http://sautewednesday.com/ The complete guide to cooking a Thanksgiving turkey, with a few extras thrown in. By Bruce Cole - Published 11.16.04 To get in the mood, practice your turkey call: Gobble Gooble. Fine Cooking Magazine's guide to buying a turkey. You get what you pay for by the way. Sure heritage turkeys are expensive, but they are so full of flavor that you don't need to brine them. The cult of brining has taken over Thanksgiving preparations, it's practically mandatory that you soak your bird or risk disappointing your dinner guests. We interviewed Harold McGee a while ago and asked him what he thought of the brining. He had this to say, "The way I look at it is what you are doing is making meat that should be better in the first place, tolerable, by adding juices to it. If you imagine your butcher doing that, selling you a piece of meat that's 20% added water, you wouldn't appreciate it, but yet that's basically what you are doing..." Hmmm. We ordered a heritage bird this year so we won't be doing the turkey dunk. But if you insist, here's the now famous Chez Panisse Brine.

Hmmm... we're thinking of brining a turkey and then deep frying it. I've never had deep fried turkey, but I've heard rave reviews! Also, I know that Guwertuzheimer's or however you spell it, but I really prefer an nice hearty red with my turkey (and as we well know, red wine isn't for meat only!); any suggestions for a nice red wine for thanksgiving dinner?

I don't know which red to recommend, but I found this via a google search "Go for a good Riesling or a Pinot Blanc, maybe even a more fruity white from the Loire. Or why not just open that bottle of Champagne you�ve been saving for a special occasion? After all, it is Thanksgiving. Just make sure you choose whites that have enough flavor and acidity to stand up to the food. But for me, it�s RED. from http://www.tablewine.com/archiv22.htm One sample (the lowest priced one) 1998 Borsao, Campo de Borja ($4.99) Deep cherry, almost magenta, in color with good legs, this wine has a sweet nose that�s big and floral. On the palate the wine is dry and full bodied. Its strawberry flavors are straightforward and uncomplicated. The wine has a nice finish with just a hint of cedar. This wine was wonderful with the food. The meat and dressing seemed to temper the wine�s sweetness and enhance the berry flavors. It�s an unbelievable bargain at this price. There are 7 other recommendations on this site. Even listed is a more expensive wine that "Its nose is earthy with some hints of vinyl (like a new shower curtain). Think I'll pass on that one!

And there's this from ivillage.com Much of the appeal of Thanksgiving dinner is found in the wonderful aromas coming from the kitchen while the meal is being prepared, and a very aromatic red wine such as pinot noir fits right in and adds its own unique appeal. Generally light in body, with soft texture as a counterpoint to its lovely aroma, pinot noir is easy to love, especially among the many flavors of Thanksgiving. Every year in November, the first wine of the harvest in the Beaujolais region in France makes its way to market. The wine -- Beaujolais Nouveau (literally "new Beaujolais") is as fresh and appealing as its name. Made of the Gamay grape, this fresh, purple wine is all fruit and no pretension, and well complements Thanksgiving fare. And, as it can be enjoyed slightly chilled, it is likely to please those who favor white wines too. For those who like their red wines hearty and full of flavor, a Syrah will nicely balance even the most flavorful and spicy Thanksgiving fare. Whether from the Rhone Valley in France, California or Australia (where they are called "Shiraz"), they offer great depth of color and flavor, with a decidedly peppery note that many find delicious. Similarly, the all-American zinfandel is a sturdy red wine with lots of spice on its own to satisfy the hunger for lots of flavor to go with the meal.

