Planning ahead for Thanksgiving dinner in a new city. On Long Island my parents used to go to a local turkey farm where you could choose your bird and they'd slaughter it fresh for you. I'd love something similar in the Los Angeles area; failing that, I'm looking for the best place where I can reserve a fresh, heritage bird -- happy to pay extra for it.
I need to make the best turkey you've ever tasted this Thanksgiving. My pride is at stake here, people. Help me! [more inside]
I need more ideas for how to spice up/flavor my turkey meatloaf muffins. [more inside]
How much of Christmas Dinner can I precook? [more inside]
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]
Is there a national fast food chain in the United States that sells a turkey-burger?
TravelWiki: Tips, Suggestions or Advice on Things to do in Istanbul. Off to Istanbul for 5 days (4ppl -2 Couples). What must we do? [more inside]
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?
[Thanksgiving Filter] Anyone have any great recipes for Thanksgiving? [more inside]
Where can I learn more about the dangers of harmful bacteria in all kinds of poultry? [more inside]
I want to prepare a Russian-Doll Roast. [more inside]
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?
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]