This year I Challenge All of my Facebook Family, Fellow Bloggers and Target Audience, to either Volunteer for 2 to 4 Hours in a Homeless Shelter or Children’s Group Home on Thanksgiving Eve or Thanksgiving Day.
Or……………
Deliver a Decorated a Thanksgiving Dinner Basket/ Box with all of the Fixings for a full Thanksgiving Dinner to a local Homeless Shelter or Children’s Group Home.
GIVING BACK to others is always the best way to GIVE THANKS for our own individual Blessings!
I Thank You Father God For Mercy. Were It Not For Your Mercy, Grace & Favor There Go I. Without You I Am Nothing. I Give You Glory For All You Have Blessed Me & My Family With. Thank You.
"Great Is Your Mercy Towards Me, Your Loving Kindness Toward Me. Your Tender Mercy I See Day After Day. Forever Faithful Towards Me Always Providing For Me. Great Is Your Mercy Towards Me. Great Is Your Grace"
Teeming crowds, chilly temperatures and a forecast of rain weren't enough to keep excited families like the Browns away from Macy's Thanksgiving Day Parade.
"I'm exhausted," said Lance Brown, 46, a police sergeant who left his home in Port Jefferson, L.I., at 4 a.m. to stake out a prime spot. "Every year we come out here and camp. It's crazy."
"We need to get a great spot so we can see," said his son Brandon, 10, who craned his neck to take in the new Diary of a Wimpy Kid balloon.
The 84th annual parade kicked off at 9 a.m. under grey skies, but by noon the threatened rain had yet to fall.
Even rapper Kanye West seemed to relax and enjoy himself. Wearing black leather pants and sunglasses, West smiled widely and waved to screaming onlookers from his perch on the Daily News float.
Cynthia Cuevas, 39, who lives near Buffalo, N.Y., claimed a prime spot along the parade route at 7 a.m., surrounded by relatives.
"It brings out the kid in everyone" said Cuevas. "We watch it on TV every year. To be out here is an amazing feeling."
Firefighter Russ Regan, 41, of the Upper West Side, said he has been coming since he was a child, rarely missing a year. "It's my favorite holiday," he said.
His son Connor, 10, gawked at the new Kung Fu Panda balloon.
Regan's wife, Mary-Anne, said she'd take Thanksgiving over Christmas any day.
"We don't need presents," she said. "Just food and family."
When the bird takes center stage, you want it just right. Renowned chef, restaurant owner, and TV star Bobby Flay has a foolproof technique that requires no fancy tools. You can get the best flavor with traditional seasonings: salt, pepper, and fresh herbs.
1 whole fresh turkey (17 lbs.), rinsed and patted dry 1 1/4 sticks unsalted butter, slightly softened 2 Tbsp each finely chopped fresh sage, fresh rosemary, fresh thyme leaves, and fresh flat-leaf parsley Salt and freshly ground black pepper 3 large carrots, cut into 1-inch pieces 3 large celery stalks, cut into 1-inch pieces 2 large onions, quartered 8 cups warm homemade chicken stock
1. Remove turkey from the refrigerator 1 hour before roasting. 2. Mix butter, sage, rosemary, thyme, and parsley in a food processor until smooth; season with salt and pepper. 3. Preheat oven to 450ºF. Season the cavity of the turkey with salt and pepper and fill with half the carrots, celery, and onions. Rub entire turkey with herb butter and season liberally with salt and pepper. 4. Put 4 cups of the chicken stock in a medium-size saucepan and keep warm over low heat. 5. Place remaining vegetables and stock on the bottom of a large roasting pan. Place turkey on top of the vegetables, put in the oven, and roast for 45 minutes or until lightly golden brown. Reduce heat to 350ºF and continue to roast, basting with warm chicken stock every 15 minutes, about 1 1/4 hours longer. (An instant-read thermometer inserted in the thigh should register 160ºF.) Remove turkey from the oven, transfer to a baking sheet, and tent loosely with foil. Let rest 20 minutes before slicing.
Per 4-oz. serving: 240 calories, no carbs, 32g protein, 95mg cholesterol, and 11g fat.
Bobby’s Turkey Tips
Fresh vs. Frozen Both are good, but frozen turkeys have to be defrosted, which can take several days and occupy valuable room in your refrigerator.
Fresh Herbs vs. Dried Dried herbs can be substituted for fresh herbs at a ratio of 1 to 3. But fresh herbs have purer flavors that stand out on Thanksgiving Day.
Resting It’s imperative to let the turkey rest before slicing so the juices recirculate. Wait at least 20 minutes for a small bird, 40 minutes for a larger one.
