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Posted on 11/26/2014 4:22:11 PM PST by goodwithagun
The world is on fire right now, so let's talk about the important stuff. Not Fergadishu, not Ben Gazi (who is that guy anyway?), not Punkin' Thighs' presidential aspirations. I'm talkin' turkey! Do you brine, do you butter under the skin, do you fry? Please tell us your method and why you chose it. Happy Thanksgiving to the best folks on the inner webs!
Thanksgiving 2014
Appetizers -
Prosciutto nests with Quail Eggs and Chives
Wonton cups with Slivered Carrots and Cucumbers with Sriracha Peanut Sauce
Gyoza stuffed with Savory Spinach Dip
Fig and Feta Pillows
Antipasto
First Course -
Autumn Fruit Salad
Green Salad
Main Course -
Golden Roasted Turkey served with
Creamy Mashed Potatoes and Giblet Gravy
Stuffing with Sausage, Cranberries and Apples
Orange-Ginger Glazed Carrots
Green Beans with Caramelized Onions, Slivered Almonds and Balsamic Reduction
Sweet Potatoes with Brandy, Cinnamon & Honey-Orange Drizzle
Warmed Pugliese and Walnut-Cranberry Bread served with Whipped Herbed Butter
Grande Marnier Cranberry Sauce
Dessert -
Pecan Pie
Pumpkin Pie
Fresh Apple Pie
De gustibus non disputandem est, m’FRiend. < shrug >
If you remove the feathers first the aroma is much more pleasant.
Not to be confused with Ben Gazzara... 
Brined for 24 hours in an Apple juice, salt,thyme and peppercorn bath. Debating roasting for 5 hours at 325 or 2 hours @ 475. Any thoughts?
Buttermilk brine with onions and pickling spice. Just rubbed the turkey down with peanut oil and put it into the oven for 45 min. At 475 to crisp the skin. Then rub with butter and spice back in the oven and 16 hours at 170.
Getting to leaf through mom’s Cooks Illustrated issues since my last time home is something I look forward to when I get to go home.
If you want a juicy, tender bird, ditch the turkey and get a chicken. That’s how mom dealt with the old man’s complaints of a dry bird.
As is customary here, the 20lb bird will be stuffed, put into a turkey baking bag and baked; then eaten when it’s done...Always happy with the results...
James Beard is my inspiration. (His roasted chicken is delicious.)
I tried brining once. Didn’t make enough difference to bother with it.
So, I rub the inside of the turkey with a half of a lemon. Then fill it with cut up oranges and celery. (those get tossed out later).
I cook the turkey upside down the first hour and then turn it over for the rest. Baste when I turn it, with a combination of butter, salt, pepper and marjoram.
I follow the turkey package directions for making broth with the giblets.
I make the gravy with the recipe on the back of the Kitchen Bouquet bottle, and use chopped up giblets in the gravy.
My MIL makes moist turkey by cooking it the entire time upside down. It doesn’t look nice for table carving, but it is carved and the slices are put on a platter and brought to the table.
What’s a Traeger?
Ok. Mouth watering!
What’s a mirepoix?
I love this, and I also want to respond to each of you! Surprise! Number three has decided to pop a tooth! I’m out until she settles down. Once again, happy Thanksgiving!
Place turkey on rack in roasting pan.
Pour 1 can of chicken broth over the turkey. Use 2 cans if you plan to use it for gravy.
Rub 1 or 2 tablespoons of mayonnaise over turkey. Do not salt. The broth and mayonnaise are sufficiently salty.
Turn turkey upside down and roast at 350 until 1/2 hour or 45 minutes before done. Flip turkey to brown top.
The broth mixes with drippings and can be used for gravy.
This is a no fail method that is great for beginners.
I season it inside and out with Worcestershire sauce, stuff the cavity with onion and whatever herbs and veggies I happen to have on hand (for flavor, not to eat), then roast upside down on 375 until nearly done, flip it over to brown, slice and serve hot. The breast meat comes out tasty and juicy.
Dang!!
Do you have an army of helpers?
Enjoy your wonderful meal.
I cover the turkey breast and legs with strips of thick bacon for the first couple hours in the pan covered, then after a couple hours remove the lid and let the bacon crisp, then carefully pull away the crisped bacon to allow the whole bird to brown. This is over the course of the whole cooking time. The result is wonderfully flavored bacon strips to nibble on while waiting on the turkey to finish, very moist white meat, and drippings that make the most amazing gravy. It was an idea I picked up from Brits who cook turkey for their Christmas dinners.
Hubby does brine and this year he found a fresh herb poultry seasoning combo so he is liking your idea of the herbed butter rub.
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