It is always interesting to see what some Americans do for Thanksgiving and for the entire weekend. Just wanted to see what some of you folks were doing.

Monday: Thanksgiving dinner with my 3 other roommates.
Tuesday: Going home to be with the family for the weekend.
Thursday: Football in the morning with friends I haven't seen since August then dinner with family and my grandmothers at night.
Saturday: Going to see Pitt take on Miami in a college football classic.

Nothing solid as of now, I am not planning to go home to see my family though. My friend said he got court side tickets to the Pacers game, so I might go to IND with him, but who knows.

Going Home To Family!!!! Turkey, ham, sweet yams, pies galore, the works. Big family, lots of fun.

I envy you. Just me and Mom left. Both sisters out of the province and country. Dad passed away.

Hm. I'm kinda adrift this year, as I'm usually working all week. Monday night I'm working, Tuesday I'm working all day. Wednesday I'm hopefully getting my car fixed <but not holding my breath>. Thursday apparently mom and grandma and I are going out for dinner. Friday, ANYTHING but going shopping, although mom will go. I have a date Saturday night, and then Sunday I'll have to work again.

We did a Thanksgiving dinner last Saturday between shows, though, so I'm not really missing out, just don't get to spend it with my family this year.

Going to M.I.L.'s and then traipsing to brother-in-law's for dessert after the turkey because his wife refuses to come over to Bill's mother's house because she doesn't make mashed potato's! Shallow B$tch!

ciggie you forgot to include that we planned the dinner last night, at 11pm lol
and that we just got the turkey today!

Please, defrost it correctly...perhaps move dinner to tomorrow. Otherwise, you could all get food poisoning. Seriously.

I told them that it wouldnt be defrosted, they seemed certain it would. my roomates last year did the same thing, and just like this year I wasnt there when they put the turkey in the oven (which should be like now).
The difference this year is i told them to put the turkey in the sink filled with water, to hopefully help defrost it, we got it early this morning, so I have some hope. either way its gonna be a late dinner.

I lived last year, but with ciggie cooking this year... I hope ill see you all tomorrow

Edit: oh yea, last year my roomates took the turkey from the freezer to the oven... yea thats right the guts were still in the turkey, I didnt eat very much that night.

We gave it a nice back, it is very unfrozen and happily cooking away for close to 4 hours.

I want to see Macy and hopefully get to hold her, we have to put up with people's faults sometimes. Besides, you know mom's cooking isn't the greatest.

Captlockup and his family will be here tomorrow and stay through the weekend. Full Thanksgiving spread...including oyster dressing, 20 gallons of homemade gumbo, big-ass turkey...the whole deal. Then, we'll probably sitting around looking like beached whales through the weekend.

Our plans are actually to cook the turkey and stuffing/dressing Wednesday night and the mashed potatoes and candied sweet potatoes on T-Day morning while watching the Parade. Go to mom and dad's after the parade and then to my brother's for desert and baby-holding. HK's making an apple-cranberry pie and spitting on my SIL's piece.

Cool...what time is dessert? Can we bring anything?

Desert will probably be around 6. Gumbo man! Gumbo!

I do have a turkey fryer but now idea how to use it.

<steps back suspecting influx of help from Southern members>

Going to my uncle's for the family gathering. All the basics for food. Then to a nap and back to work at 11pm that night.

Sure, no prob! Enough for how many?

10 people... wait! HK won't eat it and she'll probably convince the girls not to... 7!!!! Plus yourselves!

What d'yer mean HK won't eat it? There's none like this anywhere else in the world!!

She doesn't like seafood or sausage...

<hangs head in shame>

I do still love her though.

But.....huh.....err....ummm...I'm speechless, how could that be? <shakes head> Doesn't like........dare I say it?......SEAFOOD??? Oh, the pain..the pain.

I gotta eat canned clam chowder... by myself. I get sushi at lunch during the week... And forget about oyster stuffing for the bird.

Wow, condemned to a life of solo seafood consumption. Sneaking off to a clandestine meeting with some shrimp............cavorting with some concealed crab legs, stealing overt glances at some topless oysters.......longing for lobster...... How do you do it man??

We have an "open dining" relationship.

LOL!! I'm impressed, you didn't let me down on that one either! So, like, it's OK for you to like 'other' foods? She doesn't mind or get jealous, as long as you don't bring them home?

Well she's only upset if I eat it at our table... what I do at other tables is my business. As long as the children don't find out...

