What did I cook this weekend.....

[Melana]

Pies. Apple, cranberry, and pumpkin.

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[schematix]

What internal temp do you guys like to cook your turkey to?

This is the first year i'm doing just the whole meat on bone breast so i'm aiming lower temp than higher since i don't have to worry about dark meat.

Based on a sous vide chart i was just looking at i think it's "safe" if i wait 15 minutes after i hit 145 (which i'm guessing will be 155 when i pull it).

Thoughts?

 

[Temptd2]

Pies. Apple, cranberry, and pumpkin.

Melana, that is the prettiest lattice top I've ever seen! I love stuff that runs on the diagonal and that fits right in with my "top 5 pies ever" category.

What internal temp do you guys like to cook your turkey to?

This is the first year i'm doing just the whole meat on bone breast so i'm aiming lower temp than higher since i don't have to worry about dark meat.

Based on a sous vide chart i was just looking at i think it's "safe" if i wait 15 minutes after i hit 145 (which i'm guessing will be 155 when i pull it).

Thoughts?

That's the temp I use when I oven-roast a whole breast. Pull it at 145*, tent loosely, and let stand. Not sure how that translates to sous vide because I haven't tried that - yet - on a turkey breast - not sure it the temp will continue to rise on standing, since it hasn't been trying to come up to an oven temp of 325*? Will look forward to hearing your results!

 

[pointcity-homebrew]

Those look great Melana, never had cranberry pie.

Just pulled the bird from the smoker, finishing off in the oven.

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[applescrap]

Happy thanksgiving, beautiful food and pictures. I made our thanksgiving green bean casserole for my sisters and mashed potatos. The mashed are butter and cream yukons cooked in pressure cooker. The pressure cooker really makes smooth mashed without that tool. The green bean casserole is 2 pounds mixed mushrooms, cooked with shallots, chives, thyme, rosemary, olive oil and butter. Then cream added and reduced, and tossed over three pounds green beans blanched. Topped with homemade croutons made from Italian bread, olive oil, parmesan cheese, rosemary, thyme, and chives. They are put on top of the green bean mushroom mixture then another small layer of Parmesan cheese and baked.

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[schematix]

Simple but nailed everythingView attachment ImageUploadedByHome Brew1480032507.531952.jpg

 

[Staestc]

Happy Thanksgiving to all! Just me, my surgery recovering wife, and our youngest this year. I kept it simple with a cider brined turkey, roasted brussels sprouts with butternut squash, and southern stuffing. Was very nice, and with an 18 lb turkey will be doing left left overs for a while! lol

 

[Yeastieboy]

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[Hoppy2bmerry]

Happy thanksgiving. Dinner and sweets are done, but clean up is not. Just taking a little break.
Turkey, dressing, mash, gravy, yam, creamed onions, a dinner roll I baked this morning and cauliflower with some cheese sauce .

 

[Temptd2]

SOOOOO not being in the mood to be around people and/or cook a big meal, plus KOTC has finally come down with the "crud" I had all last week, we opted to have a nice Chinese takeout meal. However, at 4:00 when I called to place my order - NEITHER of the restaurants close to us were even open! WTH??

So instead, I got out the last quart of frozen homemade "Italian Nonna Sunday Gravy" and defrosted it in the MW, got out a package of frozen hot Italian sausage links and simmered them in some homebrewed beer til they were done, then browned them in some buttah, and used a package of rotini that had been in my Dad's cupboard - you throw it into a 12" skillet, add 3 cups of water, bring to a boil and cook, stirring often, til the water is absorbed, then throw your sauce in there and heat it all up. Nice timesaver and no colander to wash either! Sliced the sausages and sprinkled Parm liberally and ate it up. Man it was good.

How nice to see all these lovely pictures of all your Thanksgiving repasts though. Yum. In a week or two I'm gonna make a full-blown dinner for KOTC and me.

And @Schematix - I just gotta ask - are you one of those folks who hates their foods to touch each other on the plate??? Not that there is anything WRONG with that, of course!

 

[schematix]

And @Schematix - I just gotta ask - are you one of those folks who hates their foods to touch each other on the plate??? Not that there is anything WRONG with that, of course!

Yes. You're not one of those weirdos that lets all their food touch, are you?