* 1 1/2 cups pomegranate molasses * 3/4 cup prepared horseradish, drained * 3 tablespoons Dijon mustard * 1/2 teaspoon kosher salt * 1 1/2 teaspoons coarsely ground black pepper
Turkey:
* 1 (about 15 pounds) fresh turkey * 1 stick (1/2 cup) unsalted butter, softened * Salt and freshly ground black pepper * 4 cups homemade chicken stock or low-sodium canned broth
Directions
Preheat oven to 450 degrees F.
Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.
Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.
At 21 weeks of age and 45 pounds each, Apple and Cider would normally be prime candidates for Thanksgiving dinner this year.
Instead, the two California-born turkeys got a new lease on life Wednesday when President Obama pardoned them in a Rose Garden ceremony at the White House.
"Now for the record, let me say that I feel pretty good to stop at least one shellacking this November," said Obama, referring to the staggering defeat his party suffered in congressional elections this month.
Obama celebrated the 63rd anniversary of the national Thanksgiving turkey presentation by sparing the two birds. Their names were chosen from more than 200 suggestions by California schoolchildren, a White House statement said.
Apple was designated the official national Thanksgiving turkey, and Cider was the alternate.
Obama said the turkeys were among 20,000 born at a Modesto farm last summer chosen to "strut their stuff" in a competition for the presidential pardon.
"It's like a turkey version of 'Dancing with the Stars,' " the president said. "Except the stakes for the contestants were much higher. Only one pair win the prize: life, and an all-expenses trip to Washington."
Two turkeys that "didn't quite make the cut" were delivered to Martha's Table, a local nonprofit organization that serves homeless children and their families, the president said.
Having escaped execution, the two birds will head to George Washington's Mount Vernon Estate and Gardens for a Christmas display and then live out their days in a specially built enclosure, the White House statement said.
While the tradition of the president receiving a national Thanksgiving turkey began with Harry Truman in 1947, the first official presidential turkey pardon was given in 1989 by George H.W. Bush.
* 1 12-ounce bottle beer (preferably IPA or other pale ale) * 3 tablespoons coarse-grain dijon mustard * Kosher salt and freshly ground pepper * 1 2 1/2-to-3-pound skinless bone-in turkey breast, rinsed and patted dry *
For the Pesto:
* 3 large red bell peppers * 1/2 cup fresh basil leaves * 2 cloves garlic * 1/4 cup grated parmesan cheese * 1/4 cup pine nuts, toasted * 1/4 teaspoon red pepper flakes * 1/4 teaspoon anchovy paste * Kosher salt and freshly ground pepper * 1/4 cup extra-virgin olive oil
Directions:
For the Sandwich:
3/4 cup jarred Italian marinated vegetables (giardiniera), drained
Combine the beer, mustard and 1 teaspoon each salt and pepper in a 1-gallon resealable plastic bag. Add the turkey, seal the bag and place in a large bowl; refrigerate 45 minutes.
Meanwhile, prepare the pesto: Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse).
Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt and 1 teaspoon pepper in a food processor until combined.
With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately.
Preheat the oven to 375 degrees F. Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 1 hour. Transfer to a cutting board to cool.
Assemble the sandwich:
Remove the meat from the bone and slice on a diagonal into 1/2-inch-thick pieces. Roughly chop the marinated vegetables and mix with 1/4 cup pesto in a bowl. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out. Spread pesto on both halves. Layer the lettuce, provolone, turkey and vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into pieces.
* 12 to 14 pound turkey * Brine, recipe follows * 1 tablespoon freshly cracked black pepper, plus more for seasoning * 1 tablespoon kosher salt, plus more for seasoning * 4 large pasilla peppers * 2 serrano peppers * 1 tablespoon canola oil * 1 tablespoon chopped garlic * 1 tablespoon ground cumin * 1 cup chopped cilantro leaves, (about 1 bunch), plus 1/2 bunch, whole leaves * 2 cups sliced scallions, (about 2 bunches) * 2 limes, 1 zested and juiced, 1 cut in 1/2 * 1/2 cup tequila, divided * 1 onion, peeled and quartered * 1 cup chicken stock * 1/3 cup half-and-half
Directions
Rinse the turkey. Add the brine to a large container or resealable plastic bag and submerge the turkey. Refrigerate for 8 to 12 hours.
Rinse and dry the turkey. Preheat the oven to 400 degrees F. Season the turkey inside and out with salt and pepper. Prepare the peppers by arranging them under a low broiler until blackened. Put them in a large bowl and cover with foil until cool enough to handle. Remove the skin, stems and seeds (do not rinse under water) and dice.