And one more bit of advice from http://netscape.lhj.com The Reds Yes, you can serve red wine with turkey breast. You may not want to serve Cabernet because it is generally too tart and high in tannins to match well with turkey, but you can serve a lighter red. In fact, it is a red wine that has long been the classic choice for Thanksgiving because its light berry brightness contrasts well with the heartiness of the traditional menu. But red wine doesn't stop there. Consider any of the following: Pinot Noir: Younger wines are fruity with essence of plums, strawberries, cherries, and raspberries. Older wines have a smoky edge to them. Syrah: Strong spice and black pepper qualities. Older syrahs are fruitier, with some smokiness. Also called Shiraz if it comes from Australia. Zinfandel: Lots of intense, plummy, jammy flavors with spicy or peppery notes. Beaujolais: Light and dry with fresh, fruity flavors. Choose more recent vintages and serve it slightly chilled.

very good choices. Zinfandel is a bit hearty, like a cab. I really enjoy a nice pinot noir. Good choice also inexpensive is Meridien Pinot Noir, but stay away from their merlot, not very good. Another good Pinot Noir, but I have a hard time finding it is in fact called Vampire from Transylvania, Romania. It is really a good wine. Would work very well with turkey.

Deep fried turkeys... we're having an srgument about it. Is it as greasy as it sounds?

I've never had deep-fried turkey, but I've been told it's not at all greasy, but really moist! I'm hoping to brine my turkey (we'll have two) with oranges, garlic, brown sugar, salt, clove, nutmeg and some other herb that grabs my fancy.

Never had a deep fried turkey, but it looks like deep friers are jumping off the shelves at Home Depot. Big stacks of 'em by the checkout stands.

"Deep fried turkeys...Is it as greasy as it sounds?" Only if they are fried at too low of a temp, or possibly if they aren't brined.

deep-fried turkeys are not greasy--suprisingly, they're very juicy and packed with flavor. we've been frying ours for several years now and i won't go back to roasted.

What type of cooking gear do you use for this task, wolfie?

we have the deep fryer deal (the big one heated with propane), peanut oil, and a secret injection recipe. the hardest part is waiting for the oil to heat up (do be careful not to fill your fryer to the top with oil--it will cause a fire because you don't leave enough room for the turkey (water/oil, etc. rises when something is added) and the oil spills over). the best thing to do is to fill your pot with water, add the turkey, and see if it overflows. if not, remove the turkey and draw a line on the outside of the pot indicating the amount of water you used. then when you fill with oil, the problem of overflowing has been prevented. once the oil is heated, it takes about 5 mins per pound of bird.....you can fry everyone's bird in the time it would take to wait for a roasted one from the oven. we also use an oil syphoning gadget to help filter the oil for reuse later on. your bird is placed on a rack and lowered into the oil (most turkey fryers come with this already). you'll also need a heavy duty cooking thermometer to check the oil temp. be careful if it's windy outside, we set up wind blocks to keep the propane from going out. Happy Turkey Day, y'all!!

Secret Injection Recipe? Is this one of your military maneuvers? Sounds like s secret op to me. Good tip on the overflow operation. What's the maximum tempeture that you have to watch for with your cooking thermometer? The other night we had winds up to 50 mph. Wouldn't have been a good night for propane cooking.

Getting the oil hot enough is the secret. Many thanks. OK, who gets to eat all that crispy skin??? Is that as good as roasted, too?

Okay, outside of turkey, what else is a must have Thanksgiving or Christmas food?

cranberry sauce dressing mashed potatoes fried okra (optional) rolls butter hot apple cider coffee pumpkin pie What did I miss?

corn !!! Terry forgot the corn either creamed or on little cobs. Whem I was growing up we always had creamed pearl onions but no one seems to enjoy them anymore. Giblet gravy. Mine is really tasty.

i put a roast in the crock pot for christmas and make spaetzle (german noodles) to go with. thanksgiving is fried turkey (and who cares about the sides, fried turkey is the bomb)...ok, cranberry sauce, corn, PUMPKIN PIE (yummy) and some sweet potatoes.

We're having all this today.

I've always associated squash, butternut or hubbard with Thanksgiving. I also love cranberry orange relish.

you can have my squash but I make an excellent cranberry orange relish. It is my favorite too. It goes great in peanut butter sandwiches !

what's hubbard? never heard of cranberry orange relish.....do you have a recipe or can i buy it somewhere?

hubbard is an old mother, not. It's a type of squash. Don't ask me to describe it, I'll leave it to wer o' land.

