Printable View
I don't know about you clowns, but I can't wait for Thanksgiving to get here. I have an entire day of boozin' eatin' and football watchin' planned out.
I plan on starting my morning by lighting a big fire in the backyard and making a big pot of mulled cider and spiced rum.
What'cha got on tap for your turkey day this year?
I was bored last year so I did a "trip report" with the Green Egg. No TR this year, but I'm definitely grilling the turkey again. Ovens are for chumps.
http://www.tetongravity.com/forums/s...n+thanksgiving
THAT'S FUCKING AWESOME, whuups, wrong thread tone.Quote:
Originally Posted by smmokan
That's fucking awesome, straight turkey porn there!
I am going to have dinner at my future retirement cottage with the people who currently reside there.
loading up in the family truckster and heading east across KS to the in laws... been a couple years so should be good. walking in to greet the bro in law and FIL with a couple cases and some whiskey. I plan on us getting good an hung over by Thanksgiving morning... it will ensure we don't have to do this drive again for a few more years... :biggrin:
I'll be in Killeen, TX. Yay me.
My father in law passed away in January. We'll be going to his house to try to help mom-in-law have a thanksgiving that won't send her into a spiral of despair and depression. Sounds fun, huh? No, it will be a lot better than that. THere will be a shit-ton of pies, and aside from helping with the cooking I consider it my duty to encourage folks to loosen up, have a few drinks if they need, and have a good time.
I do love thanksgiving. Our family is no less dysfunctional than most, but folks make the effort to be kind and have a good time that day.
Getting OPx surgery on my back Wednesday to repair two discs. It'll be laying around for me. Enjoy the time with your family/friends volks.
Paging Pegleg to the white courtesy phone, Pegleg to the white courtesy phone please...
+5 points for BmillsSkierQuote:
Originally Posted by BmillsSkier
Mmmmm, my favorite holiday! Not sure if I've posted this before but it is worth repeating, This is the absolute best turkey I've ever had and the "winter fruit chutney" is to-die-for, it compliments the turkey perfectly. I use charcoal.
Barbecued Turkey with Maple-Mustard Glaze
Bon Appétit | November 1997
First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet glaze, which incorporates two quintessential Napa Valley ingredients: wine and mustard.
Yield: Serves 8
For turkey
6 quarts water
2 large onions, quartered
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed
1 13- to 14-pound turkey, giblets discarded
4 cups hickory smoke chips, soaked in water 30 minutes, drained
Disposable 9x6 1/4x1-inch aluminum broiler pans
2 large oranges, cut into wedges
1/4 cup olive oil
2 tablespoons oriental sesame oil
For glaze
3/4 cup pure maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tablespoons (1/4 stick) butter
Serve accompanied by Winter Fruit Chutney
Make turkey:
Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.
Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.
If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.
Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.
For glaze:
Bring all ingredients to simmer in heavy medium saucepan.
Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.
Winter Fruit Chutney
Bon Appétit | November 1997
This cinnamon-and coriander-spiced chutney combines wine, raisins and citrus. Serve with the Barbecue Turkey with Maple-Mustard Glaze, or as an appetizer with goat cheese and crusty bread.
Yield: Makes 3 cups
1/2 orange, peel and white pith removed
1 1/2 cups dry white wine
1/3 cup sugar
1 tablespoon fresh lemon juice
1 cinnamon stick
1 bay leaf
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons whole black peppercorns
1/2 cup dried cranberries
1/3 cup coarsely chopped dried pears
1/3 cup coarsely chopped dried figs
1/4 cup raisins
1 1/2 tablespoons minced crystallized ginger
2 small apples (about 8 ounces total), peeled, cored, cut into 1/2-inch pieces
Using small sharp knife, cut between membranes of orange half to release segments. Set segments aside.
Combine white wine and next 6 ingredients in large nonreactive* saucepan. Cover and simmer 15 minutes. Strain mixture; discard solids.
Return liquid to saucepan. Add cranberries, pears, figs, raisins and ginger. Cover and simmer until fruit is tender, about 10 minutes. Add apples. Simmer until apples are just tender, about 15 minutes. Cool to lukewarm. Stir in reserved orange segments. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 week ahead. Keep refrigerated.)
WOOT WOOT! ^^thisQuote:
Originally Posted by BmillsSkier
I am such a fat kid inside that I talked two friends of mine with families to cook/host a Thanksgiving dinner last Sunday just incase it snowed next week and I had to chase the gnar :biggrin:. It was fucking awesome, many, many appetizers - then a 4000 calorie dinner followed by a mutli 1000 calorie desert, plus craft IPA’s and the sticky to make everything alright :wink:.
