Cranberries & Sweet Potatoes

I like the whole skin on berries. Don’t like the jellied / canned ones as much. Cooked Sweet Potatoes with brown sugar!

I could care less about the Turkey.

I’ll go along with that…..just stay away from my ambrosia salad!

same here Dutch !!
run the berries skin and all through the grinder,stir in a little bit of sugar and have at it!
sweet potatoes,if you havent tried this,give it a shot,cut them like you would french fries,put them in the oven until done,drizzle some melted butter on them and roll in brown sugar.

Love those berries and sweet taters. I’ve been making a cranberry relish that is an old family tradition handed down many years. Grind 1 bag of whole berries and then grind in 4 whole apples and 2 whole oranges and sugar to taste. Yummy for the tummy!

I don’t even grind them. Throw them in a pan with a little water, some orange juice and some sugar and cook them till the pop. Throw some blueberries in there and some nutmeg too!

BoatsHateMe wrote:

I don’t even grind them. Throw them in a pan with a little water, some orange juice and some sugar and cook them till the pop.

This… ^^

Just that simple, no need to grind them and dirty another kitchen appliance.

Absolutely love cranberries this way. Thanks to our neighbors to the east…top producing state for cranberries, I loaded up with 5 lbs. last month when I was in Iron Cty and got them from Manitowish Waters bog.

Sweet potatoes…meh, I like a little turkey, a pile of stuffing and smothered in the cranberry sauce.

Or sometimes just a plate ‘O’ cranberry sauce.

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I’m the opposite of you guys. Nothing against cranberries and sweet potatoes but not my thing.

Turkey, gravy, mashed potatoes, stuffing. Smush it all together on the plate and go to town.

I could just eat a pile of stuffing with a pond of gravy on it.

Matt Moen wrote:

Turkey, gravy, mashed potatoes, stuffing. Smush it all together on the plate and go to town.

Eelpoutguy wrote:

I could just eat a pile of stuffing with a pond of gravy on it.

Pretty much what I like and how I do it.

The cranberries on top make it tart, sweet on top of all that salty softness.

Isn’t that how we all like our women?

I love it all, Sept the sweet potatoes.

I grind a pound of cranberries along with a whole orange, then add 1 cup of sugar and 2 tsp of vanilla….the good high octane vanilla. Mix, chill an hour and have at it….along with the dressing covered in gravy. Turkey is over rated as far as table fare goes and a good turkey is only about four pounds so there are no left-overs. The only good thing about a turkey is the carcass and bones to make soup stock.

Leftovers turkey for lunch pails. Yea Tom some of still work! leftover turkey for soup, chow mein, sammiches. Me loves leftovers.

Tom Sawvell wrote:

Turkey is over rated as far as table fare goes.

No argument from me on that. Almost always dried out and minimal flavor.

Now, I always fall back to what mom served back in the 1960’s. The Turkey Loaf…quick and easy. Flavorful, and turkey parts are in there. Kind of like a turkey version of Spam.

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Walleyestudent Andy Cox wrote:

<div class=”d4p-bbt-quote-title”>Tom Sawvell wrote:</div>
Turkey is over rated as far as table fare goes.

No argument from me on that. Almost always dried out and minimal flavor.

Now, I always fall back to what mom served back in the 1960’s. The Turkey Loaf…quick and easy. Flavorful, and turkey parts are in there. Kind of like a turkey version of Spam.

ish! Dad used to serve that deer hunting.

Driecbout turkey?? Inject it. My wife demands it

Walleyestudent Andy Cox wrote:

<div class=”d4p-bbt-quote-title”>Tom Sawvell wrote:</div>
Turkey is over rated as far as table fare goes.

No argument from me on that. Almost always dried out and minimal flavor.

Now, I always fall back to what mom served back in the 1960’s. The Turkey Loaf…quick and easy. Flavorful, and turkey parts are in there. Kind of like a turkey version of Spam.

Thanks Andy, I just thru up in my mouth.

Mashed potatoes, stuffing, green bean casserole, gravy. Nap. Desert.
Repeat for supper. Normally some other incidentals consumed like Turkey and what not. Just not important though.

glenn57 wrote:

Driecbout turkey?? Inject it. My wife demands it

This is the thing with turkey. If it was as good as everyone thinks it is it would not need to be injected with anything. The birds today are full of hormones to make them grow big in a short growing span of time. Screw with the natural way of things and you lose on another front. Turkey today doesn’t taste even remotely like turkey did fifty years ago. Of course people are cheap today and look at a price tag before they look at what’s been ramrodded into the bird to make it such a great bargain.

Buy natural turkey and buy smaller. Get two if you have a pile of people to feed.

A slice or two of white meat is great for me but I still say the best part of a traditional turkey is that skin cap the covers the dressing at the front of the breast, especially if served with a great big ol pile of stuffing with it. Now toss on a big scoop of mashed spuds and cover everything with gravy. Put a half a bowl of those cranberries on the side and there’s dinner with worthy character.

Now go get the carcass and any bones that have been cut around, scratch the roaster out so any dressing is removed and toss the remains in there are cover with a couple three quarts of water, some celery tops and a half an onion cover and set on a burner for an hour to simmer. Strain while hot, and then allow of completely cool. The broth will have set to gelatin and all the fat will be a cap that can be peeled right off. What’s left is soup stock and the best place on earth for any turkey left from the original meal. Add some carrots and celery and a bag of frozen noodles with the meat to the pot and enjoy a super meal of turkey soup. Anything left…..here kitty, kitty.

