Most of us here in the United States will celebrate Thanksgiving tomorrow. If you are so inclined, post pics of your holiday feast here or let us know what's on the menu! Be blessed & Happy Thanksgiving!
Good Eats: Thanksgiving 2023
- Thread starter Streeper541
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I'm from a very small family. There are maybe 15 of us (including cousins), all of which are out of or across the state for this Thanksgiving. As a result, we are going to the other side's family for a traditional meal.
Being half Armenian, my holiday meals typically include some Middle Eastern food (pilaf, grape leaves, cheese/spinach pies, pickled vegetables and cured meats, baklava). An example of a Meza (appetizer) spread is poctured below.
Since I am a firm believer in passing traditions on to my daughter, I will be picking up some small items for my daughter and I to share for lunch tomorrow to share in my tradition.
Being half Armenian, my holiday meals typically include some Middle Eastern food (pilaf, grape leaves, cheese/spinach pies, pickled vegetables and cured meats, baklava). An example of a Meza (appetizer) spread is poctured below.
Since I am a firm believer in passing traditions on to my daughter, I will be picking up some small items for my daughter and I to share for lunch tomorrow to share in my tradition.
Turkey, stuffing, ham, corn casserole, sweet potatoes, fingerling potatoes, rolls and some sort of dessert my wife is picking up tonight.
Small group of seven of us at our house.
Have a nice Thanksgiving everyone.
Small group of seven of us at our house.
Have a nice Thanksgiving everyone.
Turkey, and all the sides. Never had turkey in Korea. Didn't even know people eat "seven face bird". But since getting to America, I think Thanksgiving has been the "Turkey Day". Only eat turkey on Thanksgiving. Kinds strange. Turkey's pretty good on almost every day.
Got the bird in the brine right now. Will be putting it in the smoker with pecan wood in the morning.
Made a round trip voyage to my brothers today for a Thanksgiving lunch. My brother is a former executive chef (25+ years). Perfectly cooked turkey, creamy mashed potatoes w/giblet gravy, squash casserole, cornbread dressing, country style green beans, homemade mac and cheese, homemade cheesecake and pecan pie. Heading to Knoxville tomorrow for my wife's families day for well done turkey ( Christmas vacation style) and stuff from boxes and cans.
Sounds like my mom’s turkey. Growing up, I was convinced I didn’t like turkey. Turns out, I just don’t like dry, over-cooked turkey.
It’s just the wife and I, and I do the cooking, so I’ve got a couple of 16oz filet mignon, skewer some shrimp and grill. Make some dirty mashed potatoes and garlic bread. Probably chop some romaine side salads. If there are leftovers, I’ll do up “brinner” this weekend! (Brinner is breakfast for dinner, in case you don’t know) scramble some eggs, reheat the steak with sautéed onions, make some toast…
She does the shopping and buys turkeys whenever they’re on sale to drop in the deep freeze. So I cook turkey year round.
She does the shopping and buys turkeys whenever they’re on sale to drop in the deep freeze. So I cook turkey year round.
We'll have a traditional Thanksgiving feast tomorrow with turkey, dressing, gravy. sides, and a Mexican specialties (tamales, sopa, and other things). Everything is wonderful. Plenty of desserts will round out the feast.
18 lb. spatchcocked turkey which is still dry brining in the refrigerator, sour cream mashed potatoes, gravy, green beans with bacon, shallots and pimentos, homemade dinner rolls, Amana style cottage cheese (just add a little buttermilk and chives) and for dessert pecan pie and apple pie! 
My man. Brined bird from Tuesday night into Wednesday afternoon. Pulled out of brine for an oil rub down with turkey rub on the outside. Garlic, onion, orange, lemon,apple with rosemary thyme sage stuffed inside. On smoker at 6 am. Pellet smoker with cherry, maple, apple, hickory wood mix.
Smoking some turkey breast for tonight (the wife is brining and roasting a turkey) and some polish kielbasa for breakfast munching.
Dry rubbed our farm fresh (butchered over the weekend) heritage turkey (18.44 lb dressed Bourbon Red) last night after church and put it in the smoker early this morning.
Elk Pot Roast with all the trimmings.
I’m simple
I’m simple
Very nice. What is your process for de-feathering?
Do tell about the trimmings.
No pics yet, but the mains will be Garlic Roasted Turkey Breast and Braised Beef with Shallots and Mushrooms.
Carrots, potatoes, celery and loads of gravy.
After it’ll be pumpkin and cherry pie.
Did I mention old fashioned’s?
I made a pitcher of old fashioned using Knobel Whisky - that’s Mike Rowe of Dirty Jobs distillery
