Post yer Thanksgiving recipes here (1 Viewer)

[Bracie Smathers]

Coming soon so post those recipes here so people can give em a try.
Just saw this decadent cheesy cauliflower recipe that needs to be on my Thanksgiving table this year.
Is this the naughtiest Cauliflower Cheese ever made?
It’s naughty. It’s a beast. It’s a monster. And then there’s the cauliflower cheese!I might have gone too far with this cauliflower cheese… but it was worth it. It’s delicious. But handle with care. If you are crazy and want to try this at home, here’s a link to the recipe: LINK

 

[Scoresman]

Artichoke Bacon Tart

This is my favorite side dish ever. Don't be fooled by the inclusion of the name of a vegetable in the title. This is a savory, indulgent, and delicious gut bomb.

10" pie crust
olive oil
2 oz bacon, cut into pieces
1 minced shallot
1/2 minced onion
6 oz julienned artichoke hearts
2-3 cloves minced garlic
1/2 cup heavy cream
juice of one lemon
1/2 cup grated parmagiano reggiano
1/2 cup grated asiago cheese

Preheat oven to 375. In a medium saute pan, cook your bacon until cooked. Remove and set aside. Add olive oil if there is not enough bacon fat in the pan and slowly cook your onion and shallots until translucent. Add the garlic and artichoke hearts and cook for another 2 minutes. Add the cream and lemon juice and season with salt and pepper to taste. Mix everything over the heat and once everything is mixed in and combined, remove from heat and let it cool a bit. Pour the mixture into the pie crust and top with the mix of grated cheeses. Bake in the oven unitl the cheese has melted and turned golden brown.

 

[Scoresman]

I am also a HUGE fan of Kenji's mayo herb turkey.

Mayo-Roasted Thanksgiving Turkey With Gravy Recipe

Some recipes for mayo-roasted turkey promise extra-juicy results with minimal effort This one does no such thing The mayonnaise won’t help the turkey stay juicy: Only salting and resting (a light curing process known colloquially as dry-brining) and carefully monitoring its internal temperature...

cooking.nytimes.com

 

[Drunken knight]

i am sure i posted recipes here, but cannot find them:



"Thanksgiving is my favorite holiday. I typically prepare everything. We spend it with my side of the family and my parents get somewhat traditional. So, mom always requests:

My dressing/stuffing: dried cherries, apricots, mild italian sausage.. use either kirsch or apricot brandy

Roasted apple/butternut squash soup, with sage crème fraiche

pan seared brussels sprouts: lardon, caramelized apples and onions, sherry vinaigrette

maple mashed sweet potatoes with streusel topping

Yorkshire pudding

Edit:

Cranberries: OJ, dark rum, vanilla, br sugar, cinnamon sticks...reduce

Mrs is making a pumpkin chiffon pie"

 

[CletiusMaximus]

I've used the same turkey process the past several years and it works great for me. The main feature is that you cut the turkey into grocery store pieces the day before and use the carcass to make your stock/gravy a day ahead. The turkey pieces are dry-brined uncovered in the fridge overnight. On Thursday, it takes about an hour in the oven to roast the pieces and it's essentially idiot-proof. The downside is you don't have the presentation value of the whole bird, but I typically carve it the way she does in the video and it looks fantastic on the table. I like this because its completely stress-free for me when hosting because I can do most of it the night before and can focus on other things for the big day.

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

 

[lakerstan]

I am also a HUGE fan of Kenji's mayo herb turkey.

Mayo-Roasted Thanksgiving Turkey With Gravy Recipe

Some recipes for mayo-roasted turkey promise extra-juicy results with minimal effort This one does no such thing The mayonnaise won’t help the turkey stay juicy: Only salting and resting (a light curing process known colloquially as dry-brining) and carefully monitoring its internal temperature...

cooking.nytimes.com

I have a serious man-crush on Kenji’s videos these days. I recently started doing all my poultry with mayo - boneless skinless chicken breasts with a chipotle mayo mixed with some Cajun or blackened seasoning on the grill is great. I think I’m going to try his sage stuffing: https://m.youtube.com/watch?v=EqIxh5AwirU&t=556s&pp=ygUUc2FnZSBzdHVmZmluZyByZWNpcGU=