 

[ChefRex]

Yes. You're not one of those weirdos that lets all their food touch, are you?

Notes taken.

 

[RevKev]

Yes. You're not one of those weirdos that lets all their food touch, are you?

Wellp

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[schematix]

That's the temp I use when I oven-roast a whole breast. Pull it at 145*, tent loosely, and let stand. Not sure how that translates to sous vide because I haven't tried that - yet - on a turkey breast - not sure it the temp will continue to rise on standing, since it hasn't been trying to come up to an oven temp of 325*? Will look forward to hearing your results!

My original post was probably misleading. I was roasting the whole breast in the oven, not doing sous vide. Most recipes call for cooking until an internal temp of 165 is reached "for food safety", but i find that temp makes dry meat.

I ended up cooking it in a 450F oven for 15 mins, then at 350F for about another 50 minutes. It went from 145 to 155 in less than 5 minutes so i pulled at a touch over 155, and it coasted to 163. Turned out great.

 

[ericbw]

I'm living vicariously through all of you right now. I really haven't cooked AT ALL in 3.5 weeks. My Dad took a bad fall and at 91, couldn't recover - he passed away last Friday morning. Now comes the real turmoil, dealing with my stepMom who has dementia and her son who is - ummm - not my favorite person, and the trust, and all that fun stuff.

So please keep entertaining me with these lovely pictures of good things to eat!

Sorry to hear.

 

[cpa4ny]

Happy Thanksgiving everyone!!

We don't do Thanksgiving around here, so had sauteed veggie with shrimp served on top of brown rice.

 

[Melana]

I'm living vicariously through all of you right now. I really haven't cooked AT ALL in 3.5 weeks. My Dad took a bad fall and at 91, couldn't recover - he passed away last Friday morning. Now comes the real turmoil, dealing with my stepMom who has dementia and her son who is - ummm - not my favorite person, and the trust, and all that fun stuff.

So please keep entertaining me with these lovely pictures of good things to eat!

I am very sorry for your loss.

 

[Staestc]

And @Schematix - I just gotta ask - are you one of those folks who hates their foods to touch each other on the plate??? Not that there is anything WRONG with that, of course!

That cracked me up! I was wondering the same

"On Hand" food sounds great. Chinese restaurants no longer being open on Thanksgiving or Christmas is happening around here too and it's irritating! We often, with all the kids grown and most married, do Christmas with them on Christmas eve then catch a movie or something Christmas day and hit a Chinese restaurant after the flick. Hard to do now days.

 

[paulthenurse]

Jamaican patty at midnight after work for my Thanksgiving dinner. Putting the Day After Thanksgiving bird on in a few.

 

[Temptd2]

Yes. You're not one of those weirdos that lets all their food touch, are you?

Hey, hey, hey now - I didn't call YOU names!

Yep. They can all touch, mingle, and create general havoc, AND I often get a forkful with some of everything on the plate. It's all going to the same place!

 

[bob1852]

Leftover hot pot soup. Trying to kill this cold or bronchitis or whatever I have...

 

[paulthenurse]

Smoked for three hours, finished in the oven.

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[Staestc]

Jamaican patty at midnight after work for my Thanksgiving dinner. Putting the Day After Thanksgiving bird on in a few.

You are working those days and those hours for very good reasons!! Lol. My oldest daughter is a night shift nurse in pediatric oncology that does the same! Happy Thanksgiving Paul!

 

[Staestc]

Smoked for three hours, finished in the oven.

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Did not see this one. Pretty. You cook it in the WFO or in the house?

 

[Staestc]

This is Thanksgiving. I am thankful for all of you regulars here. I love seeing what y'all are doing and I learn from each and every one, and I love the responses I get when I post. It's an extended family and I really appreciate it and value it!

 

[bob1852]

Smoked for three hours, finished in the oven.

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Smoked turkey made solely for soup.

 

[Temptd2]

Smoked turkey made solely for soup.

WHAT? No smoked turkey and sliced red onion and mayo sammiches???

 

[bob1852]

Leftover turkey and mashed potato & stuffing waffles.

 

[Yeastieboy]

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[kev211]

Leftovers are for lunch. Dinner is a nicely grilled tri tip with sweet potato.

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