What are you cooking for Thanksgiving?

[4651feeder]

Last weekend was the Impossible Pumpkin Pie, today is Creamed Corn Casserole with swiss cheese, Green Bean Casserole, White Castle Stuffing and the turkey currently cooking out in the Masterbuilt Roaster/oil less fryer. As you can see I have no imagination, but don't do too bad for someone that previously relied on a spouse for 22 years to handle this task. All those years I never paid attention, was I supposed to wait until Thursday to do this?

 

[OurDee]

"Does anybody have a good recipe for tofurkey?"

 

[rkwhyte2]

"Does anybody have a good recipe for tofurkey?"

Sure:
Unpackage the tofurkey
throw package in trash
throw tofurkey in trash
go to store and buy meat

 

[JettaKnight]

T -24:00:00

By the time it's done, I will have made ten different victuals.

 

[PGRChaplain]

Just finished the Honey/Maple/Brown Sugar Ham, I outdid myself once again this year!

 

[Rookie]

Turkey was put in brine last night. Sides will be prepped tonight. All I'll have to do tomorrow is fire up the smoker.

 

[grunt soldier]

Just pulled my 15lber out of the brine, injected, stuffed, and rubbed her down. She is now in the smoker at 300! should be ready in about 3 hours. The test run went perfectly and a 14 lb bird was amazing. great smoke flavor and killer cajun flavor. it's already gone from just the wife and kids lol

 

[hoosierdaddy1976]

Have macaroni cooling for salad. Will soon make dressing. Got two birds to cook in the morning; one traditional roasted in the oven with the dressing, and one that will be injected and cooked on the charcoal grill.

 

[AtTheMurph]

Fresh grouper on the grill. Boiled fresh shrimp. Some noodle bowls and plenty of alcohol in many forms.

 

[grunt soldier]

Just pulled my other turkey. 165 in the breast. 178 in the thighs. Beautiful smoke ring. This one looks amazing. Got a bit darker and looks perfect.

Also did mac and cheese. Cole slaw and a sweet potatoe bake. Should be a good night

 

[Hkindiana]

I am having leftovers

 

[hoosierdaddy1976]

Got macaroni salad done and stuffing prepped. Stock pot is simmering so I can make gravy tomorrow. Turkeys were still a little icy this afternoon, but I do have them rubbed down. Injections will have to wait until the morning. Plan on having them going by 5:00 am or so.

 

[foszoe]

I don't do womens work

 

[Thor]

Smoking the turkey and salmon as I type. The pecan pie, fruit tarts, rice and sausage stuffing are done. The girls are finishing up the rest later, green beans, corn bread, corn pudding, and more than I can remember right now.

 

[EyeCarry]

Smoked Curried winter squash soup made and ready. Spiced and smoked nuts (2 flavors) in the jars. Drambuie/butter/maple syrup infused turkeys in the smoker right now smelling up the neighborhood. Debating whether or not to make pumpkin rolls or not. Enjoying coffee and watching the smoker temps. Happy Thanksgiving everyone!

 

[Rookie]

I don't do womens work

Me neither. I'm firing up the smoker right now.

 

[hoosierdaddy1976]

First bird off the grill, going to rest for an hour or so before carving.

 

[hoosierdaddy1976]

#2 out of the oven, resting comfortably

 

[Vigilant]

@BoilerWes

Lobster Bisque

Old bay seasoning (to taste)
2lbs lobster chunks (or 3medium tails)
4 oz butter (for blonde roux)
4 oz flour (for roux)

prepare blonde roux with 4oz butter and flour set aside

6 oz butter
1cup finely diced sweet onion
3/4 cup finely diced celery
6-8 oz lump crab meat chopped
3 qts heavy whipping cream
1 qt milk
6 oz. sun dried tomato pesto or tomato paste if pesto unavailable
kosher salt to taste
WHITE pepper
fresh dill for garnish

bring a pot of water with old bay seasoning to a boil, precook lump crab and lobster meat for two minutes only, cool and chop.

melt 6 oz butter and sauté veggies over med-high heat 3-4 minutes, add cream milk and tomato bring to simmer and stir. Cook 20minutes stirring occasionally. Add crab and lobster. Slowly add roux till proper thickness (when it coats the back side of a spoon). Add salt and white pepper to taste, garnish with fresh dill.

This recipe came from the Corporate Chef for Groen Foodservice Equipment and is the best I’ve found so far for bisque.

 

[lonehoosier]

Turkey was put in brine last night. Sides will be prepped tonight. All I'll have to do tomorrow is fire up the smoker.

Just pulled my 15lber out of the brine, injected, stuffed, and rubbed her down. She is now in the smoker at 300! should be ready in about 3 hours. The test run went perfectly and a 14 lb bird was amazing. great smoke flavor and killer cajun flavor. it's already gone from just the wife and kids lol

Now that turkeys are cheap I'm gone to try one on the smoker for the first time. I was thinking of using the left over brine in smoker water pan, is this a good idea?