November 11, 2019
Let’s “Talk Turkey”
Thinking ahead to Thanksgiving
With Thanksgiving here in just over two weeks, my thoughts, (not unlike yours, I am sure) are occupied with the planning for our Thanksgiving celebration. A major portion of that planning will pertain to the array of delicious foods that will be served at our Thanksgiving Day meal.
In the spirit of Thanksgiving, I share with you my hubby’s recipe for his succulent Thanksgiving turkey, the star of the meal. Along with a few other recipes, I’ve added a bit of fun along the way, while wishing you and yours a Happy Thanksgiving!
It is that time of year again, time to plan that Thanksgiving day meal.
Photo from our Thanksgiving in 2015
One of my all-time favorite Thanksgiving-related tv episodes is from The Munsters, the mid-1960’s comedy sitcom. This family-friendly show is about a family of likable monsters, having been the brainchild of the creators of the previously popular, Leave it to Beaver., is silly and fun. In Low-Cal Munster (Season 1, Episode 6), Herman finds himself in the unfortunate position if being on a diet on Thanksgiving day. It is all in good fun, and anyone who has ever fought their own “battle of the bulge” can relate.
A fun aside; Beverly Owen, who played the first unmonsterlike Marilyn (and is in Low-Cal Munster), grew up in my hometown of Ames, Iowa, and graduated from the same high school that I did (many years ahead of me, of course)!
Just what is it that Herman Munster craves for his Thanksgiving meal in
Low-Cal Munster,? See his culinary wishlist, below.
Herman’s Thanksgiving Wishlist
Mashed Potatoes and Gravy
Celery stuffed with Roquefort Cheese
Homemade Biscuits oozing with melted butter
How does Herman’s Thanksgiving wishlist measure up to yours?
My Thanksgiving Menu
The Breaking of the Wishbone
My Thanksgiving menu remains pretty much the same each year,
filled with family favorites.
You can find my menu here.
I prefer to keep things informal, normally serving everything buffet style.
Annette’s Thanksgiving Menu
(Done on the grill, or in the oven)
Recipe is below.
My hubby is in charge of preparing the turkey each year.
His recipe is moist and flavorful.
For the recipe for the Midwestern Dressing, click here.
I make first thing on Thanksgiving morning and put in crockpot on low,
lined with parchment paper, and sprayed with PAM.
My favorite thing on the menu!
Mashed Potatoes and Gravy
I make both the potatoes and gravy about an hour ahead of mealtime.
I put the mashed potatoes in a parchment-lined crockpot,
sprayed with PAM, and on low,
and the prepared gravy in a heated gravy boat/crock.
I use any extra turkey drippings (fat skimmed off), plus chicken stock, for my gravy.
For the past couple of years, I have used a couple of McCormick’s Turkey Gravy packets to speed up the process, replacing the water in the packet instructions with
Green Bean Casserole
Made day before, minus the French Fried Onions.
French Fried Onions are added the final five minutes of baking.
Sweet Potato Casserole
Made day before.
Fresh Candied Cranberries
For the recipe for the cranberries, click here.
Made two days before.
This also freezes well.
Orange Jello Salad
(Made day before, if we decide to have this.)
Pillsbury Crescent Rolls
Place on parchment paper and keep checking while in the oven.
The baking time is usually much less than is indicated on the package.
Baked at the last minute, but I delegate this to someone else,
as I have been known to get these a bit too done! :o)
Chilled Black/Ripe Olives
It varies, but I usually prepare one, or two of these “sweet bites” for our
Pumpkin Pie with Whipped Cream
For the recipe for Pumpkin Pie, click here.
Baked the day ahead, and kept in the refrigerator.
(If I make pumpkin pie from scratch,
I prepare the fresh pumpkin two days before, and the pie the day before.)
In a time crunch, I have been known to buy a pumpkin pie. Shhhh…..
(For Christmas, I may replace this with Hershey Mint Dessert.)
Chocolate Angel Pie
For the recipe for Chocolate Angel Pie, click here.
Made the day ahead.
I always double the recipe!
My favorite pie recipe!
Chocolate Chip Cheesecake
I make one, or two, days ahead.
I make all, or some of these each Thanksgiving (and Christmas)
Dark Chocolate Peanut Clusters
Made and frozen two days, or more, ahead.
