Time to Get Excited About Thanksgiving

[synodog]

We had a Friendsgiving this last Sunday so I did a test run with turkey breast on the WSM 22” and they were delicious. No pics because I was rushed but smoked turkey breast is the best if done right.

[Jim White]

We will be 6-8 adults and the two grandkids. I want to take full advantage of the LSG Adjustable, so I'm thinking small to medium fresh turkey spatchcocked and brined with Meathead's Poultry Rub. I like the temperature profile in this post to get smoke time and crisp skin. I will run in offset mode, so I can set up with a drip pan instead of on a baking sheet. This should give smoke access to the underside. For veggies under it, I'll do an onion and some celery. We don't usually do gravy, but I want to experiment with using the drippings as part of the liquid in something like this stuffing mix. The onion and celery will go in, too.

Lisa will make a new batch of her brandied cranberries and of course her sweet potatoes heavy on rum. I'll do my from scratch green bean casserole with the cultural line of demarcation: half topped with dried onion rings (yay!) and half topped with potato chip crumbs (boo!). And of course the pumpkin pies from Lisa's grandmother's recipe. We cheat and buy rolls at Publix, but, sadly, they seem to have discontinued their yummy potato rolls.

[bmillin]

I have not had much luck with drippings from a smoked bird in gravy. The smoke can be overpowering. I would suggest roasting the neck & giblets, make a simple broth and use that.

[Jim White]

Thanks, bmillin I was thinking of using only a small amount to substitute for about half the butter.

[Bad Hat BBQ]

Love T-day
We should have 30+ here

I have a Brother In Law that comes down from Cleveland, Family & Friends. Music & Wine

The pavilion will be in full operation.
Ribs, Turkey, pork belly on the Off-Set (Delilah)
Smoked Mac& Cheese and Salmon in the pellet rig (probably chicken thighs...SWMBO insists on chicken thighs!)
Beef (pianha...most likely) on the Santa Maria (Rosalita)

[ecowper]

It will be just Stacy, myself, and our next door neighbors .... .4 adults and 1 18 year old girl. Our daughters decided to go to San Diego to visit the oldest son and enjoy the weather.

I plan to do a turkey, of course. But I'm also looking for new dishes to flesh out the meal. Found a bacon wrapped fig appetizer that looks like it will be on the menu!

Bacon-Wrapped Figs With Blue Cheese and Bourbon Recipe (seriouseats.com)

Some of this is going to depend on Stacy and where she is at with surgery and recovery.

Also found a recipe for brussels sprouts and roasted chestnuts. That's going on the menu!

[SheilaAnn]

Ooooohhhh…. Try roasted cauliflower with dates, pine nuts. Let me find my recipe…..

[radiodome21]

We’re hosting again this year. I love cooking and hosting. My MIL was offering to host but no one wants to go there often because the house is too small to accommodate everyone so I took charge in that. Last year I did one in the WSM and my wife did one in the oven. I injected mine and she did the butter rub down. Both were fantastic. I also used Meathead’s rub from the free side.

I went to do some ribs on my WSM two weeks ago and to my shock I found that I had quite the mold bed growing in there again. Oddly enough the only time I ever had mold in it was on Thanksgiving morning two years ago. So this weekend I will clean out the old WSM to get him ready. I’m also intrigued by buying a turkey brine kit that I’ve seen advertised. Perhaps this weekend I’ll dig a little deeper on that. And if anyone has any experience please share.

[sssbbq]

I have used brine kits in the past and personally find dry brining every bit as effective and a lot easier. Depending on what kind of bird you get, most store bought turkeys are already brined or injected with a solution to keep them moist so be careful not to over salt.

[Spinaker]

I am going camping up north. A lot of people love to get together on the holiday. I am the other way. I will be spending my days under the winter moon in the BWCA. Not a soul in sight, no bugs. Me, Ripley, a Duluth pack, a carbon steel pan and a rolling fire. Oh yeah and the occasional wolf howl in the distance. Now that is a holiday.

[Donw]

Wonderful. After Thanksgiving our kids and grandkids will move over to Assateague National Seashore and rough camp for the weekend. They will all bring their telescopes and make it an astronomy weekend. It won’t be Minnesota cold but 30 something degrees with the wind off the ocean but won’t be a picnic either. I’m hoping for clear nights for their sake.

[jfmorris]

I am totally unsure of what will happen this Thanksgiving. USUALLY we host a big shindig on turkey day for our kids and often my parents, and I think last year it included my sister and her family. This year would be the turn for my wife's family, where the food always sucks and I try to bring at least one edible turkey, but we've had a bunch of drama on that side to where I don't know if anyone will be getting together.

My wife's brother basically blew up the entire extended family on her side just a week ago, and all is in turmoil at the moment. So this is the year our kids plan to be with their in-laws, and maybe we just won't go anywhere ourselves. Or we'll go out of town for the weekend and get away from the drama. And not cook a darned thing. Usually I'm excited to grab a couple 18-20 pounders and smoke or rotisserie them, but not excited this time around.

