How’s your Turkey day prep work coming along?

[Richard Chrz]

I know I am not the only person that started some of the prep work this weekend. I for certain ecowper was in the kitchen starting on some basics too.


I started on Saturday with deboning some Turkey so I could make a large batch of Turkey stock to use for dressing and other needs. I also smoked a Turkey breast 2 ways on Saturday just to work through a few things in my head, (by the way on the breast plate is far better than boneless smoked Turkey, although they came up in temp almost identical. Either way I decided to go SV for the breast.

yesterday we reheated, sliced the Turkey and held it just to get an idea of timing and taste, for any possible adjustments.

This morning I started some bread to bake tomorrow so I have bread for my dressing,

but mostly just in planning right today and trying to clean the kitchen as I go, already cleaned the refrigerators so they are ready, and to sharpen knives.

Tomorrow I will start some of the prep work separating and dry brining the Turkey, & 2 beef roasts, making the pie doughs (that may happen today), and making the bread for Thanksgiving, and hope to have the dressing made and assembled by end of Tuesday

Wednesday I will cook Turkey, roasts, have potatoes done, bake bread, and a pie.

Thursday is just a roll out and bake the dressing, warm up everything, that way if family needs my oven, it’s available, plus I will have the summit kamado set at 350 ready to be used if needed.


dough is about to go into bulk now.

[CaptainMike]

I have a grueling schedule. I'm picking up the ingredients for Crack 'n Cheese on Wednesday, then making it on Thursday. There will be some driving involved, a few dirty dishes and such, and perhaps some leftovers to process. Wish me luck!

Either that or hopping on a plane to La Crosse.

[Panhead John]

Mike, tell me about that Crack n Cheese deal please. I saw you mention it before but not sure what it is. 🤔

[Johnny Booth]

It’s not what you think it is PJ, you won’t need a pipe. 😁

[CaptainMike]

Panhead John, for whatever reason it's called Killer Mac 'n Cheese now:

https://amazingribs.com/tested-recipes/other-fun-food-recipes/mac-and-cheese-recipe/

[Johnny Booth]

We always have stock. Fresh bacon made. Turkey is thawing.

Wednesday - clean entire house (it’s small)
Wednesday night- make stuffing, prep roasted veggies and cook.

Thursday - The oven is dedicated to Turkey until it is done; the dishes are reheated while it rests.
I wrap the green beans with pre-cooked bacon and grill them crisp during the reheat.

Dessert is a family affair, make your own sundaes (candied bacon, dark chocolate, apple, walnuts, cinnamon, brown sugar)

[ecowper]

Because of work schedules (one Coast Guardsman who is on duty on Thursday, one cook who is working on Thursday), we have moved our Turkey Day to Wednesday, so the whole schedule had to accelerate!

Saturday: baked cookies

Sunday: make turkey stock.

Monday: Clean the WSM

Tuesday: spatchcock and brine turkey, prep all the various veggies (like trim and blanch the green beans), make the cranberry sauce. My cousin is bringing the candied nuts and pies, so we don't have to worry about that. Clean house and prep table with decorations and place settings.

Wednesday AM: Make Roma caprese boat appetizers. Get cranberry sauce, cornichons, and other table sides into serving dishes. Prep stuffing, potatoes, gravy. Get pans out for cooking veggies (carrots, green beans) and prep all the serving dishes.

Wednesday Noon: fire up the WSM .... turkey on 1:30 and coming off about 3:30

And then all the fun cooking of potatoes, gravy, stuffing. We hold those in oven at 170F. Pull turkey, let it rest while carrots and green beans are cooked. Carve turkey. Food to table.

4:00 PM (if all goes well) - toast the family, say the blessing, and then feast

[ecowper]

and just to add to the fun, I have a jury summons for Weds. I have to call in this afternoon and find out if I actually have to report Weds AM

[Mosca]

My stuff is easy. I have to pick up a pumpkin pie and some brownies at the bakery tomorrow. Then I’m going to make stuffing and dinner rolls on Wednesday, and some whipped cream on Thursday before heading over to the in laws.

[Hulagn1971]

Brisket was smoked on Saturday. All I have left to do is heat it back up in the sous vide on Thursday at my cousin's. He's tackling the turkey and a bushel of oysters. Everyone else is bringing sides to accompany the meal. I do have to drive us to Wilmington on Wednesday which should be interesting. Decided just to play it cool and not get bent outta shape over the traffic during the 3.5 hour drive....which will likely be a good bit longer lol.

[Johnny Booth]

I been practicing that calm, cool driving thing for several years now. I still think it, but I am getting much better at not saying it.

