Thanksgiving!

[TulipsAndSunscreen]

One of our local farms was asking $9.25 per pound. We went with another one, one of our favorite farmers, who simply adores DH. Still higher than the free-range birds at the grocery store, but supporting local farms makes it priceless! What's really tripping me out is that although we've had local heritage birds before, this is the first time we're having one that has never, ever, dipped below 32 degrees Fahrenheit.

Yup, $10/lb is about average around here for this kind of thing. But if you buy online (which kills the point for me regarding local farms) it's like $15-17/lb. I'm hoping my dad will give me $$ for the pies but it's ok if he doesn't.

[MrsC]

Ouch! Mine was from a local farm and was $3 a lb. I just got an 8lb breast. It was that or an 18lb turkey for three people. Can't wait to try it! Next year I'm going to order one from the oldest turkey farm in the U.S., an Amish farm near us.

I'm hoping to find some guinea fowl for Christmas. One of our best Christmas meals were local guinea fowl.


The Alton Brown brine, does it add flavor? MIL usually over brines her turkey, leaving it mushy and flavorless. DH is so used to it he doesn't really like the taste of turkey So I have to find a happy medium.

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[spotty_dog]

Yup, $10/lb is about average around here for this kind of thing. But if you buy online (which kills the point for me regarding local farms) it's like $15-17/lb. I'm hoping my dad will give me $$ for the pies but it's ok if he doesn't.

Gah! So a 20-pounder could be a $340 hunk of meat? OMG, I wonder what people are paying for prime rib crown roast then?? Anyway though, local's where it's at for a harvest party, if you can swing it. Also I think maybe our farmers can make it work for less because (shh) it's not USDA.

The Alton Brown brine, does it add flavor? MIL usually over brines her turkey, leaving it mushy and flavorless. DH is so used to it he doesn't really like the taste of turkey So I have to find a happy medium.

In my experience a good brine does...something. I think you do have to be careful about the length of brining. Science of Cooking says 6-12 hours for a 12-24 pound turkey, so if you're starting to cook in the afternoon, overnight is too long (but then you air-dry it for another 8 hours or so). And the concentration of salt matters too, so that it migrates into the meat instead of drawing moisture out, and table salt can't be exchanged 1:1 for kosher salt in a recipe. Anyway though my greatest fear about cooking turkey is that the breast will be too dry to eat without gravy (I may have some experience choking down this style of roast bird.) Brining does help a lot with that. As for the extra flavors in the brine like ginger and allspice adding something extra besides just salt...I will report back!

[MsSassyBaskets]

I think the Alton Brown brine just brings out the flavor. I've never had it go mushy, you only do it overnight. The key for me is pouring boiling water over the skin to tighten it, and then rubbing the skin lightly with oil before putting it in the oven. The skin is always crispy and the turkey isn't mushy.

[MrsC]

I think MIL brines it for 24 hours or something crazy like that. Probably explains the mushiness

I'll give the AB one a try though.

[alotofyarn]

Mirliton Casserole recipe, for anybody curious (this makes 2 casserole dishes, so you can freeze one for Christmas, or cut the recipe in half): http://www.nola.com/food/index.ssf/2...sserole_1.html

We also make turkey/andouille gumbo the day after using this recipe, although I've modified a bit to use instant roux instead of making my own: http://nomenu.com/?p=3645

[SoonerTexan]

Mm that sounds good. New Orleans has the best cuisibr


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[Michele]

No kids, so my parents and I are going to Ruth's Chris! It's a little weird to not be planning a menu.....

[spotty_dog]

So, after the discussion here about over-brining, my local friend showed her turkey already in its brine, and posted a recipe from Safeway that calls for 2 cups of kosher salt and brines for 18-36 hours. That is twice as much salt and three times as long as the America's Test Kitchen recommends. I have my fingers crossed for her that it's not insanely salty!

[MrsC]

Yikes! It will be interesting to hear! I think it depends on what you're used to too. My IL's love their turkey super soft and moist. I like it not dry but with more texture.

DH just called to say he actually does have the day off tomorrow!!
Yay! This is the 4th surprise day off he's had in two months.

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[spotty_dog]

Hooray for surprise days off!!

Can I just say that make-ahead gravy is my new best friend? For the cost of $3-4 worth of turkey wings, I get to have a nice flavorful turkey stock as the base of my gravy; I don't have to make a roux in front of my MIL; I don't have to make a roux over two burners in the turkey pan; I don't have to feel frantic and not simmer it long enough because the turkey is done resting! :w00t:

[poky]

First thanksgiving back in the PNW, so finally get to spend it with family! DH and I, MIL, FIL, and my dad are all converging on my aunt's house for turkey day. MIL offered to bring desserts, and I'm told third-hand that when my aunt said something about pumpkin pie, MIL said no, there wouldn't be pumpkin pie. Dad told me this in the context of figuring out where he could get a pie to bring, because he likes pumpkin pie. I assured him I would bring one, and not to worry. I bought one yesterday, and then finally got ahold of my aunt, who told me she also bought one for him, and to put ours in the freezer. I'm taking it with me to give to him to take home with him, instead. So now he gets TWO pumpkin pies. I just hope MIL isn't insulted by us going around her like this. Especially since her birthday is thanksgiving day this year.

I'm bringing a corn casserole: corn bread mix, whole kernel corn, creamed corn, sour cream, and butter all mixed together and baked. Very yummy. Have to throw it together today, as we're leaving early in the AM to get there at a decent hour.

Looking forward to lots of food and card and board games and general family togetherness.

[Phoebe]

My in-laws just arrived this afternoon. DH is working and on call through the weekend. I have the privilege of entertaining his parents while he is not here. My mother-in-law brought a ham and a turkey even though we told her we were having steak. No one likes turkey but she brought one anyways. There are only eight of us and she has enough food to feed at least double that.


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[MsSassyBaskets]

We had our thanksgiving today! It was very basic but lots of fun. The babies played together all day and we took cute pictures of them.

[spotty_dog]

Already done: gravy made, rolls baked, stuffing bread dried, stuffing pecans and dried apples chopped, brussels for salad shredded, Dijon dressing made (might not use it), pecorino cheese crumbled, cranberry sauce made, pumpkin pureed and measured out, turkey brining.

Still to do: stuff aromatics in turkey and start cooking, peel and cook potatoes, sauté onion and celery and such and assemble and cook dressing, chop kale for salad and simmer raisins in vinegar to plump them and assemble salad (possibly dressing it freshly with just lemon juice and olive oil), possibly re-warm cranberry sauce and add Grand Marnier, make and bake pumpkin pie. And give DH some space to make his squash dish on the stovetop. And reheat the rolls. Phew!

Happy Thanksgiving, all!