Heading to grandparents house on my side where my grandmother cooks the bird and then over to my wife’s parents after that where her mom cooks it. Both in the oven.
Hoping to sous vide a turkey breast. Just depends on how many people will be at the dinner and how big of a turkey they get.
My wife roasts a turkey. She rubs under the skin with butter and fresh sage. Then she wraps the turkey in a bacon weave and bastes it with straight maple syrup. It's amazing. I also smoke about 6 extra legs.
Ordered a honey baked ham. I gave up on cooking a turkey because no one in my family eats it. We are also traveling so not sure what kind of cookware we'd have.
I have a niece who fancies herself to be a cook. She’s volunteered to make the turkey this year and I’m frankly nervous about it.
Every Thanksgiving we have a home game in Fayetteville (like this year) we have Thanksgiving at Ella's Table. Huge fucking spread of delicious food Spoiler
Buying a smoked one as part of a meal thing with local BBQ spot due to lack of time this year Would sous vide a breast if I was doing it, probably will in the next month or two
OP is probably door dashing a cold Turkey to eat at midnight along with two cheese pizzas and a 12 pack of wings
Doing the same, since I’m going to KC Monday-Wednesday next week. I usually do my turkeys this way anyways since they’re incredible but at least I have an excuse this year.
my dad asked me to smoke a turkey again, but my stepmom told me yesterday that she already got turkey breast from Honeybaked Ham so it was covered. Still smoking one and if less gets eaten than expected then that's more to go in the gumbo later.
I’ve tried several, but nothing works better than just salt and air drying in the fridge overnight (or longer.)
That our plan. Usually order a fried one from Ragin Cajun but it’s just us and the kiddo this year so doing a small turkey ourselves
Is it possible to dry brine for too long? I typically dry brine Monday night, but I have to travel for work, so I’m thinking I’ll do it Sunday afternoon instead.
Equal parts kosher salt and baking powder. I also zest a lemon and muddle it in w the salt w a pinch pepper before mixing w the baking powder. Let it sit in the fridge uncovered on a rack for 3 days prior to cooking