If you haven't already, it's time to move your turkey from the freezer to
the refrigerator. I highly recommend sacking it with additional shopping
bags from WalMart or something else if you're a 'green' person. I'll
probably be roasting ours on Wednesday and that's not time enough to
completely thaw probably but at least it gives me a bit of a start.
Wonder what will polish our water/tea glasses? A few of ours have a
dishwasher glaze/craze sort of frosted sand-blasted surface. Polly

"Polly Esther" > wrote in message
...
> If you haven't already, it's time to move your turkey from the freezer to
> the refrigerator. I highly recommend sacking it with additional shopping
> bags from WalMart or something else if you're a 'green' person. I'll
> probably be roasting ours on Wednesday and that's not time enough to
> completely thaw probably but at least it gives me a bit of a start.
> Wonder what will polish our water/tea glasses? A few of ours have a
> dishwasher glaze/craze sort of frosted sand-blasted surface. Polly

Barkeepers Friend (a cleanser) and some elbow grease will scour the
dishwasher craze off the glassware.

Jill

"Polly Esther" > wrote:

>If you haven't already, it's time to move your turkey from the freezer to
>the refrigerator.

I put mine in the cooler Friday. I keep a thermometer in there & if
it gets above 38 I start to ice it-- Last year I gave it some ice
Wednesday. Saves my refrigerator room, and is easier to clean if
I get a leaker.

> I highly recommend sacking it with additional shopping
>bags from WalMart or something else if you're a 'green' person. I'll
>probably be roasting ours on Wednesday and that's not time enough to
>completely thaw probably but at least it gives me a bit of a start.
> Wonder what will polish our water/tea glasses? A few of ours have a
>dishwasher glaze/craze sort of frosted sand-blasted surface. Polly

Use vinegar in the rinse cycle-- or get some *real* TSP at the
hardware store and put a tablespoon in the detergent.

Jim

On Sun, 20 Nov 2011 22:31:04 -0600, "Polly Esther"
> wrote:

> Wonder what will polish our water/tea glasses? A few of ours have a
> dishwasher glaze/craze sort of frosted sand-blasted surface. Polly

My mother's place had super hard water and that happened to her
glasses too, so I wonder if it's mineral build up? Have you tried
Lime Away or maybe vinegar? I hate the new dishwashing formulas.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On Mon, 21 Nov 2011 07:56:39 -0500, Jim Elbrecht >
wrote:

> Use vinegar in the rinse cycle--

How do you assure it goes into the rinse cycle without opening the
door? My dishwashers used to have two compartments for those things,
but only have one now, plus a place to put the jet dry

> or get some *real* TSP at the
> hardware store and put a tablespoon in the detergent.

I *have* to do that.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On 11/20/2011 08:31 PM, Polly Esther wrote:
> If you haven't already, it's time to move your turkey from the freezer
> to the refrigerator.

I was burned by a not-quite-thawed turkey one year, so now I follow
Butterball's advice and take it out a week before Thanksgiving. Even if
it takes a little less than 4 days to thaw, they say it's good in the
wrapper for an additional 4, so that's still fine. I'll let you know if
I end up poisoning my family because of it. ;-)

This year's menu is pared down to the basics, because there are only 5
of us and the turkey's enormous (23 pounds or so):

Turkey
Giblet gravy
Stuffing
Cranberry sauce
Mashed potatoes
Corn
Pumpkin pie

Serene

--
http://www.momfoodproject.com

or go buy some dishwasher magic, use that, then cut your soap in half, and
before you start the dw, run the sink faucet to hot before hand... advice i
just heard on a home improvement show, Lee
"jmcquown" > wrote in message
...
>
> "Polly Esther" > wrote in message
> ...
>> If you haven't already, it's time to move your turkey from the freezer to
>> the refrigerator. I highly recommend sacking it with additional shopping
>> bags from WalMart or something else if you're a 'green' person. I'll
>> probably be roasting ours on Wednesday and that's not time enough to
>> completely thaw probably but at least it gives me a bit of a start.
>> Wonder what will polish our water/tea glasses? A few of ours have a
>> dishwasher glaze/craze sort of frosted sand-blasted surface. Polly
>
> Barkeepers Friend (a cleanser) and some elbow grease will scour the
> dishwasher craze off the glassware.
>
> Jill

In article >,
Serene Vannoy > wrote:

