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Old Nov 25, 2021 | 8:54 pm
  #6406  
teddybear99
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Thanksgiving Dinner
We had lunch at a Chinese restaurant with my wife's sister and brother w/his wife. The rest of the family is in Tampa working (nurses in various hospitals and Dialysis Centers). They ordered a Whole Fish, Tofu/Broccoli, Fried Seafood Pan Noodles, Sauteed Mustard Greens w/Garlic, and White Rice. I added an order of Fried Salt & Pepper Pork Chop with toasted Garlic.

It was just my wife and I for dinner tonight, small turkey breast with a side of corn and mashed potatoes:

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Old Nov 25, 2021 | 9:43 pm
  #6407  
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I didn’t snap any photos today either. However I was generally pleased with the execution of the meal by my son and wife. The turkey was a little dry…but I can’t blame them. It’s always hit and miss with them. Price doesn’t matter in this equation. I’ve had very expensive turkeys turn out dry…and store brand birds that are juicy.
The rest of the meal was really delicious. Sweet potato casserole, stuffing, creamed pearl onions, green beans, cranberry sauce, rolls.
I’m stuffed with no room for sweet potato pie. There’s always tomorrow.
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Old Nov 25, 2021 | 9:52 pm
  #6408  
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Stuffing
sweet potato casserole with broiled vegan marshmallows
Brussels sprouts
spicy rice
white rice
Matbucha (mizrahi grill)
eggplant salad (mizrahi grill)
cranberry
turkey

I had zero bread products - sad!






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Old Nov 25, 2021 | 9:54 pm
  #6409  
BamaVol
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Originally Posted by Jaimito Cartero
Bama, those green beans look like they’re on life support!
I agree. But they tasted better than they looked. I ran out of room on the stovetop and steamed them in the microwave with (I guess) insufficient water. Here’s how they looked before I cooked them.


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Last edited by BamaVol; Nov 26, 2021 at 8:22 am
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Old Nov 25, 2021 | 10:06 pm
  #6410  
Jaimito Cartero
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Originally Posted by gaobest