Who will be the first to get a turkey?

i dunno but t-day is week after next! gotta give time for those birds to thaw!!

Since all of my recipes went with the stuff stolen from my house, I'll have to hunt up a recipe for the orange cranberry relizh but essentially you add sweet naval oranges cut into sections to the grinder at regular intervals as you gring the whole cranberries. I am pretty sure there is a recipe on the bag the cranberries come in. Add desired sweetener to taste. No turkey for us since there are only two of us. We dine out. I may have to cook one for Christmas, though. Most of our favorite haunts are closed that day.

Is it anything like this? Corn Relish Your Guide, Diana Rattray From Diana Rattray, Your Guide to Southern U.S. Cuisine. FREE Newsletter. Sign Up Now! Recipe for a tasty corn relish. INGREDIENTS: * 1/3 cup white vinegar * 1/2 cup sugar * 1/4 teaspoon dry mustard * 1/4 teaspoon turmeric * 1 1/4 cups whole kernel corn, yellow * 1/4 cup diced onion * 2 tablespoons sweet red bell pepper * 2 tablespoons sweet green bell pepper PREPARATION: Combine the vinegar, sugar, mustard, and turmeric in a small saucepan; bring to a boil over medium heat. Add the corn, onion, and bell pepper; cook for 4 minutes. Serve hot or cold. Makes 1 1/4 cups of corn relish. or is it more like this? INGREDIENTS: * 3 cups fresh whole cranberries * 1/2 cup sugar * 2 tablespoons finely grated orange zest * 1/2 cup water PREPARATION: Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving. Makes 2 cups. or more like this? INGREDIENTS: * 1 lb Cranberries, raw * 3 Oranges, seeded, but not peeled * Granulated sugar to taste PREPARATION: Coarsely grind the cranberries and oranges in meat grinder or food processor. Sweeten to taste with granulated sugar. Serves 8.

the latter ! that is exactly what it is. You can make it with Splenda if you want low cal or Honey for the natural taste of the outdoors. as Terry writes * 1 lb Cranberries, raw * 3 Oranges, seeded, but not peeled * Granulated sugar to taste PREPARATION: Coarsely grind the cranberries and oranges in meat grinder or food processor. Sweeten to taste with granulated sugar. Serves 8.

Oh - make that relish a day or so ahead of time so the sugar can get into the cranberries and the flavors can "marry"

Here is another variation if you dislike cirtus: Cranberry, Apple, and Walnut Relish From View Cooking Light Menu Three days ahead: Make this relish up to 3 days ahead, then store it in the refrigerator. Walnuts add a slight crunch and richness. 1 cup sugar 1/2 cup cranberry-apple juice 1 pound fresh cranberries 4 cups diced peeled Granny Smith apple (about 1 pound) 2/3 cup coarsely chopped walnuts Combine sugar, juice, and cranberries in a large saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens. Remove from heat; stir in apple and walnuts. Spoon into a bowl; cool. Cover and chill at least 4 hours. Yield: 4 cups (serving size: 1/3 cup) NUTRITION PER SERVING CALORIES 121(25% from fat); FAT 3.3g (sat 0.2g,mono 0.7g,poly 2.1g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 7mg; SODIUM 2mg; FIBER 2.1g; IRON 0.3mg; CARBOHYDRATE 23.2g

Sounds good to me.

Well, here's what we're doing at work for Thanksgiving (and probably Christmas, too) http://www.tuscanymarketandvineyard.com/thanksgivingmenu.html

Lemon � Ginger Cranberry Sauce with Apples that sounds soooooo good...! I am guessing that recipe is out of the question here.

I'd eat fresh ginger in just about anything.

i'm hungry!

Well, as soon as I write one for it, I'll see what I can do about passing it along...I'm basing it on a jell-o I do for the family that I make with the lemon-ginger-apple juice from Central Market.

