Modern Vespa

It is my favorite day of the year..I like 2 get stuffed.. I'm going to my Sister's in LA and it will be the only day I drive my truck.So I can bring home plenty of leftovers.. How do you keep a Turkey in suspense?

I'll be flying back from working the week in LA Have to fly out on the 23rd and get 20 Data Center Cabinets ready to have 135 Files Servers installed. They each have 24 1.3 Tarra Bit drives.

Fly back Thanksgiving Day.

Wayne B

If the weather cooperates we're riding to my brother's place in Atascadero(318 mi.) so we can enjoy some of their good roads then too. 8)

I guess if I am a turkey than I'll be eating myself on Thanksgiving.

Every year we deep fry about 4 turkeys so I am looking forward to it again.

Then we get up insanely early for the after thanksgiving sales. We'll probably leave the house around 2 or 3 a.m. and then after our shopping and a nap we put up the Christmas tree.

read a scary bedtime story to it.

By putting AWAY the Hatchet! (I'm bad....I know...not nice)
Can we all meet at your place...after all you're takin' the truck? We all like to get turkey stuffed too!

Any +1's out there? More the merrier, right UFO

Humbug...

Jimc is a scrooge..

Maybe with the help of the ghosts of Thanksgiving past, present, and future he will repent of his humbug ways.

You know, he might be a humbug because Thanksgiving is a mostly Americana type of holiday. Cook more than you could possibly eat, eat more than you should, then go shopping on credit cards you can't afford.

I know the Canucks have a Thanksgiving back in October, pre-Halloween, but I don't think it is as big a deal as the American Over Indulgence.

Even so, it is a good time to spend with friends and family. I've done the fried turkey for the past several years, but this year we got a new smoker (pro barbeque smoker trailer from this guy http://pigroast.com/ ) so we are going to smoke a turkey.

Now to figure out which side of the turkey your supposed to light.

Hey man, don't bogart that turkey. :)

I'll have a quiet day alone at home, watch a movie, talk on the phone. Ah, bliss. I'm thoroughly sick of big Thanksgiving dinners and fighting holiday traffic.

In other words, humbug.

Will be in Boston looking at houses. I plan on being very cold.

Okay....I know you won't use this, but it's my recipe for the best dressing you've ever ate....yeah yeah...your momma's...yeah yeah...you're grandmother's....yeah yeah....directions to the cafe...This is the best.....I'm giving it to you and no cheating by publishing it yourself...I've done that....

Jacquie's Super Secret Stuffing Recipe

2 tablespoons of olive oil
1 lb Italian Sausage...the bulk roll like Owens...
6 tablespoons unsalted butter
2 small onions diced ( 1 1/2 cups)
1 cup diced celery
2 cloves garlic, minced..I really do 4 cloves.
2 tablespoon finely chopped fresh sage
1 teaspoon ground fennel
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 Cup chicken stock (or more)
6 cups fresh corn bread chunked up
salt and pepper to taste.....

Heat oil and saute sausage until brown. Remove from pan, add butter and cook onions until translucent --- about 10 minutes. Add celery, garlic, sage, fennel seed, nutmeg, cinnamon and the stock and cook 3 minutes. Transfer to large bowl and add sausage and salt and pepper. I found that I sometimes needed a bit more stock---use your own judgment. The stuffin can be prepared the day before for the flavors to....ut hum... marry.

I baked the stuffing in a buttered casserole or you can stuff your bird...I use a casserole dish, I bake at 350 degrees...The time varies, but you look for the edges to brown and be crisp...Put a toothpick in the middle and if it pulls out clean, it's done...Time is generally about 45 minutes to 75 minutes. Times vary with each oven's capacity to heat well.

This is my super secret recipe and I've made cooks cry for the ingredients...
If you have the guts to cook stuffing with different ingredients than what you are use to...YOU WILL LOVE THIS....Kiss me later...I'm the cook

Going to my neighbors with a pot of yellow rice and an 18 pack, of brew.

Okay, okay.....CHANGE in plans.......We're ALL going to Jacq's in UFO's "BIG, BIG" truck for Bird day (be scared bird.... be very scared....oouuuuuuu). Your sis-ta will understand, right UFO? Jacq....blame yourself girlfriend, your stuffin' sounds to die for (but, we'll do that part the next day!)
Ramblerdan and jimc.... there's still time to get on board....just let UFO know and jacq, start cookin'

+1 for me. One clararification for Jacq's awsome recipe. It ain't "stuffing" unless it is stuffed inside the bird. Cooked outside it is "dressing" This is why I can't fry a turkey at home because my wife is going to have her stuffing which won't work well with a fried tureky.

Frying one turkey, baking another. Sent Jacq's dressing recipe to my wife's email. Lots of family coming.

I know my stepson is gonna beg me to ride the 250. Coming up with a list of excuses...thought about pulling the rear tire, hiding it and saying it is in the shop to get a new tire put on and they are not in stock (of course i will have to hide the two new Heidenau's I have). But it would be nice not to have to go through all that. Any less invasive ideas?

Take out a fuse. Tell the 'em it's having electrical issues.

Nice! Way easier than my idea.

the dog ate the key.

Hmmm...How old is he Sticky??

