less than three times—in the San Francisco Chronicle, in TimeOut Chicago,...