So, let me make sure I'm getting this......it's OK if you have 'other' foods on the side? And she doesn't mind if you spend money on them? Or maintain a clandestine fridge to keep them in? Hmmm....

And mom is making stuffed mushrooms, clams oreganato and the "pasta course."




She might be listening... she doesn't like me to talk about it in public.

I got ya, no problem. Mums the word.......Shhhhhhhhhhhhhhhhh. I think we're going to doing crab-stuffed mushrooms too.

Mom stuffs the mushrooms with breadcrumbs and cheese mostly, no crab. *sigh*

Did I mention that we're watching the parade?

Yeah...I think you did.....WHen are you sneaking the 'other' food in?

No plans on that yet...

Right, I got ya.......

But you've put the idea of seafood in my head for dinner tonight.

So, gonna watch the games on T-Day?

probably, Captlockup will be here, and he'll whine if we don't.

Well, he is "The Captain" afterall...

Quick aside, do the parrots eat turkey?

Believe it or not, they eat most anything we do...chicken, turkey, crawfish, shrimp, etc. Not many things they don't like.

Our parrots too but they seem sedate if they see us put a chicken or turkey in the oven...

Ours don't......begs worse than any dog you ever saw, and gets indignant if we don't give him some. Only thing I can do to make him behave sometimes, is walk him over to the freezer, and show him the frozen chicken in there. What kind of parrot do you have?

African Grey and Senegal, my MIL had a green wing and a blue-and-gold - her friend has a hyacinth.

On topic: Anyone out there have tips for deep-frying a turkey?

Do it outside!!!! We just deep-fried one at the theatre Saturday between shows.

Completely defrost the bird. Heat the oil to 350-375, SLOWLY lower the turkey into the oil <be VERY careful you don't get splashed>, keep the oil at no less than 350 all while you cook it. 3 1/2 minutes per pound. USE GLOVES!!! Like, welding gloves. I'm serious.

When it's done, make SURE you let it sit for a few minutes, because if you start carving right away hot oil will splash everywhere.

Oh, and peanut oil is best, but very expensive. Regular oil will work, but not give as good a flavour.

Lemme go look up Ralf's recipe, see how we did.

Holy crap! Didn't realize he had so many! Last four or so on this page should do ya.
http://forums.thetechzone.com/search.php?s...tby=&sortorder=

Oh, and my plans have just abruptly changed. Mom JUST NOW informed me I'm cooking for Thanksgiving, and we're bringing dinner to grandma's house. ACK!!! After work today I have to come up with a menu so I can get to the store. Nothing like planning ahead.

Hope this helps::

Amount Measure Ingredients Preparation
1/2 Cup kosher salt
3 Tablespoons onion powder
3 Tablespoons black pepper
3 Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves ground
1 Tablespoon cayenne pepper
2 Teaspoons file powder
3 Tablespoons garlic powder
1 1/2 Tablespoons paprika
1 10-12 Pound WHOLE TURKEY
4 to 5 Gallons peanut oil See Note



Method


Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar.
Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).
Meanwhile, place the turkey in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.
When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.
Nutritional analysis is based on a 5.9 ounce serving

Nice of you folks to help out. Happy Thanksgiving in the U.S. whichever day it is, sorry, clueless on this one.

Thursday, but thanks is appreciated anyway!!

This is Emeril's Deep-Fried "Cajun" Turkey recipe and procedure:

Ingredients


2 8-14 lb turkeys
10 gallons peanut oil
1 cup salt
1/2 tbsp cayenne
1/4 tbsp black pepper

Emeril's Cajun Marinade


2 tablespoon Lea & Perrins worcestershire
1 tablespoon crab boil
1/4 cup apple cider
3/4 cup honey
1 bottled beer
1 tablespoon salt
1 tablespoon allspice
1/2 cup essence or Creole spice
1/4 teaspoon cayenne
pinch of clove

Equipment


40-60 quart pot with basket, burner and propane tank
candy thermometer to measure heat oil
meat thermometer to test turkey doneness
safety goggles
fire-safe gloves and pot holders
fire extinguisher
seasoning injector

Directions

1. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin and let sit overnight.

2. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.


3. Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour. (To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.)

4. While the oil is heating, prepare the turkey as desired.


5. Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature

Ta, for the second one also. Both are appreciated. Saved to my reicpe folder. Thanks, R.

Try the second one, it rocks!!

All right. When the situations allows, I will. Always appreciate your thoughtful and well considered advice. Never doubt it for a moment.