Thank You to My Top Droppers in November

I would like to take this time to thank my top 10 droppers for the month of November. This information was taken from my statistics page. Thank you again!

Thank You to My Advertisers: 11/23-11/29

I want to take this opportunity to give a Big Thank You to those who spent their hard-earned credits to advertise on my site. Due to technical problems with Entrecard this week, there are only 6 advertisers this week...

My Lemonade Award

A few weeks ago, I was awarded the Lemonade Award by Chronic Chick Talk and I want to thank her for thinking of me. I apologize for taking so long to respond to this prestigious award and will waste no further time in passing it along.




Da Rules:

* Put the logo on your blog or post.
* Nominate at least 10 blogs which show great Attitude and/or Gratitude!
* Be sure to link to your nominees within your post.
* Let them know that they have received this award by commenting on their blog.
* Share the love and link to this post and to the person from whom you received your award.

As always, I understand that some may not be able to participate. The purpose of these awards is to acknowledge the hard work and dedication you put into your blogs.

Now the fun part, I formally present this award to...

Shepherd Family Values Blog-Bravenet Blog

Losing It-Getting Fit

Pinoy Web Surfer

From Ohio with Love

WillThink4Wine

The Erickson Zoo

The Sewing Mom

New York Traveler.net

Friends FurEver

Mom's Cafe Home Cooking

I also want to thank The epitome of invincibility & confidence for awarding me the coveted Butterfly Award. Thank you very much for thinking of me.

My Thanksgiving Gravy

Here is what I did last year for my gravy. I am changing it a bit this year, so I'll have to see how it goes. However, according to a trial gravy I made using chicken stock, it should turnout pretty good.




What you will need...

Turkey drippings
Flour
Butter...unsalted, please
Cardamom...To taste
Salt/Chicken Bullion Cube (crushed)...To taste
Pepper...To taste
For adding the flour and the butter, I use a 1:1 ratio...1 Tbsp of butter to 1 Tbsp of flour to 1 Cup of liquid. I will be writing this recipe to accommodate 3 Cups of turkey drippings...


The Gravy Groove...

• Try and separate the fat from the turkey drippings


• In a sauce pan over medium heat, melt 3 Tbsp butter


• Once melted, add 3 Tbsp of flour and whisk to combine




• Now is decision time. How dark do you want your gravy, because the longer you stay at this step, the darker your gravy will be. I like my gravy the same color as my hair, blond. So, I whisk over medium heat for about 5 minutes




• Once you reach your desired color, slowly add the 3 cups of turkey drippings; whisking constantly


• add pepper and cardamom (cardamom has a rather strong flavor, so I like to start with this small amount and continue adding until I reach the desired flavor...start with a _1/2 tsp


• Continue adding the pepper and cardamom, until you are happy with the flavor.


• Continue whisking until the gravy boils (This is when it will reach its full thickening potential)


• You should end up with a very tasty, lump-free gravy


• If you need to delay service, take some plastic wrap and set it directly on top of the gravy. This will help prevent the wonderful "skin" from forming

Troubleshooting...

Gravy seems to be missing something...I usually crush a chicken bouillon cube and add it to the gravy. This seems to correct the problem. If not, try adding some chicken stock or experiment with a little crushed sage or a very tiny amount of mace.

Gravy is not thick enough...In a separate bowl spoon in about a half cup of your gravy and whisk an additional Tbsp of flour. Once well incorporated and no lumps visible, add it back into the main gravy and whisk well. Bring to a boil. If this does not thicken it to your liking, repeat until you get the your desired consistency.

What I am doing different this year...

I am replacing the cardamom with a spice called Grains of Paradise. I purchase it whole and then grind the amount I will use. My "trial run" with the chicken stock turned out very well, so I figured I would give it a shot on the Big Day. I'll let you know how it goes.

Of interest...How to Cook Your Thanksgiving Turkey

How to Cook Your Thanksgiving Turkey

This post will show you how I prepare the guest of honor...










What you will need

Turkey...any size, we usually get between 20-25 lbs.
Turkey bag...used in the baking process
Turkey Pan
Meat Thermometer (the kind that can be read from outside the oven. Has a probe and then a cable that leads to the thermometer).
Flour...1 Tbsp
Compound Butter...Click here for recipe
Oranges...2-3
Onions...any leftover from other recipes
Celery...any leftover from other recipes
Herbs...any leftover from other recipes



Cooking the Bird

• First remove the surprise packages in the neck and the body cavity


• Wash the bird inside and out


• Remove the pop-up thermometer




• These things are set to pop at 185⁰. Your bird will continue to cook while resting and the final internal temperature will be around 195⁰ or more. This will give you a turkey that is less moist than I prefer. I use my own thermometer and remove the turkey at about 165⁰ to 170⁰, which will give you a nice, moist turkey that is also well-cooked (final temperature around 175⁰ to 180⁰).




• Take the Turkey bag and put the flour inside it, then shake to coat the bag


• Work your fingers between the skin and the breast on both sides...making a cavity


• Take the compound butter, slice it, and insert in the cavities you created


• Once the cavities are filled, cut the oranges in half and squeeze juice over the turkey


• Place used oranges inside the body cavity


• Place a few slices of your compound butter inside


• Place any extra herbs, onions, celery, etc, inside the body cavity




• These are used ONLY as aromatics and are NOT to be eaten


• These additions will help flavor the turkey as it bakes




• Place the bird in the turkey bag, cut of few slits in the bag, and place on pan


• Insert thermometer, through the bag, into the thickest portion of the bird


• Place the turkey in the oven and cook according to the directions


• When the thermometer reaches 165⁰- 170⁰ remove the turkey and let rest at least 30 minutes




• Your turkey will continue to cook and carry-over will continue to raise the temperature an additional 10 degrees


• Remove aromatics and discard


• It will looked burned where the compound butter was placed, but believe me, it isn't


• You should end up with a nice, moist turkey with a great flavor

Here is a thermometer like the one I use. Very good and versatile...




Next...Gravy