> On 11/20/2011 08:31 PM, Polly Esther wrote:
> > If you haven't already, it's time to move your turkey from the freezer
> > to the refrigerator.
>
> I was burned by a not-quite-thawed turkey one year, so now I follow
> Butterball's advice and take it out a week before Thanksgiving. Even if
> it takes a little less than 4 days to thaw, they say it's good in the
> wrapper for an additional 4, so that's still fine. I'll let you know if
> I end up poisoning my family because of it. ;-)
>
> This year's menu is pared down to the basics, because there are only 5
> of us and the turkey's enormous (23 pounds or so):
>
> Turkey
> Giblet gravy
> Stuffing
> Cranberry sauce
> Mashed potatoes
> Corn
> Pumpkin pie
>
> Serene

A sane person in our midst.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Mon, 21 Nov 2011 08:08:44 -0800, Serene Vannoy
> wrote:

>On 11/20/2011 08:31 PM, Polly Esther wrote:
>> If you haven't already, it's time to move your turkey from the freezer
>> to the refrigerator.
>
>I was burned by a not-quite-thawed turkey one year, so now I follow
>Butterball's advice and take it out a week before Thanksgiving. Even if
>it takes a little less than 4 days to thaw, they say it's good in the
>wrapper for an additional 4, so that's still fine. I'll let you know if
>I end up poisoning my family because of it. ;-)
>
>This year's menu is pared down to the basics, because there are only 5
>of us and the turkey's enormous (23 pounds or so):
>
>Turkey
>Giblet gravy
>Stuffing
>Cranberry sauce
>Mashed potatoes
>Corn
>Pumpkin pie
>
>Serene


Sounds like our menu except we have broccoli instead of corn. Everyone
in the family likes broccoli
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 11/22/2011 04:15 AM, The Cook wrote:
> On Mon, 21 Nov 2011 08:08:44 -0800, Serene Vannoy
> > wrote:
>
>> Turkey
>> Giblet gravy
>> Stuffing
>> Cranberry sauce
>> Mashed potatoes
>> Corn
>> Pumpkin pie
>>
>> Serene
>
>
> Sounds like our menu except we have broccoli instead of corn. Everyone
> in the family likes broccoli

We all like broccoli, too, but my baby brother (who is now 40ish and off
in Washington with kids of his own) LOVES corn on his mashed potatoes,
and it just was never a holiday dinner without that combination, so
since my mom is coming and wants our traditional fare, that's what we're
having. :-)

Serene

--
http://www.momfoodproject.com

In article >,
Serene Vannoy > wrote:

> Turkey
> Giblet gravy
> Stuffing
> Cranberry sauce
> Mashed potatoes
> Corn
> Pumpkin pie

Turkey <check>
Giblet gravy <giblets missing--check>
Stuffing <cornbread--check>
Cranberry sauce <canned for us --check>
Mashed potatoes <check>
Corn <absent>
Brussel sprouts <present>
Pumpkin pie <absent>
Pecan pie from the Karo recipe <present>
Brown and serve rolls <present>

Then I had the brilliant idea tonight to bone the turkey except for the
last two wing bones per side and the drumsticks. I've done it with many
chickens. But my wife said "No!" Don't ruin Thanksgiving by
experimenting. I could'a been a contender with pictures and everything.
If anyone is puzzled, you then form the squidlike turkey mass around the
dressing and stitch up the back that you cut in half lengthwise to
start. I saw someone do it on TV twenty years ago. It works! At least
with chickens.

leo

On Tue, 22 Nov 2011 23:36:21 -0800, Leonard Blaisdell
> wrote:

> Then I had the brilliant idea tonight to bone the turkey except for the
> last two wing bones per side and the drumsticks. I've done it with many
> chickens. But my wife said "No!" Don't ruin Thanksgiving by
> experimenting. I could'a been a contender with pictures and everything.
> If anyone is puzzled, you then form the squidlike turkey mass around the
> dressing and stitch up the back that you cut in half lengthwise to
> start. I saw someone do it on TV twenty years ago. It works! At least
> with chickens.

I've deboned turkeys twice. It takes a while, the bird is squat when
you're done and looks more like a gigantic duck than a turkey, it's
much easier to carve and you have a lot of bones to make stock for
gravy.

--
Food is an important part of a balanced diet.

On Nov 23, 1:36*am, Leonard Blaisdell >
wrote:

> But my wife said "No!" Don't ruin Thanksgiving by experimenting.

Words of wisdom. I agree 100%!
>
> leo

--Bryan

"Bryan" > wrote in message
...
On Nov 23, 1:36 am, Leonard Blaisdell >
wrote:

> But my wife said "No!" Don't ruin Thanksgiving by experimenting.

Words of wisdom. I agree 100%!


WRONG, WRONG, WRONG!!!

Cook some regular items, and experiment with a couple. If the experiment
fails, hide it in the kitchen.

In this case, do a couple turkeys - one deboned. What are you afraid of -
too much food?

I hear ya. Got three of those corn freaks in my family. I'm gonna make some cornbread, too. Just another carb. Oh boy.