Thanksgiving - What's on the menu? (1 Viewer)

[General Malaise]

Any good suggestions for leftover turkey? Thinking about doing a white bean turkey chili or perhaps some turkey enchiladas so my son can take some back to college for him and his brother.

 

[Scoresman]

Any good suggestions for leftover turkey? Thinking about doing a white bean turkey chili or perhaps some turkey enchiladas so my son can take some back to college for him and his brother.

I'll be doing this on Friday most likey.

 

[Drunken knight]

Any good suggestions for leftover turkey? Thinking about doing a white bean turkey chili or perhaps some turkey enchiladas so my son can take some back to college for him and his brother.

soup
tacos/quesadillas/enchiladas
tetrazzini/pastas
pot pie
sandwiches
chili verde
salads

 

[massraider]

Any good suggestions for leftover turkey? Thinking about doing a white bean turkey chili or perhaps some turkey enchiladas so my son can take some back to college for him and his brother.

Turkey Congee With Crispy Shiitake Mushrooms

A cozy, stick-to-your-ribs porridge that soothes as it nourishes.

www.bonappetit.com

For using the carcass, for pete's sake

 

[AAABatteries]

My Grandmother's Cranberry Sauce:

2 packs (12 oz each) cranberries
1 jar orange marmalade
1 cup sugar (used to use 2 cups sugar)
1 ½ cups apple cider
1 tsp cinammon
½ tsp ground cloves
½ tsp allspice

Bring to a boil and then lower heat and simmer as cranberries burst. Simmer for about an hour and mash up if you need to.

Best to refrigerate it overnight.

Serves about 12

Made this today - just put it in the fridge for tomorrow.

 

[Joe Bryant]

My Grandmother's Cranberry Sauce:

2 packs (12 oz each) cranberries
1 jar orange marmalade
1 cup sugar (used to use 2 cups sugar)
1 ½ cups apple cider
1 tsp cinammon
½ tsp ground cloves
½ tsp allspice

Bring to a boil and then lower heat and simmer as cranberries burst. Simmer for about an hour and mash up if you need to.

Best to refrigerate it overnight.

Serves about 12

Made this today - just put it in the fridge for tomorrow.

Nice! Let me know how it goes over. I like it a lot and find myself putting it on all kinds of stuff.

 

[AAABatteries]

My Grandmother's Cranberry Sauce:

2 packs (12 oz each) cranberries
1 jar orange marmalade
1 cup sugar (used to use 2 cups sugar)
1 ½ cups apple cider
1 tsp cinammon
½ tsp ground cloves
½ tsp allspice

Bring to a boil and then lower heat and simmer as cranberries burst. Simmer for about an hour and mash up if you need to.

Best to refrigerate it overnight.

Serves about 12

Made this today - just put it in the fridge for tomorrow.

Nice! Let me know how it goes over. I like it a lot and find myself putting it on all kinds of stuff.

I taste tested it and it was good - and I’m not really a cranberry sauce fan myself. Excited to have others try it tomorrow and will definitely let you know - thanks Joe!

 

[Joe Bryant]

Any good suggestions for leftover turkey? Thinking about doing a white bean turkey chili or perhaps some turkey enchiladas so my son can take some back to college for him and his brother.

I normally do Turkey Gumbo.

Use what's left of the turkey to make a stock overnight in the slow cooker and use that for the gumbo.

 

[Joe Bryant]

Longtable Turkey, Sausage & Shrimp Gumbo
SERVES 6 TO 8. Single recipe works great in Le Creuset Dutch Oven

• 2 quarts of turkey or chicken stock
• 1/2cup vegetable oil
• 1/2cup all-purpose flour (preferably bleached)
• 2 medium onions , chopped fine
• 1 medium red bell pepper , chopped fine
• 6 ribs celery , chopped fine
• 10 oz frozen cut okra
• 6 medium cloves garlic , minced
• 1 teaspoon dried thyme
• *** original recipe called for 1teaspoon table salt but hold off until end. Ham adds salt
• 1TBS Sweet Spicy Love Rub
• 1 tsp Tony Cachere’s original creole seasoning (cut back from 1 ½ tsp)
• 2bay leaves
• ¾ to 1 pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick (mild) I used Thomas “Raging Cajun” Medium (not hot). (If no shrimp, use 1.5 packs)
• 6 oz country ham pieces diced
• 1 ½ to 2 pounds chopped turkey (mix of white and dark meat) or meat from 1 whole Chicken pulled
• 1 pound medium shrimp peeled and deveined
• ½ cup minced fresh parsley leaves (this seems like a lot but it’s not)
• 4 medium scallions , white and green parts, sliced thin
• 1 teaspoon filé powder (this was in original recipe but I’ve left it out) (original recipe had 1.5 tsp)
• Ground black pepper
• ⅓ can of Cheerwine
• ½ lemon