Or, I guess I could compose it on here, ask for feedback, and then use that one for work saying I already had one...hmmm...

hmmmmm *scratches chin* decisions decisions! c'mon, can we be your test kitchen?

Oh please! I am very used to using fresh ginger. Is that the form you are planning on using? I use a potato peeler to get very thin slices and to peel the root. I'd love to help trouble shoot this little project.

Yep, everything fresh...cranberries, ginger, lemon juice and lemon zest, and Granny Smith apples. Although, there might be some dry things in there, too, just to add a little depth.

You could alaways add a little dried mincemeat. I love that flavor and have beebn known to add it to all sorts of things from raisin sauce to ham glaze.

Well, first test was done with: 1/2 cup of lemon juice 1/2 cup of water 1 cup of sugar 1 Granny Smith apple 12 oz fresh cranberries 1 inch piece of ginger, grated Will have to see what it tastes like in the morning.

Well, those I've had try it, like it. It is fresh tasting, very crisp and clean, and tart. Should cut through any fatty foods well, and be a good compliment, although I will probably tweak the final batch a little anyway, as I'd like it smoother in taste with just a little more depth.

Yes ! That tartness is what cleans the palate and makes the meal all the more tasty. Well done. Grated Ginger. Hmmm never thought of grating it.

Speaking of fresh ginger, it is fantastic, I hear, for fighting motion sickness. Just nibble on a "knuckle" of it.

Still looking for folks thawing out their turkeys? Progress? Too soon?

no turkey at my house yet...

Do NOT leave your turkey on your counter overnight to thaw. Thaw it for a few days in your refrigeaqtor. I'd not try to thaw mine until Tuesday or Monday at the earliest for a really big bird. It often takes 2 or so days to thaw this way and is the only really safe way to do it.

marcia is sooo right about that! make sure you put your bird on a big enough platter while in the fridge to catch any wayward juices too.

Okay, next round of research... What food's say, Christmas, to you?

eggnog for openers.

roast

Hmmm if it is a Dickens theme, it must be roast goose. Since we often eat out on Thanksgiving, I'll be doing the turkey for Christmas. Or ham as i have been told others have made because the leftovers are more versatile. How did the ginger cranberry stuff go over? It sounded fantastic.

It was well received. Used it to make a cranberry-blueberry-pine nut compote with that was pretty yummy, too.

The turkey was so good, Christmas needs to be a rerun. Turkey, gravy, mashed potatoes, dressing, cranberry sauce, and rolls. Thanksgiving's meals this year were great.

Oh yes! Everything sounds great. Excellent news about your compote. It sounded exquisite.

Here's a website with just Christmas recipes. http://christmas.allrecipes.com/ Martha Stewart, on her show Martha, had a delicious recipe for home made crackers with lots of cheese in them. http://marthastewart.com

Ugh! Someone actually WATCHES Martha??! I'll pass on that one.

Okay, taking suggestions on what should be on my Mother's Day brunch buffet.

