Your Gude to Thanksgiving Dinner
November is the month of getting stuffed. It’s the perfect time to get in gear for the winter months with warm & home-style meals like Thanksgiving dinner! Not surprisingly, the most popular dishes this season are all things turkey, stuffing, mashed potatoes, and pies. Enjoy these recipes with a small or large gathering on Thanksgiving.
Deep-Fried Thanksgiving Turkey
Deep-frying a turkey is easier than you might think, plus it frees up oven space for the rest of your Thanksgiving feast, and takes less than 2 hours from start to finish.
• 1 (12-to 14- pound) turkey, neck and giblets removed
• 4 to 5 gallons peanut oil or canola oil
• 3 tablespoons kosher salt
• 1 1/2 tablespoons freshly ground black pepper
• 1 1/2 tablespoons dried thyme
• 1 1/2 tablespoons dried rosemary
• 1 1/2 tablespoons ground paprika
1. In a small bowl, whisk together the salt, pepper, thyme, rosemary, and paprika.
2. Starting at the neck end of the turkey, slowly and carefully slide your hand between the skin and the meat of the breast, thighs, and upper drumsticks to separate and loosen the skin. Spread the herb rub under the skin on the thighs, drumsticks, and breasts.
3. Heat peanut oil in turkey fryer for a very, very large stockpot to 350 degrees. Very carefully, lower turkey into hot oil, making sure it’s fully submerged. Fry turkey for 3 minutes per pounds (plus an additional 5 minutes per bird). Remove turkey from oil and drain on paper towels.
Make sure to review these turkey frying tips and safety information tips before frying that bird. (Link turkey frying tips to https://ace.amerigas.com/customer-information/the-grill/seasonal-grilling)
Grilled Mashed Potatoes
• 10 Idaho potatoes
• 1 stick butter
• 1 cup half and half
• 1 cup chicken broth
• 1 tsp. kosher salt
• ½ tsp. Poultry Powder
• ¼ tsp. white pepper
1. Pierce the potatoes with a fork. Place on the top rack of the grill and grill with the turkey. As you baste the turkey, baste the potatoes with the turkey drippings. Rotate after 45 minutes.
2. Continue grilling and basting, until tender, about 1 ½ hours.
3. Remove from the heat and set aside to cool. When cool to the touch, cut in half. Using a spoon, spoon the soft potato out of the skins—discard the skins.
4. In a large saucepot, melt the butter. Use a potato ricer to mash the potatoes into the butter. Stir in half and half, chicken broth and seasonings and heat over low to medium heat, stirring until smooth.
• 3 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup vegetable shortening or lard
• ¾ salted butter, cut into pieces
• 1 egg, lightly beaten
• 1 tablespoon distilled white vinegar
• 1 cup granulated sugar
• 3 tablespoons brown sugar
• ½ teaspoon salt
• 1 cup corn syrup (light or dark)
• 1/3 salted melted butter
• 1 teaspoon vanilla
• 3 whole eggs beaten
• 1 cup (heaping) chopped pecans
1. First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.
2. Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed.
3. Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.
4. Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.
5. Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!
6. Allow to cool for several hours or overnight.