Note: Original recipe had ½ tsp of cayenne pepper but with this Thomas sausage and Tony Cachere’s seasoning, it didn’t need cayenne.

Heat oil in Dutch oven on Medium heat
Stir in flour gradually with flat wooden spatula working out any small lumps.
Continue stirring/scraping constantly, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.) It will bubble slightly as it cooks.

Add stock. Increase heat to high; bring to boil. Reduce heat to medium-low and let simmer.

In separate cast iron skillet, brown sausage 1 pound at a time. Add to gumbo.
Then brown diced country ham. Finish ham in the pan with about ⅓ cup of Cheerwine. Let bubble for a couple of minutes and get a little thicker. Pour into pot. Repeat with ham.

Add chicken; continue simmering to blend flavors, about 30 minutes longer.

About 15 minutes before ready to eat, Stir in shrimp; simmer until cooked through, about 5 minutes longer.

Off heat, stir in parsley, scallions, juice of lemon and filé powder. Let rest until slightly thickened, about 5 minutes. Adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.

Often best made a day or two prior. Will take 1 hour to reheat.

For Rice amount - 3 cups water and 1.5 cups dry rice, 1.5 tsp olive oil, 1.5 tsp salt the right amount for a single batch of gumbo.

 

[ProstheticRGK]

Any good suggestions for leftover turkey? Thinking about doing a white bean turkey chili or perhaps some turkey enchiladas so my son can take some back to college for him and his brother.

Green chili is pretty easy to make and works well with turkey or chicken. Make a mire poix with onions, celery and bunch of fresh green chiles: jalapenos, anaheim, fresno. Sweat those off and then add a couple roasted tomatillos, thrown in the blender with some turkey stock. Bring that to a boil and add some more turkey stock, maybe some lime zest and juice- then simmer. For spices, use mexican oregano, epazote a little cumin. Simmer for about an hour, then add the turkey meat and a couple cans of beans- cannelini or great northern.

Garnish with some pickled red onions, cheddar, sour cream and cilantro. Fresh corn tortillas.

 

[belljr]

Just finished making my coleslaw. The old precut cabbage and carrots I used to get were not in stock, not happy with the current mix. Letting it marinate right now but will need to chop it up a bit more, should have checked it before I dumped it in the mixture

 

[massraider]

Just finished making my coleslaw. The old precut cabbage and carrots I used to get were not in stock, not happy with the current mix. Letting it marinate right now but will need to chop it up a bit more, should have checked it before I dumped it in the mixture

Man, you know what? I have never had that on Thanksgiving.

A super sharp, vinegar based slaw would really work with all the heavy flabby foods we eat on TDay. Think I'm in.

 

[belljr]

Just finished making my coleslaw. The old precut cabbage and carrots I used to get were not in stock, not happy with the current mix. Letting it marinate right now but will need to chop it up a bit more, should have checked it before I dumped it in the mixture

Man, you know what? I have never had that on Thanksgiving.

A super sharp, vinegar based slaw would really work with all the heavy flabby foods we eat on TDay. Think I'm in.

Mine is a bit sweeter but now I make chick FiL a version

https://www.allrecipes.com/thmb/DkicetSRMbbqXtJnl87ZTFmaj5k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Chick-fil-AColeSlawrecipe-669ea16037ac44c69d249fcf2b3a2086.png

 

[Scoresman]

I just made 48 tortellini and my back is done. Still have 30 more to go. This sounded like so much fun.

 

[Drunken knight]

I just made 48 tortellini and my back is done. Still have 30 more to go. This sounded like so much fun.

scoresman, please back your knives

 

[Osaurus]

Just finished making my coleslaw. The old precut cabbage and carrots I used to get were not in stock, not happy with the current mix. Letting it marinate right now but will need to chop it up a bit more, should have checked it before I dumped it in the mixture

Man, you know what? I have never had that on Thanksgiving.

