Thanksgiving is one of the most celebrated holidays characterized by a gastronomic abundance and by a wealth of culinary traditions. It not only reflects the unique history of each cook, but also the rich diversity of America and beyond.
While the typical meal of the day consists of Thanksgiving nibbles such as turkey, cranberry sauce, sweet potatoes, pies made from seasonal fruits and vegetables, among others, how these foods are interpreted depends largely on who's cooking. Different family traditions and regional flavors make the Thanksgiving meal unique.
Thanksgiving is fast approaching, so it's time to get organized. Whip up your favorite recipes and get to work. But if you have not decided which Turkey recipe to use, we went around Second Life and asked some residents to share their own. Here are some mouth watering ways of cooking turkey to get you inspired. We would like to thank all who have shared their culinary secrets.
Brielle McXaris: I just basically glaze the turkey with olive oil, melted butter, onion and garlic salt, pepper, and continue to baste.
Anna (AnnaSeth Resident): Have you ever cooked a turkey in a paper bag? You can't have a huge bird but it's really moist. You season and stuff the bird as you typically would, then put it in a paper bag on a tray with sides - I put it on rack. You fold the bag closed to keep the moisture in. Works great for whole chickens too, it browns in the bag. Well, that's one way to do it. So many ways to cook a turkey.
Dora Questi: I am European so I cook the turkey in an untraditional American way. I start by putting the turkey in a container with enough water to cover the whole turkey, add slices of lemon (use at least 4 to 6 lemons depending on the turkey size) bay leaves and garlic to the container and let it stand overnight. In the morning I put the turkey in the oven pan and season it with just 5 ingredients: garlic, bay leaves, salt, black pepper and beer (2 beers also depending on the turkey size) and let it marinate for some hours. Before putting the turkey in the oven I add some olive oil. The turkey gets moist and very flavourful and the skin gets crunchy. This recipe has been a success for who tastes my turkey.
Talaxi Snow (TalaxiSnow Resident): Deep frying is the fastest way.
BigBear (g3 Beornssen): Oh I just make mine the old way in a Dutch oven. Have to cook it about 8 hours, makes it good though. Not many use the Dutch oven or the cast iron pots anymore.
Clint Ectonite: Well, one turkey is too much for me and I like the white meat best so I buy turkey breasts and pack them between layers of sage dressing, then bake at 350 for about an hour. That way I also get crispy dressing for turkey and dressing sandwiches the next day. I always liked that better than the real meal anyway, because if you eat too much there isn't room for the pecan, pumpkin and apple pie with ice cream. You got to have your priorities right.
Cris Coursey (ccoursey): I don't really have a recipe. I butter it up, stick it in covered in aluminium foil and then when the red thing pops out I pull it out and make a cut in the middle to make sure its white. One year I bought an injector and injected garlic butter in it but no one in my house eats the skin on chicken or turkey. Redneck cooking.
Lanai Jarrico: I host Thanksgiving every year at my house and I cannot make a disaster turkey or my outspoken family will definitely let me know about it and tell everyone I suck. I don't want that! I like to give my turkey a nice Latin flavor past down to me. First, I create a rub using 2 packets of(Goya) Sason' y achiote', 1 tablespoon of Adobo (with the red cap), 1 tablespoon Parsley, 1 tablespoon oregano, 1 tablespoon basil, 1/2 tablespoon black pepper, one head of garlic finely chopped. Mix all the seasoning in a bowl with 3 teaspoons of butter (unmelted). Poke some holes in the turkey and rub the spices in. If you add stuffing to your bird you can do this now.
In a separate bowl, chop up some celery and an onion into pieces and peel 5 garlic gloves (keep them whole) and put underneath the turkey in the pan. Add 1/2 inch of chicken stock at the bottom of pan. (you will use the drippings to make the gravy once the turkey is done!)
Cover and bake at 325 degrees until the little indicator pops! Be sure to read your turkey cooking instructions according to the size of your bird!
One word: BANGIN!
Lanai's Stuffing Recipe (just in case)
1 1/3 cup chicken stock, 3 tablespoons butter, 3 chopped celery stalks, diced apples, 1 cup dried cranberries, 2 teaspoons rosemary, salt and pepper to taste. Let simmer for 5-7 minutes. Turn off heat. Add 1 bag of breadcrumbs. Stir and let stand 5 minutes before stuffing bird or serving.
Turkey Drippings Gravy- Pour all the drippings including celery, onion and garlic pieces into a blender. Whip it up- Transfer to a saucepan- add some flour a little at a time until it reaches the consistency you want, simmer a bit and BAM! You got your gravy.
After this feast worthy of kings we hope you got the energy and stamina for what is coming next: Black Friday!