• RME Gear & Apparel

Who cooking for thanksgiving??

Houndoc

Houndoc

Registered User
Location
Grantsville
We are hosting, haven't been told yet what part of the cooking I will end up doing. Much more traditional menu, so I will probably get the turkey and mashed potato duty.
 
Greg

Greg

I run a tight ship... wreck
Admin
Location
Grand Junction, CO
I'm smoking Turkey drumsticks on the Traeger and the wife is cooking a breast in the oven, as a backup in case the drumsticks suck. It should be 2 great flavors. We also make our own cranberry sauce, it's so much better than canned junk.

We are hosting, but it's just 4 of us... my brother and his GF coming down from SLC. We are going to have leftovers for days, which is fine by me!

20191126_171707-jpg.123853
 
mbryson

mbryson

.......a few dollars more
Supporting Member
Location
Bountiful, land of rocks
Doing a traditional turkey in a roaster to haul to Smithfield In the morning. We have a lot of folks. I think my parents have 28 grandkids? It’s a bit insane with 42-44 people in a house.
 
mbryson

mbryson

.......a few dollars more
Supporting Member
Location
Bountiful, land of rocks
4x4_Welder said:
Plan A was to fry, but no money for the propane and oil. Plan B is a bacon weave and bake it.
Click to expand...

Did you say ? bacon?

I’m interested.

my turkey recipe was born out of cheapness and distaste for dry bird. I melt three cubes of butter and mix it with onion soup mix. Grab a can of mushroom soup and a decent sized onion (chopped). That’s my “stuffing”.

2-3 more cubes of melted butter, another packet of onion soup, and some garlic salt (1 teaspoon) to go on the skin/breast of the bird. Focus on getting a good rub on the breast with the butter/soup combo.

Put the bird in a cooking bag and throw it in a roaster oven for about 2.5 hours (give yourself a half hour either way) until the breast is up to temp and enjoy a moist turkey.

Over the years I’ve tweaked with different herbs and stuff to put in the body cavity. Some have turned out REALLY good and others are kind of “meh”. FRESH basil, sage and something else we got in our Bountiful Baskets kit turned out fantastic.

Oh, a fun hors d’oeuvres is to take said bacon, grab some whole water chestnuts, (am I a little to fixated on chests?), toothpick and brown sugar. Cut the bacon slices in half, place a water chestnut (big chestnuts are better split into two) on top of a slice, sprinkle a little brown sugar on the chestnut and then wrap the chestnut with bacon securing with a toothpick. Sprinkle as much brown sugar as will stay on top of the bacon/toothpick combo once you’ve placed it on the cookie sheet.

Do a full cookie sheet (or whatever runs you out of bacon), and bake at about 400 until your bacon is where you like it. The chestnut is pretty damn hot, so let the hors d’oeuvres cool for a few minutes but eat while warm. The gooey brown sugar and crisp bacon mixed with the taste/texture of the chestnut is delightful

The bacon will change your life. (I feel like Marc Stewart?)
 
Last edited:
nnnnnate

nnnnnate

Well-Known Member
Supporting Member
Location
WVC, UT
It was just us and the 2 in laws. My BIL didn't even bother to walk upstairs to eat with us. I smoked a turkey and it turned out real well. Very juicy and the right amount of seasoning. My wife was nuts for it which was nice, she usually thinks things are "fine". I worked my tail off for the meal and then it was done and over and I had a big mess to clean up. It was good but I may be back to tri tip next year. We'll see.
 
You must log in or register to reply here.
Top