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Hello,
It's been two weeks since our last issue. We were unable to send a newsletter last week due to email problems.
This week we have tons of Thanksgiving tips! Hopefully they come in handy as you start to create your Thanksgiving feast.
In the spirit of Thanksgiving, many thanks to everyone that takes time to contribute to and read this newsletter.
Have a wonderful Thanksgiving!
Susan
If you have any Thanksgiving question, feel free to submit them here:
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Tips:
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Tips
Clay Pot Turkey
By Amanda Formaro
This little turkey is quite simple to make. The cost is minimal and he makes a great table decoration or hostess gift for Thanksgiving dinner!
Place newspaper down on work surface. Turn clay pot over and glue wooden ball to bottom of pot. When glue is dry, use large paint brush to paint entire the outside of the clay pot and the entire wooden ball with brown paint. Let dry and apply a second coat. When dry, use large paint brush to fleck on spots of tan paint for effect. This does not have to be perfect! Using small paint brush, paint on feet and beak, use the photo as a guide if needed.
Use small paintbrush to paint on the gobbler in red. Dab large paintbrush or stencil dotter in rose paint. Dab onto newspaper or paper towel until all excess paint is removed. Gently dab onto "cheeks" of turkey's face. With the black finetip marker, drawn on eyes and dot nostrils onto beak. Spray entire surface with clear coat.
Glue miniature bow tie in place, or fashion a simple bow out of ribbon and glue in place. Trim excess to suit your tastes. Tie a piece of jute or raffia through the holes of the green button. Tie a bow and trim excess. Glue button to the body below the bowtie. Glue feathers to the back so that they stick up above the back of the turkey's head.
Originally published 3/11/2001
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These are cute little turkeys made out of oreo cookies and candy pieces. They are even easy enough for young children to help make and look great on the holiday table.
5 minutes preparation time.
Take 1 oreo apart. This will be the base.
Place the whole oreo on its side on the base, so that it sticks to white of the oreo.
In front of the oreo on its side, place a malted-milk ball for the turkeys head.
Place candy corn, points down, in between the oreo cookie that is standing on it's side.
By Cheryl Lore from Asheville, NC
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I decided to use up the last of a turkey that I had in the freezer by making enchiladas. I was appalled to find that the enchilada sauce was well over $2.50 a can. Instead, I bought a packet of enchilada sauce mix for 50 cents, and the required can of tomato paste which was in my cupboard cost 33 cents, bought at Big Lots. Total $ .83 for the sauce which would have cost me over $2.5 ready made.
I made a pan of turkey enchiladas, and then used up some taco meat and made a smaller pan of enchiladas in a pan lined with foil, and popped it in to the freezer. Not counting the meat I figure the total cost to be $.83 for the sauce, $1 for the tortillas and $1 for cheese to top both pans. Not too shabby!
By Linda
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An Onion and Celery In The Turkey
Place a whole onion (skin and all) along with few large pieces of celery inside the cavity of your turkey before baking for a very moist and flavorful bird. I also baste the turkey with apple juice instead of butter or fat which results in a beautifully golden crisp skin and moist meat without any added fat. As a bonus your house will smell fabulous. The turkey will not have the taste of apples.
By Callie - Tampa, FL
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Organizing the Cooking of Your Thanksgiving Meal
Find pans/baking dishes that fit into your oven somewhat like a puzzle, allowing for air flow. Now create your menu to make ALL of these "casseroles" to bake at the same time.
Your turkey can be baked the night before reserving some broth. Cover it well, refrigerate then add the broth the next day before microwaving as all those "casseroles" come out of the oven at once.
Mashed potatoes can be reheated as a "casserole", just add cream cheese while mashing. Everything done all at once...just like Mom could do SO easily!
By Leigh Ann from Farmington IL
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Cook Big Holiday Meals The Day Before
With the big holidays coming, I find when I cook a big meal, I'm too tired to eat. So I make everything possible the day before. Potatoes are peeled, boiled and mashed, dressing is made and baked (when it's done, pour over some chicken broth, cover with foil and it stays moist), turkey is cleaned and placed in the roaster then back in the fridge. Then on the holiday, all I have to do is cook the turkey and "reheat" the rest. Much easier, no one can tell the difference and I can sit and enjoy the meal with my family!
By The Duck
By patsAZ
By Valerie
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You don't have to stuff yourself with all that turkey right away. Cut it up into bite sized pieces, and measure the turkey into individual freezer bags. Divide the turkey into the amounts you normally use turkey or chicken in recipes. Next time you want to make a casserole or something, your turkey is all cooked and measured for you, and you just have to toss it in with the other ingredients for a quick dinner. And it isn't as boring as two weeks of turkey sandwiches!