I had zero bread products - sad!
I can understand why you had no bread. Much of it looked pretty burned. Sad Thanksgiving!
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Old Nov 26, 2021 | 5:06 am
  #6411  
teddybear99
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People cook turkey to an internal temperature of 165 degrees. When you do that, it will turn out dry as it is still cooking after you pull it out of the oven. There were many "experts" presenting cooking ideas that said cook to 155 -160 degrees if you like moist white meat as it will continue cooking after you remove it from the heat. I have cooked it that way many times in the past, and the family that loved the white meat was surprised they didn't need gravy.
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Old Nov 26, 2021 | 8:05 am
  #6412  
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Originally Posted by phillygold
I didnt snap any photos today either. However I was generally pleased with the execution of the meal by my son and wife. The turkey was a little drybut I cant blame them. Its always hit and miss with them. Price doesnt matter in this equation. Ive had very expensive turkeys turn out dryand store brand birds that are juicy.
The rest of the meal was really delicious. Sweet potato casserole, stuffing, creamed pearl onions, green beans, cranberry sauce, rolls.
Im stuffed with no room for sweet potato pie. Theres always tomorrow.
How do they cook the turkey?
Originally Posted by Jaimito Cartero
I can understand why you had no bread. Much of it looked pretty burned. Sad Thanksgiving!
I'm stuck on the vegan marshmallows.
Originally Posted by teddybear99
People cook turkey to an internal temperature of 165 degrees. When you do that, it will turn out dry as it is still cooking after you pull it out of the oven. There were many "experts" presenting cooking ideas that said cook to 155 -160 degrees if you like moist white meat as it will continue cooking after you remove it from the heat. I have cooked it that way many times in the past, and the family that loved the white meat was surprised they didn't need gravy.
I cook mine to an internal temperature of 165 degrees but the white meat is still moist. I have to cook it to that because of my mother's immunocompromised condition. She also gets separate, outside of the bird stuffing.
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Old Nov 26, 2021 | 8:24 am
  #6413  
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Originally Posted by teddybear99
People cook turkey to an internal temperature of 165 degrees. When you do that, it will turn out dry as it is still cooking after you pull it out of the oven. There were many "experts" presenting cooking ideas that said cook to 155 -160 degrees if you like moist white meat as it will continue cooking after you remove it from the heat. I have cooked it that way many times in the past, and the family that loved the white meat was surprised they didn't need gravy.
Mine was 162 when I removed it from the oven. I injected an entire jar of Cajun garlic butter marinade. No part of it was dry when served.
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Old Nov 26, 2021 | 9:07 am
  #6414  
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Originally Posted by corky
As I was telling somebody earlier...you would be thrown out of the house if you tried to serve a salad for Thanksgiving in my house. Lettuce has no place at a carb fest.
While I suspect we all try to eat healthy most days, there are special occasions when, in my view, we should just eat whatever we like the most, and invariably that means feasting on foods that are rich in both fat & carbs--just seems like those foods rich in both tend to taste the best. Lettuce...LOL
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Old Nov 26, 2021 | 9:31 am
  #6415  
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Originally Posted by teddybear99
People cook turkey to an internal temperature of 165 degrees. When you do that, it will turn out dry as it is still cooking after you pull it out of the oven. There were many "experts" presenting cooking ideas that said cook to 155 -160 degrees if you like moist white meat as it will continue cooking after you remove it from the heat. I have cooked it that way many times in the past, and the family that loved the white meat was surprised they didn't need gravy.
Originally Posted by BamaVol
Mine was 162 when I removed it from the oven. I injected an entire jar of Cajun garlic butter marinade. No part of it was dry when served.
165 should be fine, but you have to make sure the insides have sufficient liquid. I rarely cook turkey (not enough people to consume it in enough time before it goes bad), but with a chicken, I usually stab it a number of times and then use a syringe to inject some "liquid" (in my case butter as well but any marinade will do). If you're using an oven, one trick a lot of people use is to raise the turkey using vegetables (it roasts them at the same time) and pour some liquid into the roasting pan. There are a lot of other tips/tricks you can use to keep the meat moist.

Gravy should never be used to add moisture back into the food. It should be used to layer or enhance flavour.
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Old Nov 26, 2021 | 1:51 pm
  #6416  
phillygold
 
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Originally Posted by kipper
How do they cook the turkey?
Brined the night before. Butter between the skin and meat. A butter bath before going into the oven.Cooked to 165 degrees.
A good friend suggested bacon strips on top. Ive tried that as well.
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Old Nov 26, 2021 | 2:48 pm
  #6417  
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Simple dinner
Chicken ( Ayam goreng berempah ) in lieu of turkey & nasi kuning ( yellow rice ) from Dancing Fish and kai lan from 190 , Four Seasons .
Ayam ( chicken ) brand sardines




From Dancing Fish & Four Seasons

Added canned sardines
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Old Nov 26, 2021 | 3:51 pm
  #6418  
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I only took two photos yesterday: Turkey and a guest plate.





It was the best Mac and Cheese I have made and the major factor was using a corkscrew pasta then I used Velveeta cheese sauce added to the evaporated milk and eggs for the custard.
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Old Nov 26, 2021 | 5:47 pm
  #6419  
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Originally Posted by csufabel
I only took two photos yesterday: Turkey and a guest plate.
Could have used a little more sunscreen. What did you use?

Very nice overall crispy skin. Looks delicious.
Last edited by cblaisd; Nov 26, 2021 at 7:22 pm Reason: Removed "quoted" picture www.flyertalk.com/forum/diningbuzz/2056737-request-your-moderators-concerning-pictures.html
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Old Nov 26, 2021 | 6:05 pm
  #6420  
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Originally Posted by BamaVol
Could have used a little more sunscreen. What did you use?

Very nice overall crispy skin. Looks delicious.
I bought a Pit Barrel Cooker in early October and the 14# bird was my second cook.
The temp was in the range and I took it off to after three hours. The coal cage had an adult male fist sized hickory block in it, thus the very dark color. That hickory block was the smallest I had and didn't want to use a bag of chips or a bag of pellets of another wood type
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