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Thanksgiving countdown: Chatting about recipes


As promised, here are the recipes discussed in yesterday's on-line chat. (If you missed it, you can read the transcript here.)

Here are recipes for: Roast Salted Turkey, Pumpkin Cheesecake, Yankee Cranberry Apple Crisp, Pumpkin Ice Cream, Mom Parsons' Cranberry Sauce, Sweet Potato Gratin, Creamy Mashed Potatoes and Dungeness Crab Spring Rolls. And here's your guide to being a perfect host (or hostess) and Times Restaurant Critic S. Irene Virbila's suggestions for pairing wines with the big meal.

And check back next week for plenty of recipes for what to do with all those leftovers. We'll have soups, turkey pot pie, turkey and dumplings ...

If you're looking for still more holiday recipes, check out The Guide's Holiday Food page, where you'll find an ever-growing collection of our archival recipes, which have all been tested and perfected by the Times' test kitchen, so you don't have to worry about doing an trial run. (You've got enough to do before all your guests arrive, right?)

Did we miss one of your favorites? Let us know! We'll be happy to track it down for you.

-- Rene Lynch

Photo credit: Lori Shepler / Los Angeles Times

Comments () | Archives (2)

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I planned to make the dry brine turkey but notice that my "fresh" turkey says it has 3% brine solution injected. Bad idea? (and promise to read the label next time...) Appreciate your help. I plan to make it on the outdoor gas grill rotissere so any comments on that appreciated.

Can I use table salt to brine my turkey instead of kosher.


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