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Friday, November 28, 2014

THANKSGIVING DINNER 2014

THANKSGIVING DINNER 2014
DINNER AT HOME

Blessed to spend Thanksgiving at home with family and friends.  Enjoyed a great meal that we began prepping the night before.  Cooked for hours on Thanksgiving Day and then began our feast around 3:00 PM.  Other than burning my fingers which resulted in me not being able to golf for a few days this was an incredible meal.  Had so much food that we made a trip to feed a cancer patient and her family.  Our warmest wishes to everyone celebrating Thanksgiving and the Holidays.

BRINED OUR 24 POUND BIRD OVERNIGHT IN WATER, SALT, BROWN SUGAR,
THYME, ORANGES, LEMONS, CHICKEN STOCK, PICKLING SPICE, CINNAMON
AND PEPPERCORNS 
PLACED KOSHER SALT AND FRESH GROUND PEPPER IN CAVITY OF TURKEY
MADE A COMPOUND BUTTER THE NIGHT BEFORE.  BASIL, THYME, SAGE, CHIVES AND GARLIC
MADE A ROASTED GARLIE PUREE THE NIGHT BEFORE.  CUT WHOLE GARLIC AND CUT IT IN HALF. ADDED SALT, PEPPER AND OLIVE OIL.  WRAPPED LOOSELY IN ALUMINUM FOIL AND ROASTED IN OVEN AT 400 DEGREES FOR ABOUT AN HOUR
AROMATICS FOR TURKEY CAVITY - THYME, APPLES, CINNAMON, SAGE HEATED FOR ONE
MINUTE IN MICROWAVE OVEN AND THEN PLACED INSIDE THE TURKEY
BASTED THE TURKEY HEAVILY WITH THE HERB BUTTER AND ROASTED GARLIC INSIDE AND OUT
PLUS UNDER THE SKIN
STUFFED THE TURKEY WITH THE AROMATICS PLUS CELERY, ONION, LEEKS AND CARROTS
VEGETABLES INSIDE THE BIRD AND IN THE ROASTING PAN
LINED THE ROASTING PAN WITH ALL VEGETABLES ABOVE PLUS THE TURKEY GIZZARDS, GIBLETS, NECK, GARLIC CLOVES, BAY LEAVES, PEPPERCORNS AND CHICKEN STOCK
TURKEY IS STUFFED AND READY FOR THE OVEN
24 POUND TURKEY GOING INTO CONVECTION ROAST MODE @ 500 DEGREES FOR FIRST
THIRTY MINUTES.  THEN LOWERED TO 350 DEGREES FOR FOUR HOURS
TURKEY IN THE OVEN - NOW GOTTA WORK ON ALL THOSE SIDE DISHES
BASTED WITH DRIPPINGS EVERY HOUR.  NOTE:  TENT THE TURKEY WITH ALUMINUM FOIL AFTER THE FIRST 30 MINUTES AT 500 DEGREES
TURKEY COOKED TO PERFECTION AND 170 DEGREES.  PLACED THICKLY SLICED BACON AND COVERED FOR LAST HOUR.  TENTED WITH FOIL
OUR 24 POUNDER IS READY FOR THE TABLE
ALL THOSE ROASTED VEGETABLES MAKE A GREAT GRAVY.  DEGLAZE PAN ON HIGH HEAT WITH RED WINE.  THEN TRANSFER TO A DEEP POT ON MEDIUM HEAT.  REMOVE THE NECK AND PEEL OFF ALL THE MEAT INTO THE VEGETABLES.  REMOVE THE BAY LEAVES.  USE A HAND BLENDER TO BLEND THE MIXTURE.  ADD FOUR CUPS OF CHICKEN STOCK, SALT AND PEPPER TO TASTE.
THIS MAKES A VERY THICK AND SUPER FLAVORFUL GRAVY FOR THE TURKEY
APPETIZERS - CHEESE PLATTER, DEVILED EGGS, LIVER PATE, SHRIMP COCKTAIL, LIVER PATE,
HAWAIIAN STYLE POKE AND FRESH AHI SASHIMI
HAWAIIAN STYLE POKE AND FRESH AHI SASHIMI
ASSORTED CHEESE
DEVILED EGGS WITH DILL AND A FEW WITH JALAPENO
SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE
SHRIMP COCKTAIL
LIVER PATE
2014 THANKSGIVING DINNER
BRUSSELS SPROUTS, MASHED POTATOES, CRANBERRY SAUCE AND GRAVY
ROASTED THANKSGIVING TURKEY WRAPPED IN BACON
BAKED GREEN BEENS, APPLE AND SAUSAGE STUFFING AND CREAMED CORN
FRENCH GREEN BEANS WITH MUSHROOMS, CHCKEN BROTH, ROASTED ONIONS,
BACON, GARLIC AND SOME HALF AND HALF.  TOPPED WITH FRIED ONIONS
SAUSAGE AND APPLE DRESSING WITH SAGE AND HERBS
CREAM CORN
BRUSSELS SPROUTS WITH BACON, SHALLOTS, GARLIC, RED WINE
VINEGAR AND HONEY
MASHED POTATOES WITH ROASTED GARLIC AND BUTTER
CRANBERRIES WITH WALNUTS
GRAVY
BLESSED TO ENJOY GREAT FOOD, FRIENDS AND FAMILY
WORST PART OF DAY IS THAT I BURNED MY FINGERS IN THE KITCHEN
ENJOYED SOME GREAT HOBEL WINE

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