In a medium saute pan over medium-high heat, add the canola oil and when hot, add the diced peppers and saute for 2 to 3 minutes. Add the, garlic, cumin, chopped cilantro and the scallions. Cook for 2 to 3 minutes and season with a little salt and pepper, to taste. Stir in the zest and juice of 1 lime, and deglaze with 1/4 cup of the tequila. Remove from heat, transfer to a plate, spreading evenly, and allow to cool.
Carefully run your hand under breast skin of the turkey, creating a pocket from the neck to the bottom of breast on both sides. Stand the turkey up in a large bowl or 8 cup measuring container, to assist in keeping the turkey upright. Gently stuff half of the pepper mixture into each skin pocket, lay the bird on its back and even out the pepper stuffing. Trim any extra fat off the body and tuck the wings behind.
Put the onion, a 1/2 bunch of cilantro and the cut lime halves into the cavity and arrange on a roasting rack in a roasting pan.
Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 15 to 20 minutes per pound, about 3 1/2 hours. Remove the turkey from the oven to a cutting board. Tent with aluminum foil and let rest for 15 minutes.
While the turkey is resting, skim any fat off the top of the pan drippings and heat over medium-high heat. Scrape any bits off the bottom and add the chicken stock. Reduce for 8 minutes, then lower the heat and add the half-and-half and remaining tequila. Reduce for 5 minutes and adjust seasoning with salt and pepper, to taste. Strain and hold warm.
Carve the turkey, arrange on a serving platter and serve with the au jus Brine:
* 4 cups water * 1/2 cup kosher salt * 1/2 cup agave syrup * 1 teaspoon red pepper flakes * 6 cloves garlic * 1 tablespoon black peppercorns * 1 bay leaf
In a medium saucepan over high heat, add 2 cups of the water and the remaining ingredients. Stir until the salt is completely dissolved. Add the remaining 2 cups of water and allow the brine to cool to room temperature before using.
* 2 1/2 pints water * 3/4 cup salt * 3/4 cup maple syrup * 3/4 cup bourbon * 2 tablespoons whole-grain mustard * 1 tablespoon black peppercorns * 2 teaspoons red chili flakes * 1 teaspoon dried thyme * 1 tablespoon granulated garlic * 3 cloves * 1 bay leaf * 4 turkey drumsticks
Directions
In a medium pot, over low heat, add all the ingredients, except the turkey. Cook stirring to combine and dissolve the salt. When salt has dissolved, remove from the heat and let cool. Add the turkey drumsticks to a large resealable plastic bag, and pour in the brine. Seal the bag well, and put into a bowl (in case of leaks). Refrigerate for 24 hours.
After 24 hours, remove the turkey, discard the brine and preheat the oven to 350 degrees F.
In a roasting pan, fitted with a rack, add the turkey drumsticks, making sure there is room between each for even cooking. Roast for 90 minutes. Remove from the oven to a serving platter and serve hot or cold.
* 2 tablespoons olive oil * 1/2 cup minced yellow onion * 5 cloves garlic, minced * 3 tablespoons cognac * 1/4 cup yellow mustard * 1/4 cup Dijon mustard * 1/2 cup pineapple juice * 1/3 cup apple juice * 1 1/2 tablespoons brown sugar * 1/4 cup honey * Salt * Freshly ground black pepper
For the ham:
* 1 (8 to 10-pound) smoked, unglazed ham * Whole cloves
For the salsa:
* 1 red jalapeno, seeded and finely diced * 1 pineapple, peeled, cored and quartered * 2 mangos, peeled and cored * 1 red onion, minced * 2 tablespoons olive oil * 1/2 lemon, juiced * Salt * Pepper
For the glaze: Directions
Heat the olive oil over medium heat in a large saute pan. Once heated, add the onions and garlic and saute until the onions become translucent. Remove pan from the heat and carefully add cognac (the alcohol can flame up). Return the pan to the heat and let reduce for 2 minutes. Add mustards, pineapple juice, apple juice, brown sugar and honey. Season, to taste, with salt and pepper. Turn down heat to low and allow to reduce by 1/3, about 15 to 20 minutes. Set aside.
For the ham:
Preheat oven to 350 degrees F.
Slice ham diagonally approximately 1 1/2 to 2-inches deep. From left to right and then right to left, making diamonds on top of ham. In each point of a diamond, press in a clove. Place ham in roasting pan, on cooking rack. Add small amount of water to base of pan to keep drippings from burning. Place in oven and bake for 1 1/2 hours.
