Re: The Thanksgiving Thread
I used Alex Guarnaschelli recipe for Turkey Brine last Thanksgiving and it was a hit, juicy and flavorful.
Thanksgiving Turkey Brine Recipe : Alex Guarnaschelli : Food Network
Re: The Thanksgiving Thread
@khattichic- can you please share your mac n cheese, green bean and savory mashed potato recipes?
Re: The Thanksgiving Thread
These are the two recipes I use every year without fail:
Perfect Macaroni and Cheese Recipe | Martha Stewart
Green Bean Casserole Recipe | Martha Stewart
No “recipe” for mashed potatoes…its quite simple. Peel, quarter and boil potatoes until tender. Drain, and then return back to your pot on low heat for a couple of minutes to make sure all the moisture evaporates out. Use a potato masher to start breaking up the potatoes. Add butter and warm milk and continue to mash until you reach your desired consistency. Season well with salt and fresh cracked black pepper. Drizzle in your milk a little at a time so that you can control the texture you want. To make it “savory” I add one or some or all of the following: roasted garlic cloves, cream cheese or goat cheese, chives
Re: The Thanksgiving Thread
also, a coworker of mine suggested using basmati rice as the stuffing since i'm desi :). has anyone tried that?
I did a wild rice stuffing one year, it was pretty good. There are lots of recipes on google.
Re: The Thanksgiving Thread
Khattichic can you share your chicken fried and roast recipe please
Re: The Thanksgiving Thread
I want pics of everyone's tables this year!!!
Re: The Thanksgiving Thread
I want pics of everyone's tables this year!!!
with cover.
Re: The Thanksgiving Thread
Khattichic can you share your chicken fried and roast recipe please
Chicken fried? What do you mean? I don't fry the chicken on Thanksgiving, I roast it.
The Cajun Fried Turkey my uncle is making as he has purchased the deep fryer and injector specially made for this method.
I'll come back in a bit and type out my recipe for the roast beef.
Re: The Thanksgiving Thread
Ok so how do u roast it. Can you tell me step by step? Its my first year making it would be really great if u guys help me with recipes
Re: The Thanksgiving Thread
Roasting a chicken is just about the simplest thing you can do. All you need is a whole chicken with the skin still on and good roasting pan…either of these kind will work:
I don’t do tandoori or desi masala for a roast chicken nor do I do “desi inspired” side dishes so you can use whatever flavor profile you want to go with. The cooking technique will be the same regardless. Place the bird on the rack in the pan (the rack is to ensure the bottom of the chicken gets crispy/cooked all the way)…season how every you want…bake on the center rack of the oven uncovered at 375 degrees… for a 2-3 lb chicken it will be about 2 hours. When the juices run clear at the thickest part it’s done. If you’re a beginner, use a meat thermometer that shows the temp and doneness. Once you take it out of the oven, let it rest for at least 10 minutes to let the juices redistribute and settle, that will ensure a juicy bird. At thanksgiving and large dinner party gatherings, I use one of these electric counter top roasters, that hold 3 chickens:
If you go to food network website, you’ll find 101 different ways to season and flavor a roast chicken, there is no right or wrong way, it’s all about your own flavor preference.
For a large roast beef, I use the same electric roaster as above (I have 2). For roasting, you need a cut of beef that has alot of marbling or high fat content. That is because as the beef roasts and the conective tissues shrink, the marbling of fat melts and bastes as it cooks. So for a roast beef the first thing I do is make holes all over the meat and tuck a clove a garlic down in to it. I then dredge the whole roast in seasoned flour, then sear it all over well on all sides to form a crust. I then place the roast on the rack of the electric roasting pan. I make a liquid base of beef broth, soy sauce, worscetshire sauce and olive oil, fresh cracked black pepper and pour that over the seared roast. I then place a good amount of fresh rosemary sprigs on top, cover and set it to roast at 350. Depending on the size and weight, it takes anywhere from 4-8 hours. Half way through, I add big chunks of carrots and onions, cover again, and let it cook for the remaining amount of time. When it’s time to serve, again, let the meat rest before you slice/carve it to ensure the juices have all redistributed and settled.
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Re: The Thanksgiving Thread
Thank you^