Turkey Day is Approaching
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New User
Joined: Oct 2009
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From: Rock Hill, SC
Turkey Day is Approaching
I am new on here and naturally curious about all sorts of things but one thing I like to find out is what people in different areas traditionally have for Thanksgiving. I travel a good bit Internationaly, well by my standards its a good bit and its interesting to me that in all the world Americans are the ones that Celebrate Thanksgiving in the manner we do. Other cultures do celebrate life but I think its different for us.
Here in SC there is a lot of difference from the Mountains to the Coast but where I am we have Turkey, Ham, Bread dressing, Green Bean Casserole and my wife's famous Mac and Cheese...and it does nto come out of a box.
My task is the Turkey and Ham. I smoke my Whole 11 pound Turkeys for about 6 to 8 hours on my BIG GREEN EGG, and a Turkey Breast of about 5 pounds for about 3 hours, either on the EGG or My Webber, and this has replaced the traditional Frying of Turkeys we had done for so many years.
Medium Big Green Egg
Whole Turkey
Smoked Turkey Breast
Occasionally we have a Boston Butt instead of a Spiral Cut Ham.
Here in SC there is a lot of difference from the Mountains to the Coast but where I am we have Turkey, Ham, Bread dressing, Green Bean Casserole and my wife's famous Mac and Cheese...and it does nto come out of a box.
My task is the Turkey and Ham. I smoke my Whole 11 pound Turkeys for about 6 to 8 hours on my BIG GREEN EGG, and a Turkey Breast of about 5 pounds for about 3 hours, either on the EGG or My Webber, and this has replaced the traditional Frying of Turkeys we had done for so many years.
Medium Big Green Egg
Whole Turkey
Smoked Turkey Breast
Occasionally we have a Boston Butt instead of a Spiral Cut Ham.
Admom
Joined: Feb 2001
Posts: 9,414
Likes: 201
From: Silver Springs
Talk about making me hungry - that looks good.
We grill or smoke everything anymore other than the side dishes. Boston Butts are my favorite. Cheapest and best flavored piece of meat you can get.
Our smoker's just one of those red cylinder thingy's you get at Lowes or Home Depot, its worked great for us for many, many years. We use it more for a slow cooking grill than a smoker though.
I have to go find something to eat now.
Oh Yeah, welcome to FTE.
We grill or smoke everything anymore other than the side dishes. Boston Butts are my favorite. Cheapest and best flavored piece of meat you can get.
Our smoker's just one of those red cylinder thingy's you get at Lowes or Home Depot, its worked great for us for many, many years. We use it more for a slow cooking grill than a smoker though.
I have to go find something to eat now.
Oh Yeah, welcome to FTE.
Super Moderator
Joined: Jan 2008
Posts: 40,024
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From: Maine, Virginia
Welcome to FTE sir, nice looking bird and thank you for your service.
Thanksgiving is among my favorites. Being from Maine, I've integrated a little New England flavor into our Virginia feasts.
Oven Roasted injected Turkey. Spiral cut Va ham, yams, mashed taters, veggies, dressings, cranberry sauce, gravies and all the little snack items that fill us up before we even sit down to enjoy our bounty.
This time of year is so special for me. During my 24 year career, I missed 5 Christmas', 11 Thanksgivings and an unknown number of birthdays, anniversaries, ball games and school activities.
I've been retired for five years now I cherish every holiday and event as it were going to be my last.
Tim
Thanksgiving is among my favorites. Being from Maine, I've integrated a little New England flavor into our Virginia feasts.
Oven Roasted injected Turkey. Spiral cut Va ham, yams, mashed taters, veggies, dressings, cranberry sauce, gravies and all the little snack items that fill us up before we even sit down to enjoy our bounty.
This time of year is so special for me. During my 24 year career, I missed 5 Christmas', 11 Thanksgivings and an unknown number of birthdays, anniversaries, ball games and school activities.
