Anyone not like/eat Thanksgiving Turkey?

[Just Jack]

7 hours ago, HIT BY SPIKES said:

With the newish IP-TV system I put in I get 70K+ channels so there really isn't a sport (or porno) I can't get on my 7 TVs.

 

I am going to treat those 3 days as a Spa Get-Away where I go between the TVs including the one outside next to the 9-person Jacuzzi.

 

I pity the telemarketer who attempts to pierce my balloon of solitude.

 

When they call, just put on a porno and tell them you're a little busy right now. Or, turn the volume up and listen to their sales pitch. See how long it takes them to hang up. 

Edited 9 hours ago by Just Jack

[BringBackFergy]

Love T-giving meal!! My turkey is in brine right now (water, salt, sugar, sliced oranges and apples, thyme, sage, rosemary sprigs). Tomorrow, I’ll rinse it, spatchcock it and put on smoker for three hours basting with a butter, white wine herb sauce. Super moist and tasty. 

[BUFFALOBART]

20 hours ago, Simon said:

 

Hot oil is the solution to almost all of life's problems.

 

I cook one in the oven, and one in the fryer, every Thanksgiving. We're having 23 guests, for dinner tomorrow. 

I've deep fried turkey's at several tailgates, as well!

[BADOLBILZ]

7 minutes ago, BUFFALOBART said:

 

I've deep fried turkey's at several tailgates, as well! 😀

 

 

 

One of those turkey's didn't quite reach temp so it rode home(unbeknownst to me driving) on the top of our Dodge Ram van.   It was pretty well suctioned on there after 70 miles.

[BUFFALOBART]

20 hours ago, Another Fan said:

Depending how it’s served it can be a very gamey/dry meat.

 

Personally not my fave 

It is too easy, to overcook a turkey. 325º @ 17 minutes/Lb. is about right, for my stove. A good thermometer, can be very helpful. An accurate measurement of internal temperature can give you the wanted result. Those plastic 'pop ups' that allegedly indicate doneness, are worse than useless. 

[US Egg]

1 hour ago, BringBackFergy said:

spatchcock

My new word for the day…..and yes I snickered like kid reading it.

 

Also, props to all you who endeavor to such lengths to make the day special. Honestly. No doubt there's lots of happy Moms and wifes who greatly appreciate it. Not that I'd ever entertain such a notion.....    

Edited 6 hours ago by US Egg

[muppy]

1 hour ago, BringBackFergy said:

Love T-giving meal!! My turkey is in brine right now (water, salt, sugar, sliced oranges and apples, thyme, sage, rosemary sprigs). Tomorrow, I’ll rinse it, spatchcock it and put on smoker for three hours basting with a butter, white wine herb sauce. Super moist and tasty. 

that recipe sounds amazing!. I told hubby you put sliced oranges and apples  I Love that idea. I'm going to ask he to try that. For turkey he stands by using mesquite wood chips. The aromatic herbs are Key.

 

Happy Thanksgiving to  my TBD online amigos!

[BuffaloBud]

Why is all the Thanksgiving fare soft?  Is it because of all the older (I will include myself here) peeps gathered together?  Think about it.

Edited 6 hours ago by BuffaloBud

[Ridgewaycynic2013]

My mother made a pretty strong bird (thank you, Newman), but my father had a peculiar taste for the blandest white bread and celery dressing ever created.  Apparently it was similar to what his mother made.  Not a hint of spice or sage; one might as well have been eating library paste.  Bride the First's mother made a wonderful sage dressing, and once I started eating turkey dinners there, the family actually increased the amount of stuffing served with dinner. 😁

[Sweats]

3 hours ago, US Egg said:

My new word for the day…..and yes I snickered like kid reading it.

 

Also, props to all you who endeavor to such lengths to make the day special. Honestly. No doubt there's lots of happy Moms and wifes who greatly appreciate it. Not that I'd ever entertain such a notion.....    

 

 

 

 

 

spatchcocking is the only way i eat turkey or chicken........learned it a few years ago and have never looked back

[Augie]

5 hours ago, US Egg said:

 

Also, props to all you who endeavor to such lengths to make the day special. Honestly. No doubt there's lots of happy Moms and wifes who greatly appreciate it. Not that I'd ever entertain such a notion.....    

 

I do almost all the cooking in our house. I shop and cook daily….except for Thanksgiving. It’s my wife’s deal, and I mostly just stay the heck out of the way. We usually have around 20 people, and she takes care of everything. For her first retired Thanksgiving she’s also making all the pies from scratch, including dough. 

 

Interesting Thanksgiving side-note: We are not huge dessert people. I’ll always ask for the smallest slice of pie, while my wife usually passes completely. This year we are filling small, 1-2 bite size pastry tarts with pumpkin pie filling and also a pecan pie/chocolate chips mixture. While I’m very slow to accept a whole piece of pie, I am very quick to grab one of those little bad boys and pop it in my mouth. It’s a little experiment this year to see what is more popular. The pumpkin pie filling really benefits from a little bit of crunch in every bite, imo, and I may get sick from eating too many pecan/chocolate chip tarts. 

[US Egg]

1 hour ago, Augie said:

I do almost all the cooking in our house. I shop and cook daily….except for Thanksgiving. It’s my wife’s deal, and I mostly just stay the heck out of the way. We usually have around 20 people, and she takes care of everything. For her first retired Thanksgiving she’s also making all the pies from scratch, including dough. 

 

Interesting Thanksgiving side-note: We are not huge dessert people. I’ll always ask for the smallest slice of pie, while my wife usually passes completely. This year we are filling small, 1-2 bite size pastry tarts with pumpkin pie filling and also a pecan pie/chocolate chips mixture. While I’m very slow to accept a whole piece of pie, I am very quick to grab one of those little bad boys and pop it in my mouth. It’s a little experiment this year to see what is more popular. The pumpkin pie filling really benefits from a little bit of crunch in every bite, imo, and I may get sick from eating too many pecan/chocolate chip tarts. 

I’m an eater, not a cooker. But I do help, when asked. I enjoy peeling and cutting (got about a 50% success rate getting a single apple peel for the entire apple) my wife says that the worst part so she greatly appreciates it. On top of all you do in the kitchen, I admire your pie discipline. My wife makes her own, crust and all, everyone has one chance, the rest is mine. Kids know not to take them home as part of their leftover package. It’s one of those odd years where the Thanksgiving rotation falls in favor of the “other side” for our three married kids, so we are getting together next weekend, but my wife is making a cherry, apple and pumpkin pie as we speak. We share, sort of, they’ll be pretty much gone by Monday.