Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts
Thursday, November 26, 2009
'Grace': PETA's Banned Thanksgiving Ad-Does it Go to Far?
Banned Thanksgiving Ad that NBC did not allow to be aired doing the Macy's Thanksgiving Parade
From Animal Rights Group PETA - People For The Ethical Treatment of Animals: This Thanksgiving, one honest little girl tells it like it really is—for turkeys—when she is asked to say grace around her family's dinner table.
Wednesday, November 25, 2009
Saturday, November 21, 2009
Cook the Best Turkey Ever
by Brandy Keller
First, decide how many you are cooking for. Buy early enough so the bird can thaw.
1 aluminum disposable pan
1 Turkey
1 flavor injector optional
1 meat thermometer
1 cup margarine
2 cans chicken broth
3 Tablespoons chicken seasoning
1 teaspoon sage optional
1 teaspoon parsley optional
Get an aluminum disposable pan for cooking the turkey. Thaw the bird in the refrigerator for 3 days. Thoroughly wash the bird, inside and out. Remove the neck and the heart, liver and anything else in the turkey. Set in pan. Breast side down (Yes DOWN). Set aside
Melt margarine, shake chicken broth, open and pour into the margarine, add the chicken seasoning, the sage, and parsley if you are using them. Pour the melted margarine and the broth mixture.
Note: If you are going to use the flavor injector, make horizontal insertions, to prevent the juices from pouring out. (You will be turning the turkey over ½ hour before removal from oven. If injector, is used vertically the juice will run out.)
Cover the turkey with foil, making sure to leave a small place for a vent. Cook the turkey according to the directions on the wrapper, set alarm to go off at least 30 minutes before recommended cooking time.
NOTE: this is where you will need some help. Have someone come in and help turn turkey over. (DO THIS Slowly!! The turkey will be HOT! In addition, heavy. It will splash if it is let down to fast, so please BE CAREFUL when doing turning the bird over.) This is when I add the meat thermometer. Make sure when inserted it does NOT touch the bone and it is inserted into the thigh.
I inject the juice for the pan again this time from the top in a downward direction. Recover the turkey with the foil. Cook until the meat thermometer reads 180 degrees F. Remove the bird immediately to prevent over cooking. Let the bird sit for 30 minutes before carving.
Your turkey should have plenty of juice, it should have juice running out when cut and also be juicy the next day. Carve, Eat and enjoy!
Brandy Keller, loves home decorating, and has been decorating for a very long time, one of her other passions, is fine food. These are some of her best and favorite recipes using perfect items in her recipes Kitchen Design
If you want to see nice, things for your kitchen click the link. www.decorforhouses.com
Article Source: http://www.articlesnatch.com/Article/Cook-the-Best-Turkey-Ever/835967
First, decide how many you are cooking for. Buy early enough so the bird can thaw.
1 aluminum disposable pan
1 Turkey
1 flavor injector optional
1 meat thermometer
1 cup margarine
2 cans chicken broth
3 Tablespoons chicken seasoning
1 teaspoon sage optional
1 teaspoon parsley optional
Get an aluminum disposable pan for cooking the turkey. Thaw the bird in the refrigerator for 3 days. Thoroughly wash the bird, inside and out. Remove the neck and the heart, liver and anything else in the turkey. Set in pan. Breast side down (Yes DOWN). Set aside
Melt margarine, shake chicken broth, open and pour into the margarine, add the chicken seasoning, the sage, and parsley if you are using them. Pour the melted margarine and the broth mixture.
Note: If you are going to use the flavor injector, make horizontal insertions, to prevent the juices from pouring out. (You will be turning the turkey over ½ hour before removal from oven. If injector, is used vertically the juice will run out.)
Cover the turkey with foil, making sure to leave a small place for a vent. Cook the turkey according to the directions on the wrapper, set alarm to go off at least 30 minutes before recommended cooking time.
NOTE: this is where you will need some help. Have someone come in and help turn turkey over. (DO THIS Slowly!! The turkey will be HOT! In addition, heavy. It will splash if it is let down to fast, so please BE CAREFUL when doing turning the bird over.) This is when I add the meat thermometer. Make sure when inserted it does NOT touch the bone and it is inserted into the thigh.
I inject the juice for the pan again this time from the top in a downward direction. Recover the turkey with the foil. Cook until the meat thermometer reads 180 degrees F. Remove the bird immediately to prevent over cooking. Let the bird sit for 30 minutes before carving.
Your turkey should have plenty of juice, it should have juice running out when cut and also be juicy the next day. Carve, Eat and enjoy!
Brandy Keller, loves home decorating, and has been decorating for a very long time, one of her other passions, is fine food. These are some of her best and favorite recipes using perfect items in her recipes Kitchen Design
If you want to see nice, things for your kitchen click the link. www.decorforhouses.com
Article Source: http://www.articlesnatch.com/Article/Cook-the-Best-Turkey-Ever/835967
Wednesday, November 18, 2009
Thanksgiving Menu
Roast Turkey w/Cornbread Dressing/Cranberry Sauce
Glazed Spiral Ham
Macaroni and Cheese
Mashed Potatoes/Gravy
Potato Salad
Creamed Spinach
Fried Corn
Rolls
German Chocolate Cake
Sweet Potato Pies
Cream Cheese Pound Cake
Ice Tea
Ginger Ale
Asti Spumanti
Remy Martin
Anything else to add? Just add to the comments, thanx!
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