I think the link to the cornbread is missing; however, I'm so glad to see that you can make the turkey legs 3 days in advance. I'm going to do those and roast the breast traditionally (but I know which one will be gone first).
This is indeed a huge bummer 🫠 but don’t worry, it will still taste wonderful. Turkey skin doesn’t actually have all that much fat, so you’re not missing a ton, but just be mindful to pay extra attention to that part of the breast when basting. Once you slice, nobody will notice or care.
For the Dilly Rolls, I’m hung up on how to get twelve. The recipe says “the easiest way to do this is to divide in half, then keep dividing each piece in half.” But, wouldn’t this yield 8 or 16?
I’m throwing a ham party, and I’m making the dilly rolls! I realize now that I have an insane amount of bread choices, 4 in fact. So can I freeze half of my uncooked dilly roll balls? Thank you, and happy holidays!
It’s a GREAT thing! Thank you SO MUCH for the game-day reply. We’ll see if there are any leftovers. These look like they’re going to be phenomenal. And it smells amazingly delicious in my house right now. Like I’ve died and gone to ham heaven. This is a little warm up for the ham festival I’m going to throw myself for my birthday. Thank you thank you for all of these and for another entire year of good food, sound advice, and some much-needed levity. Very grateful for you. Cheers! 🥂
I made the Turkey in duck fat and olive oil, and can I just say, it was the most fantastic thing I’ve served and eaten in years! ?
Now, let me just preface this by saying that I’m a Turkey gal. We served it at our outdoor mansion wedding. In. JUNE. Yes, people tried to talk us out of it, including the caterer. But I was having my favorite dinner that hot summer day in 1988, complete with stuffing, the works. And all the little pilgrims who came to our nuptials would be too. Menu choices? nope. Turkey or leave it. And yes, there was some snickering behind our backs. (Mainly my Mom) but we cared not. It was a feast Miles Standish himself would have applauded.
I did use duck fat and olive oil, and yes it felt a bit extravagant using all that oil, but in the end, IT WAS MAGNIFICENT! Crispy skin, amazing flavor and texture. I made the celery stuffing too, but I used challah bread and added some chicken liver.
I’ll be leaving instructions for this exact recipe to be served at the next big affair I’ll be hosting - my funeral luncheon. Because dammit, I love Turkey! and everyone else should, too.
I think the link to the cornbread is missing; however, I'm so glad to see that you can make the turkey legs 3 days in advance. I'm going to do those and roast the breast traditionally (but I know which one will be gone first).
🙋🏻♀️ Maple tart dreamer here - how soon in advance can we make it? Night before too early?
Yes! It’s a perfect do ahead tart 💅
Think it would it keep 48 hours?
Where's the mayonnaise?
It’s in the cornbread recipe
If I’m doubling the green bean casserole recipe, can I make it in a large dutch oven? I can’t wait to try this!
Or would you cook two batches separately in the skillet and add it all to bake together in a large pan? I’m hopeless 😔
You’re not hopeless! I would cook separately in a skillet and combine in a large 9x13 baking dish.
If making the turkey breasts cooked in fat, is there any way to make a gravy out of it? Or do you suggest store bought in this case?
I don’t do gravy in that case, but that said, I don’t love the breast’s cooked that way- you’re better off roasting like a chicken.
i opened my turkey to brine today and there is a huge rip in the skin along the ENTIRE breast. thoughts on what to do? i’m so bummed
This is indeed a huge bummer 🫠 but don’t worry, it will still taste wonderful. Turkey skin doesn’t actually have all that much fat, so you’re not missing a ton, but just be mindful to pay extra attention to that part of the breast when basting. Once you slice, nobody will notice or care.
For the Dilly Rolls, I’m hung up on how to get twelve. The recipe says “the easiest way to do this is to divide in half, then keep dividing each piece in half.” But, wouldn’t this yield 8 or 16?
- someone who is planning a dinner party for 12
Hi sorry! Yes- divide dough in half, then divide in half again. Then divide each piece into thirds (12)!
I’m throwing a ham party, and I’m making the dilly rolls! I realize now that I have an insane amount of bread choices, 4 in fact. So can I freeze half of my uncooked dilly roll balls? Thank you, and happy holidays!
haha thats a good thing, it think. if I were you, I'd bake them all off then freeze. can rewarm in foil when you want "fresh" dilly rolls
It’s a GREAT thing! Thank you SO MUCH for the game-day reply. We’ll see if there are any leftovers. These look like they’re going to be phenomenal. And it smells amazingly delicious in my house right now. Like I’ve died and gone to ham heaven. This is a little warm up for the ham festival I’m going to throw myself for my birthday. Thank you thank you for all of these and for another entire year of good food, sound advice, and some much-needed levity. Very grateful for you. Cheers! 🥂
I made the Turkey in duck fat and olive oil, and can I just say, it was the most fantastic thing I’ve served and eaten in years! ?
Now, let me just preface this by saying that I’m a Turkey gal. We served it at our outdoor mansion wedding. In. JUNE. Yes, people tried to talk us out of it, including the caterer. But I was having my favorite dinner that hot summer day in 1988, complete with stuffing, the works. And all the little pilgrims who came to our nuptials would be too. Menu choices? nope. Turkey or leave it. And yes, there was some snickering behind our backs. (Mainly my Mom) but we cared not. It was a feast Miles Standish himself would have applauded.
I did use duck fat and olive oil, and yes it felt a bit extravagant using all that oil, but in the end, IT WAS MAGNIFICENT! Crispy skin, amazing flavor and texture. I made the celery stuffing too, but I used challah bread and added some chicken liver.
I’ll be leaving instructions for this exact recipe to be served at the next big affair I’ll be hosting - my funeral luncheon. Because dammit, I love Turkey! and everyone else should, too.