SAR Tracker wrote:

standing rib roast (prime rib) on the rotisserie in the desert.

Mashed garlic potatoes, green bean cassarole,


and about 4 fingers of Crown Royal.

SDPat wrote:

Going to share my favorite make ahead recipe for holidays...perfect to take along for an RV Thanksgiving and they are delicious!

DREAM POTATOES

5 pounds of potatoes, peeled cooked and mashed with some potato water (russets work best) 3 average size potatoes equal about 1 pound

To the hot mashed potatoes beat in until smooth and creamy:

8 ounces of softened sour cream (low fat or no fat is fine)
1 cup sour cream (low fat or no-fat is fine)
1 teaspoon salt
¼ teaspoon white pepper (black will work)
2 tablespoons softened butter or margarine
Generous dash of garlic powder (optional)

Place in a casserole. These potatoes can be refrigerated up to 2 weeks or freeze them and use in 2-3 months. Bake at 350 or microwave until heated through. I use these for every holiday. I can make them ahead of time and I don’t have to mess around with making mashed potatoes just before the meal is served.

Cruzette wrote:


I too will brine my bird, they come out so moist this way. Just a simple brine, a big handful of rock salt and brown sugar. I also toss in a two lemons that I have sliced up. Then I stick the bird in an ice chest which I have scrubbed out with some bleach and soapy water first and rinse well before adding the bird. Add the brine and enough water and ice to cover the bird. Allow to soak for several hours or over night.

There is nothing like camping for TG. I love being outdoors and smelling all those turkeys roasting!