Only way I will eat turkey is if it's the butterball boneless white/dark meat round frozen ball. Thaw out, cut the bet off, toss the gravy packet, put the chunks together in an aluminum pan with your fave bbq seasoning and 2 sticks of butter. Smoke it till done. Remove turkey and add a package of stove top that's already been put together minus the butter. Let that stove top suck up the butter and turkey juice and then add the turkey back to pan. I could eat the entire pan myself lol. Turkey any other way not worth the paper plate it's served on.
What's on the menu for Thanksgiving 2023?
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Last: 2 yr ago by Ornlu
There is a difference between being 'sensitive' and being a doormat.
If you don't understand why what his wife and her family did is unacceptable, I can't help you.
Thanks Bruce, we are going to add this to our menu this Thanksgiving!!
Plus gravy
Plus gravy
I guess he should just divorce her. That would solve the problem and leave the egos in tact...... making mountains out of mole hillsSethtevious said:
There is a difference between being 'sensitive' and being a doormat.
If you don't understand why what his wife and her family did is unacceptable, I can't help you.
It's on the site if you've checked in.amanda04 said:B-1 83 said:Royal Caribbean 7 days - Honduras and 2 Mexican ports.FIDO*98* said:B-1 83 said:
Whatever the cruise ship serves.
What cruise and how long?
Not to sidetrack but I'm going to be on that cruise too! I'm intrigued to see what they are going to serve.
Being in TexAgs jail changes a man……..no, not really
Brisket
Thankfully it's just family, 5-6 adults. We do a traditional meal. Although I now smoke the turkey. Yall must be screwing it up royally to not enjoy the dish.
I always try new dishes in addition to tried and true classics. That cornbread/plobano dish is now on my menu.
I always try new dishes in addition to tried and true classics. That cornbread/plobano dish is now on my menu.
Wine, and a lot of it
AlaskanAg99 said:
Thankfully it's just family, 5-6 adults. We do a traditional meal. Although I now smoke the turkey. Yall must be screwing it up royally to not enjoy the dish.
I always try new dishes in addition to tried and true classics. That cornbread/plobano fish is now on my menu.
Agreed. Turkey is great when cooked correctly. Smoking it is the way to go IMO.
I'm hosting 14 adults and 5 kids this year and was thinking to smoke a Turkey. I've baked and fried, but never smoked. Any brine and smoke recipes any of you follow, or created for yourselves over time you can share? Size of bird for this size of crowd?
Is one meat enough, or best to have a second? (Assume with sides, one would be enough)
Is one meat enough, or best to have a second? (Assume with sides, one would be enough)
For 14 adults, I'd probably have a 2nd protein, or 2 medium sized birds. Part of the joy of Thanksgiving is leftovers.
Probably the easiest other option would be a porkbutt.
Probably the easiest other option would be a porkbutt.
Man these threads drag me down every year around this time, and this one is worse than most.....
Is Turkey the best meal on the planet, absolutely not. But if you do it right it's still pretty damn good. And it's not something we have regularly so I still enjoy it. We'll be doing a sous vide turkey, have done it 3 years now and everyone loves it, a couple smoked turkey breasts, and I'm sure my FIL will fry a turkey or two.
Same can be said for the sides. My mom had a family recipe of instead of making regular gravy they'd make homemade noodles and cook them in the turkey drippings plus some stock. It's one of my single favorite foods. She's passed so I've taken over that tradition.
As said above, enjoy your time with family. Be thankful you have family and family that cares enough to get together. Don't sweat the little bull**** drama. And enjoy yourself.
Is Turkey the best meal on the planet, absolutely not. But if you do it right it's still pretty damn good. And it's not something we have regularly so I still enjoy it. We'll be doing a sous vide turkey, have done it 3 years now and everyone loves it, a couple smoked turkey breasts, and I'm sure my FIL will fry a turkey or two.
Same can be said for the sides. My mom had a family recipe of instead of making regular gravy they'd make homemade noodles and cook them in the turkey drippings plus some stock. It's one of my single favorite foods. She's passed so I've taken over that tradition.
As said above, enjoy your time with family. Be thankful you have family and family that cares enough to get together. Don't sweat the little bull**** drama. And enjoy yourself.
htxag09 said:
Man these threads drag me down every year around this time, and this one is worse than most.....
Is Turkey the best meal on the planet, absolutely not. But if you do it right it's still pretty damn good. And it's not something we have regularly so I still enjoy it. We'll be doing a sous vide turkey, have done it 3 years now and everyone loves it, a couple smoked turkey breasts, and I'm sure my FIL will fry a turkey or two.
Same can be said for the sides. My mom had a family recipe of instead of making regular gravy they'd make homemade noodles and cook them in the turkey drippings plus some stock. It's one of my single favorite foods. She's passed so I've taken over that tradition.
As said above, enjoy your time with family. Be thankful you have family and family that cares enough to get together. Don't sweat the little bull**** drama. And enjoy yourself.