Jacquie's Terrific Braised Turkey

1 Turkey that is over 14 lbs
1 cup of Butter
1 cup Sage leaves
2 Medium onions, quartered
2 celery hearts, coarsely chopped
50-60 cloves of garlic, (30 cloves garlic to stuff. Half that if Turkey is below 14 lbs, you can do less, of course...Plus 20-30 more for the garlic paste, which is smeared under the chicken skin for TDF flavor.)
3-4 shallots
1 stalk Italian parsley
4 rosemary stems or 2 stalks for turkey below 14 lbs.
2 talblesopns Olive Oil
3/4 bottle German Rieseling
Salt and Pepper to taste.

Roast 20-30 cloves garlic in olive oil for about 30-45 minutes at 400 degrees. Cloves should be soft to the touch after roasting. Mash a paste with the cloves in the olive oil.

(Cut the top of the pod to expose the sheared tops of most of the cloves. Pour olive oil over the exposed pods and enough olive oil to come up to about half way up the side of the pod. Roast by wrapping up the whole pods in aluminum foil...Put the pods in the foil and fold and twist the foil closed. OMG this is the secret here...Roasted Garlic is to die for and no trouble to make. I keep some in the freezer to use whenever.)

Rinse the turkey well, inside and out. Generously, salt and pepper the turkey cavity. Melt butter with sage leaves and simmer for about 5 minutes very slowly (You want to bring out the flavor here). Stuff the turkey with onions, celery, garlic cloves, shallots, Parsley and rosemary. Place turkey in a roasting pan or a Brown & Bag..(I like those, because no moisture is lost and no basting.) Smear the Garlic paste under the skin. Pour Riesling Wine and sage-butter mixture over the top of it and generously inside with the wine, rub the outside of the turkey with salt and pepper. Bake at 450 degrees oven for 20 minutes: reduce heat to 350 degrees and bake until the thigh is 180 degrees, or (The turkey has cooking hours on the label.) If you use a roasting pan, baste frequently. If you use a baking bag, leave it alone to cook. It's easier. Follow Brown & Bag directions. Or use a Brown paper bag like my uncle Luthor.

Serve with any of your favorite gravy recipe...I recommend using the liquid from the turkey, because it is Tasteeeee.

If you like Chicken, as does my mother, reduce the ingredients marginally and enjoy...This recipe with the dressing recipe will make the Thankgiving dinner quiet...with muffled munching and chewing sounds...Ahhh the quiet...Then it's nap time with the football game in background...I never get the Lazyboy recliner and I really should...Maybe this year,,,but they look so peaceful when they're asleep...Enjoy my friends...And a Very Happy Thankgiving World to you......I love you all...Be Well..

Jacq,

Can you make two batches of the turkey and stuffing this year and I'll come by and pick it up?

My rule is if you don't have your own motorcycle license and insurance than the answer is NO.

...oh, if I only had a $ for everytime I heard that...I'd fund the bailout.

I'd probably say, "Sorry, This is not a good time for that."....Then, I'd give a little sad grin and edge away...(I would have hidden the keys, as well.) If I was asked again, I give a little sad grin without making eye contact...Don't make eye contact...Look away and at 45 degree angle away from him..[Indicating thought and remorse...(Woman do this all the time, whether they know it or not.)].. Darnit...gave away another secret...

I would absolutely not let anyone, even an experience MP3 insured rider, ride mine, except for the dealership who is totally responsible and has replacements...Bottom line...not on your life, Bud...This toy is Mine. But there is the passive, evasive way to decline without actually saying anything...Even a sad little grin with no words work....

Tell him.......you break it you buy it. I met a guy who got his 600 Yamaha that way once. I asked him why his bike had non-factory bodywork.

Now, if he doesn't have enough $ to do that.........end of conversation. I let VERY FEW others ride my rigs. It's a good way to lose a friendship.

This is his Step Son...There is Far now on the line, much more risk involved in handling this badly....This maybe "Walk softly" time and just get through the day without creating hard feelings...Prehaps, I overstate and am way out of line....However, I say err on the side of caution and graciously avoid this subject....Good Luck

Where you been hiding? Thanksgiving was last month. (in Canada)

One of the enjoyable things when living in Canada was to have 2 Thanksgivings. Once with the locals on our Columbus day and once when we were used to having it in November.

Last Month and...............you DIDN'T have "US ALL" over for gobble day??? I don't know forum, what do ya think...

UFO....where are you? Did you leave without us? Jacqui...speed it up kid...truck will be pulling in....early arrival
Hey, can we know the answer or was it a question, to the "how to keep a turkey in suspense" thing you started? ...... or R U just keepin' us in suspense?

They had TOFURKEY (WTF?) where I went for dinner. Thank God for mashed potatoes.

Tofurky is nasty. I know vegetarians who won't go near it.

Hopefully having a good ol' Turducken(look it up for you Yankees )

I know why vegetarians don't eat meat but why do so many people who are vegetarians want their food to look like animals?

Tofu hot dogs,
Tofu turkeys,
etc...

That's for people like me who love meat but avoid it for health and humanitarian reasons. Some soy products, such as Italian sausages, breakfast patties, and chili, can be almost as good as the real thing. But tofu hot dogs-yuck. My GF, a real vegetarian, doesn't like products that look or taste like meat.

Thanks that actually clears it up a bit.

We usually cook two turkeys: my wife does one in the oven and I smoke one. The hardest part is finding a paper big enough. 8)

How do you keep a turkey in suspense? I will tell you later..I'm going 2 Jacquie's. She can cook..But can she make gravy? Hey Turkey ain't nothin but a bird..But without good gravy..

Bestiality and homicide are typically frowned upon.