Mrs. in UT does the menu and most of the cooking. I get the turkey. For years I've been doing a spatchcocked (butterflied) turkey with make-ahead gravy (the day before), using the turkey neck and backbone. Assuming my records are right, the turkey takes less than 2 hours-about 15 pounds. She's doing a sweet potato casserole, mashed potatoes, Stovetop stuffing :), peas with pancetta, and key lime pie and pumpkin cheesecake for dessert, with homemade whipped cream. We're starting a 4:30 Mountain Time, so the game should be in the 2nd half. I'll have to figure my way around that. Having my dtr's family plus a couple of friends over. What about you?
lol. We watched Big Night with Stanley Tucci and Tony Shalhoub a few years ago and made a timpano. I'll live vicariously thru you going forward :)
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We did ribs one year, but we did a Timpano last year and everyone loved it so we're doing it again. It takes a few days for all the prep, but all the kids can get involved and it's a pretty fun process. As long as you follow all the steps it's not that difficult and it turned out so good.
lol. We watched Big Night with Stanley Tucci and Tony Shalhoub a few years ago and made a timpano. I'll live vicariously thru you going forward :)
Loved that movie! That's where we got the idea. I bought all the ingredients this weekend and we're planning to start of some of it tomorrow. Can't wait.
Great bean casserole, sweet potato casserole, garlic corn, mashed potatoes ( little cheese inside), rolls, gravy and sm all honey ham
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In comment 15917234 Pork Chop said:
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We did ribs one year, but we did a Timpano last year and everyone loved it so we're doing it again. It takes a few days for all the prep, but all the kids can get involved and it's a pretty fun process. As long as you follow all the steps it's not that difficult and it turned out so good.
lol. We watched Big Night with Stanley Tucci and Tony Shalhoub a few years ago and made a timpano. I'll live vicariously thru you going forward :)
Loved that movie! That's where we got the idea. I bought all the ingredients this weekend and we're planning to start of some of it tomorrow. Can't wait.
I'm pretty sure that Drew- Smshmth suggested the movie. It was great.
west coast time so we eat afterwards
I just dont want to be aggravated on Thanksgiving
as far as food pretty much classic dinner turkey, homemade stuffing, wife will do gravy from dripping and augment it with turkey base from williams sonoma
small little mac and cheeses side
cranberries sauce
daughter will do some soup for appetizer
skip mashed potatoes stuffing and dessert enouugh carbs for us
Sounds like 2 smart decisions
In a bag the night before:
1 22lb Turkey
2 Qts Apple Juice
1 cup kosher salt
1 stem rosemary
1 stem thyme
2 apples cut
2 onions cut
1/2 clove garlic crushed
Enough water to cover the turkey about a qt or more
Squeeze all the air out, twist the bag real tight and tie it. In the cooler it goes with 4 or 5 bags of ice on top, put in a cool part of the house.
Next morning early, drain the brine and dry the turkey. It goes back in the fridge until ready to cook.
Username checks out
In a bag the night before:
1 22lb Turkey
2 Qts Apple Juice
1 cup kosher salt
1 stem rosemary
1 stem thyme
2 apples cut
2 onions cut
1/2 clove garlic crushed
Enough water to cover the turkey about a qt or more
Squeeze all the air out, twist the bag real tight and tie it. In the cooler it goes with 4 or 5 bags of ice on top, put in a cool part of the house.
Next morning early, drain the brine and dry the turkey. It goes back in the fridge until ready to cook.
My turkey always feels blah. How do you cook it? Temp, time, extra steps, etc?
sweet potato casserole with marshmallow
mashed potatoes
some kind of carrot dish
apple crisp pie
We're planning on minimal leftovers because we'll be going in different directions soon. We're in the middle of a 200-mile move, and both of our daughters have work commitments on T-day itself, so... kinda chaotic. Happy week to everyone, and may our Giants shock the world! (And go USA on Friday!!)
After a few hours of smoking, the smoking effect becomes minimal. In the oven, covering the bird with aluminum foil usually will keep the skin from burning, it should do the same in the smoker, I'd think.
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In comment 15917245 Bill in UT said:
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In comment 15917234 Pork Chop said:
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We did ribs one year, but we did a Timpano last year and everyone loved it so we're doing it again. It takes a few days for all the prep, but all the kids can get involved and it's a pretty fun process. As long as you follow all the steps it's not that difficult and it turned out so good.
lol. We watched Big Night with Stanley Tucci and Tony Shalhoub a few years ago and made a timpano. I'll live vicariously thru you going forward :)
Loved that movie! That's where we got the idea. I bought all the ingredients this weekend and we're planning to start of some of it tomorrow. Can't wait.
I'm pretty sure that Drew- Smshmth suggested the movie. It was great.
I may have been me! I probably also told you that it was filmed in my hometown as well. The exterior scenes were filmed in Keyport, and some of it was filmed in Keansburg.
As for my menu on Thanksgiving, pretty much the same every year.