By Lynn
Post your ideas below.
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Making mashed potatoes at the last minute in order to keep them hot is very tricky while your juggling everything else for Thanksgiving. I make them a day or two before. I just make them as usual, sometimes adding sour cream and garlic salt. Put them in a casserole dish and refrigerate.
Then on Thanksgiving, I pull them out and let set to room temperature and microwave to warm them up at the last minute. No one knows they were done early.
By Candace - Annapolis, MD
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Brined Maple Turkey with Cream Gravy
Awesome Thanksgiving Turkey!
If you have not "Brined" a turkey before, you need to try it. It makes the meat SO tasty and SO juicy. Here is a recipe from Cooking Light:
Brining makes for a juicier bird, and the subtle flavors of the brine soak into the turkey. Kosher salt works well for the brine because it dissolves more easily than table salt. If you have time and refrigerator space, the brining procedure is worthwhile. If not, the turkey will still be quite good.
For 12 servings
1. To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
2. To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.
3. Preheat oven to 375 degrees F.
4. Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.
5. Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine, discarding brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.
6. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375 for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.
7. To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.
8. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).
9. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
10. Strain gravy through a sieve into a bowl. Discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Yield: 12 servings (serving size: 6 ounces turkey and about 1/4 cup gravy)
CALORIES 375 (25% from fat); FAT 10.5g (satfat 3.6g, monofat 2.5g, polyfat 2.8g); PROTEIN 51.7g; CARBOHYDRATE 15.7g; FIBER 0.2g; CHOLESTEROL 140mg; IRON 3.6mg; SODIUM 809mg; CALCIUM 91mg
By Marnita from Cumming GA
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As your Thankgiving guests arrive give each a paper fall leaf to write a "thankful" thought on. Have them drop them in a clear vase or fishbowl. They needn't sign it unless they want to. Then, if there are only a few, read them before the meal, or after, or hang them up for all to see.
By Linda
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I get out all the serving bowls I will need for the feast when I set out the holiday dishes. I drop a note in each bowl or platter to remind me what goes where.
By Linda
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These are really cute turkeys made out of apples that kids can make for school or just eat as a snack. They also make adorable Holiday Table decorations. They can be made with either Fruit Loops or raisins. Variations: head can be a cut out that is glued on or a large marshmallow with raisin eyes and a candy corn stuck into it for a beak.
Requires:
5 minutes preparation time
To make the feathers: Take raisins or Fruit Loops and slide onto toothpicks about 3/4 the way down. Place a mini-marshmallow on the end. You will need 6 or 7 "feathers" depending on the size of your apple. Stick the "feathers" into the back of the apple.
To make the head: Slide raisins down toothpick and top with a green olive (head). Use cloves for eyes. If your olive has a pimiento you can pull it out the back of the olive and let it hang so that it looks like a turkey wattle.
Insert three toothpicks under the turkey so it can stand freely.
By Cheryl Lore from Asheville, NC
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Cook a Turkey Breast Side Down
Here's a tip for an outstanding Thanksgiving Turkey. Cook it with the breast side down. Yep, turn that bird upside down and insert a stick of butter in the cavity, put in a roasting bag and cook that baby. You will have the juiciest turkey you've ever had because all the juice stays in the bird. A friend of mine gave me this tip, he has a catering business. I always put mine on the night before we eat on about 250 degrees and let it cook all night.
There is no need to watch or baste. Just take it out the next morning and go ahead and pick it all of the bone and put in a covered container in the fridge. When you get ready to eat, take out as much or as little as you need and warm it up in the microwave and serve. Your oven will be free the day you eat to get your other items prepared (much easier). I get LOTS of compliments on the meat and I have a hassle free meal and enjoy being with my company which is what it's about anyway. Many Blessings!
By Ginger
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Turkeys are so cheap right now. If you have a small family or even if you are going out for T-giving dinner, do buy a turkey anyway. The butcher can saw the frozen bird in half for you, thaw half to cook now, and wrap and stick the other half in the freezer to use a couple of months later. Turkey is so good and good for you-take advantage of this inexpensive bargain!
By Linda L from Vista, CA
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Write Christmas Cards During Football
Use the time while the guys are watching football on Thanksgiving (after dinner) to address Christmas cards.
By Linda
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Holiday Meal Planning
By Patty Getz
Don't Stress over Holiday Meals, Plan ahead. Stress is really about the unknown, do I have enough of; will I get this done in time? So some intelligent planning ahead of time, will help to take a lot of stress out of holiday meals.
