We decided to do turkey parts this year, instead of a whole bird, and could only find a boneless skinless turkey breast for the white meat portion of our Thanksgiving meal. How do we cook it?
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posted by brina
on Nov 19, 2012 -
5 answers
I only have 3 meat eaters coming for Thanksgiving. What can I serve to balance my desire not to have a ton of meat leftover that no one will eat vs. the desire to set a festive table and have a special meal?
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posted by BlahLaLa
on Nov 17, 2012 -
35 answers
I need to make the best turkey you've ever tasted this Thanksgiving. My pride is at stake here, people. Help me!
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posted by showbiz_liz
on Oct 19, 2012 -
46 answers
I need to cook a 16-18lb bird and a 19lb sirloin, and I want to do it with fire, but I'm not sure my plan is a good one.
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posted by cmoj
on Nov 21, 2011 -
5 answers
Kosher substitute for salt pork? We want to make an America's Test Kichen recipe for Thanksgiving turkey. It calls for salt pork to be laid along the back of the turkey during the first part of the roasting process (with the breast-side down),
like so. ATK says this is called "barding" the turkey, which they say makes the bird "self-basting."
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posted by Conrad Cornelius o'Donald o'Dell
on Nov 20, 2011 -
18 answers
Have you smoked a turkey for Thanksgiving? Want to give me the benefit of your experience?
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posted by rtha
on Nov 18, 2011 -
15 answers
Thanksgiving with a twist: I'm looking for recipes that contain "Thanksgiving-y" and "Christmas-y" ingredients (turkey, sweet potatoes, cranberries, pumpkin, pecans, etc.) but that aren't traditionally "Thanksgiving-y", as a whole. Perfect example:
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posted by chara
on Nov 4, 2010 -
27 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".
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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!
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posted by bookish
on Nov 24, 2009 -
21 answers
Have you ever used an electric roaster oven to cook a large turkey?
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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!
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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?
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posted by dirtdirt
on Nov 11, 2009 -
8 answers
Turkey brining fiasco - Is my turkey that has been sitting in cold tap water for the past 18 hours still good to cook?
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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
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.
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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?
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posted by whoaali
on Nov 21, 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
Hey MetaCooks, your opinion on heritage, pasture-raised or otherwise fancypants turkeys please? Complicating factors inside...
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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.
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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!
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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?
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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?
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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?
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posted by daver
on Nov 20, 2004 -
17 answers
