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2004 - 2007
Why this blog?
Until this moment I have been forced to listen while media and politicians alike have told me "what Canadians think". In all that time they never once asked.
This is just the voice of an ordinary Canadian yelling back at the radio -
"You don't speak for me."
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All my Canadian friends, please have a wonderful Thanksgiving weekend.
My girlfriend has already left to go be with her family in rural Quebec. I wish I was with her.
Cheers!
Forget the turkey. we are having a prime rib that was processed by XL Meats. Yes, that’s right! It’s on the list but the exterior will be cooked to 165F
and the meat will not be punctured while raw.
Bon Appetit!
I still like Grandma Marie’s (92yrs young) Turkey and Popcorn receipe she told me once…
You stuff the turkey full of popcorn kernals and what is neat about it, you’ll know when the turkey is ready is when the popcorn blows out its arse…
I sat there with my jaw dropped I think for about 3 minutes till I saw a twinkle in her eye which give her away…
The turkey should be cooked breast down. It holds the juices better.
That looks like Mitt Romney’s submission to the Canadian Thanksgiving table on the right;
“Turkey a la Obama” with just the right hue of golden brown.
Cheers
Hans Rupprecht, Commander in Chief
1st Saint Nicolaas Army
Army Group “True North”
Start with a brined turkey. Oil or butter on the outside and rub with salt, pepper, and your choice of herbs. Plop that baby on a grill set for indirect grilling (be sure to have a drip pan under it). Baste occasionally. With a 14-pound (6.3 kg) bird, you should be ready to eat in less than 2.5 hours.
Enjoy your Thanksgiving weekend, my northern neighbors.
Borken? Is that some Nordic thing?
MikeM in MD
Yes, that’s the way I do it. No stuffing though. Brining and then smoking the turkey in my Big Green Egg is the best and easy on the cook.
I use Steve Raichlens’ recipe for Orange Brined Turkey
http://www.primalgrill.org/recipe_details.asp?RecipeID=175&EpisodeID=40
hop in PU truck, and go to restraunt, great T dinner:-))))
Happy Thanksgiving, lance! Thanks for standing in the gap while Kate’s away … showing dogs again?
From over the sea in the East
Enjoy your family, country and heritage, rejoice in the blessings given you, give thanks and prayers for those that have sacrificed all for your way of life, and give praise to Lord above for the fact you are Canadians.
My neighbour is doing theirs covered in bacon…
Dunno, guess it would taste good.
Yum.
johnbrooks- It’s called larding. Cover in bacon and hang for a few days in a cool place. A garage is good for an Xmas turkey.
The result is the most moist and tender turkey you could imagine.
Valencia, Raichlen was my starting point as well, but from his earlier show “Bar-be-que U”.
What DSV said.
Coat the turkey in maple butter or syrup, put sliced apples under the skin, salt, pepper, cook breast side down, cook according to weight, enjoy.
Happy Thanksgiving.
What DSV said.
Don’t forget the best part, the pumpkin pie.
Lance, thanks for doing a great job.
Happy Thanksgiving all.
Use a meat thermometer.
So many things wrong with that video. I think Mike in MD got it closest. Brine, thermometer, start very high, finish low(er), don’t stuff, and let it relax for at least 20 min.
Beautiful meat every time.
And yes, DSV. Happy Canadian Thanksgiving all!
No Butterball turkeys will ever again be purchased by me and cooked in my house, not since I found out they’re halal but Butterball refuses to place this info on the packaging or explain/defend selling halal turkeys to everyone, Muslim or not.
Happy Thanksgiving, Canada.