Thanksgiving 2006 and dinner has been served. The Turducken came off the smoker around 11am (12 hour cook) after reaching an internal temp of 170 (probably could have taken off at 165). We wrapped it in foil and waited to cut it until dinner was served.
It was beautiful, cooked through with all the layers distinctively apparent. How did it taste? It was very good. No salty areas after an overnight brine, moist and seasoned just right. Pat myself and my son on the back.
I tried a new candied sweet potato recipe I got off the FoodTV site. This one used Steen's cane syrup and pecans. Very tasty. Will do again. I made the Monkey Bread from scratch using a recipe for dinner rolls. My adjustment was to dip the dough pieces in butter laced with lots of garlic. Yum.
The ham was a standard spiral cut ham from Costco using it's enclosed glaze packet. I inserted whole cloves all over the ham and I also basted it with the juice from some Maraschino cherries before coating with the honey glaze.
I also put together a cheese plate which no one touched. Sounded like a good idea when purchased the cheese. No one wanted to waste the space in their stomachs.
See my previous posts for other items on my dinner menu. My son made the sweet potato pies. He used my mom's basic recipe but he substituted the vanilla extract with vanilla beans and he used heavy cream in place of the sour cream.
I hope you all had a lovely day and spent quality time with friends and family. The holidays are upon us and lots of cooking to come.