Also, these Bourbon glazed carrots from Chef John are a huge hit every time I do them: https://m.youtube.com/watch?v=YQsd7p2Rjfc&t=28s&pp=ygUZY2hlZiBqb2huIGJvdXJib24gY2Fycm90cw==

 

[General Malaise]

I've used the same turkey process the past several years and it works great for me. The main feature is that you cut the turkey into grocery store pieces the day before and use the carcass to make your stock/gravy a day ahead. The turkey pieces are dry-brined uncovered in the fridge overnight. On Thursday, it takes about an hour in the oven to roast the pieces and it's essentially idiot-proof. The downside is you don't have the presentation value of the whole bird, but I typically carve it the way she does in the video and it looks fantastic on the table. I like this because its completely stress-free for me when hosting because I can do most of it the night before and can focus on other things for the big day.

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

Oh, I think this might be what I do. Thanks for sharing.

She makes it look easy....did you have any trouble the first time? I better sharpen my good knife too.

 

[CletiusMaximus]

I've used the same turkey process the past several years and it works great for me. The main feature is that you cut the turkey into grocery store pieces the day before and use the carcass to make your stock/gravy a day ahead. The turkey pieces are dry-brined uncovered in the fridge overnight. On Thursday, it takes about an hour in the oven to roast the pieces and it's essentially idiot-proof. The downside is you don't have the presentation value of the whole bird, but I typically carve it the way she does in the video and it looks fantastic on the table. I like this because its completely stress-free for me when hosting because I can do most of it the night before and can focus on other things for the big day.

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

Oh, I think this might be what I do. Thanks for sharing.

She makes it look easy....did you have any trouble the first time? I better sharpen my good knife too.

She definitely makes it look much easier than it is for me at least. It's not very hard to get the legs and wings off, but getting the breasts cut out in two nice pieces that look like hers takes some skill. I usually end up leaving a lot of meat on the carcass but that just makes the stock better imo. I will have my ipad open on the counter and go through it step by step with her every year.

This guy has a video on the same method. He's much more annoying but has some good tips, worth watching. https://youtu.be/EhYIlntrxDs?si=pZ6Pu1ay0A10VKoX

 

[Bracie Smathers]

He is another dry brining method; it takes at least two to three days BEFORE cooking so posting now if people want to give it a try.
How to cook the moistest turkey
Here’s the written recipe: My Ultimate Turkey

 

[Drunken knight]

basic turkey:
1 14-16 lb turkey (thawed)
2-3 tbs olive oil
1 C + 2 tbs butter (2 1/4 sticks- 1/4 inch dice)
2 tbs minced thyme
2 tbs minced rosemary
2 tbs minced sage
2 tbs parsley
10 C chicken broth
3 C diced onion (1/2 inch)
2 C diced carrot (1/2 inch)
2 C diced celery (1/2 inch)
2 lemons (halved)
S&P
preheat oven to 425. remove neck, gizzards, etc. rinse turkey inside and out. pat dry. create a pocket between meat and skin. rub whole bird with olive oil, salt, and pepper. mix thyme, parsley, sage, rosemary in a small bowl. evenly distribute in the pockets and outside of the bird.... if you need more make more evenly distribute about 2 C of butter inside those pockets. stuff the bird with 1 C onion, 1 C carrot, 1 C celery, and 2 lemons. tuck legs under and tie legs (trousing).

roast for about 20-30 min, reduce temp to 325. cook 30 min.. pour 1 cup of broth over turkey. add abut 1 tbs of butter to roasting pan. cook 30 min. baste with pan drippings. pour another C of broth over the bird. and add another tbs butter to pan. cover loosely with foil and roast until therm reads 15 at thickest part of thigh....basting with a cup of broth and tbs of butter every 30 min. this should take about 1 hour and 45 min + or -. overall time is about 15 min/lb.

for gravy (base)-
melt 2 tbs of butter. in deep skillet over high heat. add 2 c onions, 1 c celery, 1 c carrots.... saute until brown. add 6 cups of broth and bring to boil.. reduce heat to med-low and simmer for about 20-25 min uncovered. strain.

