Got questions? Ask them here.
Lots of good cooks on this board who know a thing or two about cooking up a great T-day dinner.
And I’ll say what I always say. Cook your turkey at 450. You like crispy skin, right? You hate dry meat, right? You hate having your oven blocked for 8 hours right?
So cook the turkey at 450.
If anyone has a tried and true set of directions for chocolate glaze that goes on top of Boston Cream Pie PLEASE either post it here or PM me. I do have a recipe that I think will be good, but it’s been so darn long since I’ve made such a glaze, despite my job, that I’d almost rather have something someone can tell me works.
OK, I’ll disagree.
Use a Reynold’s Roasting Bag and roast at 350ºF. In the bag, you can roast a stuffed 24-pound turkey in four hours.
My birds have always come out juicy with crisp skin.
Ok. I’ll bite. I normally have Thanksgiving down pretty well, but my Mom threw a curve at me this year. She asked if she could invite two 90+ year old ladies she plays bridge with, because they don’t have anywhere to go. I’m happy to host extras, so I said yes.
What Mom didn’t tell me initially is that one of them keeps kosher at home. She eats at restaurants and such, so I don’t need to kosher my oven and dishes…but Mom’s perspective is “if they don’t know there is butter in the stuffing, it won’t hurt them.” I don’t agree…so I’m scurrying through my recipes to see what I can adjust, and what I need to just accept as not appropriate for them.
I learned that crisco is parve, and can be used instead of butter in many recipes. That should work for my stuffing.
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My apple pie - the crust I use is basically 3c flour, 1c butter, and some water. Can I just swap out for crisco?
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Spaghetti squash - new dish I wanted to do this year. Basically cook the squash with cinnamon and brown sugar. Scoop out the insides. Mix in some butter. Should I use crisco? Olive oil?
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Ginger glazed carrots - chop up carrots. Sautee in a 2tbsp butter and a cup of ginger ale. Let the sauce reduce. I was thinking about using honey here instead of butter, just for a change…but the carrots are going to be a little sweet anyway. So…?
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Sweet Potato Casserole - very standard. Mash the sweet potatoes. Blend with butter, brown sugar, cinnamon… Cover with marshmallows. More crisco?
Thanks in advance!
Please. Can I come over and test it?
I will be objective in my opinion, but I will have to sample the entire pie first.
I would use Crisco for the pie crust for sure. But another butter alternative that’s vegan (also works for kosher) is Earth Balance. They make several flavors, sweet and savory, and the main one is just plain butter substitute - which I definitely use for cooking and would work great for the carrots, stuffing, and sweet potatoes.
I am letting others here fret about that - as I am in the middle of re-locating.
I have volunteered to help in the local community Thanksgiving get-together so I will be serving rather than cooking.
However, I am going to ask the ladies and gents here how they go about feeding so many people.
One never knows when 200 or more people show up.
Looking forward to some luscious recipes.
Just have to say thanks for a great topic.
I look forward to responses to carry me throughout.
OK, my question…
What makes an exceptional Key Lime pie?
Not a traditional USA Thanksgiving treat, but think it would balance well with the folks while they are watching the NFL games on TV.
How long per lb approx?
Is it generally available at grocery stores? (quick web search)…store finder…baking sticks available at the Fresh Market next door to the Sushi restaurant I’m having lunch at tomorrow. Isn’t THAT convenient! Thanks!
My mother and grandmother and great-grandma always used actual lard in their pie-crusts.
It may offend some, but I am still alive to tell that tale.
You all are making me hungry and all the stores here won’t open until the morning!
:eek:
Butter isn’t kosher? 
Sorry…forgot it wouldn’t be obvious to people who haven’t dealt with this.
Butter can certainly be kosher. Butter served with meat, such as turkey, is not kosher. One of the rules is that you can’t mix meat and dairy. Since I’m not changing the main course - I’m serving turkey… That means I’m going to try to avoid dairy for the rest of the meal. Butter is the only thing that is in any of my recipes that would cause trouble.
… I’m very sure that lard is extremely non-kosher.
Hope this works out for people. My internet service quit on me today, and no technician until Saturday. This iPad is a PITA to use for long answers, so I won’t be contributing much, I’m afraid.
I only use lard in my pie crusts. Home rendered, even. Definitely not kosher. But the crust is perfect. Add a teaspoon of vinegar for tenderness.
If I was making a kosher pie crust, I would use vegetable oil.
Baked a pumpkin pie tonight. When I turned on the stove I discovered the cleaning lady had left a dishtowel in the broiler! 
The smoke from the dishtowel set off the fire alarm in the elevator shaft so now the entire building is without elevator service. :(
At least it didn’t happen on Thanksgiving … .
Do not stuff the bird with the stuffing. Instead, quarter and core an apple, and put that in the cavity along with whatever herbs you might like. Bake the stuffing in a casserole dish separately from the turkey.
The apple keeps the bird moist and adds some interesting flavor to the gravy that you’re going to make with the drippings.
If you don’t want to stuff the bird, but like that flavor from the drippings in your dressing, do two things:
Run to the store today and buy a few turkey thighs. Peel the skin off of them and save it. Throw the thighs into a pot of water with onions, carrots, celery and some herbs. Cook until you have a nice stock.
Tomorrow, when you make the dressing, moisten it with the stock. Before putting it in the oven, cut the fat into strips and lay on top of the dressing. The fat will render and add great flavor to the dressing. At the end of the cooking cycle, stick it under the broiler to crisp up the fat.