We had a blast trying out Thanksgiving recipes from this year. Of the 172 recipes in this year's magazines, we ended up making about 20 of the dishes. We wrote about 17 of them here on the blog, and suddenly it was Thanksgiving.
C'est la vie. There's always next Thanksgiving!
We were curious about what dishes readers had selected to make this year, so we asked you to send us your take on recipes from this year's food magazines.
Check out submissions from readers below the jump!
Lisa's Grilled Turkey
(Photo: Lisa)
We're a bit jealous of Lisa in Silver Spring, MD. She tried Bon Appétit's Grilled Turkey with Toasted Fennel and Coriander with Fresh Thyme Gravy. We were really intrigued by this recipe but lack a grill big enough to hold a substantial bird. Lisa's take:
This turned out so GREAT! I was really worried as the 3 other reviewers on epicurious.com said it took them 3 hrs to cook the turkey and mine was done in 2hrs 20mins (although the recipe called for 2.5hr with a 12-14 lb turkey). I also found that for a lot of the time the grill needed to be on med-high gas level rather than low, as the recipe said, in order to keep my grill thermometer at ~325, couldn't bear to keep the grill on high gas level which was necessary to get the internal temp near 350. I also followed the recipe's suggestion of first hour breast side down and then flip for the last 1.5hr.I rested the turkey for an hour, and then moved on to the gravy. The veggies at the bottom of the roasting dish were VERY roasted and there wasn't a large amount of drippings, but by deglazing the roasting pan I was able to get more of the goodness off. The gravy was also very good, it had a very strong grilled flavor to it.When I carved the turkey it's meat had a reddish tint to it which made me think it was under-cooked but I was wrong. The breast and thighs were perfectly cooked, super tender, and juicy.
Katie and Scott's Spatchcocked Turkey
(This photo: Katie & Scott)
Katie and Scott from Kentucky made Roast Spatchcocked Turkey and "showed that bird who's boss." Their verdict?
"Deeeelicious!!"
Jenny's Pumpkin Pie Spectacular
(This photo: Jenny Bakes)
Jenny from Jenny Bakes made Pumpkin Pie Spectacular (what a title!) from the November issue of Southern Living. Her take?
"It was just okay for me. The gingersnap layer, for all the extra work, didn't really add that much to it, and almost took away from the custardy pumpkin taste that I've come to expect."
Amy's Dark Chocolate Tart
(This photo: Amy)
Amy from The National Nosh made a Dark Chocolate Tart with Pistachio Brittle from the January issue of Fine Cooking.
"It tasted as good as it looks. Not a crumb was left."
Andrew and Jimmy's Dynamic Duo
(These photos: Andrew & Jimmy)
Andrew and Jimmy in Silver Spring, MD made the Jellied Cranberry Sauce from Food & Wine (November 2009) and the Glazed Turnips and Parsnips with Maple Syrup from Everyday Food (November 2008):
We used Food and Wine and Everyday Food as inspiration this year. The cranberries were from F&W. I used a bosc pear instead of a fuji apple and I added grated ginger. The decorative dish helped as well! They turned out great.
We also used Everyday Food's recipe for glazed vegetables from Nov. 2008. These were parsnips and sweet potatoes glazed with maple syrup. Also great!
The Boyds' Spatchcocked Turkey
And finally, the Boyds also tried spatchcocking this Thanksgiving. The Boyds didn't submit their dish for inclusions, but we loved their email so much that we're excerpting it here:
It worked! Though I used a knife I refer to as my kitchen saw, instead of scissors on the 14 pound bird. And I had to stand on a chair to lord over that bird. I didn't take pictures...spatchcocking should be done in private. It roasted beautifully. Thank you and happy leftovers.
Happy leftovers, indeed.
Did you make a food magazine recipe for Thanksgiving? Tell us about it in the comments!