Can’t wait for Thursday, MMMM FOOD!!!!!!!
I gladly work the TG, Christmas, and NY holidays for the people at work with kiddies/families, so I get more time off in Jan through April.
It's just Mrs. C. and the mini-Chups this T/G. We're having Steaksgiving: ribeyes on the kamado grill.
We have in-laws coming for Christmas, so we'll do turkey etc. then.
KQ,that recipe sounds awesome, so I will give it a try. I just do not know where I am going to find a pot big enough to soak the turkey in??
Lots of family coming to the casa. Starting the festivities out by spending Monday-Wed in the wine country getting shnockered :biggrin: Then we all roll into my place for the Thursday & Friday party. Definitely brings out the fat kid in me:wink:
[QUOTE=liv2ski;4112754. I just do not know where I am going to find a pot big enough to soak the turkey in??[/QUOTE]
I brine my birds in 5 gallon buckets. New ones are a couple bucks at the hardware store.
5 gal buckets are the way to go for brining.
KQ, that bird sounds delicious. I will give it a shot some time!
For me, thanksgiving dinner has to have gravy, (lots of it). So, grilling or smoking the bird ain't gonna be in my plans. A good brine, butter, herbs and S&P under the skin and properly season outside do it for me. I'm a big fan of stuffing the cavity with onions, garlic, celery and a lemon.
While the bird cooks I like to make a turkey stock from the neck/gizzard/heart package. Brown properly. Add onions, carrots and celery. Salt. Toss in a bunch of garlic and herbs of choice. Fill with water and simmer for a couple hours.
I'm also throwing together a few other dishes this year:
Green Bean casserole: no mushroom soup bs!
Frozen French sliced or fresh whole beans
Cheddar
Emmentaller cheese
Boursin
Carmalized onions
Garlic
Chili flakes
Light roux
Bake. Eat. Don't think about all the cheese
Mashed spuds:
Yukon golds and russetts
Bacon
Roasted Garlic
Lots of butter
Heavy cream
S and p
Cranberry goodness:
Washed fresh cranberries
Juice of a couple oranges
Orange zest from the oranges
Bourbon
A few cinnamon sticks
Allspice
Fresh ground nutmeg
Sugar
Honey
Salt
Simmer for about an hr.
Can't wait for turkey day!
This. A cooler works well too. We brine our turkey in a bucket lined with a normal white trash bag. Place turkey and brine into the bag, squeeze out the air and tie it off.Quote:
Originally Posted by Skistack
While you can't have stuffing in the bird with grilling you can still have gravy. Use a drip pan under the bird .Quote:
Originally Posted by schwerty
Thanksgiving is my favorite, too. Going to our cabin in northern Wisconsin. Stuffing has become my favorite dish. And I think I could drink all the gravey if the family let me!
I didnt even have to play that youtube vid....it cracks me up just looking at that silly black toupee on the right....works well with the leisure suit!
Thanks, I can't even think of thanksgiving without hearing, "As God as my witness, I thought turkeys could fly" in my head.Quote:
Originally Posted by Danno
Tipp got it. If you don't have a large pot or turkey fryer just brine the bird in a cooler with a liner. They even sell brining bags for something like 3 bucks at Whole Foods if you want to brine it in the fridge with no pot.
Have to give that one a try but I'll toss in some chopped bacon to help balance out the cheese.Quote:
Originally Posted by schwerty
I just picked up a masterbuilt 40" digital smoker. I'll be on my own for thanksgiving this year, so I'm making my first attempt at smoking a turkey. If it goes well, I might just put the smoker in the back of the truck and drive it 700 miles home for christmas.
Schwerty, that green bean sounds like the shit.
Old local radio guy who has to work every thanksgiving uses his radio time to launch a "green bean casserole jihad" as he feels that the traditional mushroom soup-green bean-onion chips casserole is a waste of valuable turkey day table space. Funny radio but I'll admit; I'm a sucker for that stuff.
It's like wet conduit for turkey/gravy/cranberry/what-have-you
As a wiser man than me once said: it is what it is.
EDIT TO ADD: if you didn't already know, champagne/sparkling wine is a primo pairing with the bird.
I have been smoking my birds on my Big Green Egg for years so 2 easy tips for you...:Quote:
Originally Posted by farmer
1. Brine the bird for 12 to 24 hrs - any brine will do, but Alton Jones is my favorite
2. Turkey and chicken (white meat) can be easily over powered by smoke so be sure get a good clean smoke before putting on
I will be getting hammered while smoking the bird than OD on both turkey and Paula Deans sausage stuffing...