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Official 2010 Thanksgiving Thread

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Official 2010 Thanksgiving Thread

Old 11-19-10, 01:50 AM
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Official Thanksgiving Thread

This year we will have dinner at my sister's new home. We are going to be around 16-17 people, and are thinking of doing a buffet style pigout.

This will be the first time I will introduce brussels sprouts to our yearly feast, german-style, pan-fried with bacon.

Gone from our menu are yams. Why we made those all the years remains a mystery. Nobody ever ate them so they are history this year.

So, what are your plans for Thanksgiving? Cooking your own bird? Eating at mother's? Going to a restaurant? Got any favorite Thanksgiving food recipes to share? Desserts you hate? Sides you couldn't do without? Don't do Thanksgiving at all?

Last edited by hbilly; 11-15-11 at 04:37 AM.
Old 11-19-10, 06:25 AM
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Re: Official 2010 Thanksgiving Thread

At my house, it's just me, my wife and our son. He doesn't eat any of the traditional stuff, so we like to include appetizer items like mozzarella sticks and cheesy bread so he can participate with us. This year, we decided to get scallops wrapped in bacon and stuffed clams into the mix for us. In terms of the turkey, we went with a small fresh breast. It cost a bit more than a whole bird would have, but there's just too much waste at the end of the day. At least with the breast, we know it will all go.
Old 11-19-10, 07:08 AM
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Re: Official 2010 Thanksgiving Thread

Originally Posted by hbilly View Post
This will be the first time I will introduce brussels sprouts to our yearly feast, german-style, pan-fried with bacon.
It was only this year that I had my first fresh-cooked brussels sprouts, only ever had the frozen before in my life. Oh man, they are so good. We usually roast them coated in a little olive oil and garlic.
Old 11-19-10, 08:44 AM
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Re: Official 2010 Thanksgiving Thread

Let's see....next week I'm working
Tues 11pm until Wed 11am
Wed 11pm until Thurs 11am
Thurs 11pm until Fri 11am
Fri 11pm until Sat 11am
Sat 11pm until Sun 11am

And I have to cook dinner and help get the house ready. Plus, my wife has been bugging me to put up Christmas decorations earlier this year.

OH MY BACK

The menu will consist of
Turkey (duh)
Manicotti
Mashed potatoes
Homemade stuffing
Gravy
Corn
Asparagus
Antipasto salad
Pumpkin Pie
Chocolate Cake

I'll be going to work in sweat pants that night.

Last edited by Charlie Goose; 11-20-10 at 12:54 AM.
Old 11-19-10, 11:41 AM
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Re: Official 2010 Thanksgiving Thread

We are doing pretty big this year....

9:00am - run in 5k Turkey Trot in Downtown. One of the biggest in the country and looking forward to it. It will be a fun run and fun for me and my daughter (we are not competitive runners). After run will check out the booths and walk a bit. Than back home to clean up and start the big cook. Between family and friends will have close to 20 people Our Menu,

Smoke Pecans
Smoked Turkey - I haven't decided on self basting or brine yet
Baked City ham - Alton Brown's recipe
Creamy Garlic Mashed Potatoes
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
Green Bean Casarole
Grilled Asparagus
Guinness Beer Turkey Gravy
Cranberry Sauce
Parker House Rolls
Parmesan Pull apart rolls
Chocolate-Toffee Pecan Tart
Pumpkin Chocolate Chip Cookies

All doing home made. Plan to cook the breads and deserts the day before. And do some prep work on the other stuff as well. I've cooked variations of most of these, but if you guys are a food network fan you will recognize most of these exact recipes.
Old 11-19-10, 11:47 AM
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Re: Official 2010 Thanksgiving Thread

Originally Posted by Charlie Goose View Post
Let's see....next week I'm working

[...]

Thurs 11pm until Fri 11am
Fri 11am until Sat 11pm
Sat 11pm until Sun 11am
That's a 60 hour shift.
Old 11-19-10, 12:25 PM
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Re: Official 2010 Thanksgiving Thread

Thanksgiving is very different in Las Vegas.

No cooking, just take the family to a casino for a Thanksgiving day buffet. It will have everything listed in this thread so far and more and it will include prime rib and more desserts than are humanly possible to eat. The best part is nothing to clean up when you're done.
Old 11-19-10, 12:32 PM
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Re: Official 2010 Thanksgiving Thread

Originally Posted by Damfino View Post
Thanksgiving is very different in Las Vegas.

