Thanksgiving Cooking Thread

We are doing two small ones. Just having my dad over for thanksgiving. And then having the wife’s parents over on Saturday. Since ND plays in Friday in a game that has me more terrified by the day.

Friday doing a 9# ham with a brown sugar and honey glaze on the smoker.

Saturday doing 2 turkeys a 20# in the smoker. And a 10# in the roaster. My MiL isn’t big on smoked food.

and all the sides. Thankfully my daughter has taken up baking so there will be tons of desserts, home made rolls etc.


no matter how you are celebrating it. I hope everyone finds some joy in the holiday even with 2020 being 2020. Give a prayer for the families less fortunate than you are. And remember the family members that can’t be there.

hope everyone that isn’t a UNC fan has a great football weekend
 
My wife spent today cooking a big Thanksgiving dinner for the homeless. She's on her way home now to start cooking here. I am thankful to have such a good hearted decent woman that is willing to put up with me.

I'll be working tomorrow for the 11th day in a row. By the time I get off, I'll have put in more hours in those 11 days than normal people work in 3 weeks.

Happy Thanksgiving, y'all.
 
I bought a Turkey breast last Wednesday and put it in the crisper to thaw, just got it out to apply a dry brine and then let it sit in the fridge till tomorrow morning to get it to dry out completely and give the brine time to soak in.. when I opened the package my turkey breast had no skin, it has been removed.
This year keeps getting better and better, I hope its not too dry :mad:
 
Bama Believer said:
I bought a Turkey breast last Wednesday and put it in the crisper to thaw, just got it out to apply a dry brine and then let it sit in the fridge till tomorrow morning to get it to dry out completely and give the brine time to soak in.. when I opened the package my turkey breast had no skin, it has been removed.
This year keeps getting better and better, I hope its not too dry :mad:
Click to expand...

Apply real butter on the outside vigorously and drop the cook temp by 25-30 degrees.
 
I'll be freezing my ass off on fryer duty while everyone else is inside all nice and cozy. Same as always!! It's well into winter up here.
 
This was our first Thanksgiving where we actually had to cook something (thanks china)...

Smoked a 10lb bird for 4.5 hours using what I had left of apple wood and then switched to cherry wood. It turned out about as good as I would have expected. Nice and juicy, decent smoke ring/taste but not too over powering. All in all, I think I nailed it.

(I didn't bother going into the seasoning or brine as I don't have the crayons needed to explain entry level shit to soy boys)
 
Wunder.Noid said:
This was our first Thanksgiving where we actually had to cook something (thanks china)...

Smoked a 10lb bird for 4.5 hours using what I had left of apple wood and then switched to cherry wood. It turned out about as good as I would have expected. Nice and juicy, decent smoke ring/taste but not too over powering. All in all, I think I nailed it.

(I didn't bother going into the seasoning or brine as I don't have the crayons needed to explain entry level shit to soy boys)
Click to expand...
What temp did you smoke at?
 
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