Marinated Vegetable Grill 2 cups fruity olive oil 1 cup dry white wine 1/2 cup Balsamic vinegar 8 medium garlic cloves, crushed 1 cup coarsely chopped fresh basil leaves 1/4 cup fresh rosemary leaves or 2 T. dried 1 t. salt 1 t. freshly ground black pepper 8 small new red potatoes 1 bunch (8) baby carrots (with green tops) 8 Japanese eggplants, cut in half lengthwise Combine the oil, wine, Balsamic vinegar, garlic, basil, rosemary, salt and pepper in a bowl. Let stand covered for 1 hour.Put the potatoes, carrots and eggplants in a large container (with a leakproof top, such as Tupperware).. Pour the oil-wine mixture over the vegetables, cover and shake gently to distribute the marinade. Marinate the vegetables for several hours, but preferably overnight. Preheat the oven to 400F.Remove from marinade (reserve marinade) and spread in a roasting pan.Roast the vegetables for 1 hour, basting once or twice with reserved marinade.Test for doneness, adding a few minutes if necessary. Serves 8. and Chocolate Pudding Cake 1 cup flour 2 t. baking powder 1/2 t. salt 2/3 cup sugar 1/2 cup milk 1 square unsweetened chocolate, grated (1 ounce)* 1/2 cup chopped nuts** 2 T. melted butter 1 t. vanilla extract Topping 1/4 cup white sugar 1/2 cup brown sugar 3 squares (3 ounces) unsweetened chocolate, grated, or 3 T. unsweetened cocoa powder 1/4 t. salt 1 t. vanilla 1 cup boiling water Sift flour, baking powder, salt and sugar into bowl. Add milk, chocolate, nuts, butter, vanilla, and blend well. Pour mixture into a greased baking dish.*** Combine sugars, chocolate, salt and vanilla, and spread evenly over first mixture. Pour the boiling water over this but do not stir. Bake in a moderate oven, 350F, for 1 hour, until the cake that rises to the top tests done.**** There will be a layer of fudge sauce beneath. Can be served warm or cold, with or without cream.* I further reduce fat content by substituting 3 T. cocoa powder + 1 t. melted butter or margarine. ** I omit the nuts...to reduce fat and also because we prefer it without nuts, but if you're so inclined, walnuts work with this.*** When I cook this in the microwave, I use an 8" square glass or Corningware dish.**** If using the microwave, allow 8 to 9 minutes on high (750-watt oven, adjust for your own particular nuker), turning quarter way around halfway through the cooking time (or use lazy susan).

the above from http://www.gcards.com/mothersday/recipe.html

And a couple of more Easy Eggs Benedict 4 English muffins, split Butter, softened 8 sl Canadian bacon, cooked 8 Poached eggs ORANGE HOLLANDAISE SAUCE 2 c Fresh orange juice 1 c Unsalted butter 1/2 ts Salt Spread cut sides of muffins with butter. Broil until lightly browned. Place a slice of Canadian bacon on each muffin half; top with poached egg, and cover with Hollandaise Sauce. Serves 4. Orange Hollandaise: Place the orange juice in a saucepan and bring it to a boil. Reduce the heat and simmer until it is thick and syrupy, 10-12 minutes. You should have 1/4 cup syrup. Set it aside. In another saucepan, melt the butter in a thin stream. Process a few more seconds, until thick. Serve immediately. Makes 2 cups; serves 4." Mother's Day Apple Almond Pancakes 1/2 c Whole-wheat flour 1/2 c Unbleached flour 1 tb Brown sugar 1 1/2 ts Baking powder 1/4 ts Salt 2 Eggs, separated 4 tb Oil 1/2 c Buttermilk 1/2 c Apple Juice 1/4 c Chopped almonds Combine flours, sugar, baking powder, and salt in a mixing bowl. Beat egg yolks with oil, buttermilk, and apple juice. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir). Beat egg whites until stiff and fold into batter. Spoon onto a hot,greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes. French Toast with Brandied Lemon Butter 4 Eggs 2 tb + 1 ts sugar 1/2 ts Salt 1 c Whole milk 1/4 ts Vanilla extract 12 Thick slices of bread Butter Powdered sugar, optional Brandied Lemon Butter: 1/2 c Butter 1 c Sugar Juice of 2 lemons 4 ts Grated lemon rind 3 oz Brandy In a shallow dish, beat eggs, sugar, salt, milk and vanilla. Soak bread in the above mixture. Heat butter over medium high heat and cook each slice of bread until slightly brown on each side. Serve with brandied lemon butter and lemon slices. Sprinkle with powdered sugar, if desired. For Brandied Lemon Butter: Melt butter over low heat. Spoon off any foam that forms. Pour into a dish, leaving behind any sediment in the pan. Wash pan, pour butter back in the pan and add the sugar. Stir constantly until sugar dissolves. Add lemon juice, rind, and brandy; stir until smooth. Pour over hot french toast. Easy Mother's Day Breakfast Pizza 6 Eggs 8 oz Mozzarella Cheese, grated 1 1/2 c Milk 1 Onion* Salt and Pepper, to taste 1 md Green pepper, ringed Mushrooms 1 Pizza crust Olive oil *chop up 1/4 of the onion and make onion rings out of the remaing 3/4. Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Beat eggs lightly. Add mozzarella cheese, milk, onion, salt and pepper. Mix gently. Lightly brush olive oil over the pizza base. Pour mixture over the crust. Place green pepper, onion rings, and mushrooms over the top of the pizza. Bake at 450 degrees F. for about 15 to 20 minutes, or until crust is brown and egg mixture is set. http://www.twilightbridge.com/hobbies/festivals/mother/breakfast.htm#Easy%20Eggs%20Benedict