No cooking, just take the family to a casino for a Thanksgiving day buffet. It will have everything listed in this thread so far and more and it will include prime rib and more desserts than are humanly possible to eat. The best part is nothing to clean up when you're done.
We did family Thanksgiving in Vegas once. But we didn't do buffet. Believe it or not we did the Steak House in Excalibur (I know suck hotel, none of us were staying there). But at the time, 6-7 years ago. It was a highly rated steak house but sort of got lost being in Excalibur. They gave us a private room, and even tho only about 10 of us, had several waiters, and outstanding service. And the cost was surprisingly reasonable. Less than many of the buffets and yet we had things made to order. The manager came over and provide desert "on the house". It was fantastic.
Old 11-19-10, 01:05 PM
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Re: Official 2010 Thanksgiving Thread

Wife and i are going to some friends in Bay Ridge... Traditional stuff on menu, not sure exactly but we are bringing the sweet potatos, pecan pie, and chocolate pie from Storks . Thing that gets me is that we are going to an Italian families house in Brooklyn, and they aren't doing any Italian dishes, so im disappointed, but Xmas eve over there is always good as hell.
Old 11-19-10, 02:09 PM
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Re: Official 2010 Thanksgiving Thread

I'll prob go to my mom's place where we'll have a small feast. My dad spends the day volunteering at the American Legion, so I prob won't see him for dinner festivities.

The only things I care about eating are yams (nothing fancy, straight from the can... love it) and my mom's cranberry sauce.
Old 11-19-10, 02:25 PM
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Re: Official 2010 Thanksgiving Thread

Guinness Beer Turkey Gravy
More details please. I'm turned off, yet intrigued!
Old 11-19-10, 02:32 PM
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Re: Official 2010 Thanksgiving Thread

It's only my Wife, one year old and myself so we will be hitting a Thanksgiving Day buffet. There's no need to cook a huge meal for just the three of us.
Old 11-19-10, 03:55 PM
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Re: Official 2010 Thanksgiving Thread

Originally Posted by Superman07 View Post
More details please. I'm turned off, yet intrigued!
I made it last weekend...so freaking awesome. Smooth and creamy...super good. Here is the exact recipe. HOWEVER, instead of broth I used the turkey drippings (poured in thru a sift/mesh thing). I also only started with 1/2-3/4 the flour than added more at the end to obtain the thickness I wanted. But remember if you add flour at the end, you need to make sure and boil for a few minutes to get the flour taste out. I didn't add any wine. And with the turkey drippings I found adding just a touch of salt and pepper was all that was needed.

I'm telling you...damn good!!

Ingredients:

1/2 pound mushrooms, sliced
2 cups Guinness
2 cups chicken broth
3 tablespoons flour
2 tablespoons butter
salt to taste
Cooking:

Saute the mushrooms.
In a large sauce pan, on medium-high heat add flour and butter. Stir frequently for 5 minutes.
Add the Guiness, chicken broth, and white wine. Continue stirring.
Bring to a boil and reduce to low, add sauteed mushrooms.
Cook on low for 10-15 minutes, stirring occasionally.
Add salt to taste.
Old 11-19-10, 07:09 PM
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Re: Official 2010 Thanksgiving Thread

I will be visiting my girlfriend in Kansas City so will be with her family. I'm sure they'll be fixing a regular turkey meal. This is our second Turkey Day together and things are moving along nicely.
Old 11-19-10, 08:01 PM
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Re: Official 2010 Thanksgiving Thread

This year I'm expanding on my usual Orphans' Table theme, since it's getting a little too big for my little townhouse, and my bathroom is up a steep flight of stairs which is a tad treacherous for the older folks and the yowuns.

So I am hosting the dinner in my co-op development's clubhouse and opening it to the entire neighborhood. I'm providing the turkey and asking for side dishes and desserts to be brought potluck style. Have no idea how many to expect yet but I am planning to cook for 20 and see what people bring.

I've been hosting my Orphans' Table for some years now and it's been quite popular among my "Urban Tribe" of friends and extended family, those who are single or divorced or don't have family in town. My immediate family are mostly in Michigan, and my one brother who lives here pretty much keeps to himself and is married to a major *censored*, so the less I see of him the better.
Old 11-19-10, 08:19 PM
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Re: Official 2010 Thanksgiving Thread

My mom & I go over to my grandparents for a turkey dinner.
Old 11-19-10, 10:03 PM
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Re: Official 2010 Thanksgiving Thread

They told us last week that our department wouldn't have to work on Thanksgiving. We doubted them. We were right.
Old 11-20-10, 12:55 AM
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Re: Official 2010 Thanksgiving Thread