A super sharp, vinegar based slaw would really work with all the heavy flabby foods we eat on TDay. Think I'm in.

Mine is a bit sweeter but now I make chick FiL a version

https://www.allrecipes.com/thmb/DkicetSRMbbqXtJnl87ZTFmaj5k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Chick-fil-AColeSlawrecipe-669ea16037ac44c69d249fcf2b3a2086.png

I make a Cajun slaw with way less traditional sauce. I amp it up with apple cider vinegar

 

[ProstheticRGK]

I just made 48 tortellini and my back is done. Still have 30 more to go. This sounded like so much fun.

scoresman, please back your knives

Yeah, Gregory, quit complaining about your back.

 

[massraider]

I make a Cajun slaw with way less traditional sauce. I amp it up with apple cider vinegar

yeah yeah yeah, a slaw that makes you squint. That's the ticket

 

[Drunken knight]

I injured my back in 2000 going for a run i had done hundreds of times. It was absolutely brutal prepping in one area for hours. I was always ok on the lines because i was in constant motion.

 

[Ilov80s]

I wish it was better. Thanksgiving is at my cousins house and she does 80% of the cooking which is nice but it's just not very good. She is so insistent on taking over this role since our grandmother died and she has her recipes but it's just not the same. Not even close.

 

[dutch]

Typical fare... pared down over the years to just the family favorites

*Turkey - cooked perfectly moist for those in the other thread complaining about dry turkey
Mashed potatoes
*Homemade gravy (rave revues every year)
*Sweet potato casserole (always by far the biggest hit)
*Homemade cranberry relish
*Homemade Mac & Cheese
Gnocchi & Meatballs
Steamed corn
Haricots Verts
Stuffing (SIL makes - it's wonderful)
Bread & Butter
Black Olives (Jack's favorites... we never go without anymore)

* I make these... wife makes the rest. It's a great orchestrated symphony of kitchen demolition

Homemade gnocchi? Man, that makes me homesick. Every major holiday, my mom made either homemade ravioli or homemade gnocchi (actually, I think they were technically cavatelli) with all the meats in her Sunday gravy: meatballs, hot and sweet sausage, bracciole, chicken, pork bones and even pig knuckles for my old man. On top of the whole turkey and all the sides. Distant family members would start dropping by in October, dropping hints, trying to get an invitation.

Some of my favorite memories are the whole family together days beforehand, stuffing ravioli or rolling goncchi.

God I love bracciole but haven't had it in a long time as it requires some effort. My dad made it occasionally using Nan's recipe and of course with the homemade sauce. I have the recipe but haven't dared to try it yet but now I think I have to. yum

 

[ProstheticRGK]

Typical fare... pared down over the years to just the family favorites

*Turkey - cooked perfectly moist for those in the other thread complaining about dry turkey
Mashed potatoes
*Homemade gravy (rave revues every year)
*Sweet potato casserole (always by far the biggest hit)
*Homemade cranberry relish
*Homemade Mac & Cheese
Gnocchi & Meatballs
Steamed corn
Haricots Verts
Stuffing (SIL makes - it's wonderful)
Bread & Butter
Black Olives (Jack's favorites... we never go without anymore)

* I make these... wife makes the rest. It's a great orchestrated symphony of kitchen demolition

Homemade gnocchi? Man, that makes me homesick. Every major holiday, my mom made either homemade ravioli or homemade gnocchi (actually, I think they were technically cavatelli) with all the meats in her Sunday gravy: meatballs, hot and sweet sausage, bracciole, chicken, pork bones and even pig knuckles for my old man. On top of the whole turkey and all the sides. Distant family members would start dropping by in October, dropping hints, trying to get an invitation.

Some of my favorite memories are the whole family together days beforehand, stuffing ravioli or rolling goncchi.

God I love bracciole but haven't had it in a long time as it requires some effort. My dad made it occasionally using Nan's recipe and of course with the homemade sauce. I have the recipe but haven't dared to try it yet but now I think I have to. yum

It really is the best! We used to fight over it.

I have 8 days off, I might try and make it, too. If you don't mind, share your recipe?

 

[Terminalxylem]

Hospital vegetarian meal:

Kabocha squash stuffed with tomato, tofu crumbles and mushroom

Mashed potatoes
Garlic green beans
Chunky cranberry sauce
Chocolate chip cookie
Water

Surprisingly good!