I roast two 20 lb. turkeys that I take off of the bone. I plan on dry brining the boneless breasts & thighs. I will cider brine the drumsticks, and wings, and cook them on the smoker. Sides will be Sausage Stuffing, Mashed Potatoes, Whipped Sweet Potatoes, Roast Brussel Sprouts & Cauliflower, Bacon Fat Braised Collard Greens, Creamed Pearl Onions, and Gravy of course. Others bring desserts, but I make Pecan Pie, and Pumpkin Pie. Can't wait.
Go easy with the smoking wood. Less is more. You could probably get away with just charcoal.
That’s a good idea. I was planning on using 1 small piece of Apple wood, maybe the size of tennis ball. Too much? Half of my crowd are pretty sensitive to bold flavors, so I really want to be cautious.
Coconut Custard
Pumpkin with Chocolate crust and bruleed top
How long can you stay upside down?
ive brined, ive dry brined, smoked, grilled, and a combo of all these - some people like the skin so smoking for a long period of time isn't the best.
At the end of the day we tend to all like traditional, so seasoning the turkey with butter under the skin, liberally season the cavity and skin all over, stuff the cavity with mirepoix and fruit, aromatics, baste with an all-day stock and then the main key - GRAVY.
I make my own gravy from all-day stock, it's the best. everyone loves it. i buy extra turkey necks and make a big batch. mashed potatoes, corn soufflé, cranberries. It's one of my favorite meals of the year.
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What makes my bird a family favorite is I brine it the night before. I think it makes a huge difference. The brine adds flavor, moisture and gives you a much larger margin of error to prevent you from drying out the Turkey.
In a bag the night before:
1 22lb Turkey
2 Qts Apple Juice
1 cup kosher salt
1 stem rosemary
1 stem thyme
2 apples cut
2 onions cut
1/2 clove garlic crushed
Enough water to cover the turkey about a qt or more
Squeeze all the air out, twist the bag real tight and tie it. In the cooler it goes with 4 or 5 bags of ice on top, put in a cool part of the house.
Next morning early, drain the brine and dry the turkey. It goes back in the fridge until ready to cook.
My turkey always feels blah. How do you cook it? Temp, time, extra steps, etc?
Here you go,
coat with olive oil on the skin and salt and pepper
melted butter w/ lemon under the skin over the breast
inside the bird an apple, onion, celery stick and a carrot, then tie it closed
pre heat oven at 450, but lower it to 325 when you put the bird in
You need a meat therometer !!
I place it in the thickest part of the thigh until it reaches 180, usually about 3 hrs more or less
Dont worry so much about time, watch the therometer. To me, thats the key.
Good luck
Pretty traditional menu, but I'll mention:
- light brunch in the morning must include mini hot dogs and veggie chopped liver
- getting outside to toss a football at some point also required
- my mom's pumpkin bread
- mashed apples with cranberries (instead of the usual cranberry sauce)
- mashed turnips/potatoes
- Schlafy Pumpkin Ale during the meal, did it last year and was better than my usual red wine
- my wife makes Sangria which goes over well
- for some reason my wife baked a "mile high" apple pie, seems like ratios won't be good, but it does look pretty good.
Target serving time about an hour earlier this year at 3:15pm, then me and the boy head to the family room in time for kickoff.
I cook dinner and enjoy doing it. My wife and daughter are the bakers and their deserts never disappoint. My menu is:
22 lb turkey, stuffed with a sausage stuffing.
Second stuffing with sausage and Granny Smith apples and sour dough bread
Roasted sweet potatoes
Roasted root vegetables with a maple glaze
Green beans in a tart cherry vinaigrette
Roasted Brussels sprouts with pancetta
Two home made cranberry sauces
Mashed potatoes
Enjoy the holiday. Happy Thanksgiving!
Pork Chop, very impressive with the Timpano!! I love Big Night too. Great movie
One thing about Thanksgiving is that you can do a lot the day before. Mrs. in CT and I will be doing most of the work tomorrow.
Appetizers: Wife's warm clam dip, bean dip with garlic and rosemary, assorted cheeses and crackers, fennel and orange salad.
Soup: I make Autumn Roasted Chestnut soup. Has apples, carrots, celery, herbs, brandy and apple cider, veggie stock base. no cream. I make it tomorrow, the reheat and puree on Thursday before serving.
ME: Roasted Turkey of course (21 lbs). Fill carcass with orange, shallot, and fresh sage, rosemary and thyme. will make gravy while it cools. melt a piece of skin with shallots and giblets, deglaze with Grand Marnier, add broth.
Wife: my grandma's sausage, spinach and sweet potato stuffing (dressing in this case) with onions, garlic and pine nuts
Wife: sweet potato mash with bourbon, pecans and a touch of cream
Me: Roasted brussels sprouts with bacon and shallots
Wife: Sauteed mushrooms with garlic and thyme
Josh Pinot Noir is the red, Josh Chardonnay for the white for those who want. Usually very few go for white anymore.
Guests (wife's cousins) bringing pies etc. for dessert.
Fortunately or unfortunately depending on how you think the game will be, main course will be a 4:00ish.
Enjoy everyone!
