Turkey time was a tickin’



Thanksgiving. A day to fill our bellies with food that has been cooked
with the most love and care. Everyone takes lots of time for their
Thanksgiving dinner. It must be perfect.

is the first year I helped with the turkey. I mentioned to my mother
that I wanted to make something new this year to help expand my cooking
skills. Usually, I make the green bean casserole and the sweet potatoes
and on occasion a dessert. She suggested I do the turkey. I was a bit
nervous being that this is the main course, the big one, the symbol of
Thanksgiving, but with that brilliant woman beside me I couldn’t go

prepared a lot Wednesday night. By the way I had the most fun ever with
my mother, sister and cousin Denise that night. We truly spent quality
time together. A Thanksgiving Eve that no other will live up to.

night we made the desserts and prepped the dressing. This was the first
time I had ever attempted to make an apple pie (recipe below) and while
some may say I truly didn’t “make” one because I did indeed use canned
apples and frozen crust, I still give myself credit because it was more
than I had done before. Perhaps next year I will go for it completely
from scratch.

with my mother, Denise and my daughter we put together the apple pie.
even showed us how she does the criss cross crust by cutting the
dough into even strips and weaving them.

Not only was it gorgeous it was delicious. A job well done by all involved.

for Tom Turkey, my mother had me coat it with melted butter. That was
easy enough. She had already done all the hard work of getting the
giblets out (which are the grossest and most awesome part of the turkey
in my opinion LOL). After it had its brush down, we put it back in the
fridge to wait for us to summon it in the wee hours of the morning.

four in the morning we got up to put it in the oven. Then at six we
basted that sucker. We continued to plaster it with its own juices every
two hours until it was ready. My mother still did most of the work. 😉
He too was delectable.

Hope everyone had a wonderful Thanksgiving and spent time with loved ones for that is truly what we should be thankful for.

Apple Pie
¾ cup sugar
¼ cup all-purpose flour
½ teaspoon nutmeg
½ teaspoon cinnamon
dash of salt
2 cans (1 lb 5 oz) apple slices, drained
2 tablespoons butter or margarine
*if self rising flour omit salt

Pie Crust
2 cups all-purpose flour
1 teaspoon salt
⅔ cup plus 2 tablespoons shortening or ⅔ cup of lard
4 to 5 tablespoons cold water
(or you can buy 2 frozen 9 inch pie crusts like I did)

desired filling into pastry lined pie pan. Trim overhanging edge of
pastry ½ inch from rim of pan. Roll second round of dough. Fold into
quarter and cut slits so steam can escape. Place over filling and
unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and
roll top edge under lower edge, pressing on rim to seal; flute. Cover
edge with 2 to 3 inch strip of aluminum foil to prevent excessive
browning. Bake in 425 degree oven for 45 minutes. Remove foil last 15
minutes of baking. 

Butterin' it up.

Butterin’ it up.

Yummy apple pie, pumpkin and pecan.

Yummy apple pie, pumpkin and pecan.

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