Happy Thanksgiving

We had our first granddaughter last Thanksgiving day, so that will be tough to beat !

 

Nothing beats that good ol traditional style!
PLUM you say… interesting. Do it and tell us all about it. YUM!

 

I KNOW,
doesn't that sound so good?

I think you'd have to dry out your preferred Plums for several days, not completely dehydrated- (im not going to use Sunsweet prunes, for example)

you could macerate them in whiskey, combine with green apples? oh yum

 

NO, don’t put prunes in it. Although it might be a way to get your quests to leave early.

 

THIS THREAD IS MAKING ME HUNGRY!

 

#GETGRILLIN'

 

Ah, she is a real spitfire. 3 years old, adopted in Thailand....

 

lol,
"tastes like chicken" ?

 

Well, there used to be Chestnut trees then....a blight wiped many of them out in the 60's.

I've wanted to try brining, but I could not get that across the kitchen board, so we will have to stay with the butterball with whatever injections they lace it with.

One tip I do have for keeping it moist is used a baking bag. Everything stays inside, it's very moist and there's a lot to make gravy with.

 

I brine, and add a few 1/2 cut juicy oranges in the brine as well. Squeeze the juice first and then toss them in.
After the Turkey is brined and rinsed I peal back the skin a little and rub right on the meat salt/pepper, rosemary, basil and plenty of 1/4” sliced up butter. Then pull the skin back over.

BUT the real trick is to SPATCHCOCK the Turkey!

It cooks more evenly and cooks faster.
Gobble Gobble!