Had a doughnut for breakfast. Something to quell the vast quantities of coffee.

Estimated time of meal is 12:00. Estimated time of nap 2:00.

Happy Thanksgiving everyone.

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Staunton, Virginia

Right back at you and all you forumites!

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Independence Day reflected on my British car!






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I'm definitely napping once my turkey is in the oven. But I blast that sucker at 475F, so it's not a long time until it's ready. HTD.



Edited 1 time(s). Last edit at 11/25/2021 07:50AM by mrbigstuff.

I blast mine at 200° for about seven hours 11.5 lbs). Nice and tender, it’ll fall off the bone.

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Saint Cloud, Minnesota, where the weather is wonderful even when it isn't.

Since we have chicken it takes 30 minutes =)

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Edited 999 time(s). Last edit at 12:08PM by jdc.

Anyone here sous vide turkey? Or is that sooo 2015?

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Our Turkey has been brining overnight. Will be in the oven mid afternoon.

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d4
Anyone here sous vide turkey? Or is that sooo 2015?

Sous Vide is STILL a great way to cook. Do you have a pot / vessel BIG enough completely immerse your sealed bird?

Ours has been brining as well. Went in oven around 6:30 at 325. Twenty eight pounds will take awhile.

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Ukulele music I couldn't find anywhere else.
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davemchine
Ours has been brining as well. Went in oven around 6:30 at 325. Twenty eight pounds will take awhile.

Wow!

We moved to smaller birds a few years ago. I think we'd try to do two if we needed 28 lbs of yummy wonder!

Eating at 5ish so small turkey breast isn't in the oven yet (3:00). Mash potatoes are the only thing left to make along with the gravy (with help from TJ's gravy boxes) and open the cranberry sauce.

Watching Macy's waiting for the National Dog Show to start.

Just don't do it like these folks!!

[old.reddit.com]

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Mr. Lahey: A lot of people, don’t know how to drink. They drink against the grain of the liquor. And when you drink against the grain of the liquor? You lose.

Randy: What the @#$%& are you talking about?

I quick cook it in molten iron. Arnold gives me thumbs up when it's done.

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In tha 360. MRF User Map

The 28# turkey brined for two days and went into the oven (325F) at 6:30ish. It was slightly above temp at 11am so we switched to “warm” on the oven and did the carving at 12:30pm. It was the most moist and flavorful turkey I’ve ever eaten. Fellow forum members convinced me to try brining a few years ago and I’m sold on it. We use the Williams Sonoma brine which cost $20. A quick google search seems to show most brine kits are closer to $10 but some range into mid $20’s.

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Ukulele music I couldn't find anywhere else.
[colquhoun.info]

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Lizabeth
Eating at 5ish so small turkey breast isn't in the oven yet (3:00). Mash potatoes are the only thing left to make along with the gravy (with help from TJ's gravy boxes) and open the cranberry sauce.

Watching Macy's waiting for the National Dog Show to start.

is the TJs gravy any good?

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