I made Lasagna, Italian Sausage in gravy and Thumbprint Cookies for family Thanksgiving today. At least I know something will be edible.
What y'all got?
What y'all got?
Happy Thanksgiving
- Thread starter Bulldog Bruce
- Start date
Happy Thanksgiving!
We are having the traditional meal today.
Will also be rooting for Dak to defeat the “Great & Powerful” Patrick Mahomes.
We are having the traditional meal today.
Will also be rooting for Dak to defeat the “Great & Powerful” Patrick Mahomes.
Filet and baked potato. Headed to Starkvegas at 1pm eastern from the ATL.
All the traditional foods. Going to a family gathering in AL. My nephew has restaurants in lower AL so I know the meal will be good.
Turkey, cornbread dressing, homemade rolls, apple pie, and chocolate pie.
In 88 or 89, I was stationed in Maine and a buddy of mine was from Connecticut. Several of us piled in a car and drove to his house for Thanksgiving. Huge Italian family, we had a blast, not the typical southern Thanksgiving, but a great time. The wine was homemade and the best I've ever had. His family could have come right off the Sopranos's set.
And see the lions blow another thanksgiving game. A tale as old as time.
That's why I make the Lasagna and Italian Sausage. In 1981 I went to Michigan City, MS at my wife's family for Thanksgiving. I made a small lasagna 8x12 to go along with all the southern fair so I had something from my families Thanksgiving. I have been ordered to make it every year since. It's in a full size deep lasagna pan now. All those damn country rednecks get upset if I don't and y'all know don't upset a redneck.
I spatchcocked and dry brined mine 2 nights ago. What temp are you smoking at? Was thinking about stating high to get the skin and then dropping it after like 30 minutes
I would 100% watch a KISS anime thanksgiving special
I know, right?!
Buddy of mine sent it in a group chat. He told me he used AI when I asked him , "When did Vince Neil join KISS in Japan?"
I usually cook turkey at 350 or so. Poultry isn’t awfully temperamental about grill temperature just pull it a little shy of 165 and let it rest about 10 minutes. Turkey skin is tough to get crisp on a grill.
Just the two of us so we’ve scaled back. Two turkey tenderloin’s, small pan of cornbread dressing on the grill, squash dressing, purple hulled peas, cranberry sauce out of the can, gravy, and I’m thinking jalapeño Mexican cornbread. I realize that the cornbread is redundant but Mexican cornbread make a heck of a turkey sandwich. Peanut butter pie for dessert.
We going out to eat. Semi fancy reservations. Running a retail shop at the holidays is too exhausting for me (the cook) to be trying to cook the one day im off.
We have always done a traditional turkey/dressing. I enjoyed learning different preps for the turkey the last 5 years though.
We have always done a traditional turkey/dressing. I enjoyed learning different preps for the turkey the last 5 years though.
I'll be using a Kamado grill so it usually cooks faster than a typical offset. Temp will be 275, but will be ok to drop it to 250. I generally don't want to smoke a turkey at too low of a temp. I'm going to put mayo on the turkey then cover it in meat church Gospel seasoning. Can't decide if I am going to inject any of it or not.
Like holidays with my uncle Frasinelli, please tell me there are crusty rolls to put the sausage in with peppers onions and gravy! Enjoy, Happy Thanksgiving!
I don’t know. I never cook by time. I cook by internal temperature. Really depends on the size of the turkey and how unthawed it actually is. Spatchcock will cook faster than a whole bird, I do know that.
We make this before Thanksgiving...always called guinea garbage
That would be good. But I cut them in thirds so it is kinda like meatballs for the lasagna.
But I do make that for myself and my wife for dinner.
At 350 subtract half an hour, spatchcock subtract another half hour. Tell your wife that I’m searching the web for Kiffin rumors and don’t have time for this ****!
Spatchcocked 15 lb'er. 2.75 hrs @275 to 160 or so internal. I felt like my thermometer was registering low, so it showed less than 160 when I pulled it. I used a heat deflector with my Vision kamado grill. I wet brined overnight and basted with butter a few times in the last 45 minutes. The mayonnaise coat before putting on the grill gives a nice color and it was tender and juicy. The best part though, was each of my teenage girls made a pie. One chocolate and one pumpkin.
Looks good. The best part of a smoked turkey is being creative with the leftovers.
Brined the turkey for 36 hrs in a Cajun seasoning packet from Amazon that included the XL zip lock bag. I also added Zatarains liquid crab boil. Injected it this morning with Tony's Cajun Butter and slopped the outside with mustard and assorted rubs. By far the most moist and flavorful gobbler I've ever done
I got a crock pot of pinto beans going with a smoked ham hock around 7 this morning and started smoking a turkey breast shortly afterwards. Also did a couple of reverse seared tri-tips while the wife made chicken and dressing. The son in law wants to go deer hunting for the first time tomorrow so hopefully the pinto beans kick in after we get in the blind.
I've been brining mine for a while now and I always use the creole butter injection. Do one probably once a month. Never a dry bird.
Every year I'm blown away how good they're done this way and I swear I'm going to do more during the year and NEVER do another one till next Thanksgiving. Brine + Injection + Rub on outside= Turkey Perfection, your grandma will hate you cause yours will be better than hers
I cooked too much food for the expected turnout. Now the wife is bitching about having to store the leftovers. Damned if you do, damned if you don't.
