Time to Plan Thanksgiving!

[Gumboot]

On 11/10/2019 at 10:14 PM, rps said:

If you do, brine it first, spatchcock it, and use a fruit wood to smoke it. Put lots of sage and thyme next to it as it smokes.

 

I'm with RPS, brining makes all the difference.  The following is a Thomas Keller brine I use for poultry.  And I agree with the fruit wood.  I use pear.  If you don't know where to get pear wood, just wait for an ice storm and look around your neighborhood.

 

For the brine:

1. 5 lemons, halved.
2. 6 bay leaves.
3. 1/2 bunch (4 ounces) flat-leaf parsley.
4. 1/2 bunch (1 ounce) fresh thyme.
5. 1/4 cup clover honey.
6. 1 head garlic, halved through the equator.
7. 1/8 cup black peppercorns.
8. 1 cup (10 ounces) kosher salt.
9. 1 gallon of water

 

[rps]

5 hours ago, Gumboot said:

 

I'm with RPS, brining makes all the difference.  The following is a Thomas Keller brine I use for poultry.  And I agree with the fruit wood.  I use pear.  If you don't know where to get pear wood, just wait for an ice storm and look around your neighborhood.

 

For the brine:

1. 5 lemons, halved.
2. 6 bay leaves.
3. 1/2 bunch (4 ounces) flat-leaf parsley.
4. 1/2 bunch (1 ounce) fresh thyme.
5. 1/4 cup clover honey.
6. 1 head garlic, halved through the equator.
7. 1/8 cup black peppercorns.
8. 1 cup (10 ounces) kosher salt.
9. 1 gallon of water

 

Excellent brine, although I would substitute oranges for the lemons. As a basic wood, most places that carry chunks carry apple. I just think that hickory (which I love for pulled pork) and mesquite are too harsh. If you use the brine above no rub is needed.

IMPORTANT!:

Do not brine a turkey that has been injected with salt water and spices. Read your turkey label carefully. Almost all the turkeys now days are full of added water and spice. Retailers have found the profit goes up (selling water for meat prices) and the average Joe doesn't brine so the additive improves the flavor for him. I have my turkey in the freezer, but I had to go to a Whole Foods to find one without the crap added.

I say again, read the label. Even turkeys labeled all natural can have that crap inside.

[ness]

Here’s a brine recipe I’ve been using for years. From Alton Brown

Ingredients
Brine
1 cup Kosher salt
½ cup brown sugar
1 gallon vegetable stock
1 tablespoon peppercorns
½ tablespoon whole allspice
½ tablespoon candied ginger
2 gallons iced water

and the directions:

Directions
1. Make the brine 2 nights before you plan on serving the turkey. Combine all ingredients except iced water in a pot and bring to a boil. Cool to room temperature then refrigerate until cold.
2. The night before, prepare turkey and place in a 5-gallon bucket. Add cold brine and iced water and cover. Place in a cool/cold place.
 

This brine and method has worked very well for me for a long time. Hope this helps. 

[rps]

4 hours ago, ness said:

Here’s a brine recipe I’ve been using for years. From Alton Brown

Ingredients
Brine
1 cup Kosher salt
½ cup brown sugar
1 gallon vegetable stock
1 tablespoon peppercorns
½ tablespoon whole allspice
½ tablespoon candied ginger
2 gallons iced water

and the directions:

Directions
1. Make the brine 2 nights before you plan on serving the turkey. Combine all ingredients except iced water in a pot and bring to a boil. Cool to room temperature then refrigerate until cold.
2. The night before, prepare turkey and place in a 5-gallon bucket. Add cold brine and iced water and cover. Place in a cool/cold place.
 

This brine and method has worked very well for me for a long time. Hope this helps. 

This also is a great brine and one I have used.

[rps]

My brine?

Fill a 5 gallon bucket or other vessel half full with ice and water. Add around 2 - 3 cups of industrial grade maple syrup. Add enough kosher salt (1 cup +) to taste like seawater. Throw in a small handful of peppercorns. Add three bay leaves and  12 to 16 sprigs of thyme. Add 1/2 teaspoon of crushed red pepper.  Let sit overnight.

 

[ness]

I think the technique is pretty important—big reason I posted it. The boil gets things dissolved and the flavors developed. Needs to be cold when you brine the turkey. 

[Gavin]

Picking up Turkey tomorrow, and always brine. Head count is around 25. One Vegan, so 24. I do the Turkey, dressing, and gravy every year, others bring the sides so it is stinking easy. I do use some of the offal, and the neck to make stock for the gravy. Chopped offal and neck meat go in the dressing. Gizzard &  heart are the bits to use. I fry the liver and share it with the dog. Too strong for the dressing or gravy.

[snagged in outlet 3]

I just don't like turkey enough to mess with it.  I also eat turkey sandwiches for lunch all the time so having it for the holidays is a bummer.  When my parents died and I became head of the family we ditched the turkey and everyone is glad I did.  For my immediate family we'll have steak and king crab legs.  For the extended family dinner we are catering it.  Haven't decided on what yet, but it looks like Italian food from The Hill. 

[ness]

I hear you on the turkey. We like it a little but it’s not the center of things like it used to be. To me the best part of the turkey is the gravy it makes. Never been a big fan of turkey leftovers either. It just doesn’t taste as good after a day or more. The last few years my brother has made the turkey which is a nice thing for me.

I love Thanksgiving for the get-together and the sides. Not much of a dessert guy but I’ll eat some pie(s). 

Curious @snagged in outlet 3 — what Italian and from where on the Hill? We’ve always done Zia’s when in StL. Last time not so great and made me want to try someplace else. 

[snagged in outlet 3]

6 minutes ago, ness said:

Curious @snagged in outlet 3 — what Italian and from where on the Hill? We’ve always done Zia’s when in StL. Last time not so great and made me want to try someplace else. 

My dad lived on The Hill when he moved to St Louis and lived next door the Amighetties.  I'm old school or maybe it's what we had all the time so that's what I prefer.  I've eaten at every restaurant on the Hill but I like Cunetto's and Rigazzi's.  Gitto's for high priced food.

We do Thanksgiving a little different.  Bread from Amighetties, Italian lunch meat and imported soft gorgonzola from Volpi, toasted ravs from Gitto's and baked goods from Missouri Bakery.

Cold beer and good red wine and you're set.  This is the menu we used to take to Bennett on opening weekend of C n R.  But I haven't there since my folks died.