First of all, if you are using a frozen turkey, you need to have it defrosted the day before cooking. It should sit in the brine overnight for best results. The brine gives it a nice, dark color. If you elect to smoke your turkey, as in the illustration, you can get a nice, mahogany color to bring to the table.

Technically, the turkey is not smoked, as that usually involves a long cooking time at low heat. For those who try this on the grill, you will get a nice smoked flavor to the turkey. For that matter, you could use the smoke method indoors, but it sure would really smell up the place. See the full recipe

Grandma Virginia’s dressing – if you don’t have a good dressing for your Thanksgiving turkey, I strongly recommend this one. I like mine a bit on the moist side, and I usually add more liquid.

Now, for dessert, pumpkin pie is a favorite. Besides just offering recipes, we have a Study in Pumpkin Pie, which begins with a startling announcement.

We start off in this examination of pumpkin pie with a hard truth. Most U.S. pumpkin pie is a lie.

The Dressing

• 3 cups chopped CELERY
• 3 cups chopped ONION
• 3 cups BUTTER
• 6 tsp. SALT
• 24 cups BREAD CRUMBS (at least 50% cornbread)
• 9 tsp. McCormick’s POULTRY SEASONING*

*Substitute 1-tsp. fresh sage for 1 tsp. of poultry seasoning. **
**Personally, I would at least double that amount of sage and throw in some thyme as well. (editor)

Sauté onions and celery in the butter. Put the other ingredients in a large bowl. Add the sautéd onions and celery and butter. Start mixing. Add hot water to the make the right consistency – plan on on about 5 cups. Use chicken bouillon or chicken stock for better flavor.
Bake in a flat pan at 350 degrees for 30 minutes. Not for stuffing bird.

Printer Friendly

Website Posting with Family History