strain pan juices from the turkey... whisk in gravy base. melt 2 tbs of butter in large sauce pan over med heat. add flour and whisk constantly until our roux is golden brown (about 6 min). gradually add the gravy base/pan juice mixture into the roux. increase heat and whisk until gravy thickens, boils, and is smooth. reduce heat to med. reduce gently until it reduce to about 4 1/2 cups..whisking often (about 10 min). season gravy with s&p.

stuffing:
1 lb- unseasoned pork sausage (crumbled) you also want to remove the casings
1/2 C- finely chopped onion
1/2 C- finely chopped celery
1/2 C- butter
1 C- finely chopped unpeeled mcintosh apples
1 C- dried cherries
1/3 C- cherry brandy
1 loaf- french baguette cubed
1/4 tsp- cinnamon
1/4 tsp- mace
1 tsp- salt
1/4 tsp- ground black pepper
3 C- chicken broth
pinch nutmeg
pinch dreid sage
pinch dried thyme

brown sausage. saute onions and celery until soft. combine all ingredients. .......

spray dish you are going to use to cook. spread stuffing evenly in dish. bake at 425 for 30 min (or unitl golden brown). cover with foil (to prevent burning). lower temp to 350. cook until stock is absorbed.

soup:
1 butternut squash
2 green apples
5 C veg stock
2 C cream
1-2 oz maple syrup
1-2 tbs cinnamon
1 tsp nutmeg
s&p to taste

preheat oven to 425* cut squash in half (lengthwise). put on cookie sheet seed side up. lightly coat with oil. roast for about 45 min to 1 hr until pulp is soft. bring stock to boil. turn heat down and let it simmer. scald cream. set cream aside. peel and core apples. cut into wedges. roast for about 20-30 min (until lightly brown).

when squash is ready, let cool enough so you can handle it.... scoop seeds out and either discard or set aside to roast another time. scoop pulp out (you don't want that outer layer). put pulp and green apple in stock.... simmer for about 20-30 min. puree. once smooth, add cream (while blending)..... then add maple cin, nutmeg, s&p.

Black Russian Pie:

crust:
1 C chocolate wafer crumbs (or chocolate graham crackers)
2 tbs unsalted butter, melted
2 tbs kahlua

combine well. press onto bottom and sides of 9-inch pie plate. chill for 10-15 min.

filling:
1/2 C milk
2 envelops unflavored gelatin
1/2 C kahlua
2 eggs
1/2 C sugar
1/3 C vodka
1 1/2 C heay cream, whipped
shaved chocolate

heat milk to boiling. add gelatin and kahlua.... stir until dissolved. in a blender, mix eggs, sugar, vodka. with machine running pour in milk mixture and blend well. transfer to a bowl. chill for 15-30 min. fold gelatin mixture into whipped cream. pour into crust. chill until set (about 3 hours). sprinkle shaved chocolate on top right before serving.

 

[Drunken knight]

sprouts:


2 lb. brussel sprouts, halved lengthwise


8 oz. bacon, cut into 1inch pieces


1 yellow onion, julienned


2 tbs. unsalted butter


2 gr apples, peeled and sliced


3 thyme sprigs


pepper, to taste














in a blender, combine the canola oil, olive oil, vinegar and mustard and blend until fully incorporated. Season with salt and pepper. set the vinaigrette aside.





fill a large saucepan with water and bring to a boil over high heat. Salt the water so it tastes like seawater. fill a large bowl or casserole dish with equal amounts of cold water and ice to create an ice bath.





add the brussel sprouts to the boiling water and cook until tender, 2 to 3 minutes. don't cook too long or they will lose their bright green color. remove the brussel sprouts from the water and shock them in the ice bath to stop the cooking. let the brussel sprouts stand in the ice bath until cool, then remove them and set aside.





in a large saute pan over medium-high heat, add bacon and cook until the fat renders and the bacon crisps (about 7 min). add the onion to the pan and cook until softened (about 5 min). add butter and let it melt, then add the apples and thyme sprigs. toss to coat and cook for 1 to 2 min. add the brussel sprouts and season with salt and pepper. cook, stirring occasionally, until the sprouts are golden brown (8 - 10 minutes). remove the thyme sprigs and discard.





drizzle half of the vinaigrette over the brussel sprouts and toss to coat. transfer to a serving bowl and serve immediately. pass the remaining vinaigrette alongside. Serves about 4 - 6.

