Happy Thanksgiving 2023!

[JCA-CrystalCity]

Curious what some of the master chefs come up with for today.

I'm thankful we've had a good year of back and forth here and that maybe the years of Nats spiraling down may be ending soon. 

Happy Thanksgiving to all over you!

[imref]

Dry brined a turkey this year. Happy thanksgiving to all!

[1995hoo]

I’m trying something I saw in Cook's Illustrated: Spatchcocked a turkey and will roast it with the stuffing underneath it so that the stuffing is more like what you get when you stuff the bird, but there will be more of it because you’re not limited by the space in the cavity. The other time I spatchcocked a turkey (2016*), we made dressing instead of stuffing. I’m not using the seasonings in the Cook's recipe, just the overall approach, because we have other seasonings we like. I made cornbread for the stuffing last Saturday and just finished staling it in the oven.

*I know it was 2016 because Trump had just been elected and we were joking that the spatchcocked turkey looked ready for you to grab it by the …

[Natsinpwc]

We're back in NOVA for the week.  We were ready to go out to eat or order a prepared meal.  But next door neighbors invited us over.  I don't like people but will try and behave. 

Happy Thanksgiving to all you turkeys.  2023 was better than expected for the Nats so maybe we can get a little more out of 2024 than what the computers say. 

[Natsinpwc]

I’m trying something I saw in Cook's Illustrated: Spatchcocked a turkey and will roast it with the stuffing underneath it so that the stuffing is more like what you get when you stuff the bird, but there will be more of it because you’re not limited by the space in the cavity. The other time I spatchcocked a turkey (2016*), we made dressing instead of stuffing. I’m not using the seasonings in the Cook's recipe, just the overall approach, because we have other seasonings we like. I made cornbread for the stuffing last Saturday and just finished staling it in the oven.

*I know it was 2016 because Trump had just been elected and we were joking that the spatchcocked turkey looked ready for you to grab it by the …

Sounds interesting.  Technically what is the difference between dressing and stuffing?  I thought they were the same. 

[blue911]

Sounds interesting.  Technically what is the difference between dressing and stuffing?  I thought they were the same.

Dressing is made outside the bird.

[imref]

Don't cook stuffing inside the bird unless you follow the alton brown method.

[Natsinpwc]

My wife has stuffed the Turkey with citrus fruit on occasion. 

https://www.livestrong.com/article/504388-how-to-stuff-a-turkey-with-oranges-lemons-limes/

[Natsinpwc]

Dressing is made outside the bird.

I think folks use different terminology depending where they grew up. 

https://www.foodandwine.com/news/stuffing-or-dressing.

They call it Stove Top stuffing mix wherever you make it.  I think folks in the south always call it dressing.  You can take it out of the bird and “dress” the Turkey with it.  We always called it stuffing when I grew up.

[1995hoo]

My grandmother from Brooklyn always referred to "dry stuffing" (outside the bird) and "wet stuffing" (inside). At some point in the late 1980s, one of my aunts (also from Brooklyn) started using the dressing/stuffing terminology to distinguish and we’ve all used that phrasing ever since. We all always prefer inside-the-bird stuffing, but there’s never enough of it, so hopefully what I’m trying this year works. I haven’t done a turkey in several years. Last two times I cooked Thanksgiving dinner, I did Cornish game hens instead (once on the grill, once in the oven). Obviously, those meant we made dressing instead of stuffing. This year I just wanted to do a turkey again.

[JCA-CrystalCity]

26 pound turkey : 3 hours and done. Checked with meat thermometer in leg and breast both sides. Was right

[Five Banners]

26 pound turkey : 3 hours and done. Checked with meat thermometer in leg and breast both sides. Was right

We’ll be over in an hour

[imref]

with a 26lb turkey i assume he's cooking for 30?

[1995hoo]

It’s in the oven now. Just reduced the temperature from 425° for the initial 45 minutes to 325° for the rest of the process.

[imref]

what did you use to cut the turkey? That looks fantastic.

[1995hoo]

what did you use to cut the turkey? That looks fantastic.

Asked the butcher to do it. My wife picked it up, so I don’t know what they did.

[JCA-CrystalCity]

with a 26lb turkey i assume he's cooking for 30?

11 of us today when a nephew didn't show.

They have a second round tomorrow.

[1995hoo]

Turned out quite nicely, although I feel perhaps the most bloated I ever have after a Thanksgiving dinner. My wife wasn’t thrilled with the stuffing because the bottom of it got a little too crispy. Next time, I’ll put parchment paper underneath.

[imref]

we did a simple dry brine this year. 2 days before I rubbed the turkey with a mix of kosher salt, fresh herbs (marjoram, thyme, sage, and rosemary), and fresh lemon zest. After applying the brine i covered it tightly with plastic wrap, which I removed very early this morning to let the skin dry out.

Before cooking I rubbed it with canola oil and put the leftover fresh herbs in the cavity. I cooked for 30 minutes at 450 (and as always, set off the smoke detectors). After that, I reduced the heat to 325 and cooked it until my meat thermometer read 161. I let it rest for about 45 minutes before cutting.

The turkey was fantastic, very moist and flavorful. I much prefer dry brines now, simpler to apply and much less cleanup.

[aspenbubba]

I did a 22 pound turkey. Season it the nite before with S & P and smoked paprika. Stuff a stick of butter under the skin in pieces and fresh sage. I figured 15 minutes per pound but I cooked it at 425 for the first hour and then back to 325. It was done in 3 plus hours. Problem was dinner was called for 4 hours later. Turkey was moist and people loved it. I got lucky. I also brined and smoked a turkey breast on a Weber. The big bird was better for the first time. Happy Thanksgiving to all and let’s be thankful that we live in the greatest country in the annals of world history.

[Natsinpwc]

Neighbor we went to did his Turkey this way. He said he started at 200 degrees at 3:00 in the morning.  Seemed good. And I have not died yet.

https://thefancypantskitchen.com/recipe/overnight-turkey/#:~:text=There%20are%20different%20thoughts%20about,low%20until%20the%20very%20end.

[1995hoo]

[JCA-CrystalCity]

Back in DC. Found out my heat went out while I was away, but getting service diagnostic in a half an hour. Still all good.

Best sides from yesterday were my niece's collard greens, my nephew's wife's (Angela) roasted whole mini-carrots, my sister-in-law's garlic green beans, Angela's daughter's stuffed mushrooms, and my S-i-L's  sister's stuffing. Didn't do S-i-L's  mac and cheese - she used 4 cheeses so folks raved about it. Also skipped her pearl onions, plus the corn.

Deserts? Angela's cinnamon buns, SiL's sister's apple crisp and chocolate cream pie. No one got to her blueberry pie.

Angela is trained chef (johnson and wales) who worked as a 2nd chef at really good italian restaurant and now works with my nephew at a marketing research outfit that runs taste tests for all kinds of food companies.