Happy Turkey Day!  Who is cooking?
953141
I am in my early 40's and have been cooking Thanksgiving (and dinner every Sunday) for my family since I was 32.  I have 3 brothers and all there children plus 6 kids of my own, grandchildren, plus my father.   My mother passed away several yrs ago and the duty fell upon me. I have tried to keep the tradition of family dinners every sundy,  plus holidays going the way my mother did for us.
981044
I love Mom's rice and mushroom stuffing, though I have never gotten too excited over anyone's bread based stuffing before. \nI also like the potatoes that were roasted with the turkey because they soaked up all of the turkey juice. \nThe turkey is pretty good too as long as it is not dried out by being roasted too long, and luckily, it is almost always perfect.\nAaaaaah......food.
726684
Aussie here :)\n\nI'm planning on a nice potato salad with lots of sliced cold meats. I usually roll up bits of ham and chicken loaf etc and serve it on a platter with bits of nice cheeses.\n\nMerry Christmas! :)
814299
Cook your Turkey in an Oven Bag! It's Very Easy! It takes less time, comes out moist and juicy; and delicious! I won't cook Turkey any other way. Try it, you won't be disappointed!\n\nHerb Roasted Holiday Turkey \n1 Reynolds Oven Bag, Turkey Size \n1 tablespoon flour\n2 stalks celery, sliced\n1 medium onion, sliced\n12 to 24 pound turkey, thawed\nVegetable oil\n1 tablespoon dried sage\n1 teaspoon dried thyme\n1 teaspoon dried rosemary\n1 teaspoon seasoned salt\n\nPREHEAT oven to 350°F.\n\nSHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.\n\nADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly. \n\nPLACE turkey in oven bag on top of vegetables.\n\nCLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.\n\nBAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180°F. For easy slicing, let stand in oven bag 15 minutes before opening.\n\nREYNOLDS KITCHENS TIPS:\n\n- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.\n- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.\n- Estimate 1 pound per person for generous servings with leftovers.\nNutrition per 3 oz. serving of cooked turkey.\n\nNumber of Servings: 15-30\n\nNutrition Information:\n(Per Serving) calories 138 \ngrams fat 3 \n% calories from fat 21 \nmilligrams cholesterol 83 \nmilligrams sodium 76 \ngrams carbohydrates 1 \ngrams fiber 0 \ngrams protein 25 \nhttp://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337\n\nHere's another recipe which includes gravy:\n\nHerb Roasted Turkey & Gravy \nhttp://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=1072&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337
769756
Invite someone over who is less fortunate for dinner, or someone who will be alone for the holiday! \nLeg of Lamb\nHam\nCandied Yams\nCorn bread dressing\nPecan Pie\nRed Velvet Cake with Cream Cheese Icing\nCheese Cake\nBaked Macaroni and Cheese\nCollard greens\nTake your pick, God bless****
759152
I cook Turkey in an Oven Bag! It's Very Easy! It takes less time, comes out moist and juicy; and delicious! Try it, you won't be disappointed!\n\nHerb Roasted Holiday Turkey \n1 Reynolds Oven Bag, Turkey Size \n1 tablespoon flour\n2 stalks celery, sliced\n1 medium onion, sliced\n12 to 24 pound turkey, thawed\nVegetable oil\n1 tablespoon dried sage\n1 teaspoon dried thyme\n1 teaspoon dried rosemary\n1 teaspoon seasoned salt\n\nPREHEAT oven to 350°F.\n\nSHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.\n\nADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly. \n\nPLACE turkey in oven bag on top of vegetables.\n\nCLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.\n\nBAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180°F. For easy slicing, let stand in oven bag 15 minutes before opening.\n\nREYNOLDS KITCHENS TIPS:\n\n- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.\n- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.\n- Estimate 1 pound per person for generous servings with leftovers.\nNutrition per 3 oz. serving of cooked turkey.\n\nNumber of Servings: 15-30\n\nNutrition Information:\n(Per Serving) calories 138 \ngrams fat 3 \n% calories from fat 21 \nmilligrams cholesterol 83 \nmilligrams sodium 76 \ngrams carbohydrates 1 \ngrams fiber 0 \ngrams protein 25 \nhttp://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337\n\nHere's another recipe which includes gravy:\n\nHerb Roasted Turkey & Gravy \nhttp://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=1072&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337
863543
I'm Italian so we tweaked the traditional American Menu so here it is.................\nTURKEY (of course) now to make it interesting my mom de-bones her turkey & stuffs it with a more italian like stuffing of wild rice mushrooms & spinach. Its tender and delicious\n\nMASHED POTATOES this I make with roasted garlic & chives a must have\n\nSTUFFING this is more traditional not actually stuffed into the turkey. \n\nBROCCOLINNI which are a green italian vegetable, very good.\n\nGREEN BEANS another american tradition, but we put our own twist on it with garlic & olive oil, and best thing is these are fresh grown in our own garden!\n\nPASTA our table always has a pasta on it either with a sauce or in the form of a soup. This year we are making gnocci a very yummy potatoe based pasta with a roasted tomato sauce.\n\nCRANBERRY SALAD made with fresh cranberies, pineapple & nuts real good.\n\nSWEET POTATOES in the oven.\n\nPUMPKIN PIE, BLACK BOTTOM BANANA PIE, CHOCOLATE SILK PIE (something for everyone) tons of holiday cookies too!!\n\nCHESTNUTS after dinner & dessert we roast chestnuts and eat them this is a huge family tradition!\n\nThis is Thanksgiving Italian-American Style
938265
We are going to my mother-n-laws house. We are having a Turkey, dressing, and all the good stuff! I can not wait. That night we are going to see my mom sister and her husband and my nephew and niece. I get so hungry just thinking about it. Ohh! Don't forget to take some plastic containers to bring home all the left overs in. I forgot last year and this year I'm going to make sure I do not forget.\nHAPPY THANKSGIVING!!
864164
Fried turkey, dressing, sweet potatoes, sweet potato pie, pumkin pie, apple pie, mashed potatoes, snacks.\nYes,\nYes,\nYes,\nGood\nsee above\nyes\nhuh?
893298
turkey-jerky, canned cranberry, and a box of stove-top...along with a letter of gossip and family-guilt....(OH,and Rolaids!!)LOL!!
743946
I'll take the can any old day!\n\nBut on food network I saw some great recipes.  especially one made in a turkey shaped mold.
140914
Use a turkey baster!\nhttp://www.chefsresource.com/turkey-baster.html
763060
We have dinner at my parents but contribute plenty to the menu so about 2-3 weeks before I look at recipes to see if there is anything new I want to make.\nI'll do my grocery shopping this week.  Last week we ordered the ham.\nI'm sitting down tomorrow to look through my Christmas candy and cookie recipes  :)  I bake a ton at during the holidays.
792637
Turkey, dressing, rice and gravy, green beens, rolls, butter beans, aspargus casserole, pumpkin pie, other desserts, sweet iced tea. Did I leave anything out?  Oh! Ham, deviled eggs, sweet potato casserole..... I can forego the cranberry sauce. I'm getting so excited!!!!! simple pleasures!!!!!
921944
Best Choice is Williams \n\nHe should put up some good numbers on Turkey day...\n\nGood Luck
714037
I noticed! Lol, have a better Thanksgiving than I am having. Mine sux so yah. I hate today! Thanks for askin!
818408
Turkey,Ham and Chocolate pudding pie