Thanksgiving cookin’

[Alex Wheeler]

If you guys have never brined a turkey I highly reccomend it. Its night and day.

 

[L.Sherm]

If you guys have never brined a turkey I highly reccomend it. Its night and day.

Whats your brine recipe Alex?

 

[Lee in Texas]

It was a whole turkey. I think I’ll just try it out. Worst case, I would be out $25 or so.

 

[Ringostar]

I’ve never been a big fan of buzzard. She’s going to look for a breast or smaller bird tomorrow. Myself, I’m firing up the pit and smoking brisket! Probably put a couple pork butts in also, since I have plenty of room and feeding wood splits for hours.

 

[Outwest]

Put the lid back on that pot you're making me hungry!!

 

[rabradshaw]

My wife made a Buttermilk Pie. Practice pie before the full court press. It is a fine pie.

 

[Hal]

You can't hardly hurt a turkey. Anything you do to it will probably make it better.

Hal

 

[ern.santos]

yes

 

[tommeboy]

I have two pork butts that have been in a curing solution for 10 days. Tuesday they will be pulled to let sit out for at least 12 hours to get a pellicle on them. Then into the smoker to finish them. I have been making my own hams and bacon for a couple of years and everyone loves them.

Way better than factory made. This way you can make them into the flavor profile you like. I catch pork butts when they are on sale. It is cheaper to make your own hams and bacon than it is to buy it already made. The hams are done in a liquid cure and the bacon is done with a dry cure.

 

[Alex Wheeler]

Whats your brine recipe Alex?

Just salt and water. I tried adding other stuff but you cant taste it. Its the salt that pulls itself into the meat and moisture with it. I dont even have a ratio, just eye ball it. Turkeys are so big you probably cant over brine one.

 

[AlNyhus]

Brining is my favorite way. Kosher salt and 50/50 mix of water and apple juice. Put the brine in a cooler and keep the turkey in there for 48 hours. I use a roaster and put the bird in a roaster bag. Super crispy skin and moist meat....yum!

 

[DGP4]

I brine chicken and turkey with a buttermilk brine the night before. No more dry meat with that. One half teaspoon of sea salt per cup of buttermilk. I'd add the jalapenos to the gravy.

 

[PhilKeil]

My only thought is to die/slice very thin ang get it under the skin. Like you said, an expensive experiment. I have used whole chicken as a test platform. Good luck

My Buddy who is a Cartier brines his turkeys. They are awesome.

I have gone to brining chicken with pickle juice. If you fry it, they taste like Chick-fil-A.

As a second thought, what if you brined it like Alex said and had a couple of jalapeños in the brining mixture.

 

[FNSafari]

Time to show off your Thanksgiving cookin. Headed to our family dinner today. Since Mom’s passing I’ve been making the dumplings. I make mine with dark meat whereas Mom always used white. I’ve always thought mine were a bit better because of that. My daughter says mine will never be as good because “Grandma makes hers with Grandma lovin.” I’ve got two crock pots full. View attachment 1608392

A whole turkey with dark meat should be the breeding goal imo!

 

[SmokinJoe]

We are going to have a fish fry for Thanksgiving. One of my sporting clays buds' wife loves saltwater fishing for red drum and spotted trout so they are doing those and a couple accompaniments. We are bringing coleslaw, potatoes for frying and dessert. Different but it ought to be really good.

 

[Lee in Texas]

Brining sounds good. I was thinking about adding jalapeños to the brine, but maybe cut them in half and soak them in vodka or bourbon, then add that to the brine. Add a few inside the turkey while frying. I’ll get started on the infused alcohol today.

 

[Bc'z]

Brining sounds good. I was thinking about adding jalapeños to the brine, but maybe cut them in half and soak them in vodka or bourbon, then add that to the brine. Add a few inside the turkey while frying. I’ll get started on the infused alcohol today.

Lee just a sprinkle or 2 is all you need
Sauces, soups, dips and especially fried chicken.

 

[Mulligan]

My wife made a Buttermilk Pie. Practice pie before the full court press. It is a fine pie.

I had to look this up, never heard of a buttermilk pie before.
Looks tasty for sure.

This Classic Buttermilk Pie Comes Together So Easily

You can even use a store-bought crust.

www.thepioneerwoman.com

CW

 

[butchlambert]

Honey smoked ham and a standing rib roast! No damn turkey!

 

[Ringostar]

I have two pork butts that have been in a curing solution for 10 days. Tuesday they will be pulled to let sit out for at least 12 hours to get a pellicle on them. Then into the smoker to finish them. I have been making my own hams and bacon for a couple of years and everyone loves them.

Way better than factory made. This way you can make them into the flavor profile you like. I catch pork butts when they are on sale. It is cheaper to make your own hams and bacon than it is to buy it already made. The hams are done in a liquid cure and the bacon is done with a dry cure.

I always watch for the sales. Right now our local store has pork butts $1.29. I picked up a couple to grind for breakfast sausage. Going back for a couple more today for pulled pork. I’ve been looking into using them also for buckboard bacon and capicola.