Gee, I missed a2k this weekend!
Venison for Christmas, Jane? Oh, start a thread... start a thread!!!
Glad the shrimp-cream cheese thing worked for you, Panzade. My son made ours and then said we needed a smoked salmon-cream cheese thing, as well. Both were nearly gone before dinner. We had some good eaters over.
I saw some pheasants when we were in Eastern Oregon last month. It seems a shame to eat such beautiful birds, however, if I ever get a chance to eat some of those little Mexican doves... I'm not passing 'em up.
It sounds like your brother had some impressive turkey shooting skills, BBB. (Since you didn't have a garage in N. Dakota!
TURKEYS COOKING TURKEYS
I fell asleep and left our turkey in plain water overnight. (sigh) However, it turned out to be amazingly moist, and this was a 20.5 pound bird. Next time I will definitely plan on brining - I imagine it giving a big infusion of flavor. Luckily, the stuffing I use is so full of sausage & fruits & piquant veggies that everything was very tasty. Other than that, we basted it with butter to start and then with pan juices.
Osso -- Did you follow the brining recipe that cjhsa offered? That's the one I was all set to make... before exhaustion crept in.
Farmerman -- You cooked your bird the entire time at 450? Eyikes. I sear it for the first 20 minutes at that, then bump the temperature down to 350. My 20 pounder was exactly right in 7 hours and way more moist than expected. I thought I had one of those little automatic timers in it, and then when I finally started poking at it, realized it was a bit of errant stuffing.
We had fresh cranberry sauce - a very tart & simple one I made plus a cranberry jelly with mandarins from The Mariner's Cookbook brought by a guest. It was good, but melts in the microwave.
PIE Report -- I made a mincemeat pie (no meat though) after thinking about Jjorge's plans, using a couple of Nonesuch boxes. It made the kitchen smell wonderful. I also made a cinnamon-y apple pie with Braeburn apples and my daughter made a pumpkin-pecan pie that was excellent.