I am going to be brining our turkey over night in some store bought mixture. And then I will be smoking it in our Traeger for about 6 hours. I hope that the skin will turn out crispy. My wife is in charge of everything else. It will be just me, my wife and her aunt this year. My wife's family has been thinned out the last few years (some by death some because they are nucking futs) so it will be nice an personal this year. I will take some pictures of the bird in the smoker.
I am brining as well. Here is recipe I will follow
Turkey Brine And Injection Marinade Recipe - Food.com - 107084
Just finished combining spices tonight. Have most else ready to go, including several bags of ice, and will start tomorrow afternoon.
I'll also be doing scallops and jumbo shrimp, wrapped in duck bacon. Also have a butternut squash raviloli, stuffed mushrooms, and an upscale cheese and charcouterie platter in the works (courtesy of my wife who works in the industry).
But the real coup de gras? This bad boy here...
White Castle Turkey Stuffing | Recipes | White Castle
That's right! I got a couple boxes White Castle's finest ready to go. Break out the Lipitor!
I'll post up my wine/beer selections in the other thread.
^Holy Moly was that turkey brine ever a chore! Tip to all you thinking about injecting your turkey- make sure your marinade doesn't have a lot of sediment or large pieces of anything like rosemary or peppercorns in it. Just pull liquid into the syringe. You'll thank me later.
Forgot I also have Australian lamb racks for tomorrow. Off to marinade those in between periods.
Our bird was amazingly good and maybe the best ever. Here is what I did.
We Brined the bird. Wife found a recipe from one of her websites into which I incorporated the elements from the brine recipe posted here. Smell was fantastic...the garlic mixed with worcestershire and herbs was amazing. We brined overnight.
Next followed my normal recipe line for line but-
Couldnt think of anything clever to use alcohol wise to pour in the bird-used a canned Asahi. I truly believe this part of the recipe is more symbolic then anything. After bringing and herb butter and season- the alcohol used truly provides more personal enjoyment then anything culinary.
Used the bag method but went with the bird breast side down for 2 hours using a roasting pan and a roasting rack. After 2 hours dumped the liquid contents of the bag into the bottom of the pan including the mirepoix scrapings from inside the bird. Flipped the turkey breast side up and continued cooking uncovered for another hour. Removed the bird at 162 onto a platter and then simmered the juices from the roasting pan with about a cup of the white wine we were drinking and some mushrooms, simmered a bit to allow the shrooms to shrink a bit, added half and half and then thickened it. It was perfection!
Thanks to all who sent me PMs and likes telling me the recipe worked for them. Really makes my holiday extra special knowing that others are using and getting success from the recipe Ive honed over the years. Truly makes me happy and literally fills me with joy to know the little stupid goal I set years ago to perfect the best thanksgiving turkey is bringing joy and happiness to others. Very cool and reason #923 why LGK is an amazing place across the board.
Kristina and I were lucky enough to be guests at this feast and I can say w/ out a doubt it was the best turkey I have ever had! The leftovers the next day were even better! Oh yea, the lamb chops and cranberry sauce were amazing too, Thanks Mike!
Originally Posted by sonnyboy11
My pleasure, jdub. Glad you guys enjoyed!
too bad it's past thanksgiving now. i tried a savory bread pudding stuffing recipe that i made from scratch for the first time this year and it was SO good. i'll have to keep that one saved aside for next year and post it if this thread comes up again. before making my own stuffing, i used to just get mrs. cubbison's boxed cube stuffing--something i've always loved for nostalgic reasons (eating it since i was a child), but doesn't hold a candle to the homemade savory custardy one i made this year.
Though I don't have anything to contribute at this time, I think this deserves a bump, being that it's almost that time of year again!
Thanks for bumping this thread...saved me my yearly cut and paste.