UPDATED: Eye on the Turkey
Decatur Metro | November 28, 2013 | 8:52 pmUPDATE: Two new entries!
Great submissions! Keep ’em coming! Here we go…
Photo courtesy of Keith F
Photo courtesy of Elissa
Photo courtesy of the Cummings Family
Photo courtesy of Al
Photo courtesy of Amy
Photo courtesy of Peter
Photo courtesy of J_T
The Cummings Family had a gorgeous table! Looks like something straight out of a Garden and Gun photo shoot.
If they weren’t such nice people, I’d be insanely jealous. That cranberry sauce looks awfully good–need that recipe. I tried Oakhurst Market’s but it was too sour for this family of less than gourmet taste. Added a jar of Mealor Farm’s homemade raspberry jam to two 4 oz. containers of OM cranberry sauce and everyone was happy.
Thanks y’all! Speaking of Garden and Gun, I cropped out the tofurkey and the 30 (literally) animal heads hanging in the house we rented at the lake. It was a tofurkey and taxidermy Thanksgiving!
Cranberry sauce: 3/4 cup champagne, 1 cup sugar, 1 bag (12 oz) fresh cranberries, 2 T dried currants. Bring champagne and sugar to boil, add cranberries and currants and bring to a boil again, summer until desired consistency- when about 2/3 of berries pop, about 5 min. Let cool in fridge. (Drink rest of champagne in hot tub.) From Cooks Illustrated. Sister-in-law says “very easy!”
No pix, but in my stressed out Thanksgiving hostess state, I reverted to tradition and the tried and true, if unendorsed by health officials and USDA. I stuffed a fresh turkey from Publix and cooked it long and slow. The only radical thing I did was follow Sawicki’s suggestion to roast the bird on high (450 degrees) for the first 45 minutes. It came out looking beautiful (until SOMEBODY’S picky fingers grabbed some skin) and tasted good to me. Got complements and people took some home (although I’m wary since usually the non-cooks will say and do anything to keep the cook seduced into doing the turkey again next year.) Maybe next year will be less stressful and I’ll try some of the great suggestions on DM.