A Butterball Named Frederick - Cooking The Thanksgiving Feast!

[@owenjamin]

Can not what for the Christmas piggery special coming up. Thank you for posting these.

[@Gquebbqco]

Fredrick hahaha May I call him Fred? He looked oh so good!! Hope you had a great t-day Moosie! Easy to commit piggery when your staring a plate down that looks as good as that!

[@Anonymoose]

You can call him anything you want, Jason, just don't forget to call him for breakfast. :-P He was, and still is delicious, and I hope you've been having a great holiday yourself! Thanks, as always, for dropping in!

[@JesseAndMike]

That looks great! Hope your thanksgiving was awesome!

[@Anonymoose]

It was heavenly, guys! Hope your has been equally awesome, and that you stayed away from sharp objects. LOL

[@mobiltec]

HA! Flipping Frederick was about as graceful as a horse on ice skates for the first time... I like the idea though. OK the dark brown sugar was pretty daring but when you brought out the molasses my jaw dropped. And I felt my heart stop when you dumped the bacon grease in. I don't tell my doctors that I watch your channel..... Happy T Day John...

[@Anonymoose]

LOL! You liked that, eh? It cracked me up when I watched the footage. It started looking like he was going to win. I do think it made a difference, though, because the bottom side of the bird always sits down there and stays all soggy. Doing this, a lot of those juices in the back flow "up" into the breasts and thighs. Oh but the Butternut squash was SOOOOO good. I liked what the molasses did to it, and we won't even mention the bacon grease. LOL Happy Turkey Day back at ya, Larry!

[@cyacmom]

yummy !

[@Anonymoose]

It was! And now I have enough leftovers to keep me munching on turkey for months.

[@imperceptibleme]

I missed this one Moosie! Fredrick looked delicious! hahaha. If I may be so bold..... your cornbread mixture is dressing not stuffing. Stuffing comes out of the bird and dressing is made on the side. I've done both but I prefer dressing to stuffing. hahahahahaha. Anywho, it all looked fabulous. I had a 12 lb Butterball at Thanksgiving along with a 7lb tavern ham and it all got gobbled up! I was shocked. LOL Take care and Hugs!

[@Anonymoose]

LOL! You dawg! Cornbread stuffing comes out of a Pepperidge Farm bag that says "Cornbread Stuffing" on the front of it. Nowhere on the bag does it tell you where you have to put it. So there! :-P I was never a big fan of it stuffed in the bird. My grandmother did it that way, and it was okay, but it always seemed to have a mushy texture. I stuck this in a casserole and set it in the oven beside the bird. Is that close enough? Frederick was exceptionally yummy! And I now have a few pounds of frozen leftovers, and just today froze the stock made from his last remains. RIP Frederick. Sounds like you had a seriously hungry crew show up! You and James have been shamefully absent! Always good to have you drop in! Hugs back!

[@lizkimber]

That looks awesome. Im thinking you need to send out care packages! :)

[@Anonymoose]

It was a fine meal, Liz, and well worth the effort. Shipping costs for sending a refrigerated package your way would probably be enough to just buy a turkey farm. LOL

[@lizkimber]

Probably, but the day they make teleportation devices.....

[@Anonymoose]

LOL! When that happens, I'll beam you up a drumstick.

[@TerrySterling-Thatguy]

Nice to see you upload again. i need to go make a sandwich

[@Anonymoose]

Hopefully that'll be a turkey sandwich. :-)

[@TerrySterling-Thatguy]

Anonymoose No sir, ham

[@kooktocook]

Frederick looks great! You had to go with the dark brown sugar.....ubad. If I ever get to your place I hope you have more Chardonnay! cheers mate!

[@Anonymoose]

Frederick has been a delight to have around. I'm glad I invited him. And yep, it's dark brown or nuthin. Brown sugar is meant to be brown, not tea colored. LOL I usually have a jug of Chardonnay around, since it goes well with most anything, and if you ever drop in, I'll make a point of stocking up. Cheers back atcha, my friend.

[@Perroquet51]

I was eager to hear your thoughts on the squash. I used to collect depression era dishes which were quite small compared to most dishes today. I think the smaller size made people feel they had a lot on their plate. I have always thought that special gigantic plates should be made just for holiday use. It would not only cut down on the mess but would also lessen the annoyance of having to constantly pass food while you're trying to eat.