And a few more on this page: http://www.razzledazzlerecipes.com/mothersday/recipes.htm Quick Sticky Buns Recipe Glazed Blueberry Breakfast Rolls Recipe Marshmallow Fondue Recipe Apple Pancakes Recipe Lemon-Pecan Sunburst Coffeecake Recipe Chocolate Coffee Cake Recipe Chocolaty Strawberry Finger Cr�pes Recipe Cheese-Bacon Souffl� Recipe Creme Brulee French Toast Recipe

For anyone who looks at that recipe for chcolate pudding cake and shudders with disgust, try it. I made that for years and years almost weekly. There is no fat in it (unless in the topping and you can whiz up some non-fat topping if you wish) but there IS a lot sugar. I agree it is a perfect desert for Mother's Day. The only thing I can think to suggest is that you include enough protein. This mother needs a lot to run on, not sugar. Add some fruit for cleansing palates. Soft cheeses like brie are also welcome. Way too much to eat with Terry's suggestions but we like to give you options.

didn't know there was a specific menu for mom's day....we just took her out (same as the pups do for me now).

My mom used to say she'd eat just about anything as long as she did not have to do the cooking. I know that feeling.

me too!

Here's what was finally decided upon for Mother's Day brunch: Spinach & Strawberry Salad -- $6.49 Baby spinach, sliced mushrooms and strawberries with a light herbed yogurt and feta dressing, topped off with a chevre filled strawberry. Piatti rimescola -- $6.99 Your choice mixed into two fluffy scrambled eggs, accompanied by fried tomatoes, fresh cantaloupe and blueberries, as well as focaccia triangles: Canadian bacon and Swiss cheese Italian sausage and grilled Portabellos Prosciutto and shallots Chicken or Beef Fajita Breakfast Pizza -- $7.99 Eggs, grilled chicken or flank steak, roasted peppers, grilled onions, fresh tomatoes, cheddar and jack cheeses on our famous pizza crust, with sour cream and salsa on the side and jalapenos on request. Cornbread, Cranberry and Pecan Pancakes -- $7.99 Accompanied by orange butter, maple syrup, bacon or sausage links, and two scrambled or poached eggs. Tropical French Toast -- $8.49 Rustic bread soaked in a spiced vanilla batter then perfectly toasted and served with cream cheese and an Amaretto-macerated dried cherry, pineapple, kiwi and strawberry fruit dice. Bacon or sausage links round out the plate. Uova e salmoni -- $11.99 Our own blasted salmon and pesto asparagus served with two poached eggs and crostini topped with brie!

oohhh fried tomatoes, yummy!

Breakfast pizza! That's awesome, and novel. Yum.

Lucky mom ! Great choices. Since I again share the weekend with the kid's birthday who made me a mom in the first place, I think we will hold off celebrating until next week when I will be a whole lot closer.

Christmas menu time again...just can't seem to come up with any real winners on my holiday menus...hmmm...

Which I guess was okay in retrospect, as we closed before then. *sigh*

Just as an exercise for the old brain, I'm trying to think up a Cajun Easter Brunch menu...

Easter Buffet Cajun Talapia, roasted Herb Chicken, cajun taters, assorted pies, cakes and cobblers and ?