Are you ready to Roast?

[KQ]

Dry brine or GTFO.

<shrug>

Barbecuing my bird like always. Tried and true recipe.

Brine is:
Kosher salt
Onions
Brown sugar
Fresh ginger
Bay leaves
Star anise
Peppercorns


Bird gets brushed with sesame oil, stuffed with oranges then when it's almost done a maple mustard glaze.

So good!

[KQ]

Making cornbread now for the dressing. My favorite side.

[half-fast]

Last year’s turkey just out of the smoker

[Beaver]

I was part of a turkey deep fry event on thanksgiving. We all stood around drinking while the oil heated up. A few beers later it was time to dip the bird. Well fuck me if it didn't erupt into a ball of flame. Fortunately 4 of us were in the local fire department and knew what to do. One grabbed the garden hose, one turned it on and I went to the cooler for another round of beers. We turned the garden hose on the propane hose and let the rest burn out. We ended up with a nice little burnt piece of lawn and a delicious turkey.

[I Skied Bandini Mountain]

Doing a fermented dairy brine this year for our 24 lb Hutterite bird. Never tried it on a turkey, but years ago would do a yogurt/tumeric marinade for a amazing tandoori chicken dish on the menu in a restaurant where I worked behind the line (with a real tandoor oven).

Golden garlic roast turkey - https://niksharma.bulletin.com/1024814461690942

https://www.npr.org/sections/health-...tastier-turkey

[nickwm21]

If it’s so good… how come you don’t eat it any other day of the year?


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[cspringsposer]

If it’s so good… how come you don’t eat it any other day of the year?


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Its your own fault if you make food you don't enjoy for Thanksgiving. We do prime rib and crab legs for Thanksgiving, which definitely doesn't suck. Either your food choice or culinary skills are the problem and not the holiday.

[ötzi]

I do both. First a wet brine to impart some flavor and moisture, then a dry brine to seal it all in. Works really well.

I've done both, dry the past few years, but never both. Never occurred to me. Might not have time with this bird but next time I'll give'r. Danka.

[oftpiste]

oops. put this in "Whatcha Cookin" earlier so, repost in the right thread.

Advancing Turkey dinner. Sous vide-ing one small heritage bird locally sourced, and smoking another one. Broke the sous vide victim down and bagged. Roasted the carcass with onions for stock, roasting pan deglazed with wine and reduced, which will be reserved for gravy later. Stock came out amazing.

[KQ]

If it’s so good… how come you don’t eat it any other day of the year?


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Because it's a lot of work

[nickwm21]

Its your own fault if you make food you don't enjoy for Thanksgiving. We do prime rib and crab legs for Thanksgiving, which definitely doesn't suck. Either your food choice or culinary skills are the problem and not the holiday.

Thanks for helping me prove my point.


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[SumJongGuy]

<shrug>

Barbecuing my bird like always. Tried and true recipe.

Brine is:
Kosher salt
Onions
Brown sugar
Fresh ginger
Bay leaves
Star anise
Peppercorns


Bird gets brushed with sesame oil, stuffed with oranges then when it's almost done a maple mustard glaze.

So good!

I started using the grill last year. Makes the sides and dessert operation indoors go a lot smoother. This year so far..
Not a whole bird,, 6 drumsticks and 2 breast tenderloins. Made up the brine as I went, salt, broth, cayenne pepper, lemon pepper, chopped onions. Gonna rub with Jane's Crazy Mixed Up Salt and grill. Should be done in an hour to an hour and a half.

Going crock pot brown sugar ham as meat #2.

[JimmyCarter]

Prep run (/ dinner tonight) on sides

[Powder Ho]

Cranberry sauce done and stuffing prepped.
Dry brining the bird tonight.

[ötzi]

Cranberry sauce comes in a can, that's something else.

[Mazderati]

Alton Brown's? If not, it's another good one.

[Wrecked]

No turkey over here. Golabki and kielbasa for thanksgiving this year… we got a ham for good measure.

[JimmyCarter]

Alton Brown's? If not, it's another good one.

Original was allrecipes.
Sugar, brown sugar, OJ, cinnamon and cranberries

(Looks like this one: https://www.allrecipes.com/recipe/21...anberry-sauce/ )

[JimmyCarter]

Original was allrecipes.
Sugar, brown sugar, OJ, cinnamon and cranberries

(Looks like this one: https://www.allrecipes.com/recipe/21...anberry-sauce/ )

Slightly off.
2/3 cup OJ and 1/4 cup water instead

[liv2ski]

<shrug>

Barbecuing my bird like always. Tried and true recipe.

Brine is:
Kosher salt
Onions
Brown sugar
Fresh ginger
Bay leaves
Star anise
Peppercorns


Bird gets brushed with sesame oil, stuffed with oranges then when it's almost done a maple mustard glaze.

So good!

That is the wining recipe my family requests whenever I make a turkey. Had an 18lb bird on Monday with the kids and their friends and then making a 12lb bird to take to mom and Joe's place tomorrow. Best recipe ever...

[TBS]

Its your own fault if you make food you don't enjoy for Thanksgiving. We do prime rib and crab legs for Thanksgiving, which definitely doesn't suck. Either your food choice or culinary skills are the problem and not the holiday.

This. It's a fall harvest feast, eat what you want

Family Thanksgiving as a kid was a locavore hunter-gatherer affair. All the basic meat groups were represented - Salmon or steelhead, ducks or geese, and venison or elk. Squash and camas root. Variety of veggies from the garden. Huckleberry and the other gazillion Willamette Valley berries raw and in pies. All of which we shot, caught or gathered during summer and fall. I thought it was great.

Wasn't until I was married that I learned a casserole of green beans in mushroom soup concentrate with fried onions on top was served at Plymouth in 1621.

[riser4]

Fun fact. Green bean casserole makes me the instant shits. Probably should use it fir colonoscopy prep.

[liv2ski]

Bird is on the grill. Apple smoke in the hood. Have a great day.

[bagtagley]

If it’s so good… how come you don’t eat it any other day of the year?

Some of the sides are good, but agree that turkey and a lot of the stuff that goes with it is mediocre. I’ve tried to get the family on board with alternatives, but I get shut down. This year’s suggestion was a “food island” which is my nephew’s name for a big ass charcuterie spread.

My overbearing aunt made the decision for us by declaring that she was going to invade my folks town, rent a beach house, and host thanksgiving. My dad was initially furious, but was easily talked down when we explained that we now get to show up, eat, and enjoy the views. She gets to deal with the cooking and aftermath, allowing us to focus on the things that are actually important, family, football, and excessive drinking and marijuana use.

[Buster Highmen]

We have a little bird brining with rosemary. Will roast with strips of applewood bacon deftly draped across the breast, basting as on the half hour provided I can remember. Stuffing is home made gf with a little bit of rosemary, apple bacon sausage, apple, almonds and cashews.

I agree that turkey is not my favorite fowl. That would be the bacon of the bird world, duck.

But hey, it's Thanksgiving and not being of a religious nature, it's my favorite holiday when I enumerate and fondle all the luck and good tidings from the magnificent mysteries of life.

(edit) Given the time of year and the mounds of goo needing swabbing we've decided to honor the season by the Consecration of The Fresh Sponge as well.