[@Anonymoose]

I didn't say much, did I? The squash was excellent. I've done it several times, but the addition of the molasses (and splash of bacon grease) was a new twist. It gave it a richer flavor, but still didn't overpower the squash flavor. I'll be doing it this way again. I have pieces of my Mom's china, vintage 1940, and it's noticeably more petite than today's. I've read, too, some diet experts talking about using smaller plates, so they look fuller and give the illusion of more food. I've never tested that theory. LOL I do like big plates for feasts such as this, to avoid those trips back for seconds, and I've been tempted more than once to use a serving platter...

[@Perroquet51]

I DO use serving platters, those Corelle platters, for big meals when I'm alone. Sadly, even Corelle is making their dishes cheaper and smaller.

[@PluginYami]

I will miss Frederick :(

[@Anonymoose]

Ah... but he will be remembered... at least for as long as the leftovers hold out. :-) Thanks for stopping in!

[@ShalimarPerfume]

One thing about giblets. I absolutely must roast the liver with the turkey and eat the roasted liver after a couple of hours of roasting with the big bird. Kinda an appetizer ya know. Great feast you have there and I hope you gonna simmer Frederick's bones to make turkey stock for soup or stew.

[@Anonymoose]

I've never thought of doing that, and I'll bet it makes a great appetizer / teaser. Of course, I always save the liver for the giblet gravy, but I've asked my meat man for extra giblets before, and scored. I'll make a point of asking him next time. Do you throw it in the bird, or just roast it in the same pan? I always take it right down to where there's nothing left but dead bones and goo. When I've gotten every trace of edible meat off of it, I throw the remains in the pressure cooker and make stock. The turkey stock I used in the injection mixture was from the last turkey I did. You *can't get* any better stock than what you make yourself.

[@ShalimarPerfume]

Just roast it in the same pan with some poultry seasoning and give it a baste. I love chicken and turkey liver.Yeah I make stock in a crock pot overnight with some throw away veggies, herbs n spices. Usually we have enough meat left over to do a production line of individual double crust and larger tin foil pans with a single crust of heat n serve turkey pies. But hey I'll cook a turkey anytime in the winter months when we don't have any company to devour the whole thing. Got a big deep freezer, buy turkeys 6 at a time when they are on sale.

[@foodquig]

Great embalming job... You'd think that bird was an Egyptian Pharaoh! Vid needs moar qat LOL

[@Anonymoose]

LOL! Why thank you. I've been working on my embalming skills. If there'd been moar qat, he would've wanted overtime pay. As it was, he was in a coma on the patio most of the day. :-)

[@OurTwinLife]

This looks amazing!! We're coming to your house next year :) Oh, wait, where's the mashed taters??

[@Anonymoose]

LOL! I'll whip up a special batch of mashed taters just for Jayden. I skipped them this time around, mainly to leave more room for turkey and stuffing. It was an elegant feast, but yours looked awfully fine itself ! For someone who keeps complaining that she can't cook... :-P

[@tweetnes]

Sure wish we had that turkey. Yummmm The boys smoked 2 turkeys an they were so so. I would rather bake it Garlic Ok Everything looks great.

[@Anonymoose]

There are still leftovers, but you'd better hurry. Sounds like the boys need to go back to grillmaster school. The point of smoking a turkey (as I've proven in a couple of videos or so...), is to make it *better* than baked, not just so so. We need to talk. LOL Garlic: check. Garlic is a food group, just like bacon. It was, and still is, yummy. Drop in tomorrow for lunch. I have enough left for a few more sammiches.

[@tweetnes]

That Fredrick just keeps on giving =D I will get in my jet an be right over BIG HUGS

[@AngryNotSoOldHippy]

:( They cry because you eat them. :(

[@Anonymoose]

Frederick was too dead to cry. But his mama did start posting death threats on Facebook. I told her to watch it or she'd be next. LOL

[@AngryNotSoOldHippy]

:( It's just so horrible. :(

[@Anonymoose]

I actually don't have a Facebook page. I generally stay miles away from it. To me, the concept of Facebook is about as distasteful as eating turkey is to you. Yes, that bad... :-)