Got a great price on turkey today

[ricksrealpitbbq]

Janie what time are you serving dinner ? I want to make sure I get there in time.

I'll be the house smells heavenly right now

[scubalaydee]

me too can I come preety please!

[jglass]

I wish all of you guys could come! That would be awesome.

The .40 a pound turkey was really good. It was like 13 pounds or so and I left the whole thing at his Dads with the rest of the food. He has already instructed us to come back tomorrow for leftovers lol. I got very lucky when it came to my father in law. He is always doing nice things for both of his sons and it does my heart good to see him really enjoy Sunday dinner.

My hubby and I love to have duck on Thanksgiving when it is just the two of us but I hadnt been able to find one the past two years. Saturday when I stopped at Krogers they had just put out some that were all around 6 1/2 pounds. We were super happy to find that! I got one and put it in the freezer. We used to have leg of lamb occasionally for the holidays but I priced that at SAMS CLUB Saturday and it was close to $6 a pound. Way out of my price range.

[scubalaydee]

My family only like the breast of the turkey, I just love to see a large stuffed turkey on my table on Thanksgiving day, the remaining I give to the next door neighbor for her dog.
I like curried duck, a bit bony but I still like it.

[jglass]

This is one of my fav recipes for duck. We also love orange duck.
Roasted Sherry Duck

INGREDIENTS:
1 (4 pound) frozen duck
6 tablespoons olive oil
2 cups dry sherry
3 teaspoons dried oregano
3 teaspoons dried rosemary
3 teaspoons dried basil

DIRECTIONS:
1.Thaw duck in refrigerator until partially dethawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping, and stab the duck 15 to 20 times. Make sure the stab holes go past the fat and into the meat. This is very important for the marinating process.
2.In a large mixing bowl, mix 1 cup sherry, and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl, and refrigerate until duck is completely thawed (works best over night).
3.Preheat oven to 375 degrees F (190 degrees C). Remove duck from marinade, and remove the neck bone and the giblets from inside the duck. Spread some of the marinades inside of the duck. Rub the outside of the duck with 3 tablespoons olive oil and oregano, rosemary, and basil. Pour remaining 1 cup sherry into bottom of roasting pan, and place duck in pan.
4.Roast for about 30 minutes per pound (cooking times may vary.) Baste every 30 to 45 minutes.