How are you going to cook your Thanksgiving turkey?

However the deli at Kroger does it.

 

Brine. Tent the tits in the oven for hours, then take off at the end to get that golden brown color.

 

At my last shop, we did this section featuring young elementary students explaining how to do Thanksgiving dinner. They must know what they're doing, so I'll throw the tirkee in the microwave for 30 seconds and call it good.

 

I volunteered to work for one of my coworkers so he could spend the day with his wife and son.

However the caterers bring the food to us will be just fine.

 

Brine it overnight with some bourbon and apple cider and herbs in the brine solution.

Then smoke it over apple wood for about 3 hours.

Finish it off in the oven if the meat temperature is not up to safe eating levels.

By the way, if you smoke the turkey, you should use the carcass to make a rich stock that you can use for a bean soup or a split pea soup when the meat is gone. Save all "scraps" of bone, cartelige, skin etc. for that stock!

 

Shucks. The thread title led me to believe this was going to be a discussion about sexual positions.

 

I'm letting the TCNs at the chow hall do it.

 

Once you brine a bird, you will never go back.

 

Dead, and with lots of Wild.

 

It works, but it's not an American turkey, so to speak. But I believe you've expressed a fondness for scaled-down French cooking.

 

I think I've just been insulted.

Alma can be subtle, so I'm not sure.

 

sounds good. Do you use a particular kind of apple? Do you skin it?

I buy a fresh bird from a turkey farm near my house. They recommend no brine on a fresh kill, and by fresh I mean its killed and dressed on Tuesday, I pick it up on Wednesday and eat it on Thursday.

I make a fresh herb and butter mixture then slather it under the skin. Make an olive oil and herb mixture and coat the outside with it. Usually just throw fresh herbs into the cavity but I will try the sage and apple.