Cranberries & Sweet Potatoes

Green Bean Casserole and Stuffing. That’s all i need

whilst my wifey is in charge of the bird, dressing and taters along with the pies, i am tasked with the creamed peas and wild rice!!!!!!!!

No dry Turkey at all, just about falls off of the bone. Apple cider brined. I normally don’t like spiral cut hams, but these are from Webster City Meats and were given to me, so they got the Weber treatment too.

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Oysters in our stuffing too, ya would never know. They really help with the moisture.

Don’t wait to pull your bird @165 internal temp within the center of the breast, with carry over it can raise to 170 and higher. DRY!!

USDA says final temp is 165F, If pulled out then it will rise too high and = DRY!!! once again.
Chefs final temp is 160F (that means that it is out of the oven 5 to 10 degrees before that).

Do Do A Brine overnight, rinse and smoke or oven roast till Internal temp is @ 153 to 155F “AT MOST”! and let it carry over temp to rise to 160 or to just over.

Matt Moen wrote:

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.

Yup but then I cram it on a piece of bread and eat it like a sandwich

Denny O wrote:

Oysters in our stuffing too, ya would never know. They really help with the moisture.

Don’t wait to pull your bird @165 internal temp within the center of the breast, with carry over it can raise to 170 and higher. DRY!!

USDA says final temp is 165F, If pulled out then it will rise too high and = DRY!!! once again.
Chefs final temp is 160F (that means that it is out of the oven 5 to 10 degrees before that).

Do Do A Brine overnight, rinse and smoke or oven roast till Internal temp is @ 153 to 155F “AT MOST”! and let it carry over temp to rise to 160 or to just over.

I’m just saying that this is what I’ve read.

Ya’ know I’ve never done it this way don’t cha know…

Oh, I forgot to mention about reading about brining and a term for a “spatchedcoched” (a bird that has the backbone cut and the breast bone is laid out flat). Google or YouTube it!

Ya’ll know of the term when handling poultry to keep the “IT” (Internal Temp) temp between 40F degrees to 140F degrees with in 4 hours!!

Do not exceed, the background on that is an other USDA requirement, so I have read. But I’m there.

NOT!

Happy Thanksgiving everyone. My all your food turn out just like grandma’s!

glenn57 wrote:

Happy Thanksgiving everyone. My all your food turn out just like grandma’s!

Isn’t that the truth!
Funny how you can’t remember things sometimes but you can always remember being a kid and those special times.