 

[Wingnut]

We always make a big tradtitional dinner at home but wanted to do something different this year, so I made reservations for me and the wife at a local Italian place. Booked it like 3 months ago. Reservation was for 3:30pm. Got there at 3:15, got seats at the bar and ordered drinks. Fast forward an hour and a half later, $50 or so in drinks, and still not seated. I had asked the hostess about our table and was told "it won't be long" twice. After the second time I was done. Bye.

We hit a pizza place in Ybor, got a pie, and are now at home watching football, eating pizza, and drinking beer.

That's the first and last time we don't cook on Thanksgiving, and the first and last time I'll ever go to that restaurant.

Happy Thanksgiving, everybody!

 

[Osaurus]

We always make a big tradtitional dinner at home but wanted to do something different this year, so I made reservations for me and the wife at a local Italian place. Booked it like 3 months ago. Reservation was for 3:30pm. Got there at 3:15, got seats at the bar and ordered drinks. Fast forward an hour and a half later, $50 or so in drinks, and still not seated. I had asked the hostess about our table and was told "it won't be long" twice. After the second time I was done. Bye.

We hit a pizza place in Ybor, got a pie, and are now at home watching football, eating pizza, and drinking beer.

That's the first and last time we don't cook on Thanksgiving, and the first and last time I'll ever go to that restaurant.

Happy Thanksgiving, everybody!

Bernini? Casa Santo Stefano?

 

[Instinctive]

I got the idea in my head to try and smoke the turkey whole, and I gotta say...last weekend's dry run of just breasts was WAY better. I'll have to do a spatchcocked one to have tried all the ways, but I'm almost certainly going to go back to pre-butchering the parts.

 

[AAABatteries]

My Grandmother's Cranberry Sauce:

2 packs (12 oz each) cranberries
1 jar orange marmalade
1 cup sugar (used to use 2 cups sugar)
1 ½ cups apple cider
1 tsp cinammon
½ tsp ground cloves
½ tsp allspice

Bring to a boil and then lower heat and simmer as cranberries burst. Simmer for about an hour and mash up if you need to.

Best to refrigerate it overnight.

Serves about 12

Made this today - just put it in the fridge for tomorrow.

Nice! Let me know how it goes over. I like it a lot and find myself putting it on all kinds of stuff.

I taste tested it and it was good - and I’m not really a cranberry sauce fan myself. Excited to have others try it tomorrow and will definitely let you know - thanks Joe!

@Joe Bryant - cranberry sauce was a hit. I think I’d make a small tweak with the spices but overall I was super pleased with it. Thanks!

 

[Wingnut]

We always make a big tradtitional dinner at home but wanted to do something different this year, so I made reservations for me and the wife at a local Italian place. Booked it like 3 months ago. Reservation was for 3:30pm. Got there at 3:15, got seats at the bar and ordered drinks. Fast forward an hour and a half later, $50 or so in drinks, and still not seated. I had asked the hostess about our table and was told "it won't be long" twice. After the second time I was done. Bye.

We hit a pizza place in Ybor, got a pie, and are now at home watching football, eating pizza, and drinking beer.

That's the first and last time we don't cook on Thanksgiving, and the first and last time I'll ever go to that restaurant.

Happy Thanksgiving, everybody!

Bernini? Casa Santo Stefano?

Maggianos.

Love Bernini. Haven't been to Stefano yet.

Edit: Pizza was from Due Amici

 

[Osaurus]

We always make a big tradtitional dinner at home but wanted to do something different this year, so I made reservations for me and the wife at a local Italian place. Booked it like 3 months ago. Reservation was for 3:30pm. Got there at 3:15, got seats at the bar and ordered drinks. Fast forward an hour and a half later, $50 or so in drinks, and still not seated. I had asked the hostess about our table and was told "it won't be long" twice. After the second time I was done. Bye.

We hit a pizza place in Ybor, got a pie, and are now at home watching football, eating pizza, and drinking beer.

That's the first and last time we don't cook on Thanksgiving, and the first and last time I'll ever go to that restaurant.

Happy Thanksgiving, everybody!

Bernini? Casa Santo Stefano?

Maggianos.

Love Bernini. Haven't been to Stefano yet.