 

[Scoresman]

You know, for years we've tried every type of fancy bread to use for stuffing, and we eventually went back to Stove Top. We only use their bread crumbs as we have the rest of our recipe down, but nothing is quite like the stove top bread crumbs. Don't ask me why.

There is also a trend going around social media this year of people using fast food burgers in their stuffing. Kenji is making one, and I saw one with White Castle burgers and another with Big Macs. I would eat an In N Out stuffing, not gonna lie.

 

[Hastur]

You know, for years we've tried every type of fancy bread to use for stuffing, and we eventually went back to Stove Top. We only use their bread crumbs as we have the rest of our recipe down, but nothing is quite like the stove top bread crumbs. Don't ask me why.

There is also a trend going around social media this year of people using fast food burgers in their stuffing. Kenji is making one, and I saw one with White Castle burgers and another with Big Macs. I would eat an In N Out stuffing, not gonna lie.

My MIL uses the frozen Texas Toast/garlic toast for her stuffing. Gotta say, I think she slips crack in there too.

 

[Drunken knight]

You know, for years we've tried every type of fancy bread to use for stuffing, and we eventually went back to Stove Top. We only use their bread crumbs as we have the rest of our recipe down, but nothing is quite like the stove top bread crumbs. Don't ask me why.

There is also a trend going around social media this year of people using fast food burgers in their stuffing. Kenji is making one, and I saw one with White Castle burgers and another with Big Macs. I would eat an In N Out stuffing, not gonna lie.

Baguettes

 

[cubd8]

Artichoke Bacon Tart

This is my favorite side dish ever. Don't be fooled by the inclusion of the name of a vegetable in the title. This is a savory, indulgent, and delicious gut bomb.

10" pie crust
olive oil
2 oz bacon, cut into pieces
1 minced shallot
1/2 minced onion
6 oz julienned artichoke hearts
2-3 cloves minced garlic
1/2 cup heavy cream
juice of one lemon
1/2 cup grated parmagiano reggiano
1/2 cup grated asiago cheese

Preheat oven to 375. In a medium saute pan, cook your bacon until cooked. Remove and set aside. Add olive oil if there is not enough bacon fat in the pan and slowly cook your onion and shallots until translucent. Add the garlic and artichoke hearts and cook for another 2 minutes. Add the cream and lemon juice and season with salt and pepper to taste. Mix everything over the heat and once everything is mixed in and combined, remove from heat and let it cool a bit. Pour the mixture into the pie crust and top with the mix of grated cheeses. Bake in the oven unitl the cheese has melted and turned golden brown.

What is 'heavy cream'? Sorry, not great at coaching, but this looks fantastic

 

[Scoresman]

Artichoke Bacon Tart

This is my favorite side dish ever. Don't be fooled by the inclusion of the name of a vegetable in the title. This is a savory, indulgent, and delicious gut bomb.

10" pie crust
olive oil
2 oz bacon, cut into pieces
1 minced shallot
1/2 minced onion
6 oz julienned artichoke hearts
2-3 cloves minced garlic
1/2 cup heavy cream
juice of one lemon
1/2 cup grated parmagiano reggiano
1/2 cup grated asiago cheese

Preheat oven to 375. In a medium saute pan, cook your bacon until cooked. Remove and set aside. Add olive oil if there is not enough bacon fat in the pan and slowly cook your onion and shallots until translucent. Add the garlic and artichoke hearts and cook for another 2 minutes. Add the cream and lemon juice and season with salt and pepper to taste. Mix everything over the heat and once everything is mixed in and combined, remove from heat and let it cool a bit. Pour the mixture into the pie crust and top with the mix of grated cheeses. Bake in the oven unitl the cheese has melted and turned golden brown.

What is 'heavy cream'? Sorry, not great at coaching, but this looks fantastic

Heavy whipping cream.

 

[Drunken knight]

Artichoke Bacon Tart

This is my favorite side dish ever. Don't be fooled by the inclusion of the name of a vegetable in the title. This is a savory, indulgent, and delicious gut bomb.