I thought sweating the BS and complaining about family is part of thanksgiving tradition?htxag09 said:
Man these threads drag me down every year around this time, and this one is worse than most.....
Is Turkey the best meal on the planet, absolutely not. But if you do it right it's still pretty damn good. And it's not something we have regularly so I still enjoy it. We'll be doing a sous vide turkey, have done it 3 years now and everyone loves it, a couple smoked turkey breasts, and I'm sure my FIL will fry a turkey or two.
Same can be said for the sides. My mom had a family recipe of instead of making regular gravy they'd make homemade noodles and cook them in the turkey drippings plus some stock. It's one of my single favorite foods. She's passed so I've taken over that tradition.
As said above, enjoy your time with family. Be thankful you have family and family that cares enough to get together. Don't sweat the little bull**** drama. And enjoy yourself.
One turkey is not going to be enough, I'd recommend a second turkey or a ham. Since you'll have the smoker going, I second the recommendation to do a pork butt, or a couple of pork tenderloins.Silvertaps said:
I'm hosting 14 adults and 5 kids this year and was thinking to smoke a Turkey. I've baked and fried, but never smoked. Any brine and smoke recipes any of you follow, or created for yourselves over time you can share? Size of bird for this size of crowd?
Is one meat enough, or best to have a second? (Assume with sides, one would be enough)
I agree with your overall point, but I encourage you to ignore the naysayers who think they're edgelords by coming in here and talking about how much turkey sucks. They just want attention.htxag09 said:
Man these threads drag me down every year around this time, and this one is worse than most.....
Is Turkey the best meal on the planet, absolutely not. But if you do it right it's still pretty damn good. And it's not something we have regularly so I still enjoy it. We'll be doing a sous vide turkey, have done it 3 years now and everyone loves it, a couple smoked turkey breasts, and I'm sure my FIL will fry a turkey or two.
Same can be said for the sides. My mom had a family recipe of instead of making regular gravy they'd make homemade noodles and cook them in the turkey drippings plus some stock. It's one of my single favorite foods. She's passed so I've taken over that tradition.
As said above, enjoy your time with family. Be thankful you have family and family that cares enough to get together. Don't sweat the little bull**** drama. And enjoy yourself.
Just like some people put Halloween decorations up the minute the calendar turns to October 1 and some people put Christmas decorations up on November 1, some people look forward to planning and testing out new recipes for Friendsgiving/Thanksgiving in the lead up to the big day every year.
As for your tradition, do you use eggs in your homemade pasta? How are you shaping them?
Yes. Uses eggs. Recipe below. I basically do it just like making pasta, do the "volcano" with eggs and slowly mix in the flour. Then roll it out thin and cut into strips. We then let it dry out overnight.
I've never heard of anyone using baking powder in their pasta, that is interesting. Pasta will plump up when boiling as it absorbs water, I wonder if the baking powder is to make it 'rise' as it absorbs the rendered fats?
As a faithful viewer of Pasta Grannies on YouTube (own both cookbooks), I've made both eggless pasta with water and egg pasta plenty of times. While using just water is doable, using eggs definitely makes for a smoother, silkier product.
T-minus two weeks so I had a pre-game discussion with my wife and we're just going as simple as possible to minimize the stress this year. The only things we'll be cooking the day of Thanksgiving will be me handling the turkey and her making the cornbread dressing. She can make the chocolate pecan pie earlier in the week. We're not coordinating anything beyond that, everything else including sides, any additional protein, drinks, other desserts, ice, etc will be done by the rest of the family. They'll also be made aware that oven space is no guarantee, even though we have dual ovens. If a similar seating issue happens this year I'm just going to grab my daughter and sit with her in the kitchen, just the two of us.
One of my favorite traditions when living out of state was Friendsgiving. For those with no family we'd put a ragtag group of people together and go all out.
One year 2 of the girlfriends at the party were vegetarian and they decided they'd just do all the sides. And they went overboard. When we showed up we had 5 turkeys for 15 people.
Around 4 we realized there were too many leftovers so people started calling their friends that worked at bars, "How many people are there?" So we split stuff up to hit 3 bars, took over their closed kitchens and served everyone in the joints. Usually 4-5 people, wasn't huge.
What was nice was just how crazy happy these lonely souls were to have a Thanksgiving dinner surrounded by people.
One year 2 of the girlfriends at the party were vegetarian and they decided they'd just do all the sides. And they went overboard. When we showed up we had 5 turkeys for 15 people.
Around 4 we realized there were too many leftovers so people started calling their friends that worked at bars, "How many people are there?" So we split stuff up to hit 3 bars, took over their closed kitchens and served everyone in the joints. Usually 4-5 people, wasn't huge.
What was nice was just how crazy happy these lonely souls were to have a Thanksgiving dinner surrounded by people.