Edit: Pizza was from Due Amici

Not surprised about Maggiano’s tbh.

 

[Wingnut]

We always make a big tradtitional dinner at home but wanted to do something different this year, so I made reservations for me and the wife at a local Italian place. Booked it like 3 months ago. Reservation was for 3:30pm. Got there at 3:15, got seats at the bar and ordered drinks. Fast forward an hour and a half later, $50 or so in drinks, and still not seated. I had asked the hostess about our table and was told "it won't be long" twice. After the second time I was done. Bye.

We hit a pizza place in Ybor, got a pie, and are now at home watching football, eating pizza, and drinking beer.

That's the first and last time we don't cook on Thanksgiving, and the first and last time I'll ever go to that restaurant.

Happy Thanksgiving, everybody!

Bernini? Casa Santo Stefano?

Maggianos.

Love Bernini. Haven't been to Stefano yet.

Edit: Pizza was from Due Amici

Not surprised about Maggiano’s tbh.

I've never been there, a friend recommended it for today. I won't be back. Besitos at that same mall was disappointing too. Heard great things from several people and it sucked the only time we went.

 

[Osaurus]

We always make a big tradtitional dinner at home but wanted to do something different this year, so I made reservations for me and the wife at a local Italian place. Booked it like 3 months ago. Reservation was for 3:30pm. Got there at 3:15, got seats at the bar and ordered drinks. Fast forward an hour and a half later, $50 or so in drinks, and still not seated. I had asked the hostess about our table and was told "it won't be long" twice. After the second time I was done. Bye.

We hit a pizza place in Ybor, got a pie, and are now at home watching football, eating pizza, and drinking beer.

That's the first and last time we don't cook on Thanksgiving, and the first and last time I'll ever go to that restaurant.

Happy Thanksgiving, everybody!

Bernini? Casa Santo Stefano?

Maggianos.

Love Bernini. Haven't been to Stefano yet.

Edit: Pizza was from Due Amici

Not surprised about Maggiano’s tbh.

I've never been there, a friend recommended it for today. I won't be back. Besitos at that same mall was disappointing too. Heard great things from several people and it sucked the only time we went.

Besito’s used to be good. Bummer

 

[massraider]

Anytime you have to go out for Thanksgiving, start with the nice hotel restaurants nearby.

 

[Joe Bryant]

@Joe Bryant - cranberry sauce was a hit. I think I’d make a small tweak with the spices but overall I was super pleased with it. Thanks!

Awesome. It's one of my favorites.

 

[New Binky the Doormat]

anyone here ever debone a whole turkey? gonna give it a try this year - I am moving a lot slower with this vertigo crap going on and need to break the labor up some.

Caramel glazed ham in the crockpot, the deboned turkey that is supposed to cook in the oven in just an hour or so, making the gravy the day before while the turkey hangs out in the fridge, and Mediterranean grilled lamb rib chops.

Wife is is charge of sides and watching the turkey while I grill - sweet potato casserole with brown sugar pecan topping, bacon wrapped green beans, corn pudding, jello salad with with whipped cream topping, and parker house rolls.

not sure what she cooking up for dessert - we're all usually too full to eat it right away we're so full

 

[Scoresman]

anyone here ever debone a whole turkey? gonna give it a try this year - I am moving a lot slower with this vertigo crap going on and need to break the labor up some.

Caramel glazed ham in the crockpot, the deboned turkey that is supposed to cook in the oven in just an hour or so, making the gravy the day before while the turkey hangs out in the fridge, and Mediterranean grilled lamb rib chops.

Wife is is charge of sides and watching the turkey while I grill - sweet potato casserole with brown sugar pecan topping, bacon wrapped green beans, corn pudding, jello salad with with whipped cream topping, and parker house rolls.

not sure what she cooking up for dessert - we're all usually too full to eat it right away we're so full

I’ve deboned a chicken. I don’t think it was worth the trouble. If you want faster cooking just spatchcock it. This is how we do the turkey every year.

 

[New Binky the Doormat]

anyone here ever debone a whole turkey? gonna give it a try this year - I am moving a lot slower with this vertigo crap going on and need to break the labor up some.

Caramel glazed ham in the crockpot, the deboned turkey that is supposed to cook in the oven in just an hour or so, making the gravy the day before while the turkey hangs out in the fridge, and Mediterranean grilled lamb rib chops.

