funny thanksgiving poems

                   Happy Thanksgiving!
            From M & E Associates of Miami, Inc.

                 What will you find?                                     Thanksgiving Poems
                           Page 1
                                                                                   The Pilgrims
          Thankgiving “Gobbling Good Cupcakes”                                  In the year of 1620
          Thanksgiving Day Poems                                             on a cold Decembre day
                                                                           a hundred and two pilgrims
                                                                             sailed into Plymouth Bay.
                           Page 2
                                                                          Still wary from their voyage -
          Make your own “Perfect Roast Turkey”                              still gacing winter's chill -
                                                                        they kept their sights on freedom
                                                                           with courage, work, and will.
                                                                          Pilgrims did not stop to think
                                                                             of riches, fame, or glory
                                                                        while bravely playing starring roles
                 Thanksgiving Recipe
                 Thanksgiving                                                in our new nation's story
                                                                                   by Bobbi Katz
                 Gobbling-Good Cupcakes
Recipe Ingredients:                                                              The Little Pilgrim
⋆24 Frosted Cupcakes                                                   Cranberries dripping down my chin
⋆24 Nutter Butter Cookies                                                 Have stained my pilgrim suit.
⋆2-3 Tablespoons of white                                                I ate too much Thanksgiving day
  frosting or decorator’s gel                                                 But I don't give a hoot.
⋆Mini chocolate chips
⋆Fruit leather, various flavors and colors toothpicks                      I slurped a pile of dressing,
1. To make each turkey, press the lower portion of a Nutter               Gobbled down a turkey thigh,
Butter cookie into a frosted cupcake for the bird's head.                  Dribbled messy cranberries
                                                                          Devoured some pumpkin pie.
2. Use tiny dabs of frosting to stick on mini-chocolate chip
eyes and a red fruit leather wattle.
                                                                          Within me on this special day
3. For each turkey's tail, use a butter knife to cut out a dozen
                                                                          It's a thankful heart that beats.
feather shapes (about 3 inches long and 1 inch wide) from
                                                                           For all the things that I enjoy
fruit leather.
                                                                              But mainly for the eats.
4. Lay 6 of the feather shapes on a flat surface and place a                         Unknown
wooden toothpick lengthwise atop each so that one end of
the toothpick extends about an inch below the feather. Layer
                                                                                    Funny Bird
another fruit leather feather layer atop each of the 6 shapes,
                                                                             A turkey is a funny bird,
sandwiching the toothpicks between them.
                                                                          Its head goes wobble, wobble,
5. Press the 2 layers together to make them stick, then fringe             All it knows is just one word,
the edges of the feather with a butter knife. Now your child                "Gobble, gobble, gobble."
can stick the colored feathers into the cupcake behind the                       Author Unknown
cookie head.
 ource                                                             Source:
                                             Perfect Roast Turkey
                                           We brined our turkey for 24 hours, so leave plenty of time
                                           for this recipe. If you don't brine yours, skip steps 1 and 2.
                                           The U.S. Department of Agriculture recommends
                                           cooking the turkey until the thickest part of the thigh
                                           registers 180 degrees. For a moister bird, we cooked ours
                                           to 165 degrees; it will continue to cook outside the oven
                                           as it rests.

Ingredients                                  Directions
Serves 12 to 14.                                 1.   Put salt, sugar, onions, leeks, carrots, celery, bay
                                                      leaves, thyme, parsley, peppercorns, and 10 cups
    •   3 cups coarse salt, plus more                 water in a large stockpot. Bring to a boil, stirring until
        for seasoning                                 salt and sugar have dissolved. Remove from heat; let
                                                      brine cool completely.
    •   5 cups sugar
                                                 2.   Add turkey, breast first, to the brine. Cover; refrigerate
    •   2 medium onions, coarsely
                                                      24 hours. Remove from brine; pat dry with paper
                                                      towels. Let stand at room temperature 2 hours.
    •   2 medium leeks, white and                3.   Preheat oven to 425 degrees, with rack in lowest
        pale-green parts only, rinsed                 position. Stir together melted butter and wine in a
        and coarsely chopped                          medium bowl. Fold a very large piece of cheesecloth
    •   2 carrots, peeled and coarsely                into quarters so that it is large enough to cover breast
        chopped                                       and halfway down sides of turkey. Immerse cloth in
    •   2 celery stalks, coarsely                     butter mixture; let soak.
        chopped                                  4.   Place turkey, breast side up, on a rack set in a roasting
    •   2 dried bay leaves                            pan. Fold wing tips under turkey. Sprinkle 1 teaspoon
    •   3 sprigs fresh thyme                          each salt and pepper inside turkey. Loosely fill body
    •   3 sprigs fresh flat-leaf parsley              and neck cavities with stuffing. Tie legs together with
    •   2 teaspoons whole black                       kitchen twine. Fold neck flap under; secure with
        peppercorns, plus freshly                     toothpicks. Rub turkey all over with softened butter;
        ground pepper                                 season with salt and pepper.
    •   1 fresh whole turkey (18 to 20           5.   Remove cheesecloth from butter mixture, squeezing
        pounds), rinsed and patted dry,               gently into bowl. Reserve butter mixture for brushing.
        giblets and neck reserved for                 Lay cheesecloth over turkey. Place turkey, legs first, in
        gravy                                         oven. Roast 30 minutes. Brush cheesecloth and
    •   Gravy                                         exposed turkey with butter mixture. Reduce
                                                      temperature to 350 degrees. Roast, brushing every 30
    •   1/2 cup unsalted butter (1
                                                      minutes, 2 1/2 hours more; cover with foil if browning
        stick), melted, plus 1/4 cup
                                                      too quickly. If making gravy, add giblets and neck to
        unsalted butter, softened
                                                      pan 1 1/2 hours after reducing temperature; roast 30
    •   1/2 cup dry white wine, such as
                                                      minutes, and reserve.
        Sauvignon Blanc
                                                 6.   Discard cheesecloth; rotate pan. Baste turkey with
    •   Chestnut Stuffing                             pan juices. Roast, rotating pan halfway through, until
    •   Crab apples, fresh rosemary                   skin is golden brown and an instant-read thermometer
        sprigs, and fresh sage, for                   inserted into the thickest part of the thigh registers 180
        garnish (optional)                            degrees and stuffing reaches 165 degrees, about 1
                                                      hour. Transfer to a platter. Set pan with drippings aside
                                                      for gravy. Let turkey stand at room temperature at
Source:                                               least 30 minutes. Garnish, if desired.