Corn Nation Thanksgiving Day Turkey and more Awesome Recipes

by sd.husker on Nov 22, 2011 6:32 PM CST

The past couple of weeks I’ve been seeing these commercials advertising the new indoor electric Turkey fryer by Masterbuilt. I’m always for trying something new, so we purchased one of these this last weekend and this is how we’re going to cook our turkey this year.

I have deep fried turkeys in the past, with the old propane, burn your deck down, Turkey fryer. The taste is awesome and they retain their juiciness perfectly! Last year I cooked two Turkeys, one deep fried and one smoked. The smoked one I actually smoked in the house, with my smoker of course! Ask me about that sometime!

The nice thing about this indoor fryer is that, you can do it indoors, which is very convenient when the temp outside is below freezing, it takes half the amount of oil, and super easy cleanup! According to all the videos I’ve watched on this new fryer, it should be a breeze! We will soon find out.

Remember,,, I have not used this fryer yet so this recipe is HOW I’m going to do it, not how I did it. With that being said, on to the recipe.

I’m starting with a 14lb. Turkey that I will soak in a Brine for at least 12 hrs. If you’re not sure about how to do this, it’s really easy. Basically we’re just soaking the Turkey in a bucket of water, for 12 hrs. or so to let the spices penetrate the meat. This will make for a super moist and tender Turkey. Here’s a quick and easy brine solution recipe that I have used many times.

I’m starting with a clean bucket large enough to hold 2+ gallons of water and the Turkey I’m frying. Here are the ingredients I’m mixing into the bucket of water:

            2+ Gallons water, enough to cover Turkey completely.
             2 cups Kosher salt
            3 cups Sugar
            4 TBS Black pepper
            ¼ cup Worcestershire
            1 TBS Thyme
             1 TBS Poultry seasoning
Of course you can toss in any seasoning that you think will work best for you. Whatever you use, It will penetrate the meat and add great flavor. Just remember to keep the brine solution cold! You can even put the Turkey in the solution before it’s completely thawed, and that will help keep the brine cold. The nice thing about brining a Turkey, it doesn’t matter how you cook it, the flavor it adds is worth the extra step!

The next step is firing up the fryer and set the temp at 375 degrees, slowly lower the Turkey into the preheated oil, and cook for 45 minutes or until the internal temp reaches 165 at the thickest part of the breast. Keep in mind that I haven’t used this fryer yet so I have no pictures of the finished product, but I will update everyone on how it turns out,,,with pictures!!

Im attaching this short video of the fryer and how it’s supposed to work. It looks great and like I said, I WILL follow up with pictures! Good luck and have a great Thanksgiving!!!

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Pumpkin Pancakes.

Honestly this it is my favorite holidays. What other holiday has so much tradition tied to it without the stress of making sure everyone likes what you bought them. All you have to do is cook (which anyone who’s been around on the game threads knows is a given for me anyway), spend time with the family, watch a parade, and maybe squeeze some football in there somewhere, even if you have to suffer through a pro game or watch Texas.

Some of my fondest memories are tied to this holiday, that if the retail world has its way will fade into oblivion. There was the year that my mom took over cooking because my grandpa was sick and made the dinner rolls for the first time, she forgot about the power of yeast and we all had little loaves that year, we still bring that up every year just to make her face go a little red. Then how could you forget the year we were putting the Turkey on the table and just as it was set down the table broke in two, and those of us setting in the middle had to hold it up so the food could be removed to safety.

My typical Thanksgiving was waking up early to watch the parade on TV and “help” my mom with as much as I could. I always wanted to grow up and add to the grand traditions that our family had, at least I thought they were grand traditions when I was little. I have been able to do that though. First was when I married a nice Italian boy, even if he doesn’t like football. He was coming out to my parent’s home for Thanksgiving and mentioned that they always have pasta with dinner. I thought it was weird, however my very traditional Western Nebraska family now proudly serves up a lasagna right between the ham and turkey.

My other contribution is breakfast. Usually we eat early afternoon, but when you wake up to watch the parade you need a little something to hold you over until the big meal arrives. My mom is always busy making rolls and any side dishes that didn’t get done the day before. My grandpa used to make pumpkin cookies for me and I LOVED them, so when I started playing around in the kitchen I found a way to merge his cookie recipe with one of my favorite pancake recipes and voilà a pumpkin breakfast was born. You have two options to make this as easy as possible. You can mix all the dry ingredients the night or even several nights before and then add the wet ingredients the morning of, but to be honest it takes less than five minutes to mix these up (not counting cooking time) We are lucky enough to have a stand alone griddle, so I can set up flipping pancakes on the dining room table if I have to, also a good reason to try waffles. Your other option is to make all of the pancakes/waffles the night or a couple days before, cool them completely and wrap store in a resealable bag in the fridge then as each person gets up for breakfast they grab one and pop it in the toaster. Same idea as an Eggo waffle but trust me so much tastier.

Pumpkin Pancakes

Servings: 16 – 4 inch pancakes

Ingredients:

1 1/2 cups flour
4 tbsp sugar
1 tbsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 1/2 cups milk
4 tbsp oil
1 tsp cinnamon
1 tsp allspice
1 small can pumpkin

Directions:

In a large bowl mix the flour, sugar, baking soda, baking powder, salt, cinnamon, and allspice. In a 4 cup measuring cup add milk, eggs, and oil, beat to combine. Pour the t ingredients over the dry ingredients and mix until just combined, then stir in the pumpkin. Bake on a griddle set to 350°

by ~OnlyJade~ on Nov 22, 2011 7:12 PM CST reply actions

Thought I'd add a picture.

by ~OnlyJade~ on Nov 22, 2011 7:14 PM CST up reply actions

Im so gonna try those,,

Saturday morning!! Two of my favorite things,,,pumpkin and pancakes!! Looks awesome.

Rock out with your Stalk out!!!
Smoke em' if you got em'!!!
Low and Slow!!!

by sd.husker on Nov 22, 2011 7:16 PM CST up reply actions

Baked beans are not

a traditional Thanksgiving offering, but since my family always serves ham as well as turkey, I’ll pass this along to our CN friends. It’s the best version of baked beans I’ve ever had…a family favorite!

BAKED BEANS

Brown 1 lb. of hamburger and one medium chopped onion. Drain.

Fry 1 lb. of bacon until almost crispy. Drain, and chop into bite-sized pieces.

In a 2 1/2 qt. casserole dish combine:

1 can EACH of red bean, Great Northern beans (both drained) and one can of pork and beans.
1 tsp. prepared mustard
1 tbsp. cider vinegar
3/4 cup brown sugar
1/2 cup white sugar
1/2 cup ketchup
the meat and onions

Bake, covered, 1 hour at 350 degrees.

This is even better the second day…Enjoy! And happy Thanksgiving to one and all.

They're 18 to 22...how perfect were you at that age?
The Power of Red begins with the Passion of Walk-Ons.

by redvalley on Nov 22, 2011 7:54 PM CST reply actions