10" pie crust
olive oil
2 oz bacon, cut into pieces
1 minced shallot
1/2 minced onion
6 oz julienned artichoke hearts
2-3 cloves minced garlic
1/2 cup heavy cream
juice of one lemon
1/2 cup grated parmagiano reggiano
1/2 cup grated asiago cheese

Preheat oven to 375. In a medium saute pan, cook your bacon until cooked. Remove and set aside. Add olive oil if there is not enough bacon fat in the pan and slowly cook your onion and shallots until translucent. Add the garlic and artichoke hearts and cook for another 2 minutes. Add the cream and lemon juice and season with salt and pepper to taste. Mix everything over the heat and once everything is mixed in and combined, remove from heat and let it cool a bit. Pour the mixture into the pie crust and top with the mix of grated cheeses. Bake in the oven unitl the cheese has melted and turned golden brown.

My kind of tart.

I sub out the artichokes, parm.

Add mushrooms, either gruyere or pecorino

 

[Scoresman]

Artichoke Bacon Tart

This is my favorite side dish ever. Don't be fooled by the inclusion of the name of a vegetable in the title. This is a savory, indulgent, and delicious gut bomb.

10" pie crust
olive oil
2 oz bacon, cut into pieces
1 minced shallot
1/2 minced onion
6 oz julienned artichoke hearts
2-3 cloves minced garlic
1/2 cup heavy cream
juice of one lemon
1/2 cup grated parmagiano reggiano
1/2 cup grated asiago cheese

Preheat oven to 375. In a medium saute pan, cook your bacon until cooked. Remove and set aside. Add olive oil if there is not enough bacon fat in the pan and slowly cook your onion and shallots until translucent. Add the garlic and artichoke hearts and cook for another 2 minutes. Add the cream and lemon juice and season with salt and pepper to taste. Mix everything over the heat and once everything is mixed in and combined, remove from heat and let it cool a bit. Pour the mixture into the pie crust and top with the mix of grated cheeses. Bake in the oven unitl the cheese has melted and turned golden brown.

My kind of tart.

I sub out the artichokes, parm.

Add mushrooms, either gruyere or pecorino

Mushrooms would be fantastic in this, yes. I can't deviate from the recipe much or my in-laws will revolt. I've tried to elevate a few of our Thanksgiving sides and it did not go over well.

I am adding MSG to it this year though for the umami kick.

 

[Senor Schmutzig]

Corn Souffle from Blue Ridge Grill

If you make it once for Thanksgiving, your guests will never want you to make anything else. This is an all-time favorite. If you're lucky, I'll share my other all-time favorite, my Homemade Banana Pudding Pie (with homemade pudding, none of that boxed sh*+).

Serves: 6
Hands On Time: 10 minutes
Total Time: 1 hour and 15 minutes

Ingredients:

3 large eggs
1/4 cup plus 2 tablespoons sugar
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/8 teaspoons baking powder
3 cups heavy cream
2 cups fresh or frozen and thawed yellow corn
1 tablespoon unsalted butter, melted

Instructions​

Heat oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar at medium speed until lightened, 3 minutes. Add the flour, salt and baking powder and continue to beat for 3 minutes. Stir in the cream, corn and melted butter until combined.

Pour the mixture into the prepared dish. Bake until lightly browned, puffed, and just set in the center, 40 to 45 minutes. Let cool on a wire rack for 15 to 20 minutes before serving.

 

[Senor Schmutzig]

I've used the same turkey process the past several years and it works great for me. The main feature is that you cut the turkey into grocery store pieces the day before and use the carcass to make your stock/gravy a day ahead. The turkey pieces are dry-brined uncovered in the fridge overnight. On Thursday, it takes about an hour in the oven to roast the pieces and it's essentially idiot-proof. The downside is you don't have the presentation value of the whole bird, but I typically carve it the way she does in the video and it looks fantastic on the table. I like this because its completely stress-free for me when hosting because I can do most of it the night before and can focus on other things for the big day.

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

Was thinking about this as I was planning on doing a spatchcock turkey (or cocksplotch as my wife calls it... ).

I may prep and bake it the same way as the video.

 

[B Maverick]

Get one of these and a can opener!

 

[higgins]

Get one of these and a can opener!

I knew what that was gonna be before I hit the link.

 

[Scoresman]

Get one of these and a can opener!

I knew what that was gonna be before I hit the link.

