Thanksgiving Recipes Lee County Virginia

Thanksgiving horror stories?
Find out about some of the most common calamities and learn how to avoid them.

Deep-Fried Fireball
Deep-frying your turkey may make for a juicier bird, but it can also lead to a fiery fiasco, not to mention that it is a very unhealthy way to cook anything! If you do decide to deep fry, though, make sure you take these precautions.

Thaw your turkey completely.
Make sure to cook outside, away from structures and combustibles.
Deep frying on a wooden deck is not safe!
We actually heard one guy was trying to deep fry a turkey on a wooden deck and got a phone call. He ran in for what was to be a second to grab the phone and the oil got TOO HOT and burnt his deck, his home down!
Try to avoid cooking during precipitation, since water may cause the oil to spatter. Above all, never leave the fryer unattended, and monitor the temperature closely.

STEP ONE:
The absolute first step in doing a turkey on a smoker is to pick out a bird that is not the biggest one you can find. The main reason for a smaller bird, 10 to 14 lb. maximum, is the time limitations usually involved. It takes between 6 and 8 hours to smoke a 12 pound turkey and the bigger they get, the longer they take.

STEP TWO: Set up the smoker and toss on the bird. When using charcoal, it is best to let the flames burn out, fill the water pan with water (seasoned water is fine too), then place the lid on the smoker and wait for the temperature to reach the 'safe' zone on your smoker. Once that is accomplished, toss the turkey on there gently and cover the smoker. Start timing the turkey when the temperature returns to the save zone.

SAFETY REMINDER: Remember chickens and turkeys are prone to salmonella bacteria which can ruin your whole Thanksgiving. Cooking temperatures of 160 degrees F minimum are essential for destroying this bacteria. This temperature is not the OUTSIDE of the turkey, but the inside, so keep that in mind when you decide on a larger bird. This of course is unless you happen to be feeding the traditional army at Thanksgiving.

NOTES & TIPS: I use a water smoker which by design keeps the meat moist and prevents burning like a traditional smoker with no water in the event you forget about the turkey for an extra half hour or so.

I have used inexpensive charcoal and the good stuff, and have found the main difference being the number of times you need to add charcoal. The better the charcoal, the longer between times you need to add it. You can expect to use 10 lb. or more of charcoal for a 10-14 lb. turkey, so have some extra just in case. You will most likely not have to check the charcoal or temperature for 3 hours if you use good charcoal so this gives you time to watch a football game or two or be with the guests or just sit back and have an eggnog and brandy if you are so inclined. When you check the temperature on your smoker, just look at the gauge that is there. Most of them have a "safe" zone or a actual read out with numbers but in either case, keep that temperature above the safe" zone.

I have never had a problem smoking turkeys, chickens, meats, or fish so just make sure of your temperature. When you add charcoal to the smoker, stir the ashes around and bring up the hot coal away from the ashes. This will help start the added charcoal faster and keep the temperature correct. Add plenty of charcoal at the beginning and when you add more, add as much as you can. That way you will not have to be going back and forth and adding a few pieces here and there. Just fill the pan up when you add charcoal, it is not important how much you use, but how hot the smoker stays.

Check the water after you add charcoal each time just to keep it full and not let it run out. If you happen to run out of water in the pan, add water carefully since if you spill on the charcoal, it will put off steam and it is not a pleasant feeling on your hands, arms or face. I use an old two liter bottle filled about 3/4 full of water and hold it from the bottom when I add it. It keeps you far enough away from the smoker and charcoal and in the even you happen to spill, (which I usually do), it just sends the steam up in the air away from you.

It is also possible to use hickory chips or mesquite chips or other chips in your charcoal to flavor the bird. Soak them for at least ONE hours in water and then toss them on the charcoal and they will smoke and add that flavor to your turkey.

After about 5 hours, it is a good idea to actually take off the lid and check the condition of the turkey. Each time you remove the lid for those of you who are lookie loos, it adds between 10 and 15 minutes to the cook time, so don't take the lid off to see your prize until you absolutely have to. When checking the bird, you look for the meat to have a pink look to it. It should be moist and look cooked to the eye and it should not be raw looking. It is difficult to tell when the turkey is actually done without 'sampling' it of course, so take your big knife with you when you go and cut into the thickest part of the breast and check it there. A little deep cut into the breast will tell you if it is done there and when the breast is done, the rest of the turkey is done also. Juices are always present and should be clear when cut, but the true test is the taste test. If it seems chewy, then it is probably NOT done, but if it seems moist and tender, then your bird is ready for the table. This may sound like a lot of work, but in reality, it is very simple.

