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Last edited by SammyJ; November 24, 2022, 05:20 PM. -
Today's cook. Turkey Breast on the Kettle with sides of green bean casserole, mashed taters, a sweet tater casserole, and dressing. I bought turkey gravy at Fresh Market on sale, but did not notice that it was gluten free until today, so I heated it up and we tasted it. It was odd enough that neither of us ate it.
The skin got darker than I thought it would, but I think the breast was too tall - only about an inch from the lid. I also had the vent right over the breast. I rotated the lid and dropped the temp. I also turned the bird a bit so that the other side was pointing up. I'm not a turkey fan, but it tasted fine.
Plated:
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Most gluten free things are missing one key ingredient....gluten....
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It all came together.
Not shown: sweet potatoes with rum and stuffing.
A good time was had by all.Comment
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Clawbear57 It’s a tradition in our house. My wife insists on crumbled potato chips on top and I prefer the proper dried onion rings.
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My contribution to the feast. 12 lbs on a Traeger 22, 275 degrees for just over four hours.Attached FilesComment
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Turkey of course. Dry brined overnight, then coated with a turkey rub that was heavy on smoked paprika, sage, thyme and rosemary. Used mayonnaise as the binder based on an article by Kenji Alt Lopez and was really pleased with the results. Smoked it at about 300 on the offset with cherry for three hours and pulled it at a temperature of 156f in the breast. It carried over to 163-right on target.
The skin was nice and crisp when it came off, but the bird was so juicy the skin softened a bit as we carved. Juice was running off the cutting board and we had to put towels down to sop it up.Attached FilesComment
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A non-traditional Thanksgiving for two.
Potatoes in bacon grease.
More fat? Yep!
These became fondant potatoes, which rank right up there with gratin potatoes imho.
Grilled and reverse seared, on the SNS kettle, the last of four prime strip steaks from a package I got about a month ago at Costco.
Took it to a rare/med rare 130F IT.
My wife made some crispy brussels that we slathered a bacon vinaigrette on followed by a honey chili aioli. It is, by far, the best thing to ever happen to a sprout.
My wife was also responsible for a wine-mushroom sauce.
Plated and ready for giving thanks followed immediately by consumption.
All of this deliciousness was accompanied by a 2018 Amarone della Valpolicella.
We both agreed that this ranked as one of the best ever non-traditional Thanksgiving Dinners.
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Clawbear57 They are pan seared like scallops but then roasted in the oven with some chicken stock until tender. -
Texas Larry They’re quite simple and the small amount of labor returns huge benefits. It’s also very easy to scale them up or down. I used the recipe from https://www.seriouseats.com/fondant-...recipe-5217320
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The traditional meal and presentation this year for our exchange student. All cooked with a barely functioning Inkbird (okay broken) but no matter, everything turned out great. Chef John Pierre turkey recipe smoked on Akorn for a few hours then finished in the oven. His turkey slicing technique remains awesome.
I had to finish in the oven due to needing the smoker to do the Yorkshire puddings, which actually turned out well. The PK300 part arrives tomorrow so only one smoker! I guess we only needed five tries to get the puddings right. I used spelt flour to give them that European taste from my childhood.
Topped off by homemade pumpkin pie and chocolate mousse cake contributed from Amanda.
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Food Coma:
Lamb shanks with pomegranate molasses and chickpeas over bulgur wheat "polenta", and a chard, watercress, parsley, and persimmon salad with bulgur, feta with a pomegranate vinaigrette.
Not pictured is the homemade hummus and pita we'd already destroyed. I might need a nap before bed.Comment
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So just me and Lance today. But I did send a big take out order to BIL because he was home sick.
Turkey: sweet tea brine. Wasn’t my best work. This recipe is meant for a double fried chicken with a gochuchang glaze. For just an herb roasted turkey, it was too sweet.
pre and post roast.
Mashed, stuffing, cacio e pepe Brussels (epic fail, I burnt them, sauce was amazing though). My plate.
lances plate with added sweet potato and cranberry.
and best part of the whole meal, served at about 50-55*F
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Oh yeah, the obligatory Beaujolais. Glad to hear it’s good this year. I may just have to get a bottle for tonight’s meal which features turkey.
Meal looks awesome SheilaAnn. Sorry to hear Lance is under the weather. Looks like you’re taking good care of his nutritional needs to help a speedy recovery. -
WayneT it’s not Lance who is sick….. it’s his brother. Well wishes are appreciated.
I love this wine with turkey. Even though my turkey was too sweet this round. I have the other half for another time. I’ve come to realize that turkey is just not one of those dishes you over think.
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Just the wife and me with our son. He was smoking pork butts for his employees tomorrow, so I brought a slab of spare ribs and some beef short ribs and threw them on his smoker. We all made cowboy beans and potato salad, some we had today and he'll take the rest tomorrow to go with the pulled pork. Saturday he'll be with us with his kids and we'll do the turkey that taking a cold bath.
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