When I sat down to start this post, my son wanted to add his two cents on the thanksgiving food, especially the potatoes. So I'll just let him have his say instead of writing a full post today. Here it is:
In all my experience dealing with the fluffy goodness known as mashed potatoes, none compare to what was prepared in my household this fiscal year. Now, I do not know what tomfoolery my mother did to create such a delectable taste, but something went right, and I'm very happy to eat these potatoes. IN FACT, they were so good, we had to make another batch just to last out the thanksgiving leftovers, as the originals were gobbled down by us and the rest of the guests. If I were to describe the taste, it would seem to be quite smooth. But what really made the potatoes pop was the gravy, and boy, this year it turned out better than expected.
-my son, the high school freshman and food network enthusiast
He has gone off happily, having finished what he set out to do. I don't have any mashed potato pictures, but I am adding a one of the roasted bird here.
It was a 22 lbs bird and took about 4 hours to roast including the half hour at 500F step from Alton Brown.
I used PW's brine and substituted the vegetable stock with apple juice since I didn't have enough veggie stock. I added 1 more quartz of water and a quarter cup more of salt and brown sugar for the heavier turkey. It is important that the turkey is fully immersed in the brine. Canola oil worked out fine after all. Just used enough to cover the turkey once. Too much can cause more smoke at the 500 degree step. All went smooth this time especially with close to 30 people over and I am really happy and relieved.
In all my experience dealing with the fluffy goodness known as mashed potatoes, none compare to what was prepared in my household this fiscal year. Now, I do not know what tomfoolery my mother did to create such a delectable taste, but something went right, and I'm very happy to eat these potatoes. IN FACT, they were so good, we had to make another batch just to last out the thanksgiving leftovers, as the originals were gobbled down by us and the rest of the guests. If I were to describe the taste, it would seem to be quite smooth. But what really made the potatoes pop was the gravy, and boy, this year it turned out better than expected.
-my son, the high school freshman and food network enthusiast
He has gone off happily, having finished what he set out to do. I don't have any mashed potato pictures, but I am adding a one of the roasted bird here.
It was a 22 lbs bird and took about 4 hours to roast including the half hour at 500F step from Alton Brown.
I used PW's brine and substituted the vegetable stock with apple juice since I didn't have enough veggie stock. I added 1 more quartz of water and a quarter cup more of salt and brown sugar for the heavier turkey. It is important that the turkey is fully immersed in the brine. Canola oil worked out fine after all. Just used enough to cover the turkey once. Too much can cause more smoke at the 500 degree step. All went smooth this time especially with close to 30 people over and I am really happy and relieved.
4 comments:
Hi, That's quite a guest post, welcome to the new blogger :)
That turkey looks tasty.. wishing you happiness and peace forever...
take care
thanks ss! i thought i commented on 'steady downpour'. just wanted to say it is something i want to read again..
hi lan, I have not got your comment, but thanks so much for feeling so...take care
ss, so all the comments i'd been leaving are not going through..not sure why. if u see a few similar comments from me at the same time you know I am trying to see why. ok?
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