[jfmorris]

When I tossed out going out of town for the weekend, my wife informed me that our kids will all be here on Saturday, expecting a turkey. So guess I’ll be doing a big bird at some point.

[hoovarmin]

Sounds like a great opportunity for a nice getaway with your bride.

[jfmorris]

hoovarmin apparently the idea of a getaway is squashed as we have to be here for Saturday. And I won't be surprised if we get asked to keep one or more of our kids dogs for them to go to their in-laws...

[JeffJ]

When it comes to Thanksgiving I'm a traditionalist when it comes to loading my plate. Turkey, mashed potatoes, stuffing, gravy and homemade cranberry sauce. That's it. Sometimes I might have a roll if I'm particularly hungry.

Also, a tip I learned from Cooks Illustrated: Purchase several turkey legs and poke holes in the legs with a pairing knife. Do not stuff the bird. Lay the turkey thighs on top of the stuffing and then bake it. The flavor profile from the thighs is pretty close to what is achieved when stuffing the bird.

[RichieB]

The every year celebration and the one I look forward to the most. Son and daughter and their families, 6 grandkids and a dog. As I've mentioned before, this is my wife's cook along with my daughter. Thursday is the traditional turkey with all the fixin's. My daughter is the pastry master so dessert will be delicious. On Friday we go with an Italian theme. Thanksgiving sauce with sausage, braciole, meatballs and oxtail. Paired with manicotti. I'll see, I might bake some dinner rolls for that meal.

[RichieB]

hoovarmin my 6 y.o. grandson, I'm sure will be willing and able. Just know you'll be on the floor playing with whatever he say you're playing with. Legos, dinosaur wars, building stuff with wood blocks and even more fun.

[hoovarmin]

RichieB that sounds like a great time!

[JeffJ]

It is also the one I look forward to the most. A one day celebration of family and food. And while we don’t typically watch much football on Thanksgiving the Lions game is one of the coolest traditions in sports. That game dates back to the 30’s.

[STEbbq]

Hm. So my takeaway is folks around here get more excited about Thanksgiving in early November versus October. Haha.

[ecowper]

STEbbq I admit, I didn't see this post until today. And we've kinda had a lot of "distractions" around the house of late ..... but now I'm excited and hoping to get to have Thanksgiving with some friends. A lot will depend on when Stacy has surgery. Anyhow, spent some time planning and adding a couple new items to shake things up a bit. Here's the current menu plan

Appetizers

Bacon wrapped figs
Cheese and meat tray
Mixed olives

Cocktails

Eggnog Cocktail
Rye Old Fashioned
Martini
Vodka/Soda/Lime/Chambord/Raspberry cocktail (this is my own cocktail creation, but I don't have a name for it)

Dinner

Smoked Turkey
Mashed Potatoes
Turkey Dressing
Smoked Turkey Gravy
Cranberry Sauce
Brussels Sprouts with Roasted Chestnuts
Sparkman Cellars wine .... haven't picked one yet

[yakima]

Where do you get your chestnuts? Colossal Orchards, Selah, is good source.

[ecowper]

yakima great question. I don’t really know, I’ve never bought chestnuts before ….. this is a new recipe. So, love having a recommendation.

[yakima]

Colossal sells the bulk of their product to Koreans in Puget Sound, and are now basically sold out. Try to find a Korean market.

[DavidNorcross]

We are hosting this year as well. A very traditional Thanksgiving dinner. While I enjoy the spatch cocked bird, I always cook a whole turkey with the trimmings. Happy Thanksgiving everyone!

[STEbbq]

SheilaAnn The turkey is cage free, no antibiotics, from MN (interesting), and fresh not frozen. $3.99 a pound which is pretty high, but you know, want to support the local guy this time. We will see it can beat out a Butterball for next year.

[sssbbq]

We are doing the same thing here in SC with a fresh bird from a local farmer. This is a bit pricier than what you are paying so it needs to be real good for me to repeat next year. Fingers crossed!!

[STEbbq]

I believe this is the turkey source: https://ferndalemarket.com/

SheilaAnn

[SheilaAnn]

Without looking… I know ferndale. Nice!

[RlsRls]

Gravy Tip! ... Wife buys a couple turkey wings and maybe a drum stick a couple weeks before the big day. Roasts those off with all the seasonings and and makes the gravy, then freezes it until the day before! Takes the stress out of producing a hot gravy with everything else going on the big day! Try it!

[Bob K]

I do something similar, a couple days before. Spatchcock the turkey so I can dry brine it for 2 days, and then I’ve got the spine, neck, and wing tips. I add some chicken spines and wingtips (I keep in freezer after roasting chicken or making wings throughout the year) - brown all that up, make a stock on Tuesday, make gravy on Wed, it sits in fridge overnight and gets even better

[hoovarmin]

Great idea!

[RlsRls]

WE would do that except lately we dont do a whole bird anymore. Usually do a breast or two in the oven either whole or a roulade of some sort, and I do dark meat, either thighs or sometime Duck breasts out on the PK! Actually thinking of doing a stuffed pork tenderloin this year! Still mulling over......