[Starsky]

Dropping the turkey into the brine Tuesday evening. Green bean casserole and Cracker Barrel hashbrown casserole will be done Thanksgiving morning along with the turkey. This year other family members are stepping up to take the pressure off of the wife and I

[dpearce]

Turkey is out in the garage fridge thawing. I may move it into the kitchen fridge when I get home, though. The garage fridge runs colder, and last year I noticed it was a still a little "icy" the day before.

A quick overnight in a pot of cold water worked it all out, but I prefer not to take up that much room if it all possible.

Other than two types of stuffing (White Castle and Muffings) which is a surprise for everyone this year, that's all I'm really in charge of!

Wednesday Evening: Spatchcock and begin dry-brining the bird. Pick up 10 White Castles. Thursday morning, get it seasoned up, and I think I'll put it on the smoker around 1:30 - 2pm, then get the fixin's together for the stuffing(s).

[fzxdoc]

Have you made the White Castle stuffing before? Kenji has a recipe for something similar using a Seattle-fave burger spot's burgers. How does it compare to regular stuffing with no beef? I put pulled chicken and browned breakfast sausage in my stuffing. Technically, my stuffing is a dressing since I don't stuff it into anything but a casserole dish.

Kathryn

[dpearce]

fzxdoc I haven't made it before, but I've had it several times over the years. Anyone from Central Ohio will know the smell and flavor, I'm sure. But, White Castle is one of those "you love it or you hate it" kinda foods (kinda like Skyline Chili), so this is really an experiment with my picky eaters. Besides, I read Meathead's recipe, and have been meaning to try it, just haven't had a good reason to. And it's a reason to get a few burgers for myself! Your recipe sounds delicious, by the way!

[Dan Deter]

So far just cleaning and decorating. Tomorrow is shopping, Wednesday is food prep.

[captainlee]

Turkey breast is in the frig thawing. Tomorrow I will make the fresh cranberry relish so it has a few days to ferment and build flavor. The rest will be easy prep on Thursday and the breast in the smoker. Just the two of us this year, easy easy. Fireplace is cleaned and ready but it will be too nice Thursday to fire it up. Maybe a snow weekend ahead to enjoy the fire. Have a nice Thanksgiving all.

[DavidNorcross]

Wife has made the pies and sweet potato casserole. Turkey is thawing. Still need to make bread. Going to make the stuffing that Richard Chrz recommended and will start that on Wednesday day night (says you can make a portion in advance). Turkey will go in brine on Wednesday afternoon. It's getting close!

[ItsAllGoneToTheDogs]

House was deep cleaned yesterday, a quick spot clean Thursday morning will have us ready for business.

Broke the turkey and an bonus bone on breast apart today, I already feel the weight of expectation removed from my shoulders. As long as the end product is what I want, this deconstructed turkey may be an annual event.

I am debating whether I want to tie up and season the prime rib tonight, but I might do that tomorrow instead.

What did bum me out is no one had horseradish root. Also every place was sold out of jalapenos, even 2 Mexican markets... bacon wrapped sweet peppers might be on the app menu...



And 2 freezer bags full of parts to make stock for a turkey soup in the coming weeks.

[randy.56]

3 birds went into the fridge Saturday. We server 20 to 25 every year. Fish fry Wednesday nite for dinner I have 7 lbs of bass and crappie, with hush puppies', mac and cheese, baked beans, rice crispy treats. . Monday, My wife has been busy all day making cookies, dressing, ect, were making 36 devilled eggs. Good thing I have 2 refrigerators and a freezer, That's a good start.

[ItsAllGoneToTheDogs]

honestly I'd rather have a great fish fry than any thanksgiving dinner I've ever had, less stress more fun

[ItsAllGoneToTheDogs]

Screw it... just prepped the prime rib as well.

I decided not to trim it at all to keep it uniform

[captainlee]

I've never done it that way, always trimmed and tied. Let me know how it came out.

[randy.56]

Nice marbling, that will be awesome.

[ItsAllGoneToTheDogs]

captainlee I know it's not "wagyu" wagyu, but I'm hoping the harder fat melts a bit. If not my wife can have the first cut of the heavy fat end, she cuts off all the fat (even the good stuff) anyway and won't need a massive slice. Normally I would have trimmed a little closer then tied extra tight to force uniformity.

[RichieB]

I'll ask Nancy how it's coming along. My major task tomorrow is vacuum. I do heavy lifting but menu and cooking is her and our daughter. When/if she needs me to do something, I'm on it as I coined the phrase "I'm on it like a hound on a rabbit".

[LegoMySearwood]

My dad was always, “I’m on it like a rat on a Cheeto!”