I was reading through the chicken and dumplings thread and it occurred to me what she's doing with that recipe: people who roll out their dumblings and cut into strips use baking powder in their dough, and she's kind of making turkey dumpling pasta of sorts in this recipe.
Do you have her chicken and dumplings recipe? I'll bet the recipe for the dumplings dough is similar.
Turkey - spatchcock on BGE
Alton Browns Turkey Giblet gravy
Will make mashed potatoes, corn, salad
Catering herb stuffing and green beans/****take mushrooms and a chocolate pie because this year has been busy AF
Alton Browns Turkey Giblet gravy
Will make mashed potatoes, corn, salad
Catering herb stuffing and green beans/****take mushrooms and a chocolate pie because this year has been busy AF
thanksgiving day with the in-laws (~20 folks)
- deep fried turkey
- honey baked ham
- all of the typical turkey day sides (mac n chees, green bean casserole, twice baked potatoes, rolls, etc)
Friday after with my family
- sous vide beef tenderloin
- baked potato
- brussel sprouts
- deep fried turkey
- honey baked ham
- all of the typical turkey day sides (mac n chees, green bean casserole, twice baked potatoes, rolls, etc)
Friday after with my family
- sous vide beef tenderloin
- baked potato
- brussel sprouts
Bruce Almighty said:This is the recipe I use, though I cheat and use premade cornbread from the bakery section of the grocery store.superunknown said:Bruce Almighty said:
Smoked Cajun turkey, cornbread roasted poblano dressing and whatever else my family brings. I'm a traditionalist and love turkey when it's done right. I also use the leftovers for posole the next day.
cornbread roasted poblano dressing? Go on.
https://www.foodandwine.com/recipes/corn-bread-stuffing-country-sausage
Did a test run with this last night for 7 adults in addition to gumbo. It was well received and the common comment was this would go better with a savory breakfast as a side dish.
Smoked prime rib
I have to say, smoked then seared a tri-tip and it was amazing. I will definitely do that again.HTownAg98 said:
Grill some tri-tip or picanha.
Roast a whole fish.
Cassoulet.
Roast duck.
We were going to host for small group of just our family and some friends not leaving town, but we are hitting the road to in-laws again. I told them I'm bringing the fryer for a secondary bird, game hens and wings and whatever else I find to throw in the grease.
I'm also going to repeat my old-school pea salad from last year.
That dressing recipe looks a lot like my mom's (i.e. my great-great-grandmother's passed down) except we never stuff the bird. Depending on how many, we usually have several large pans full because it is basically the main.
I'm also going to repeat my old-school pea salad from last year.
That dressing recipe looks a lot like my mom's (i.e. my great-great-grandmother's passed down) except we never stuff the bird. Depending on how many, we usually have several large pans full because it is basically the main.
Preparing for tomorrow. Can't wait!
Mrs Aggiedata made her famous jalapeño cornbread.
Mrs Aggiedata made her famous jalapeño cornbread.
Brother is smoking the turkey. I'm making sausage, peppers, and potatoes as one side, and rolls from scratch.
We're having chicken parmigiana as the early meal.
I already made pizza dough earlier so we have the option of pizza or stromboli if it is requested (I made both last year when we hosted a bigger crowd).
I've officially established "no turkey" as the Thanksgiving tradition. I'll be smoking a 14 lb brisket and a couple of chickens.
Also on the menu is smoked gouda/English cheddar mac & cheese, mashed potatoes, dressing, and roasted corn on the cob. I'll make some from-scratch cranberry sauce for myself while my husband gets offended and eats his cranberry sauce out of a can.
Also on the menu is smoked gouda/English cheddar mac & cheese, mashed potatoes, dressing, and roasted corn on the cob. I'll make some from-scratch cranberry sauce for myself while my husband gets offended and eats his cranberry sauce out of a can.
Lasagna
I decided on a smoked turkey. Spatchcocked, dry brined, then compound butter underneath the skin and on top. 300 degrees until done.
Other sides: Mac and cheese, garlic knots (HEAVENLY), green bean casserole and dressing(MIL), broccoli and rice casserole(mom), scratch made pumpkin pie and apple pie for dessert.
Other sides: Mac and cheese, garlic knots (HEAVENLY), green bean casserole and dressing(MIL), broccoli and rice casserole(mom), scratch made pumpkin pie and apple pie for dessert.
Took my fryer to the in laws and fried two birds and some game hens. Cold pea salad, southern style sauted green beans and roasted Brussels were my contributions to sides. All came out great.
I really did the roast pig. It was 10.5 pounds of awesome.
Smoked at 250 for 4.5 hours, until the bacon was 190 internal. I wanted to serve to carve at the table, but family insisted that I carve in the kitchen and just serve the meat.
Smoked at 250 for 4.5 hours, until the bacon was 190 internal. I wanted to serve to carve at the table, but family insisted that I carve in the kitchen and just serve the meat.