For the salsa:
Preheat an oiled grill pan over medium-high heat.
Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/2 by 1/2-inch. Toss in large bowl, with the remaining ingredients to combine. Season with salt and pepper, to taste. Set aside.
Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize. Remove, cover with foil and let rest for 10 minutes. Slice and serve with salsa.
Senate Majority Leader Harry Reid (D- Nevada) has said he will try to bring a measure to repeal the controversial Don't Ask, Don't Tell policy - which prevents gays from serving openly in the military– to the Senate floor after Thanksgiving.
"During the work period following the Thanksgiving holidays, I will bring the Defense Authorization bill to the floor, including a repeal of 'Don't Ask, Don't Tell.' Our Defense Department supports repealing 'Don't Ask, Don't Tell' as a way to build our all-volunteer armed forces. We need to repeal this discriminatory policy so that any American who wants to defend our country can do so," Reid said in a statement.
Reid will need 60 votes to bring the measure to the floor if those who oppose the repeal, including Senator John McCain (R-Arizona), decide to keep their promise to block it.
Senator Carl Levin (D- Michigan), the Chairman of the Armed Services Committee who supports repealing the law, earlier discussed two methods that supporters of a repeal could use to bring the measure to the floor. Both avenues face hurdles.
One plan would include a repeal of DADT as part of the Department of Defense Authorization bill– a move which could help passage as senators who oppose it would be forced to make a politically risky vote against military spending as well. Opponents, including McCain, have criticized such a plan.
On Tuesday, Levin told reporters on Capitol Hill that it is possible the vote on repeal could be considered separately from the defense authorization bill. Supporters of repeal have expressed concern that presenting it as a stand alone measure may result in fewer votes.
Levin responded to Reid's statement on Wednesday.
“I welcome Senator Reid’s announcement that he will bring up the National Defense Authorization Act after Thanksgiving. I will work hard to overcome the filibuster so that “Don’t Ask, Don’t Tell” is repealed and the NDAA - which is critical to our national security and the well-being of our troops - is adopted," Levin said in a statement.
“I have asked Senator Reid to make his motion to bring up the matter after my committee and the public have received the defense department’s report and following the hearings that I plan to hold on the matter, which should take place during the first few days of December.”
Several senators on the fence about the repeal have stated that they are waiting for a report by the military, expected December 1, on the impact of a proposed repeal, before they will make a decision.
Sarah Palin may have invited her daughter's babydaddy to Thanksgiving dinner, but the future Playgirl centerfold will not be passing the yams with the Palins. He turned down her offer, saying she's "full of it."
In an interview he just finished with Playgirl editor-in-chief Nicole Caldwell, Levi says of the invite, "You could tell by her laugh she was full of it." The petition to come over for some turkey was part of a segment the former Alaska governor taped for an Oprah episode that airs Monday.
Levi also that it was a "nice gesture, but she didn't mean it" and if he went, it would be "awkward." He also tells Entertainment Tonight, "Either she's telling a little spoof here or she's going to ask me in the next couple of days. I couldn't care less to go with Sarah Palin, but I want to be with my kid. It would probably be a little weird. It would be uncomfortable, but I'd go for my son's sake."
Well, between Levi's upcoming issue of the magazine and Palin's book, we think that a Thanksgiving dinner together (promptly followed by a food fight) would be just the photo op these two need to keep their prolonged dance of death going.
On Wednesday night, Oprah tweeted out a short video previewing her upcoming, much anticipated, interview with Sarah Palin. Oprah wouldn't go into much detail, but she said that she and the former governor of Alaska talked about "everything." Today, CBS has two choice segments from their conversation, set to air Monday, November 16th.
"One final question about Levi," Oprah asks in the first clip: "will he be invited to Thanksgiving dinner?"
Palin laughs. "You know, that's a great question." It's also a question that Palin doesn't seem to want to answer. "It's lovely to think that he would ever even consider such a thing," she says. "Because, of course, you want -- he is a part of the family and you want to bring him in the fold and kind of under your wing. And he needs that, too, Oprah. I think he needs to know that he is loved and he has the most beautiful child and this can all work out for good. It really can." She then segues into a mishmash of statements on how the Palins are "not really into the drama."
Oprah presses on: "Does that mean yes he is coming or no he's not?"
In the second clip, Oprah suggests they talk about Palin's interview with Katie Couric -- a series of disastrous segments including an exchange where Couric asked Palin which newspapers she read and Palin responded: "Um, all of them, any of them." Palin tells Oprah she didn't think it was a defining moment, and neither did her campaign, though she acknowledged it was a "bad interview".
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