Anyone not like/eat Thanksgiving Turkey?

[boyst]

i can't stand turkey. agreed.

[HIT BY SPIKES]

4 hours ago, Miyagi-Do Karate said:

Where’s @HIT BY SPIKES ??!!

 

 

I am here.

 

In Canada, we had our Thanksgiving long ago.

 

My annual tradition is to go a place in Burlington, Ontario that has an Annual Cajun Deep Fried Turkey Bowl each American Thanksgiving.

 

I reserved a booth for it 2 months ago.

 

The place is packed by 11:15 AM.  All reservations.  Friends meet friends here for a couple of decades.

 

My Service Dog Basset Hound Lucy is a celebrity there.

 

The Owner of the place comes over to greet her when she prances in and then rounds and rounds of photos are taken of Lucy with the wait staff, bartenders, customers, etc.

 

This year Lucy has a new Lions 6X jersey that is long enough for her awkward canine body.  It says LIONS at the top neck line and we bedazzled LUCY LUVS just above it.

 

Her day begins at PetSmart at 8:00 AM for the full spa treatment.

 

I have some buddies coming however it is Lucy and my special day together.

 

We will watch the Packers at Lions game, eat a Cajun Turkey Dinner and head back home once the game has been decided.

 

 

[Johnny Hammersticks]

I’ve been begging my wife to allow me to do a prime rib for Thanksgiving for the past few years, but she doesn’t want anything to do with it.

 

I like turkey, but it’s not my favorite.  I enjoy the leftover cold turkey sandwiches more than I do the actual turkey dinner.

[Mike in Horseheads]

2 hours ago, Wacka said:

I had a box of stovetop that is probably 2 years old.  That was my dinner yesterday.  Very tasty.  Having chicken cordon bleu and  asparagus made in the air fryer (the asparagus) today. 

Is that one of those Tyson (now) frozen ones that take a half hour? love them highly suggest

[muppy]

4 hours ago, frostbitmic said:

 Turkey, Spuds, veg, Stuffing, Pie, Wine ... I love it all ... Pair it all up with Family and football (Thankfully no Bills) ... Chefs kiss.

there is nothing about Thanksgiving food I don't like. It is a total splurge day. 

 

of course my Thanksgiving meal includes a seafood appetizer which  is large peeled shrimp, smoked oysters, muenster cheese, large seedless grapes, cocktail sauce and Ritz crackers. That could be my meal.  nom nom nom nom nom

 

I used to cook for days in prep and provide all the usual side dishes. Now we divey the work between 3 families and each brings a part of the spread. We smoke a turkey  and provide that, the appetizer and a pumpkin pie from costco

 

it's a foodie holiday. I have  a friend who does tacos.  Food and football. Gotta love it

[Mike in Horseheads]

3 minutes ago, Johnny Hammersticks said:

I’ve been begging my wife to allow me to do a prime rib for Thanksgiving for the past few years, but she doesn’t want anything to do with it.

 

I like turkey, but it’s not my favorite.  I enjoy the leftover cold turkey sandwiches more than I do the actual turkey dinner.

Lay me corn beef and cabbage dinner on her if ya want to try again. lol

Edited 4 hours ago by Mike in Horseheads

[US Egg]

4 hours ago, Augie said:

To be fair, their Thanksgiving is a middle eastern feast and the turkey is an afterthought. My first Thanksgiving with them I watched the tabouleh, hummus, grape leaves, kibbeh, etc come rolling out of the kitchen before that dry bird ever showed up. It was eye opening for me, like they had never heard of Thanksgiving or something.

Last year went to a Lebanese restaurant on a whim, wanted lamb. Went in, didn’t recognize a lot of the menu but thought, go for it. It’s one of my favorites now. Guessing it’s in line with the dishes you mentioned. I rarely shill a place, know you’re out of the area, but it’s called Almaza Grill in “East Amherst”. It’s a bit unique and out of the norm as far as the usual fare that’s raved about that saturates WNY.

[BillsFanNC]

https://dizzypigbbq.com/recipe/mad-max-turkey-method/?srsltid=AfmBOorhC5rYAMglV15tP97jJKANPlniiz_TXC1mbwcPth3QrEtgwxMI

 

You don't need to have a Big Green egg to do this recipe. The principle applies to other charcoal / gas grills as well.

 

The most important part of this method is icing the breasts beforehand so as not to dry them out while cooking the dark meat to doneness.

 

The gravy is hands down the best ever.

[sherpa]

35 minutes ago, BillsFanNC said:

https://dizzypigbbq.com/recipe/mad-max-turkey-method/?srsltid=AfmBOorhC5rYAMglV15tP97jJKANPlniiz_TXC1mbwcPth3QrEtgwxMI

 

You don't need to have a Big Green egg to do this recipe. The principle applies to other charcoal / gas grills as well.

 

The most important part of this method is icing the breasts beforehand so as not to dry them out while cooking the dark meat to doneness.

 

The gravy is hands down the best ever.

 

I've done this in a Primo, which is the same as a big green egg, except made in the US.

 

Two things I would disagree with:

In the link, he recommends basting it every half hour. In a ceramic, like the green egg, the benefit is keeping the moisture in. If you're basting, your losing all that moisture and dramatically changing the cooking temp. In my mind, a very bad idea.

Basting is putting liquid over skin, which works for about 10 minutes, then rolls off or is gone.

I think dry brining for 48 hours is a much better idea, and if you soak cheese cloth in a warm butter/herb mixture, then wrap the turkey, you don't need to baste at all. Just remove the cheese cloth the last 45 mins or so to crisp the skin.

 

If I'm going to use a ceramic, I'd do it low and slow, 225-250.

The problem with that is that it is quite difficult to predict the cook time to get the turkey up to temp.

 

[DaBillsFanSince1973]

really doesn't matter what you like or dislike.

 

 

just be thankful for the meal.

[Just Jack]

I used to not like turkey, because it seemed to always be such dry meat. Several years ago, I had some dark meat instead of my usual white meat only. That ended up somewhat changing my mind. The dark meat was juicier than the white meat I usually took. 

[sherpa]

17 minutes ago, Just Jack said:

I used to not like turkey, because it seemed to always be such dry meat. Several years ago, I had some dark meat instead of my usual white meat only. That ended up somewhat changing my mind. The dark meat was juicier than the white meat I usually took. 

 

Dry brine between meat and skin for 48 hours.

The breast meat is juicy as can be.

[T&C]

11 minutes ago, Just Jack said:

I used to not like turkey, because it seemed to always be such dry meat. Several years ago, I had some dark meat instead of my usual white meat only. That ended up somewhat changing my mind. The dark meat was juicier than the white meat I usually took. 

Turkey thighs FTW.

[Wacka]

4 hours ago, Mike in Horseheads said:

Is that one of those Tyson (now) frozen ones that take a half hour? love them highly suggest

I think it a Jennie-O one. I've had those and they are good. Or did Tyson buy Jennie-O?