Smoking a turkey is no different from BBQing in your back yard. You follow all these rules without even noticing them in most cases so go ahead, give it a try, you will not be dissatisfied when you try a smoked turkey. Follow the safety rules without deviation and you will have the best turkey you have ever had. If you don't have time to wait for 6 to 8 hours to wait for a turkey to cook, or you have went and bought a 300 lb. turkey to impress your in-laws, just take it and cut it up like you would a chicken and it will cook twice as fast and taste just as good.

Most smokers have two racks or more so just distribute the parts evenly on each rack. I feed a small army here at Thanksgiving and/or Christmas, so I generally cut it into pieces and smoke it that way, which does take about 1/2 the time. It is not as pretty when it comes off the smoker, but the taste is still the same and the effort you put into it will impress even that mother-in-law that thinks you are still a thief for taking her daughter away from her.

Now for those of you who have electric smokers and gas smokers, I am not sure of cooking times, so follow your instructions that you have with your smoker. I am certain they take less time and might be as good as a charcoal smoked turkey, but you would have to prove that to me before I would ever switch.

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A Diabetic Friendly Thanksgiving Menu

Just because you or one of your guests are diabetic, it doesn't mean that you have to suffer through bland choices on Thanksgiving. There are many diabetic friendly recipes out there to accommodate diabetes sufferers, and they're often so tasty that they're great for everyone! Here are some of our favorite diabetic friendly Thanksgiving recipes for you to try:

Roast Turkey

Turkey is a naturally healthy food, and when cooked correctly, can be great for everyone including diabetics. You will need:

1 turkey
4 tablespoons unsalted butter
2 teaspoons poultry seasoning

Remove all innards such as giblets from your turkey. Rinse the turkey inside and out, then pat dry with a paper towel. Next, coat the exterior of your turkey with the unsalted butter and garnish lightly with the poultry seasoning. Roast the turkey at 375 degrees for around 30 minutes per pound. Be sure to use a meat thermometer inserted into the thickest part of the turkey, which should read 180 degrees when done.

Mashed Sweet Potatoes

4 large sweet potatoes, peeled
3 tablespoons unsalted butter
1 teaspoon salt
1/4 cup orange juice
2 tablespoons pure maple syrup
2 tablespoons of low sodium chicken broth

Boil the peeled sweet potatoes for around 45 minutes until they're soft. Drain all water off the potatoes, then transfer them to a mixing bowl. Gently add all remaining ingredients and either mash with an old-fashioned potato masher, or use an electric beater.

Flavorful Green Beans

1 pound fresh green beans
2 tablespoons lemon juice
1 tablespoon olive oil
Handful of sliced almonds
Salt and pepper to taste

Snap the ends off the green beans and boil for 30 minutes. Drain excess water, and gently toss in lemon juice, olive oil, and almonds. Garnish lightly with salt and pepper.

Easy Apple Crisp

1 cup oats
1/3 cup flour
1/3 cup brown sugar
1/3 cup chopped pecans
6 tablespoons chopped unsalted butter
4 apples, chopped
pinch of salt
unsweetened whipping cream

Preheat oven to 350 degrees. Lightly grease 6 ramekins with a small amount of unsalted butter.

Combine the oats, flour, sugar, pecans and salt in a medium sized mixing bowl. Add the butter in small amounts, then gently stir in the apples. Bake the ramekins for around 30 minutes until they're bubbly and crisp around the edges. To add a golden brown touch, place the ramekins under the broiler setting for around a minute. Top with whipped cream and serve.

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Important thing to remember!
Thank God for everything you and your family has.
Thank God for holidays, parties and gatherings.
God loves you and he blesses us allot.
God loves you...
God sent his son Jesus.
Jesus loves you and died on the cross for you and I.
Give thanks to God each day.
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Thanksgiving Prayer

Approximate Turkey Cooking Times:

Defrosting a Turkey

Ingredients

Deep Fried Turkey Directions

Turkey Day Calamities and How to Avoid Them