Thanksgiving Lunch Jokes

I had to squeeze in a set of lunch jokes for the upcoming holiday…hope you enjoy! Click on the image to download the front and back:

Thanks again to Aimee from Sprik Space for teaming up with me!  If you’d like to get ahead, go and print TWO SHEETS of Christmas lunch jokes.

Just for fun, here is the turkey recipe I’ve done 2 years in a row and plan to do again this year:

Brined Thanksgiving Turkey

“Brine” is code for marinade.  It’s like marinading chicken in a ziploc, only you are sticking a turkey in a garbage bag with water, salt, and yumminess.  It comes out OH so moist!

Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. (I did it 24 hours in a big white garbage bag, inside of my ice chest)

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with Olive Oil at room temperature. Season lightly inside and out with salt and pepper.

Stuff the turkey with:
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme

Loosely tie the drumsticks together with kitchen string (mine was already done with wire). I actually doubled this recipe and cooked my 22lb. turkey for 6 hours. I covered the turkey in foil, and let it cook for nearly 5 hours. At the 5 hour mark, I took the foil off, basted a little with its juices, then it cooked the last hour uncovered.
Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

 

Kristen Duke

Kristen Duke

Thank you for stopping by my little spot on the web! If you enjoyed this post, you can subscribe to my future posts via RSS, Facebook, and if you are looking to improve your photography, see my beginner books HERE.
Kristen Duke
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Comments

  1. I’ve been loving the lunchbox notes – and my 8 year old likes them even more than I do! Thanks for making another set!

  2. Love the idea of the garbage bag and cooler to brine the turkey.

  3. These are cute!!!

  4. Jenny Whiting says:

    Thanks for sharing! We enjoyed the jokes over dinner last night. And right now we are preparing our turkey using your instructions. Hope it turns out as well as yours did. Thanks!

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  1. […] CLICK HERE to head on over to last years post to see how I brine my turkey each year (with recipe) to get it NICE and JUICY!   Excited that Thanksgiving is early this year!  I had some major issues with my computer, thanks for your patience! /* /* Tweet Filed under: Thanksgiving | Tagged with | 4 Comments Thank you for stopping by my little spot on the web! If you enjoyed this post, you can subscribe to my future posts via RSS, Facebook, and if you are looking to improve your photography, see my beginner books HERE. […]

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