Thanksgiving Recipes

[cyure]

Hey peeps with Thanksgiving right around the corner I thought I would start a thread for recipes. What’s your family favorites?

This is my personal favorite. The only thing I have left from my high school boyfriend is this recipe I got from his mom. She called it Cranberry Pudding. It’s like a very dense cake and you put warm butter sauce on top. I just made one tonight. I’m not even waiting for next week.

What are some of your family favorites? I’m always looking for new recipes.

 

[maynard]

Hey peeps with Thanksgiving right around the corner I thought I would start a thread for recipes. What’s your family favorites?

This is my personal favorite. The only thing I have left from my high school boyfriend is this recipe I got from his mom. She called it Cranberry Pudding. It’s like a very dense cake and you put warm butter sauce on top. I just made one tonight. I’m not even waiting for next week.

What are some of your family favorites? I’m always looking for new recipes.

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Wow that looks amazing!

 

[6-ScoutFamily]

Wow that looks amazing!

Looks yummy!

 

[SrfnFly227]

That looks really good.

I can't help much with recipes. I'm in charge of the turkey and guests bring the sides and desserts. For the turkey, I spatchcock and then brine overnight. Lump charcoal with apple and pecan wood chunks cooked at 350-400. Turns out great.

 

[cyure]

That looks really good.

I can't help much with recipes. I'm in charge of the turkey and guests bring the sides and desserts. For the turkey, I spatchcock and then brine overnight. Lump charcoal with apple and pecan wood chunks cooked at 350-400. Turns out great.

View attachment 11596

That looks delicious! How long does it take to BBQ a turkey?

 

[SrfnFly227]

That looks delicious! How long does it take to BBQ a turkey?

Depends on temperature. I have heat defectors in so there is no direct heat cooking the bottom of the turkey. My grill essentially works like an oven in that set up.

The picture I posted was a 16 pound turkey. At 350-400, it took 2 hours. I chose that temp for crispier skin vs lower temp for more smoke. Poultry takes on plenty of smoke and I don't want to overdue it.

 

[cyure]

Depends on temperature. I have heat defectors in so there is no direct heat cooking the bottom of the turkey. My grill essentially works like an oven in that set up.

The picture I posted was a 16 pound turkey. At 350-400, it took 2 hours. I chose that temp for crispier skin vs lower temp for more smoke. Poultry takes on plenty of smoke and I don't want to overdue it.

That’s a talent. I would have a burnt bird. Ha!

 

[maynard]

That looks really good.

I can't help much with recipes. I'm in charge of the turkey and guests bring the sides and desserts. For the turkey, I spatchcock and then brine overnight. Lump charcoal with apple and pecan wood chunks cooked at 350-400. Turns out great.

View attachment 11596

I’ve done that with chicken but never turkey - what a great idea! I might have to copy you this year!

 

[maynard]

Depends on temperature. I have heat defectors in so there is no direct heat cooking the bottom of the turkey. My grill essentially works like an oven in that set up.

The picture I posted was a 16 pound turkey. At 350-400, it took 2 hours. I chose that temp for crispier skin vs lower temp for more smoke. Poultry takes on plenty of smoke and I don't want to overdue it.

And thanks for the details!

 

[SrfnFly227]

I’ve done that with chicken but never turkey - what a great idea! I might have to copy you this year!

Get some good quality shears. I had done plenty of chickens and never had a problem, but damn was it hard to cut through those turkey bones

 

[maynard]

Get some good quality shears. I had done plenty of chickens and never had a problem, but damn was it hard to cut through those turkey bones

Thanks - I’ll do it, just once before I bought my current pair, I couldn’t cut through - so while my wife was at the store I used my tin snips from the garage….

Man I hope she doesn’t read this!

 

[SrfnFly227]

Thanks - I’ll do it, just once before I bought my current pair, I couldn’t cut through - so while my wife was at the store I used my tin snips from the garage….

Man I hope she doesn’t read this!

Two years ago when I was struggling to get through that year's turkey, I honestly considered getting the garden loppers

 

[nolen]

I have a recipe that came from the owner of the IH/Case company my dad worked at for years and years. The owner would make enough of these to hand out to every employee at Thanksgiving and Christmas and it was always my favorite way to eat turkey.

Mr. Brook's Turkey
However many turkey breasts you want to eat
Marinate for 8-24 hours in:

• one part peanut oil
• one part soy sauce
• two parts sauterne wine (can use white zinfandel if you can't find sauterne, he specified Taylor's Sauterne but I doubt that brand is still around)

Broil or grill to your liking (grill obviously better)

 

[Colorado flyfisher]

I have the largest Weber smoker and depending on our outside temp will try smoking it again. Here in the Rockies if it is to cold outside it sucks all the heat out of the smoker. That being said, i brine the turkey overnight and the next day i will place a cut up apple, a carrot, an onion and some celery. this seems to keep it moist during cook time and adds favor. The smoker has a drip pan and also helps in the process. Hickory wood chunks with the charcoal add flavor and a nice smoked skin on outside. 250 is ideal temp and this will take about 7 to 8 hrs. for internal temp of 165. It is the best.