Give Thanks

I am starting off the day on a topic other than trading...we will get back to trading as soon as the market closes. For this post I want to know how you are going to cook your turkey this year? What is the special receipe you are willing to share? I have been talking with a few people on how they are going to prep their turkey this year and am looking to see what the masses approve of when roasting their bird.

If you have any decent tasting approaches, I'd be interested to hear.

Be back soon with an eval on Google.

KFC fried turkey baby!! whoo hoo!

Deep Fry is the way to go. All i do is injected it with some
1)Cajun Butter Creole
2)season it with Cajun pepper garlic and salt,
3) set it in the the penut oil (Make sure its at 325degrees) set in it for about 45 minutes pull out let it coock and eat!

Danny DR

No turkey. Having Honey Baked ham. It's easier and makes really good sandwiches later. Happy Thanksgiving to all.

Greg T.

Awesome Pumpkin Pie Recipe-
Pet Ritz pie crust (or home made)
2 eggs
1 cup white sugar
1/4 tsp. nutmeg
1 tsp. cinnamon
1 cup pumpkin
1/2 cup milk
1 Tbl butter
1/3 Allspice
Preheat 350--Bake 30-
35 min. Will probably cook longer. Take out just as probe is almost

On the gas grill, of course. Nothing fancy, just salt, pepper and slow cooking until it's nice and goldent brown. Hmmm...I'm hungry!

I have never cooked a turkey but I'm sure I could. Someone else always cooks, I eat, watch football and nap. How many of us are good at this??? Ha-ha. I will wash the dishes which is probably why I always get invited somewhere.
The Cajun fried turkey sound great!
On this day of thanks I'd like to thank you Jeff for all your efforts to teach this great group of bloggers. The participation is great.
Happy Thanksgiving to all.

Turkey 101....

Kitchen string
Instant read thermometer
1 turkey bird...about 20 lbs
1 bottle white wine...ex. Reisling
1 pound of butter (4 sticks)

Rinse turkey and allow to rest for 1-2 hours at room temp...tuck wing tips under bird....
Use the liver, heart, neck and gizzard with vegetables to make stock for the gravy.

Insert stuffing just before the turkey goes into the not over pack the stuffing into the bird... use the kitchen s string to secure the turkey by trussing together the legs and wings to the body...

Rub the turkey with 1 stick of butter and season with salt and pepper....
Cover the bird with a layer of cheese cloth... make sure to cover the entire breast and legs....melt the butter in a large sauce pan... add the wine...saturate the entire cheesecloth with the wine/butter mix....put the turkey in a preheated oven...450...cook 30 minutes.....reduce heat to 350 and continue cooking for about 2 1/2 hours....basting the bird every 30 minutes with the wine/butter mix...

After the 3 hour....carefully remove the cheesecloth and continue cooking turkey for 1 more hour....continuing to baste with the wine/butter mix and pan juices....
After the 4 hour...insert the thermometer into thickest part of thigh.... temperature should read 180...and turkey should be nice and golden brown....

Transfer turkey to a serving platter....cover and let rest for 30 minutes....
In the meantime....make the gravy using the pan juices (strained) and the stock (from the gizzards....

Perfect bird every time....the secret is the cheesecloth and the basting mix of wine and butter...I have been using this technique for years....and it works really well....Credit goes to none other than Martha.....

Happy Thanksgiving to everyone!....

I am very grateful to have become involved with trading and with everyone on this blog....
now...if I can only start trading like I cook....


We usually cook, but this year we are going to a friend's house. Ely and I are going to throw a cheesecake together later tonight. I need to help to make sure NO FAT FREE stuff goes in.

Speaking of Thanksgiving last week at church I took 20% of what we made this month and put it in the collection for the needy. I figure that if I do a good deed like that for Thanksgiving, God will help me get smarter in my trading so that I can give 20% of next months in the collection for Christmas. It will be a Win-Win. The only ones that lose will be the guys and gals that have the "Professionals" handling their 401(k)'s when the market turns. We will all either be in cash or going short.

Don't eat too much and if you do, don't complain that you ate too much.

I wish I could help you out, like you help with my trading, but I have a buddy driving 6hrs in a car with his wife and 2 dogs to cook our turkey on the bbq. He is bringing his own pan and secret ingrediants. I only had to buy the turkey.

Happy Turkey Time

My wife starts preparing the turkey by "brining" it - soaking the turkey for 6-24 hours in a solution of water with kosher salt, plus a lot of herbs and garlic. This increases the moisture content in the turkey both before and after cooking. Properly cooking the turkey also requires that it be turned part way through the process. The result is a turkey that is cooked and moist all the way through, but not overcooked on the outside. One source of info on this is

John M.


My Grandma's, Mom's and now our turkey cooking recipe is as follows:

1 - Plumb, Juicy, well thawed or fresh turkey (12-15 lbs is best)

1 - Apple
1 - Orange
1 - Onion

You will also need to have the following: Poultry Seasoning,
Butter , Brown Paper Grocery Bag (Large), large metal paper clips or paper clamps and a Large Roasting Pan with 3-4 inch high sidewalls

Preheat Oven to 325 degrees F
Place rack in lower third of oven

Take turkey and remove all extras from the body such as the neck, liver, gizzards, gravy packet, lifting string, etc

Peel Onion, cut the apple and orange in half and place all of them into the open body cavity. Make sure you re-tuck the wings and the legs back under the skin flaps to hold them in place.

Sprinkle about a tablespoon of seasoning into the body cavity

Rub the entire outside of the turkey with butter and sprinkle the outside skin with seasoning

Place the turkey on top of the lifting string.

Place the turkey inside the brown paper bag and seal the bag with the metal clips/clamps. Puch several small vent holes with the tip of a sharp knife in the top side of the paper bag.

Place the turkey in the roasting pan and fill the pan to the half way mark with water.

Put the pan with the turkey in the pre-heated oven and cook for 6-8 hours or until the inside meat of the turkey thigh is approximately 165-170 degrees F. NOTE: Make sure that the bag in at least 2-3 inches from the top heating element in the oven.

Remove from the bag and enjoy!!! It will be the most awesome tasting turkey you have ever eaten!!!

I hope that you all have a very Blessed Thanksgiving and are able to spend time with loved ones and friends. Please remember to think about our military personnel serving in far and distant lands to protect our way of life as you gather for this day of thanksgiving. We are able to live the way we do because of the brave men and women that have sacrificed so much!!! We are fortunate to have my twin sons and two of their army buddies with us this year - thank God for His gift to us!!!

Best Regards,


We do it the traditional method (it is my adopted tradition). I have lots of things to be thankful for. My family is first, I am also very thanks full to all the people on this blog. Short of having a daily mastermind meeting I do not know how I would have been able to be so much in touch with other traders like me.

I am thankful for living in a country that lets me be the best I can be with any regrads to who and where I am from.

I am thankful for a supportive (and also trader wife) it makes for a kick ass tag team effort.

May you all have a happy thanks giving.


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About me

  • I'm Option Addict
  • From Saratoga Springs, Utah, United States
  • I am a professional trader and an instructor for Investools. I've had relations with the markets for 9 years. Born in Concord, CA, but reside in Saratoga Springs, Utah. Father of THREE, Husband of one.
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