Originally Posted by WallyOPD View Post
That's a 60 hour shift.
Fixed now. Got my AMs and PMs mixed up.
Old 11-20-10, 01:04 AM
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Re: Official 2010 Thanksgiving Thread

Guinness Beer Turkey Gravy sounds awesome!
We did our menu the other night for prep and planning ahead purposes. So far we will be serving this:

Breakfast (Only for the cooks)

oven omelette, toast

Appetizers

feta-cream cheese ball, multigrain crackers
doritos, french onion dip (as requested)

Starters

pumpkin soup (with coconut & ginger), rolls

Main course

turkey
(glazed) ham roast (not sure if the turkey will be enough for 17 people so the ham is for back-up)
cornbread stuffing
turkey gravy
cranberry sauce
sweet mashed potatoes
German potato balls (as requested)
green beans
creamed corn
brussels sprouts with bacon (German style)
mixed green salad with cranberry & pear dressing
rolls

Dessert

apple sheet cake (German style)
pumpkin pie
pecan pie
ice cream

It's gonna be a lot of work but it will be worth it I'm sure.
Old 11-20-10, 01:16 AM
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Re: Official 2010 Thanksgiving Thread

I will home for Thanksgiving for the first time in about 8 years. This mean 1. My Mom will cook an excellent meal. However, #2 I will eat very little of it so that #3. I have go over to my best friends large Cuban get together for roast pig, black beans and rice, Arroz con Pollo and flan.

Weee.
Old 11-23-10, 12:44 PM
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Re: Official 2010 Thanksgiving Thread

Hope everyone has started thawing their Turkeys if your using frozen! I put mine in the refrigeration Sunday Night. At nearly 17 lbs, figured it will be thawed tonight or tomorrow and ready for a low salt brine (being frozen it is a self basting bird so I don't want to get salty).

Yea, you can dunk in cool water and rotate the water regularly to thaw. But think the safest and easiest is thawing in a frig...
Old 11-23-10, 01:25 PM
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Re: Official 2010 Thanksgiving Thread

I'm attempting a brine for the first time this year. Hopefully all goes well!

I'm surprised your Guinness Gravy doesn't call for the beer to be reduced before you add the other liquids. Perhaps because it is so dense already.
Old 11-23-10, 02:12 PM
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Re: Official 2010 Thanksgiving Thread

Doing what I have done the past couple of years. Brine the turkey (1hr per lb), then BBQ it on my Weber charcoal for about 3.5-4hrs (15min per lb). Comes out moist, tender and delicious with a slight hickory and cherry flavor. Pair that with a nice sour red beer and that's all I need. My wife can make all the sides
Old 11-23-10, 02:16 PM
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Re: Official 2010 Thanksgiving Thread

Originally Posted by Superman07 View Post
I'm attempting a brine for the first time this year. Hopefully all goes well!

I'm surprised your Guinness Gravy doesn't call for the beer to be reduced before you add the other liquids. Perhaps because it is so dense already.
So your using a fresh "non-basting" turkey?

Most frozen (but not all) are self basting. Which basically means they have already been brined. Really they inject with a solution that includes salt. You will see it on the label. Most have an injection of 6-9% solution. The main ingredient being salt.

There is questionable value in brining a self basting bird. Some say "no need". Others say you can impart some flavors if you go ahead and brine. But if you not adding any flavors, than probably no need to brine.

Mine is self basting. But the brine I'm using has maple syrup, bourbon, and I'm going to add some apples and oranges and cut the salt in half.

But if you are using a "all natural" or "no additives" bird, than YES, YES, YES!! Brine away. Even if you don't use flavors. And it is pretty fool proof. Especially on something like a Turkey. 24 hours REALLY isn't that long on something that big. And if you stick to the brine recipe it is not going to be salty. The bird can only take so much in that amount of time. Rinse and dry good before cooking and you should have no problems.

When I did a test run of the gravy I treated it like a red wine sauce. Meaning, I let is simmer and reduce "some". Not much. But probably 25% This I think concentrated the flavors (the idea of reducing) and was smooth and creamy. I loved it.

BTW...turkey's are down to .29 a lb in my area. I just picked up two more. $5.00 each for roughly 16lb birds. I don't remember them doing that last year. If I had a bigger freezer, I'd buy more! Hell it is worth it just to thaw and cut off the breast raw and cook and grill that!!
Old 11-23-10, 02:27 PM
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Re: Official 2010 Thanksgiving Thread

started brining a few years ago

get a big bucket or pot
put in water, herbs/spices and whatever else the recipe calls for
put in bird
leave overnight
cook the next day
baste it every 15 minutes or so

makes for a nice bird every time

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