I have always injected my turkey when I grill a turkey over charcoal. So I tried it with the oven model and I like it. But I could eat poultry 4 times a week.

I don’t disagree with you Tom, but I really don’t remember much difference.

Everyone has their own preferences. I just can’t eat turkey in any form for more than a couple days in a row. Dressing, gravy, spuds, cranberries….bring’em on. I can eat dressing lathered with good turkey gravy and served with cranberries ala discussion for a week, three times a day. Just leave the bird out of it.

I can see injecting a turkey done on a grill as so much moisture goes out the vents, but I’m not a fan of grilled turkey. Chicken on the grill is fine by me, turkey not so much. Pork….I love pork and can eat it three or four times a week. And I buy chuck roast and grind it into burger. This I can eat several times a week if I want to.

Tom Sawvell wrote:

Everyone has their own preferences. I just can’t eat turkey in any form for more than a couple days in a row. Dressing, gravy, spuds, cranberries….bring’em on. I can eat dressing lathered with good turkey gravy and served with cranberries ala discussion for a week, three times a day. Just leave the bird out of it.

I can see injecting a turkey done on a grill as so much moisture goes out the vents, but I’m not a fan of grilled turkey. Chicken on the grill is fine by me, turkey not so much. Pork….I love pork and can eat it three or four times a week. And I buy chuck roast and grind it into burger. This I can eat several times a week if I want to.

Cranberries are not really my thing, I’ll eat some if they are there.
Now if we’re talking mashed potatoes and homemade gravy along with turkey, I’m in. Also like a good sweet potato casserole. Green bean casserole is another story as I don’t like over cooked rubbery beans.
Now, I’m sure we all know the real deal is the homemade pies. I usually make a pumpkin and an apple.
Now don’t laugh, I also like Mince Meat pie. I am of Canadian heritage
so my mom would always make one and it is one of my favorite holiday pies.
If I was to make one now, I would be the only one eating it.

Dry? Turkey! Not here!!!
Turkey, My moms dressing that my sis has mastered, garlic buttered spuds, and of course,

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Turkey is horrible when overcooked. For best results, you need to remove from the oven when the temperature at the middle of the meat (I check the thigh and the breast) is ~ 165. Remove immediately and rest under aluminum foil for at least 20-30 minutes before carving.

My method:
no stuffing
bird allowed to sit at room temp for a few hours prior to roasting – will give the best for even cooking – cold bird takes longer for the internals to come to temp and the outside will be overcooked
rub exterior with butter
insert garlic cloves under skin
rub your favorite rub/spices on the skin – I like mixture of poultry seasoning with jerk spices
squeeze lemon juice over exterior – place squeezed lemon halves in the cavity along with a few garlic cloves
do not place in cooking bag or tent!
place in oven – 450 for 25-30 minutes – this will crisp the skin and keep the turkey juices in, then turn oven down to 350 and cook for remainder of time
baste with melted butter mixed with your spices every 30 minutes
check with meat probe after ~ 2 hours (depending on size of turkey, 16 pounder will be done in ~ 3 hours total cook time), continue checking every 15 minutes or so until 165 at thickest portion of breast. This is key to a juicy turkey.

Remove immediately and rest under aluminum foil for at least 20-30 minutes before carving.

Snake ii’s wrote:

Turkey is horrible when overcooked. For best results, you need to remove from the oven when the temperature at the middle of the meat (I check the thigh and the breast) is ~ 165. Remove immediately and rest under aluminum foil for at least 20-30 minutes before carving.

My method:
no stuffing
bird allowed to sit at room temp for a few hours prior to roasting – will give the best for even cooking – cold bird takes longer for the internals to come to temp and the outside will be overcooked
rub exterior with butter
insert garlic cloves under skin
rub your favorite rub/spices on the skin – I like mixture of poultry seasoning with jerk spices
squeeze lemon juice over exterior – place squeezed lemon halves in the cavity along with a few garlic cloves
do not place in cooking bag or tent!
place in oven – 450 for 25-30 minutes – this will crisp the skin and keep the turkey juices in, then turn oven down to 350 and cook for remainder of time
baste with melted butter mixed with your spices every 30 minutes
check with meat probe after ~ 2 hours (depending on size of turkey, 16 pounder will be done in ~ 3 hours total cook time), continue checking every 15 minutes or so until 165 at thickest portion of breast. This is key to a juicy turkey.

Remove immediately and rest under aluminum foil for at least 20-30 minutes before carving.

I didn’t know you could leave poultry sit out at room temperature?

Skip the silly sides, Turkey tators and stuffing. The rest is just fill that gets in the way and takes up tummy space.

I like everything but the sweet potatoes. Honestly, I prefer a can of jellied cranberries. My SIL did make a really good fresh cranberry relish last year, though.

Brine the turkey overnight–3-4 hours on the weber rotisserie at 300-325ish and good to go

I love the turkey cause it gets me on the back deck with a beer out of the craziness that is my family–as far as the actual meal–the other stuff steals the show.

Eelpoutguy wrote:

I could just eat a pile of stuffing with a pond of gravy on it.

Yes. Stuffing is the best!

And I absolutely love pie. I have a terrible sweet tooth and I never forget to save room for pie and ice cream.

Sharon wrote:

Yes. Stuffing is the best!

I find it interesting how everyone’s version of stuffing is different and you generally only like your grandma’s/mom’s version.

One time in college I had Thanksgiving with a friend’s family, and they put oysters in their stuffing. Not the way my grandma did things!!!

I’m taking a stab at Grandma’s recipe tomorrow.

there is always stove-top!!!!!!!!!!