This year I am cooking the Thanksgiving dinner.
I bought a small 10 lb turkey but I have no idea how to cook it? I'll be using my oven. I did a deep fried turkey one year long ago and it was pretty good but I'm no longer set up for that.
I bought a roasting bag. I think you butter it too. I am not doing stuffing (dressing).

I have the mashed taters figured out. I make the world's best mashed taters.
I have no idea how to make giblet gravy.

Which rolls do I buy? Yeast rolls? I don't want to do just brown n serve. I want those yummy big rolls.

I picked up a can of candied yams.

I have a tube of sweet white cream corn.

My GF said she will bring fruit salad.

I picked up some French style green beans and a can of french fried onions but I have no idea how to make green bean casserole? I have a can of cream of bacon soup?

I'm thinking store bought apple pie and pumpkin pie.

I gotta pick up sherbert for the punch and I'll be using Jumex and Perrier too.

I feel like I'm fogetting a lot.
Plus, I have no idea when or where to start.
My turkey is frozen solid. I'm figuring I'll start to thaw it in the fridge Tuesday afternoon.

I have 2 slow cookers, a toaster oven, a regular oven/range, a mixer, a blender with a food processor attachment and all the lil kitchen gadgets.
I still gotta pick up a (throw-away) turkey roasting pan.

What are your favorite Thanksgiving day foods.
Got any quick n easy recipes which always turn out great?
Gotta remember...I'm a man. Nothing too complicated please.

Your turkey will never be thawed in that amount of time.

Don’t forget the cranberry sauce!

I personally, don't like canned cranberry sauce. It's too sweet. I make it with fresh cranberries, 12oz. bag. Cook on stove with 1/2 cup sugar, 1 1/2 cup water and 1/4 cup orange juice. Put on a light boil about 10 minutes, and the berries pop. when it cools, it thickens. Put it in the fridge to get cold.

Thanx for the heads up. I just put it in the fridge (3:30am Tuesday).


I have a can but I'm doing plum sauce instead.
(I use cranberry sauce in my mini meatballs. I'll be doing those during Christmas)


Thanx, didn't know that. I've never bought raw cranberries before but my youngest son always makes his own.

The turkey giblet gravy is making me nervous. There are so many variations online. I'm kinda looking for just a basic gravy with giblets.

I'm thinking about buying a butter injector. I just don't want to do it wrong.
I'm not sure what temp I should set the oven and my gf says about 20 minutes poer pound at 325F? it doesn't seem like its hot enough or long enough? I remember turkeys in the oven all day long. Plus, I have a roasting bag but I want the skin crispy, do I cut the bag or will it brown in the bag? My sis told me if I want the breast meant juicy, cook it upside down then flip it to brown the top? LOL, I'm not sure?

I'm doing a whole turkey so I can have leftovers.

Hot Turkey sandwiches with mashed taters and gravy
Midnight cold turkey sammiches
Turkey ala king
Sporatic Bone Gnawing!

I the baking bags! It reduces the cooking times and my Turkey always comes out juicy and brown crispy skin.
Check inside the box... there's a chart for how long per pound....I think it's 350 degrees. It will be under 2 hours for 10lbs
I coat mine with butter and salt

Also I put mine in a half hour early, so it can rest before carving.

Don't forget to vent the bag! 4 1 inch slits in the top will do

Relax and enjoy
Have a happy Thanksgiving Tom

Gravy is the easiest part of the whole deal.
I NEVER use the giblets after accidentally including the liver
one time, ruined the entire thing.

Add 2 cans of chicken broth to the bottom of the pan in which
you cook the turkey..this extends your gravy liquid.

After removing the cooked turkey from the pan, set the pan
on low on the stove.

If you let it sit a while, the grease will rise to the top,
to be siphoned off, or used..theory is the grease should
match the amount of flour (mixed with milk) that you will
wisk into the gravy over medium heat..you do not need much
milk, just enough to liquify the flour (you can also use
cornstarch) and it is lump-free.

Heat until it thickens.
I add a wee bit of garlic salt and pepper.
Sometimes, if it is not strong enough you can add some
poultry seasoning or sage ;-)

~Thank You~
Happy Thanksgiving to you too!



Milk? Whodathiunkit?
No liver, okay...gotcha, thanx.

I think I'm gunna modify a packet of turkey gravy mix.
So far, it all seems complicated to me.
Knowing me, I'll probably try homemade and keep the gravy mix as a standby in case it comes out wrong.
I gotta taste it before I add my giblets.
Happy Thanksgiving to you too!


Does anybody know what actually goes into a Horn of Plenty (cornucopia)?
Any idea where I might find a ram horn?


Does Ros`e wine go with turkey?
I have a bottle of it ready but I'm thinking I need to buy a 'white' wine?
I'm making punch so the wine is not as important but I am curious.
Maybe an after-dinner wine?
Any suggestions?