My BIL is notorious for not being ready on time for the meal. We generally eat the bird which he finishes around 6 or so. This year he got a 28 pounder that he gets from a local farm, and they slaughter and clean it for him. They also do most of the side dishes. My other Bil & Sil and nephew love baking so they are making all the pies and a B-day cake for me hence the 1124 title.
I am making lasagna for grazing earlier in the day as well a whole brisket and spiral ham on the smoker. And a bunch of stuffing. I make the gravy at their house when the bird is done every time my Bil makes it looks like stock and cheese curds because he can’t make a roux to save his life lol.
We eat out of chafing dishes with so many people, so I brought all of mine over yesterday after cleaning and polishing them. And my small crescor box to keep everything warm.
Great holiday but glad it’s only ounce a year kind of a pain in the ass.
Happy Thanksgiving everyone, I hope you have a wonderful holiday.
My BIL is notorious for not being ready on time for the meal. We generally eat the bird which he finishes around 6 or so. This year he got a 28 pounder that he gets from a local farm, and they slaughter and clean it for him. They also do most of the side dishes. My other Bil & Sil and nephew love baking so they are making all the pies and a B-day cake for me hence the 1124 title.
I am making lasagna for grazing earlier in the day as well a whole brisket and spiral ham on the smoker. And a bunch of stuffing. I make the gravy at their house when the bird is done every time my Bil makes it looks like stock and cheese curds because he can’t make a roux to save his life lol.
We eat out of chafing dishes with so many people, so I brought all of mine over yesterday after cleaning and polishing them. And my small crescor box to keep everything warm.
Great holiday but glad it’s only ounce a year kind of a pain in the ass.
Happy Thanksgiving everyone, I hope you have a wonderful holiday.
lol, sounds like you're doing most of the cooking. At least you don't have to bake :) How's the wife's finger doing? And happy birthday
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And I do some of the cooking and transport over to their house. We are expecting 32 to 34 people, family, friends, and some friends who don’t have family in the area.
My BIL is notorious for not being ready on time for the meal. We generally eat the bird which he finishes around 6 or so. This year he got a 28 pounder that he gets from a local farm, and they slaughter and clean it for him. They also do most of the side dishes. My other Bil & Sil and nephew love baking so they are making all the pies and a B-day cake for me hence the 1124 title.
I am making lasagna for grazing earlier in the day as well a whole brisket and spiral ham on the smoker. And a bunch of stuffing. I make the gravy at their house when the bird is done every time my Bil makes it looks like stock and cheese curds because he can’t make a roux to save his life lol.
We eat out of chafing dishes with so many people, so I brought all of mine over yesterday after cleaning and polishing them. And my small crescor box to keep everything warm.
Great holiday but glad it’s only ounce a year kind of a pain in the ass.
Happy Thanksgiving everyone, I hope you have a wonderful holiday.
lol, sounds like you're doing most of the cooking. At least you don't have to bake :) How's the wife's finger doing? And happy birthday
Not really, they do a bunch of side dishes, and his bird even late always turns out amazing and worth the wait.
Wife’s thumb is doing well all be it very frustrating for her but good.
Thanks for the b-day wishes, hope you and yours have a great day!
Pork Chop, very impressive with the Timpano!! I love Big Night too. Great movie
One thing about Thanksgiving is that you can do a lot the day before. Mrs. in CT and I will be doing most of the work tomorrow.
OMISSION: Wife also making cranberry/orange relish and a cornbread apple stuffing (dressing). HAD TO CORRECT THAT!
Appetizers: Wife's warm clam dip, bean dip with garlic and rosemary, assorted cheeses and crackers, fennel and orange salad.
Soup: I make Autumn Roasted Chestnut soup. Has apples, carrots, celery, herbs, brandy and apple cider, veggie stock base. no cream. I make it tomorrow, the reheat and puree on Thursday before serving.
ME: Roasted Turkey of course (21 lbs). Fill carcass with orange, shallot, and fresh sage, rosemary and thyme. will make gravy while it cools. melt a piece of skin with shallots and giblets, deglaze with Grand Marnier, add broth.
Wife: my grandma's sausage, spinach and sweet potato stuffing (dressing in this case) with onions, garlic and pine nuts
Wife: sweet potato mash with bourbon, pecans and a touch of cream
Me: Roasted brussels sprouts with bacon and shallots
Wife: Sauteed mushrooms with garlic and thyme
Wife also making cranberry/orange relish and a cornbread apple stuffing (dressing).
Josh Pinot Noir is the red, Josh Chardonnay for the white for those who want. Usually very few go for white anymore.
Guests (wife's cousins) bringing pies etc. for dessert.
Fortunately or unfortunately depending on how you think the game will be, main course will be a 4:00ish.
Enjoy everyone!
OMISSION: Wife also making cranberry/orange relish and a cornbread apple stuffing (dressing). HAD TO CORRECT THAT!
Must be something about cranberries. I also had an omission on the cranberry relish
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OMISSION: Wife also making cranberry/orange relish and a cornbread apple stuffing (dressing). HAD TO CORRECT THAT!
Must be something about cranberries. I also had an omission on the cranberry relish
LOL must be!
never have, I guess all that hot oil makes me nervous. But I do hear they're great