Thursday, November 24, 2011

Thanksgiving 2011

I've haven't blogged in a bit but today is the perfect day! Turkey day is one of my favorite holidays. I love to cook but this is one of the holidays I get to relax. I remember the days of getting up at the crack of dawn to put the turkey in the oven. About 8 years ago we discovered the art of frying a turkey. I am so thankful!

I made a few sides yesterday but I didn't have to start cooking until around 2 today. My hubby woke up at 3 to get the fryer and turkeys ready. I said turkeys! We got a 11 pounder and a 12 pounder. Usually we have no left overs hence the second turkey. That will be used for soups and to get us through the next few days.

Yesterday we injected the turkey with the Grand Marnier marinade and the pesto.

I also made the cranberry relish yesterday.
Cranberry Relish
1 orange
1 cup sugar
1 pkg cranberries
1 cup water

Bring sugar and water to a boil. Add the juice of orange and cut in half placing one half of orange into the boiling water. Add the cranberries. Let cook for about 5 minutes on low heat. The cranberries will begin to pop. Remove from heat and cool. Stick in the fridge over night.

Twice Baked Sweet Potatoes

3 sweet potatoes
1/3 c milk
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
2 TBSP butter
1 cup marsh mellows

Microwave 3 sweet potatoes for 12-15 minutes. Be sure to poke holes in them with a fork so they do not explode. Cut the top 1/3 off the potato and scoop out the center leaving some of the flesh on the walls of the potato skin. In a medium bowl mix the inside of the potato with 1/3 c milk, 1/4 tsp nutmeg, 2 TBSP butter, 1/4 tsp salt and 1/4 tsp pepper. Top with a handfull of marshmellows. Bake at 350 for 25 minutes or until the marshmellows become crispy on top.
                                                           Grand Marnier Injected Turkey
1/2 stick butter
1/4 c worchestchire sauce
1/2 c hot sauce
1/2 c Gran Marnier or orange flavored liqour
1 tsp pepper
1TBSP salt
1 tsp paprika
1 tsp oregeno

We also sprinkle Emerils' Essence on top of the turkey both before and after we fry it.

Heat all the ingredients on low heat and drain through a mesh strainer. Cool down for about 10 minutes and inject into turkey. Let rest over night. We put the turkeys in trash bags and then in a metal pan so it doesn't leak all over the fridge.

Pesto injected turkey

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