I was thinking it was going to be this.

 

[Leroy Hoard]

Every year my cousin Sue brings over the best chicken. I have to know the recipe.

Google Image Result for https://preview.redd.it/canned-whole-chicken-for-those-who-are-used-to-large-v0-k8bq1e3lquif1.png?auto=webp&s=b0ec45fd066deb65428c7bfd79f234e7ed1f9fae

 

[nirad3]

I'm sure there'll be another Thanksgiving thread, but this year is going to be a quiet one for us. Just me, my mom, wife and 2 kids. My sister and her kid/boyfriend won't be with us this year. I'll have a couple beers watching the football games and head over to my mom's for a basic turkey (premade breast only), stuffing, taters and veggies meal.

Love seeing all the cool recipes though!

 

[Senor Schmutzig]

My dad passed the day before Thanksgiving last year so it's going to be a little more somber than most. Last year, my brother flew down and spent Thanksgiving with me, my wife, son, and our mom. It was rough, but that's what Pops would have wanted. It's going to be a little different this year as it's the one-year anniversary of his passing, but we will have family together and will get through it.

 

[fatness]

This is the first year in over 40 years that Thanksgiving dinner won't be at our house. One of my grandsons and his girlfriend bought a house recently and want to host it. Cool. We've been asked to bring the stuffing and gravy, since I make great stuffing and gravy and like making it. Might make and take some monkey bread, too. My wife wants to do that.

Stuffing
Really, follow the old Betty Crocker recipe for making stuffing in pans. Bread cubes (unseasoned), butter, celery, onion, chicken broth as needed for consistency. You can use the spices listed in the recipe but I don't. I use salt, pepper, thyme, rosemary, and a bit of sage. Use your judgement and taste for amounts. Too much sage is overpowering. Easy peasy.

Gravy
This is actual work. Boil some turkey parts with lots of cut up carrots, celery (including leaves), onion, and at least 8 bay leaves in a big pot. Keep boiling it down and adding water for 3 hours or more, like you're making stock. On the final boil-down don't add any more water, throw away all the solids, add in a jar or 2 of jarred turkey gravy, and thicken it as desired with flour whisked into cold water, then whisked into the stock. Tons of flavor but not spicy.

I made ham gravy one Easter without a recipe, by following what I listed above substituting ham parts and jarred ham gravy, and I get asked for it every year. Same with Turkey gravy every Thanksgiving.

This will be new for me, Thanksgiving dinner at a family member's house that is not my own. Looking forward to it --- not having to clean up, and more than that, watching family traditions stay alive and be carried by family members who'll be alive long after I'm dead.

I'm ****ing hungry.

 

[GroveDiesel]

It’s not traditional by any means, but I’ve made it a few times and my dad specifically requested it this year so my daughter and I made it: La Bete Noir.

Super rich, but if you like chocolate, it will be a hit. Good quality chocolate and fresh whipped cream are key.

 

[odin33]

Anyone got a good brine for doing a smoked turkey. Or anyone who has smoked them in the past post your rub recipe?

In laws are doing a traditional roasted turkey, I'm doing my deep fried turkey, and for shiggles I picked up some turkey breasts to smoke.

 

[beer 30]

Smoked turkey breast, best turkey I've had in a long time. Have made it the last few years on the Traeger.

 

[odin33]

Smoked turkey breast, best turkey I've had in a long time. Have made it the last few years on the Traeger.

Black pepper and salt, that's it? and 4 cups per turkey breast? I must be missing something, or haven't had enough coffee yet.

 

[CletiusMaximus]

Anyone got a good brine for doing a smoked turkey. Or anyone who has smoked them in the past post your rub recipe?

In laws are doing a traditional roasted turkey, I'm doing my deep fried turkey, and for shiggles I picked up some turkey breasts to smoke.

I've done bone-in turkey breast on my BGE a few times. This is just my personal opinion and others may disagree, but for me the breast meat is so delicate that I don't use any wood - just charcoal alone gives it all the smokey flavor you want. I used cherry the first time I did one and thought the smokey flavor overwhelmed the breast meat. I also recommend roasting them on higher heat rather than a long low/slow smoke. There's no way to get crispy skin smoking low/slow and I think the meat turns out better with a faster, higher heat roast rather than a slow smoke.