Wife is is charge of sides and watching the turkey while I grill - sweet potato casserole with brown sugar pecan topping, bacon wrapped green beans, corn pudding, jello salad with with whipped cream topping, and parker house rolls.

not sure what she cooking up for dessert - we're all usually too full to eat it right away we're so full

I’ve deboned a chicken. I don’t think it was worth the trouble. If you want faster cooking just spatchcock it. This is how we do the turkey every year.

I wanted to make the gravy a day ahead and have it ready so we weren't juggling that at the same time at the end of meal prep - want to use the carcass, etc to make it

 

[Drunken knight]

maple smoked turkey
fall salad (cinnamon poached sweet potato, dried cran, chevre crumbles, cinnamon/candied pecans, cripsy sweat potato hay, pumpkin vinaigrette)
Roasted apple/butternut squash bisque with sage crème fraiche
corn casserole
truffled mashed potatoes
dressing (dried current, cherries, kirsch)
20 yr rum infused cranberries
green beans with pancetta and sherry vinaigrette
Yorkshire pudding
maple pumpkin pie
ginger/pear galette

chive instead of truffle for mashers
brussels sprouts instead of green beans (caramelized apple and onion)
regular pumpkin pie
chocolate pecan pie instead of the galette

oh... my father is the only person who doesn't like the maple smoked turkey, so i am going to make him a more traditional roasted turkey leg

 

[Drunken knight]

anyone here ever debone a whole turkey? gonna give it a try this year - I am moving a lot slower with this vertigo crap going on and need to break the labor up some.

many

edit: you can also you buy turkey as parts and time you roasting based on the pieces.

anyone here ever debone a whole turkey? gonna give it a try this year - I am moving a lot slower with this vertigo crap going on and need to break the labor up some.

Caramel glazed ham in the crockpot, the deboned turkey that is supposed to cook in the oven in just an hour or so, making the gravy the day before while the turkey hangs out in the fridge, and Mediterranean grilled lamb rib chops.

Wife is is charge of sides and watching the turkey while I grill - sweet potato casserole with brown sugar pecan topping, bacon wrapped green beans, corn pudding, jello salad with with whipped cream topping, and parker house rolls.

not sure what she cooking up for dessert - we're all usually too full to eat it right away we're so full

I’ve deboned a chicken. I don’t think it was worth the trouble. If you want faster cooking just spatchcock it. This is how we do the turkey every year.

the bigger the bird, the easier it is to bone it whole. there is a technique to it. generally, i would walk you through it, but watching a video might make it easier for you.

 

[New Binky the Doormat]

anyone here ever debone a whole turkey? gonna give it a try this year - I am moving a lot slower with this vertigo crap going on and need to break the labor up some.

many

edit: you can also you buy turkey as parts and time you roasting based on the pieces.

anyone here ever debone a whole turkey? gonna give it a try this year - I am moving a lot slower with this vertigo crap going on and need to break the labor up some.

Caramel glazed ham in the crockpot, the deboned turkey that is supposed to cook in the oven in just an hour or so, making the gravy the day before while the turkey hangs out in the fridge, and Mediterranean grilled lamb rib chops.

Wife is is charge of sides and watching the turkey while I grill - sweet potato casserole with brown sugar pecan topping, bacon wrapped green beans, corn pudding, jello salad with with whipped cream topping, and parker house rolls.

not sure what she cooking up for dessert - we're all usually too full to eat it right away we're so full

I’ve deboned a chicken. I don’t think it was worth the trouble. If you want faster cooking just spatchcock it. This is how we do the turkey every year.

the bigger the bird, the easier it is to bone it whole. there is a technique to it. generally, i would walk you through it, but watching a video might make it easier for you.

got one - I am a pro at deboning chicken thighs but never done a whole chicken or turkey - this guy is good at explaining ...a lot of the video is focused on making a demi-glaze but I'll probably just go gravy.

- YouTube

Auf YouTube findest du die angesagtesten Videos und Tracks. Außerdem kannst du eigene Inhalte hochladen und mit Freunden oder gleich der ganzen Welt teilen.

www.youtube.com

 

[Mister CIA]

I bring the homemade cheesecake along with some kind of berry reduction sauce. Feeling like blueberries this year.

 

[Hastur]

Turkey and Ham.

