For the second year running, my delicious, heritage breed, Thanksgiving turkey has produced drippings that are a lovely shade of deep lavender. I mean, we eat it anyway, and the wonderful gelatin-rich jiggly stock we make with its carcass...but it's weird. [more inside]
Okay, having a problem with dry brining my turkey. Help? [more inside]
My mom is coming down from Boston to NYC for Thanksgiving. Her current plan is to cook the turkey, wrap it in aluminum foil, put it in a polystyrene cooler and then drive it down to NYC on Thursday. This is setting off my warning bells about food safety. [more inside]
Trader Joe's near me is selling fresh turkeys for Thanksgiving, both regular and (hey!) pre-brined at a good price. But no reservations and when they're gone, they're gone. Is it too early to buy a fresh turkey? Any reason not to get the pre-brined one? (same price, $1.99 a pound). Are there any advantages to thawing a frozen turkey? Would I get a better bird going to the old school meat shop (Gartner's in Portland)? Thanks!
For Thanksgiving this year, I decided that I will spatchcock/butterfly the turkey. Problem? I've never cooked a turkey before, and I need some help thinking through specific logistics of size and scissors. Detailed questions inside! [more inside]
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 was wondering if anyone knew of some place in Chicago that was still offering Thanksgiving pick-up that's somewhere in the vicinity of the lake or the loop. Everything I'm finding is way out west which isn't going to work for me, or sold out. Alternatively, given that it's just the two of us, is it better to just go to a restaurant? If so, any recommendations?
I think I figured out a way to simplify my family's Thanksgiving meal. What didn't I think of? [more inside]
My aunt, uncles, cousins, grandma, and everyone else I know is coming to Thanksgiving this year, and they all love good food and my aunt and grandma may very well be the best cooks I've ever met. I am smoking a turkey on the Big Green Egg and I want it to knock their socks off. I've googled but what I've found doesn't give me any indication that the turkey is going to turn out GREAT. I need a great, great recipe. Anybody have one? I'd be forever indebted to you. Bonus question: anybody have an equally delicious bread pudding recipe?
How do I cook the best turkey (and) and fixings meal for just myself (for a whole weekend)? I'm basically going to put on some Abba, and eat like crazy this weekend. So tell me how I can make the best Thanksgiving turkey and sides! Oh, this is anonymous because I am a vegetarian for moral reasons. Also, I prefer to limit it to just one type of animal, so no bacon wrapped shrimp. Probably no bacon wrapped shrimp. Recipes of good sides preferably not using just turkey.
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? [more inside]
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? [more inside]
I need to make the best turkey you've ever tasted this Thanksgiving. My pride is at stake here, people. Help me! [more inside]
Do you know of any Thanksgiving songs? [more inside]
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. [more inside]
Has anyone ever tried this Cook's Illustrated turkey recipe? It purports to cook a 12-14 lb bird in two hours. I'm a bit skeptical. [more inside]
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." [more inside]
Have you smoked a turkey for Thanksgiving? Want to give me the benefit of your experience? [more inside]
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: sweet potato salsa [more inside]
How large a turkey can I fit into my small apartment oven, and will it feed all of the people coming? [more inside]
Please share your best recipes for leftover turkey. [more inside]
Brine Filter: My turkey's been brining in very cold conditions for now 36 hours. Should I remove it? [more inside]
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]
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]
Have you ever used an electric roaster oven to cook a large turkey? [more inside]
I'm hosting my first Thanksgiving. I have zero idea what I'm doing. Advice, s'il vous plait! [more inside]
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]
Turkeys. Which festival consumes the most? [more inside]
Where can we find a fresh turkey in Massachusetts before Sunday? [more inside]
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]
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?
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]
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]
Anyone have any tips for roasting a capon? [more inside]
How can I cook a turkey when my oven is, shall we say, overenthusiastic? [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]
Hey MetaCooks, your opinion on heritage, pasture-raised or otherwise fancypants turkeys please? Complicating factors inside... [more inside]
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]
Give me your best guess (or, more preferably, personal experience) as to how to prepare this heritage turkey I've got! [more inside]
Any ideas for a sauce (or gravy) that would go well with both turkey and fish? [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]
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]