Really? No turkey thread?
- Thread starter kennith
- Start date
Mediterranean theme:
braised pork shoulder with fennel
stuffed acorn squash
hazelnut & shaved Brussels sprout salad
tarte tatin
Drinks menu:
aperitif- Negroni
selection of wines with courses
digestif- Ledaig 10-year and Clynelish 14-year
Pumpkin is intentionally absent from the menu.
braised pork shoulder with fennel
stuffed acorn squash
hazelnut & shaved Brussels sprout salad
tarte tatin
Drinks menu:
aperitif- Negroni
selection of wines with courses
digestif- Ledaig 10-year and Clynelish 14-year
Pumpkin is intentionally absent from the menu.
I've decided to break the turkey down and cook the white meat and dark meat separately. The breast will be dry cured and rolled into a roulade with the skin as the outer layer. It will be cooked sous vide and fried right before serving to crisp up the skin. The legs & thighs will be braised in red wine. I made some turkey stock over the weekend to be used for the gravy. It should be some decent grub.
I'm sure that I'll open a bottle or two of the wine I made from 2012.
I'm sure that I'll open a bottle or two of the wine I made from 2012.
No turkey for us this year. We're going to do our usual beef tenderloin rubbed with roasted cumin and black pepper. We like to vacation on Thanksgiving and this year we're heading down to Bend.
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looks like the rover is going to help us make the journey as they are calling for a foot of snow during our travel period to the catskills. Not only are we travelling but I'm filling the 60qt cooler with shrimp that i have to clean and cook for cocktail tonight, wild caught scottish salmon that I'll rub with Dizzy Pig Raging River, the turkey im going to brine in a bucket, nothing else will be that special, turnips, mash, brussel sprouts, green beans, etc.... beverages we are doing a lot of wine, 2 bottles of La Crema Pinot Noir, 2 bottles of Champ De Reves Pinot Noir, and 4 bottles of Stags Leap Hands of Time Chardonnay. Dessert cocktail will be Bicerin mixed with Mailbu over rocks.
Mine's going in the smoker.
Didn't realize those were big enough for that kind of activity.
Just doing ham for my part, others are doing the rest. Pretty simple recipe but turns out good:
pre-cooked (brown sugar cured) ham from Wegman's
rub it with honey dijon mustard
sprinkle with brown sugar
spray with pineapple or apple juice (as it's cooking)
Smoke it with applewood for 3 hours; reapply sugar/mustard half-way. Adds a good smoky flavor to the ham and it still tastes like ham.
pre-cooked (brown sugar cured) ham from Wegman's
rub it with honey dijon mustard
sprinkle with brown sugar
spray with pineapple or apple juice (as it's cooking)
Smoke it with applewood for 3 hours; reapply sugar/mustard half-way. Adds a good smoky flavor to the ham and it still tastes like ham.
LOL. They are surprisingly big inside. More legroom in the back than the front bc of how low the dash is. It's a good little car.
All I know are people are friken going ballistic on the roads this evening. Woman screaming out the windows flippin the bird.
I really don't think the average American is thankful for shit.
Peace to all and enjoy your family and friends.
FYI going to my neighbors where I have heard he is frying the Turkey. This should be one to remember.
Cheers
I really don't think the average American is thankful for shit.
Peace to all and enjoy your family and friends.
FYI going to my neighbors where I have heard he is frying the Turkey. This should be one to remember.
Cheers
I'm going to fry a turkey because Thanksgiving is at my house and I can't stand my dad hanging around the kitchen. He's never done this before so it will be easy to keep him away. Does anybody have any tips for deep frying one? I've got a 30 quart fryer and peanut oil.
Tips of heard regarding frying turkey….
-triple check displacement of oil by filling fryer with water & turkey. Remove turkey & measure water. Helps to prevent boil over.
- make sure turkey is completely thawed & dry.
Dan… I think you'll convert some Muslims with that menu.
Heading to my sister's in Winston Salem. We always do a very traditional menu & my brother in law always has a great selection of beers.
-triple check displacement of oil by filling fryer with water & turkey. Remove turkey & measure water. Helps to prevent boil over.
- make sure turkey is completely thawed & dry.
Dan… I think you'll convert some Muslims with that menu.
Heading to my sister's in Winston Salem. We always do a very traditional menu & my brother in law always has a great selection of beers.