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Thanksgiving cookin’

Out of the brine and into the oven. Added some onions, oranges, etc. to the brine this year.
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TonyinKY said:
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
Click to expand...
I haven't had real chicken and dumplings in years!
 
TonyinKY said:
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
Click to expand...
how did you put together the dumplings?
 
The jalapeño turkey had no jalapeño flavor in it. It was my first time frying a turkey. First time cooking a turkey at all. It could have used more time in the brine. Work was crazy the last few days. I took it out of the fridge yesterday morning and it was still frozen after 3 1/2 days. The brine thawed it out. I should have made a jalapeño butter and injected that into it. We fried three turkeys yesterday. My brother had two, one with a traditional brine and one with Mediterranean spices. He injected spices into those. They were really good. Mine was good, it has a bit of bourbon and ginger taste to it, just no jalapeño. I know what to do different next time. I’ll try it again, maybe for Christmas dinner
 
Lee in Texas said:
The jalapeño turkey had no jalapeño flavor in it. It was my first time frying a turkey. First time cooking a turkey at all. It could have used more time in the brine. Work was crazy the last few days. I took it out of the fridge yesterday morning and it was still frozen after 3 1/2 days. The brine thawed it out. I should have made a jalapeño butter and injected that into it. We fried three turkeys yesterday. My brother had two, one with a traditional brine and one with Mediterranean spices. He injected spices into those. They were really good. Mine was good, it has a bit of bourbon and ginger taste to it, just no jalapeño. I know what to do different next time. I’ll try it again, maybe for Christmas dinner
Click to expand...
No reason to wait till a certain time of year. I experiment with different stuff all year.
 
Lee in Texas said:
The jalapeño turkey had no jalapeño flavor in it. It was my first time frying a turkey. First time cooking a turkey at all. It could have used more time in the brine. Work was crazy the last few days. I took it out of the fridge yesterday morning and it was still frozen after 3 1/2 days. The brine thawed it out. I should have made a jalapeño butter and injected that into it. We fried three turkeys yesterday. My brother had two, one with a traditional brine and one with Mediterranean spices. He injected spices into those. They were really good. Mine was good, it has a bit of bourbon and ginger taste to it, just no jalapeño. I know what to do different next time. I’ll try it again, maybe for Christmas dinner
Click to expand...
Now is the time to go buy turkey on sale! Give it another go. I like to cook another bird just to have food for a few more days, lol!
 
tommeboy said:
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.
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pls post some pics. Sounds excellent.
 
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