 

[odin33]

@CletiusMaximus thanks. Rough time and temp for hot and fast? Using a traeger for reference.

 

[beer 30]

Smoked turkey breast, best turkey I've had in a long time. Have made it the last few years on the Traeger.

Black pepper and salt, that's it? and 4 cups per turkey breast? I must be missing something, or haven't had enough coffee yet.

No, I always forget about that typo. Just mix up what you need in that ratio. You wouldn't use 4 cups in a lifetime of making these. I do one breast in salt & pepper and one in Tony's.

 

[CletiusMaximus]

I've used the same turkey process the past several years and it works great for me. The main feature is that you cut the turkey into grocery store pieces the day before and use the carcass to make your stock/gravy a day ahead. The turkey pieces are dry-brined uncovered in the fridge overnight. On Thursday, it takes about an hour in the oven to roast the pieces and it's essentially idiot-proof. The downside is you don't have the presentation value of the whole bird, but I typically carve it the way she does in the video and it looks fantastic on the table. I like this because its completely stress-free for me when hosting because I can do most of it the night before and can focus on other things for the big day.

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

Was thinking about this as I was planning on doing a spatchcock turkey (or cocksplotch as my wife calls it... ).

I may prep and bake it the same way as the video.

The one time I spatchcocked a turkey I had to use long-handle hedge loppers and needed my son to help. That was a crazy scene in our kitchen.

 

[odin33]

Ooooo, Tony's. I like that twist. Much appreciated.

 

[CletiusMaximus]

@CletiusMaximus thanks. Rough time and temp for hot and fast? Using a traeger for reference.

I would go about 350 or so and cook it to about 150-155 in the thickest part of the breast, pull and rest. Don't let it go over 160 on the grill.

 

[odin33]

ballpark on total time?

Timing always seems to get the best of me when pulling together a big meal like this.

 

[odin33]

Turkey Brine

I've used this the past two years for my deep fried turkey, and it's turned out great each year. Just enough to taste the flavors without anything being too powerful or stealing the show from the turkey.

 

[Sullie]

Anyone got a good brine for doing a smoked turkey. Or anyone who has smoked them in the past post your rub recipe?

In laws are doing a traditional roasted turkey, I'm doing my deep fried turkey, and for shiggles I picked up some turkey breasts to smoke.

I got the general idea from here: https://www.allrecipes.com/recipe/54614/turkey-brine/ but I make some adjustments as I do mine for two large chickens each year which we smoke in our smoker:

• 2 gallons vegetable broth
• 2 cups sea salt
• 2 tablespoons crushed dried rosemary
• 2 tablespoons dried sage
• 2 tablespoons dried thyme
• 2 tablespoons dried savory
• 2 gallons ice water
• 1 gallon of apple juice
• 4 sliced apples
• 2 orange peels
• 2 cups of brown sugar
• 1/2 cup of kosher salt or sea salt, whatever chunky salt I have laying around
• 2 bay leaves

I love salt but the first time I made this brine, I felt like the chickens were way too salty, so I cut it back to 1/2 cup and that seems to do the trick. I make my own vegetable broth from a jar and I feel like it's got plenty of sodium in it already. And then I generally brine the two chickens for 12 - 16 hours depending on when I remember to do it. It's usually 12 because I'll be sitting on the sofa, not wanting to do anything and I'll think "oh crap, I forgot to brine the chickens, d'oh!"

 

[InDitkaWeTrust]

Smoked turkey breast, best turkey I've had in a long time. Have made it the last few years on the Traeger.

I've been doing this for years with a few differences.

1. I use a full bird and spatchcock it.
2. Keep the skin on, rub it with mayo and then your dry rub. Leave it in the fridge overnight and dust it good with rub before it goes into the smoker.
3. I usually smoke it around 300 for the majority of the cook. I'll bump it up to 400 for the last 10-15min to help crisp up the skin.

I've been using a pellet smoker with applewood pellets to give it a more subtle smoke.

 

[fatness]

I do one breast in salt & pepper and one in Tony's.

Are you an exotic dancer?

 

[beer 30]

I do one breast in salt & pepper and one in Tony's.

Are you an exotic dancer?

What's the pay?