What's Cooking for Thanksgiving?

[rps]

The white and sweet potatoes are roasted and mashed and into their service bowl. They will reheat before service.

I have completed  the mise en place for the dressing and for the pan roasted Brussels sprouts. The slow cooker green bean casserole is heating.

Next up? Spatchcocking the turkey. Then into the oven.

 

[rps]

Ready for the oven.

[Johnsfolly]

Following RPS lead, I tried and spatchcocked our turkey (don't goggle how to spatchcock a chicken and misspell it slightly at least not when your 12 year old is around). I made up a rub with garlic powder, ground sage, thyme, ground cumin, smoked paprika, salt and pepper. I also minced garlic and mixed that with a little of the rub and softened butter. I got as much of that butter mixture up under the skin on the breast and thighs. I laid it on a bed of carrots, celery and onions with about a cup of chicken broth. The bird cooked a lot faster with this preparation than I anticipated. about 1 3/4 hours instead of the 2 1/2 hours I anticipated. I basted with more butter, the spice rub, and red wine. Made gravy with the drippings.

Served the turkey with au gratin potatoes that I used aged gouda and sharp white cheddar cheese. Also green bean casserole and homemade cranberry sauce. I had a glass of Charles Schwab Pinot Grigio, an ok white wine. Not a big ordeal this year, but certainly a fine Thanksgiving dinner. Now its turkey sandwiches and other turkey leftover meals.

I hope that everyone had a great Thanksgiving meal and time with your family and friends.

[rps]

 "The bird cooked a lot faster with this preparation than I anticipated. about 1 3/4 hours instead of the 2 1/2 hours I anticipated."

That is one of the great byproducts of the process. The other is the expanse of crisp skin. I hope you enjoyed yours as much as we did ours. 

[Johnsfolly]

We did enjoy the bird cooked this way. May become the new tradition for future turkeys and even chickens.

Thanks

[ness]

I roasted it whole this year. I think it would have been better to go spatchcock like I did last year. Somebody remind me next year, ok? 

For me, the stuffing, mashed potatoes and gravy are what I Jones for. They were excellent and there's plenty left over. I managed to offload most of the turkey, and  that's ok  

Too much dessert left over. Sister in law is the bread pudding queen, and she delivered again. Sweet potato pecan bread pudding. Dang. Pumpkin pie and a little tiramisu left plus the bread pudding. 

[jdmidwest]

Since I have been eating other people's birds for the last 24 hours, I decided to do something different.  I am batching it this evening, better half is defending her zone at the local Wally World, so I can eat what I please.

I have chilled jumbo shrimp that boiled in a beer/Old Bay seasoning bath for an amount of time.  There will be red potatoes and corn on the cob that have lingered in the same boiling brew.  Cocktail sauce made from Hunts ketchup and horseradish from the back yard.  Deep fried mushrooms and Boulevard Pale Ale for appetizer.

Last year at this time, I was sucking down slop from a can thru a tube in my noise.  I may have only 2/3 of a tongue that is still original, but it seems like taste buds are still working fine.

Happy Thanksgiving all.

[Flysmallie]

My tummy hurts. Never even ate a piece of turkey. Ham was yummmmmmmy. 

[ness]

I made some more cornbread stuffing this morning. Just didn't have enough left over to fully scratch the itch, plus there's still gravy.

Heaven on a plate. Yeah, I need to get on the leaves.

[rps]

Starting yesterday, and carrying over to today, I made about a gallon of rich turkey broth from the carcass. Most of that went into baggies and into the freezer.

Some, however, will form the base for a turkey, potato, and vegetable soup for this evening. Nancy has promised biscuits and that sounds just too good to pass.