How are you going to cook your Thanksgiving turkey?

Nope. No insult.

The Pepin method makes for a very nice turkey.

 

You're welcome.

 

Just a few small Granny Smiths, and don't peel 'em, just slice 'em in half.

Another good way to go is to simply quarter up a bunch of lemons and stuff the cavity with them (sans herbs). That perfumes the meat very well, too.

I too always oil the skin.

The one time we did a fresh turkey I let the bride handle it, and she wound up having some medium-rare issues, if you get my drift. I've always wanted to try one of those "heritage" turkeys, but they're pretty expensive and require more planning (and advance-ordering) than I'm prone to do. I wonder, too, if they wouldn't be nearly as crowd-pleasing as a regular (whole lotta white meat) turkey.

 

Since I have to work Thanksgiving, I think I'm going to have the local barbecue restaurant smoke mine.

Found a recipe in Sunday's paper for a from-scratch bacon macaroni and cheese that I think I'm going to try, and I think my mom's yam casserole is in order this year. Her secret ingredient? Heavy cream. Oh, and pecans.

 

When it comes to turkey, it's all about the dark meat.

 

No turkey here.

We have "Kung Pao Christmas" and Thanksgiving. No turkey nor ham but yes to sesame chicken and spring rolls.

A tradition for 12 years. My kids know it no other way. No cooking. No cleaning. Lots of laughs.