Turkey 2013 7.0

3:23 pm
1 hour 37 minutes to go…..

The potatoes are peeled and in the pot on the stove.  I think I’ll turn on the heat about 3:45-ish.

DH helped set the tables.  The serving dishes are all out on the buffet.  The chairs have moved in and the dog is napping in the recliner.

I still have no idea what’s happening with the turkey, maybe I’ll send DH up to check on it.

I’ve changed out of my flour-infused clothing into something comfortable but presentable because DH’s side of the family often shows up very early – no worries – the more the merrier.

More to come – photos too…….


Turkey 2013 6.0

3 hours 4 minutes to go…..

Now I’m feeling like I’m too far ahead….weird?  Oh well

The turkey is still in the hands of my MIL.

The pies are all finished and cooling on the table.

The crock pots are chugging away on low with stuffing and sweet potatoes.

The green beans are blanched and cooling in ice water before heading to the refrigerator until I finish them on the stove with almonds and butter.


Still to come:  mashed potatoes, gravy, rolls (ok in a panic I asked DH to pick up Heat-n-Serve.  I was afraid the oven was going to give me too much trouble)…….

Turkey 2013 5.0

4 hours 45 minutes to go…….

The turkey just went up to my MIL house to roast.  Our oven is acting up and I really don’t want turkey problems.  I rinsed off the buttermilk brine, dryer her well, stuffed in a few lemons, oranges, onions and celery,  trussed the legs, rubbed a bit of leftover bacon grease from breakfast on her, added a little stock and butter to the roasting pan and sent her up over the hill with DH.

The apple pie is in the oven at 425 degrees for 10 minutes.  After that, I’ll lower the temperature to 350 degrees for another hour or until done.

  • 6 Granny Smith apples
  • 3/4 cup castor sugar
  • 2 T cornstarch
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1 pinch salt
  • 1/2 t chai tea spice

The kitchen is cleaned up and dishes done.  Time for a half hour rest.  After that I need to prep green beans, peel potatoes, make chocolate ganache with DS-14…..

……more soon

Turkey 2013 4.0

6 hours 59 minutes to go…..

I think I’m behind.

The pumpkin pies (2) are in the oven.  These pies have butter crust due to the problem with the lard yesterday.

The peanut butter pie is in the refrigerator.  DS-14 made the base this morning and will finish the ganache topping soon. Recipe to follow soon.

The sweet potatoes are in the crock pot on high.  They have

  • 2 cups orange juice
  • 1/2 cup honey (thank you to the Milham family and their bees)
  • 1 T minced ginger
  • 1 t cinnamon
  • 1/2 t cardamom

The stuffing is on the stove now – cooking the mushrooms.  This year is a mix of button, yellow chantrelles and shitake.

The turkey is still hanging out in the brine.

Oops – my break is over,   I better get back to the stuffing

…….. more to come




Turkey 2013 2.0

5:18 pm
23 hr and 42 minutes to go…..

The turkey seems to have thawed nicely in the two 30 minutes dunks in the sink and is now safely tucked away into the brine in the cooler.  We will be turning it every 30 minutes and covering it with ice pack to make sure the temperature stays safe.
The neck and other ‘bits’ are in a pot on the stove to make stock for tomorrow’s gravy.

The pumpkins are out of the over and cooling on the stove top – I think I’ll scoop them out when they cool enough to handle and beat in the cream cheese – it helps if the pumpkin melts it a little.

The pie crusts are on hold until DH returns with the white vinegar – who runs out of white vinegar (disaster #3 – hopefully all crappy things come in 3’s and we’re done).

…….. more later




Turkey 2013 1.0

3:30 pm
23 hours 30 minutes and counting……

This year we are contending with a frozen turkey.  The hens were being naughty, chasing the hens around the chicken yard, and so they went to the processor a bit earlier than usual.  This resulted in smaller birds (15lb and 19lb rather than 40lb), but at least the hens are laying again.

So, we took the frozen turkey out on Monday night (24 hours later then planned) and had it in a cooler to thaw.  We watched the temperature closely so it never dropped blew 40 degrees.  The problem is that it is Wednesday night and still too frozen to brine yet – Disaster #1.  We have the bag in a sink of cold water, trying to hurry things along a bit.  Hopefully all will work out.

The Brine

  • 8 c cold water
  • 5 T sea salt
  • hand full of dried lemon zest
  • handful of thyme
  • handful of rosemary
  • half handful of juniper berries
  • half handful of pepper corns
  • half handful of start anise
  • 3 T garlic powder
  • 2 quarts buttermilk

Pumpkin Pie
The sugar pumpkin is halved, cleaned and in the oven.  I added 1/2 cup of brown sugar to each half and covered the pan with foil.  They will bake at 400 degrees until very soft.

Pie Crusts – Disaster #2 The lard I rendered in the summer just for this holiday has spots of mold.  Live and learn, I guess next year I’ll freeze it when I finish.

    • 3 cups (750 mL) all-purpose flour
    • 1/2 tsp (2 mL) salt
    • 1/2 cup (125 mL) butter
    • 1/2 cup (125 mL) lard
    • 1 egg
    • 2 tsp (10 mL) vinegar

……….. more soon