For the recipe for the Dark Chocolate Peanut Clusters, click here.
My favorite goodie recipe!
For the recipe for Thanksgiving Trash, click here.
Find my recipe for these in next month’s blog post.
Cranberry & Pistachio Snowfall Almond Bark
Chilled Martinelli’s Sparkling Apple Cider
Please, share in the comment section what items on your family’s
Thanksgiving menu are a must.
Let’s Talk Turkey
Over the years, quite a few Thanksgiving turkeys have been prepared and served at my house. And over those years, the cooking of the turkey has become solely my hubby’s domain. I believe that this was determined after my Christmas turkey disaster of 1979.
My hubby carves our first turkey as a married couple.
Note the written instructions for carving, on the table. :o)
Cook and cook as I may, I could never get that blasted bird done! You have heard the expression “stick a fork in it, it’s done”? This was “stick a knife in it, it’s not done”! :o)
Our infamous Christmas turkey of 1979
I share with you, or, I should say my dear husband shares with you, the turkey recipe that my family has come to look forward to each Thanksgiving day. This method produces a tender, moist turkey, full of flavor.
Tony Chachere’s Injectables Creole Style “Butter” Injectable Marinade
for turkey is key.
Tony’s original seasoning is used for basting.
A side note about Tony’s
Many years ago (In the 1980’s), while living in Houston, I attempted to make my first gumbo, with Tony’s Seasoning in hand, and using a Tony’s cooking pamphlet as my guide. The pamphlet instructed me to make a roux. Up until this point, my life had been “rouxless”. This former Iowa girl, did not having a clue! I called the toll-free number on the Tony’s pamphlet in a bid for help (this was before computers/google and iPhones). Relaying my roux frustration to the person answering the phone, they promptly shouted, “Hey, Tony! Someone is calling about how to make a roux.”. His cooking instructions were relayed back to me on telephone, and I am happy to say that my gumbo was a hit. In fact, I still use that recipe today!
Remember to pick up your aluminum Tin-foil pan.
I believe, that I see the Tony Chachere’s Injectables Creole Style “Butter” Injectable Marinade in the background!
Dizzy’s Delectably Delicious Turkey
1-(12-14) pound fresh/not frozen Turkey
1 bottle Tony Chachere’s Injectables Creole Style “Butter” Injectable Marinade
1 container Tony’s Creole Seasoning
1 aluminum tin-foil pan
Cook turkey on grill, or in oven.
Preheat grill, or oven to 350 F.
Remove turkey from package.
Remove giblets and neck from the turkey’s cavity,
and save for use in the dressing.
Shake up the bottle of Tony Chachere’s Injectable Marinade for Turkey thoroughly.
Using enclosed injector, inject turkey with the marinade, injecting in all areas,
and coating the outer turkey skin with the marinade, as well.
You may also sprinkle extra Tony’s Creole Seasoning onto the turkey skin.
Place the turkey, breast side up, in the aluminum pan, adding about 1/2-1 cup water to the bottom of the pan. Tent (loosely cover) the turkey with aluminum foil.
Do not allow foil to touch the skin..
Cook the turkey, placing on the grill, or in the oven.
Every 30 minutes-an hour remove the foil tent and baste the turkey,
using olive oil mixed with the Tony’s Creole Seasoning.
It will take 3 hours, or so, to cook.
The turkey package instructs you on the cooking times,
or go here.
On the last hour of cooking, remove the foil cover to allow the skin to brown.
Use the pop-up turkey timer (usually included with the turkey) to know when the turkey is done, and then verify with meat thermometer.
Make sure the proper internal temp is achieved of 165 degrees.
( From the USDA–
A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.)
Once done, remove turkey from heat, and let it rest for 15 minutes.
Use the juice, at the bottom of the aluminum pan, skimming off any fat,
to make gravy.
Start carving turkey after having rested for 15 minutes.
Enjoy These Thanksgiving/November posts.
Thank you for reading and Happy Thanksgiving,
I’m Annette Stuff
Check out my Instagram page at imannettedotnet .
I attempt to post my blog at least once per month.
Look for my Christmas blog post on, or around,
Thursday, December 13, 2019
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Sending Happy Thanksgiving wishes your way!