Please share your best recipes for leftover turkey. [more inside]
posted by tr0ubley on Nov 27, 2009 - 30 answers

Brine Filter: My turkey's been brining in very cold conditions for now 36 hours. Should I remove it? [more inside]
posted by blueplasticfish on Nov 25, 2009 - 10 answers

I'm searching for an completely insane recipe for a "blackened" roasted turkey that David Rosengarten prepared on his old Food Network show, "Taste". [more inside]
posted by melorama on Nov 24, 2009 - 5 answers

How can I best approximate a real Thanksgiving turkey— with chicken, a gas burner, and toaster oven? What other kinds of traditional fare can I make, given the limited ingredients available where I live? Help me have a real Thanksgiving far from home! [more inside]
posted by bookish on Nov 24, 2009 - 21 answers

Have you ever used an electric roaster oven to cook a large turkey? [more inside]
posted by Lylo on Nov 21, 2009 - 2 answers

I'm hosting my first Thanksgiving. I have zero idea what I'm doing. Advice, s'il vous plait! [more inside]
posted by zoomorphic on Nov 20, 2009 - 46 answers

I am going to smoke a turkey this year for Thanksgiving. Uh. 'Smoke' like a brisket, not 'smoke' like a cigarette. Any advice? [more inside]
posted by dirtdirt on Nov 11, 2009 - 8 answers

Turkeys. Which festival consumes the most? [more inside]
posted by popcassady on Nov 5, 2009 - 14 answers

Where can we find a fresh turkey in Massachusetts before Sunday? [more inside]
posted by olinerd on Jul 22, 2009 - 7 answers

Turkey brining fiasco - Is my turkey that has been sitting in cold tap water for the past 18 hours still good to cook? [more inside]
posted by AMP583 on Nov 25, 2008 - 29 answers

I'm a little late to the party on this one, but I need recommendations on where I can buy a heritage turkey tomorrow in NYC, hopefully Brooklyn. I would prefer it be kosher, and thus, brined and hopefully raised humanely, but it is not a requirement. Will Wednesday be too late to find this specific thing?
posted by josher71 on Nov 25, 2008 - 7 answers

Have you ever dry-brined a turkey? [more inside]
posted by peachfuzz on Nov 24, 2008 - 12 answers

Oven management strategies for thanksgiving? I am hosting thanksgiving at my house this year, and need help planning the best strategy for making a large roast meal with insufficient oven space. [more inside]
posted by Joh on Oct 29, 2008 - 22 answers

So I know you aren't supposed to brine a butterball turkey, but I've already bought the turkey and all the brining stuff, what's the worst that can happen? [more inside]
posted by whoaali on Nov 21, 2007 - 16 answers

Anyone have any tips for roasting a capon? [more inside]
posted by mccarty.tim on Nov 20, 2007 - 6 answers

How can I cook a turkey when my oven is, shall we say, overenthusiastic? [more inside]
posted by exceptinsects on Nov 15, 2007 - 16 answers

I could have sworn that I read something by Jeffrey Steingarten in which he encourages his readers to cook a turkey roast made of turkey breast, herbs, and possibly other meats tied together with twine, instead of fussing with a full sized bird. It's not in The Man Who Ate Everything, however. Does anyone remember this? Or, could someone recommend an easy to make, impressive main dish for our Christmas dinner?
posted by craniac on Dec 8, 2006 - 13 answers

[Thanksgiving Filter] Anyone have any great recipes for Thanksgiving? [more inside]
posted by unexpected on Nov 19, 2006 - 14 answers

Hey MetaCooks, your opinion on heritage, pasture-raised or otherwise fancypants turkeys please? Complicating factors inside... [more inside]
posted by Sully6 on Oct 26, 2006 - 20 answers

Help me find a baking mold in the shape of a life-sized roasted turkey. I want to make sculptures out of meatloaf. [more inside]
posted by apostrophe on Sep 16, 2006 - 7 answers

Give me your best guess (or, more preferably, personal experience) as to how to prepare this heritage turkey I've got! [more inside]
posted by readymade on Nov 23, 2005 - 10 answers

Any ideas for a sauce (or gravy) that would go well with both turkey and fish? [more inside]
posted by ontic on Nov 22, 2005 - 20 answers

TurkeyFilter: Last night I tested this year's turkey recipe, and it was a failure. I usually make a maple syrup/butter/broth reduction and use that and cheesecloth to make a wonderful bird - 4 years running. This year, though, I have to make a kosher bird as the meal will be held at a kosher family member's residence. The olive oil-based recipe I tried left the skin dry and soggy at the same time - not an easy feat - and the bird was OK but not special. We've deep-fried before to great results, and I assume peanut oil is kosher; should I adjust for another type of non-butter fat (would margarine work? olive oil certainly didn't) or just bite the bullet and deep-fry?
posted by luriete on Nov 22, 2004 - 28 answers

Somewhere I saw advertised a metal rod that you stick into the cavity of a turkey to conduct heat into the stuffing to eliminate the bird/stuffing safe temperature conflict. Google fails me. Anyone know about this? Does it work? Where can I get one before Thursday? [more inside]
posted by bondcliff on Nov 22, 2004 - 12 answers

StuffingFilter: When it comes to Thanksgiving, I've seen huge variety in stuffing recipies. So spill it -- what's the best stuffing recipe you've got? [more inside]
posted by daver on Nov 20, 2004 - 17 answers