Low and slow in a huge, deep aluminum roaster pan (one pan will roast 2 big turkeys side by side) and they added the institutional brand of ‘Kitchen Bouquet’, which I don’t. White pepper mixed into the drippings, too. I omit the white pepper in the gravy, use black, but use the white pepper in seasoning the mashed taters.
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Precious!
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These personal-sized stuffings in muffin cups look like a good idea. https://www.lcbo.com/en/recipe/bacon-mushroom-bread-stuffing/201206063
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I make gravy by making a roux in the roasting pan, adding stock and whisking throughout. Silky, never a lump. Long ago, my m-i-l was watching me and asked where I had learned that method. (She used the slurry method.) I told her from my mother. Later, gloating to my mother, she was dumbfounded. “Never did it that way in my life!” I have no idea where I picked up this procedure. Divine intervention?
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Thanks for that reminder to check pan sizes and rack positions. I took advantage of a cold oven early today and found I’ll need to use my metal 8 x 8 pans for side dishes beside the roaster; the handles on my glass 8x8’s are just enough additional that they won’t fit.
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I just realized I was supposed to have used baking powder and not baking soda in my dry-cure 
, and that the baking soda does the job chemically, but leaves a bitter taste.
It’s been about 48 hours. I tasted the skin (I know…), and it tastes fine, but I rinsed and dried off the bone-in breast, and re-applied this honey barbecue rub before leaving it uncovered to dry overnight.
Turns out I wasn’t the first to do this and admit it on the internet, and in addition to explitives and rinsing, suggestions have included adding a bit of cream of tartar, the element in baking powder that provides acid as described in this article “THE SCIENCE OF BBQ - THE SECRETS OF BAKING POWDER” .
Now I am hoping that the honey and brown sugar in the rub will be the acid, like it is in honey comb candy.
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We checked 5 (!!!) roasting pans before we found 2 that could fit in together (after changing around the oven rack positions for enough headroom).
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Sooooo many times I’ve seen and experienced that darned baking powder/baking soda switcheroo. My family made a beautiful Mrs. Field’s triple chocolate cake once and switched the two amounts. Oooh boy, inedible! I ruined a whole flank steak by using baking soda instead of cornstarch in a Chinese marinade. 
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(Oops, I mistakenly posted this in the 2022 thread, so fixing my mistake here.)
I’m only making one thing from scratch for tomorrow: Jonathan Waxman’s pear, apple and quince crostata.
I first made this many years ago and have literally dreamed about making it again since, but quince aren’t that easy to come by, and here in PA I’ve never seen them until a few weeks ago. You can make it without the single quince fruit, but the quince is the whole point for me.
Anyway, it’s quite a production. The cubed fruit is roasted in spices and sugar for over an hour. The pastry crust of course has to be made and rested before rolling. There’s a brown sugar layer as well to prepare. AND once I convinced myself to go through with this, 48 hours ago, I realized I didn’t own the required pan, and since it’s impossible to buy such things in retail stores these days, of course I had to order it. It didn’t arrive until 8 PM tonight (!)
So, the fruit is roasted and ready. The pastry dough is in the fridge overnight. I’ll roll it out, assemble, and bake (another hour plus) tomorrow before we leave for the drive to my brother’s. And if it fails, we’ll just eat homemade ice cream instead 
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Global warming update: My flowering quince started blooming a week or so ago, here in Austin. It was also disconcerting to see my fig tree putting on a few new figs!
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Quince are selling for $4 CAD each in southwestern Ontario. 
Which makes a $18 CAD jar of Spanish quince jelly, or $7 CAD jar of French or Greek quince preserves look more reasonable.
I traded a bag of homegrown quince for a bag of homegrown potatoes about 4 years ago, but I’ve since had a lost touch with that person over our world views. LOL
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Happy Thanksgiving to my American friends! (And happy regular Thursday to my Canadian friends )
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Happy Thanksgiving to everyone today!
I celebrate both Canadian and American Thanksgivings. The beginning and end of Pumpkin Spice season for me!
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Classic every year.
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The new tart pan I ordered for this recipe is woefully bent. This is getting interesting.
Wow, that’s interrsting. Seeing these changes in our lifetime is certainly frightening.
Blessings to everyone today, wherever you may be in this universe. Best wishes to those who work so hard to bring together dear family and friends today to share a meal, any meal, anywhere. May your ovens endure (I’ve been cursed twice with a failing oven, twice!) and your power supply stay on (yep that too, has failed in the past). Peace be with all of you everyday, HO!
(Don’t forget Cake Day on Sunday!)
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I made the cider doughnut muffins this morning and they came out nice. I made the semolina-apple cake yesterday and it was dreadful—looked bad, recipe called for a much bigger pan than necessary so it was flat as a pancake, didn’t rise, just overall terrible. After cutting it into squares, I put them all in the freezer. Someday they can be reheated and covered with vanilla ice cream, the only way to make that travesty edible. Luckily, I planned well and was able to do the muffins this morning, and thus not ruin my reputation of being a good cook!
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That fits nicely with this one:
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https://thisibelieve.org/essay/24145/
FTR, her grandmother’s TAMALES were the best things she made.
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