One of the most important things I ever learned, is my family would rather have me on holidays, instead of having me slave away at a holiday meal all day. I would rather spend time with my family as well. There are lots of ways to reduce your work load, increase your family time,and have a great meal too.
Most of all, enjoy yourself, holidays with family don't last forever, and should be cherished, not stressed over.
From my Family to yours, wishing you a wonderful and blessed holiday season.
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With Thanksgiving and Christmas around the corner (It really will come fast!) I want to share a tip for cleaning the turkey pan. I don't use aluminum unless I have to; and I do have a stainless steel pan. Either one will benefit from this tip. After the turkey, etc. are removed from the pan, put hot water and about 1 cup baking soda and a small amount of dish detergent in the pan and fill it to the top. Let it soak while you are eating and it will be a breeze to clean. I have done this for years and it has always worked. (I have been married 42 years)
By Sshep
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Once you've mashed them, keep them on low, covered in a crockpot. Butter melts well on them. Delicious!
By Betty G.
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Getting the Most out of Turkey or Chicken Bones
To pull the calcium out of chicken or turkey bones add 1 ounce vinegar to each quart of water up to 4 ounces total when you are making soup stock. It will not give a vinegar taste to the soup but will draw out ALL the nutrients in the bones.
By Reta
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Prepare your favorite stuffing and bake it in your crockpot while the turkey occupies the oven. You can prep this the day before and refrigerate, it is so much easier than stuffing it into the turkey, the turkey will cook faster, food poisoning risk is decreased and the stuffing doesn't absorb all the extra fat dripping from the turkey.
By Linda
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Thanksgiving Cooking Traditions
Looking for ideas to start a tradition with my sister in law and her daughter (4 years old) while cooking Thanksgiving Dinner. Thank you for any suggestions/ideas!
Lori from Atlanta, NY
By Carla
By Starlight
By glinda
By cookwie
By Renee Klevenhagen
By Doggy
By Tanya
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Get Your Kids Involved in Thanksgiving Dinner!
Get your kids involved in Thanksgiving dinner! Have them help decorate the table by making Candy Cornucopias for place cards: Using ice cream cones, write each guest's name on the cone with decorator frosting. Place the cones onto a festive paper napkin and fill them with candies, dried fruit and nuts. Let the filling spill out a bit for a "cornucopia" effect.
By Kathy
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Every year, our Thanksgiving is dull. From someone looking in on it through the window, it would look full of warmth with a huge Norman Rockwell feast but the problem is entertainment. People never know what do with themselves. Half of them are from the upper crust from Palo Alto, real into achievement. The other half is more easy going (you get the picture). Any help on good non-competitive board games or other entertainment? Usually we play Trivial Pursuit but that never goes over well. Everyone plays real cutthroat and it's a drag for most of the kids and non-competitive players.
Gloria from Paso Robles, CA
By christi
By Connie A.
By sandy
By Tripleb
We all (even kids) put our gifts in the middle of the table, and stand around the table. Then with a pair of dice, we take turns rolling, and whoever rolls a total of six gets to get a gift from the middle and can roll again until they no longer roll a six . Then once all the gifts are out, we set a timer (maybe fifteen minutes?) and we keep passing the dice around the table, rolling a six, and now stealing the wrapped gift from others. (If you roll two sixes, you get two gifts and, of course, roll again.)
The fun of it is that no one knows what is inside the gifts, and people just choose based on what they think is a good one. Some people are convinced that certain ones are terrible and certain ones are wonderful. And some people are lucky to get nothing at the end because when we've unwrapped them at the end of the fifteen minutes, I've seen battery operated heated socks, fake pearls, a partially mouse-chewed butter churn. . . It's great fun.
By Olivia
Another thing we do is tell a favorite memory from holidays or times in the past. (This works well if there is one particular person or family that everyone has in common/or everyone particularly likes.)
And with younger kids, we play cards. Whoever wins each round gets to choose something from a junk/treasure pile.
I'd say whatever you do, be excited about presenting it. If you are convinced that this is the best idea in the whole world, it'll catch on to the others. Even if they don't seem to be having fun, they probably just aren't showing it. Really, just be excited about whatever you present, it's contagious. (Grandma gets us to do all sorts of wacky things, just because she's excited.)
By Olivia
Make a thankful tree and give each guest a leaf shape piece of paper to write what they are most thankful for. Read them before, during or after your Thanksgiving dinner. You'll be surprised at the listing and learn something about the people you love.
Jennifer, CA
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