Loads of carbohydrates. Mac-n-Cheese, stuffing/dressing, mashed potatoes, sweet potatoes, pasta salad, potato salad,

Deviled eggs. Green bean casserole. Asparagus. Glazed carrots.

Pumpkin, coconut custard, and apple pie

There will be 6 of us for dinner. My MIL will insist on making enough to feed 25.

There will be 10 this year(all inlaws), including 2 toddlers. Playing with the idea of getting a hotel room for 3 days.

 

[-fish-]

Turkey and Ham.

Loads of carbohydrates. Mac-n-Cheese, stuffing/dressing, mashed potatoes, sweet potatoes, pasta salad, potato salad,

Deviled eggs. Green bean casserole. Asparagus. Glazed carrots.

Pumpkin, coconut custard, and apple pie

There will be 6 of us for dinner. My MIL will insist on making enough to feed 25.

There will be 10 this year(all inlaws), including 2 toddlers. Playing with the idea of getting a hotel room for 3 days.

ln Vegas, I hope

 

[Hastur]

Turkey and Ham.

Loads of carbohydrates. Mac-n-Cheese, stuffing/dressing, mashed potatoes, sweet potatoes, pasta salad, potato salad,

Deviled eggs. Green bean casserole. Asparagus. Glazed carrots.

Pumpkin, coconut custard, and apple pie

There will be 6 of us for dinner. My MIL will insist on making enough to feed 25.

There will be 10 this year(all inlaws), including 2 toddlers. Playing with the idea of getting a hotel room for 3 days.

ln Vegas, I hope

Nah. I'm in the Carolinas. Maybe Cherokee Casino Hotel?

 

[Instinctive]

For our Friendsgiving today I was asked to handle the main course of meat.

Two 3.5-4 pound turkey breasts. Smoked - my own rub, a mix of apple and mesquite at 250 until internal reached 140, then a stick of butter in an aluminum foil wrap for each breast, then 275 until internals hit 160. OMG it got devoured. People for sure ate more than 1/2 pounds each. 12 people, 7.5 pounds of turkey, AND everyone had ham.

I also did a homemade BBQ sauce. For turkey I wanted sweet, so I used tomato sauce, hoisin sauce, a little soy, Worcestershire, a little lemon, salt pepper garlic, some brown sugar, and grape jelly (I would have used raspberries but didn't have time to make them boiled down and strained). Holy hell was that delicious. People loved it.

First thanksgiving I've ever been to that had no leftover turkey.

I also did a double smoked spiral cut ham with an apple juice and spice/brown sugar glaze.

 

[Cowboysfan8]

Two 3.5-4 pound turkey breasts. Smoked - my own rub, a mix of apple and mesquite at 250 until internal reached 140, then a stick of butter in an aluminum foil wrap for each breast, then 275 until internals hit 160. OMG it got devoured.

I need to try this one of these days

 

[Instinctive]

Two 3.5-4 pound turkey breasts. Smoked - my own rub, a mix of apple and mesquite at 250 until internal reached 140, then a stick of butter in an aluminum foil wrap for each breast, then 275 until internals hit 160. OMG it got devoured.

I need to try this one of these days

It was phenomenal. But I will say the BBQ sauce is what people commented on most. Just this perfectly complementary sticky sweet explosion of flavor.

 

[Brunell4MVP]

84 pounds of mashed potatoes with turkey gravy. All the rest is superfluous.

 

[Sullie]

Menu
Smoked chicken
(2 big birds which I brine overnight the night before and I dry off thoroughly, cover them in a chicken rub 1 + chicken rub 2, apple wood for smoking)
Mash and gravy
(Potato ricer for the win - Sam The Cooking Guy has a process I've used for years.)
Cheddar Bay Biscuits
Sausage stuffing
Some veg of some sort that no-one will eat

Pumpkin cake

 

[tommyGunZ]

Ours will be simple.

-Brined and smoked turkey
-gravy - duh
-Mashed potatoes - made with a lot of garlic and parmesan which adds the awesome
-homemade rolls, herb whipped butter
-brussels sprouts with bacon and cranberry (this might be my favorite thing on the menu)
-some sort of stuffing my MiL does
-pies - not sure what's arriving, it's another MiL provided course

I hope last year's meal turned out to be the best TGiving ever for you Max.

 

[Eephus]

Thinking about spatchcocking the bird this year