I've been retired for five years now I cherish every holiday and event as it were going to be my last.
Tim
Posting Guru
Joined: Jun 2007
Posts: 1,394
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From: Des Plaines, Illinois
Lol Carlene, I think I must have looked just like your avatar while I was scrolling down.
AT&T pulled the day after Thanksgiving as a holiday, and I used up the last of my time off de-skunking the house. I'll probably just end up doing something small at home with the little lady rather than trying to go home for one whole day.
Lately we've been frying, which has worked out nicely. I usually do another turkey in the oven after the holiday when the stores sell them all half-off.
Add some green bean casserole and I don't need anything else but football and a pillow.
AT&T pulled the day after Thanksgiving as a holiday, and I used up the last of my time off de-skunking the house. I'll probably just end up doing something small at home with the little lady rather than trying to go home for one whole day.
Lately we've been frying, which has worked out nicely. I usually do another turkey in the oven after the holiday when the stores sell them all half-off.
Add some green bean casserole and I don't need anything else but football and a pillow.
Logistics Pro
Joined: Nov 2004
Posts: 4,562
Likes: 2
From: Southern MD
Thanksgiving meal: (Always a FEAST at our house!!!)
Normally, I deep-fry an 18-22 lb turkey (325° - 3 minutes per pound, then add 3 minutes for the 'pot'!)
I'll inject the 'bird' with either Cajun spices, or, I have injected with 'Polynesian' spices. (Pulverized pineapple, pulverized nuts, salt and pepper, and other ingredients.)
This year, my wife hand-picked a live turkey at a local Amish farm.
The Amish farmer 'guessed' that the bird will be about 30 lbs, when we pick it up the day before Thanksgiving. ("Birdzilla!!!!!")
So, this year, the turkey will be cooked in the oven.
My wife cooks a ham, cornbread 'stuffing' (made with oysters in it! Yum!) sweet potatoes (both baked and as a cassarole, with pineapple, pecans and marshmallows), sauerkraut (with cloves and brown sugar), mashed potatoes, green beans, cranberry sauce, fresh homemade rolls.
My wife and two daughters will make apple pies, pumpkin pies and chocolate pies at least a day before Thanksgiving.
As I said, Thanksgiving and Christmas are FEASTS at our house!!!
This year, we're expecting at least 15 people.
Normally, I deep-fry an 18-22 lb turkey (325° - 3 minutes per pound, then add 3 minutes for the 'pot'!)
I'll inject the 'bird' with either Cajun spices, or, I have injected with 'Polynesian' spices. (Pulverized pineapple, pulverized nuts, salt and pepper, and other ingredients.)
This year, my wife hand-picked a live turkey at a local Amish farm.
The Amish farmer 'guessed' that the bird will be about 30 lbs, when we pick it up the day before Thanksgiving. ("Birdzilla!!!!!")
So, this year, the turkey will be cooked in the oven.
My wife cooks a ham, cornbread 'stuffing' (made with oysters in it! Yum!) sweet potatoes (both baked and as a cassarole, with pineapple, pecans and marshmallows), sauerkraut (with cloves and brown sugar), mashed potatoes, green beans, cranberry sauce, fresh homemade rolls.
My wife and two daughters will make apple pies, pumpkin pies and chocolate pies at least a day before Thanksgiving.
As I said, Thanksgiving and Christmas are FEASTS at our house!!!
This year, we're expecting at least 15 people.
Post Fiend
Joined: Nov 2008
Posts: 23,849
Likes: 20
From: McKenzie River
We do one conventionally in the oven (about 20lbs) and one over the coals on our big BBQ with the rotisserie (about 15-18lbs).................The BBQ bird vanishes in 2 days, I wish I could get a bigger bird in there!
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New User
Joined: Oct 2009
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From: Rock Hill, SC
Great Feedback
Thanks for responding and the feedback is excellent. For you Turkey Fryers two suggestions if you have never done this, Brine your bird the night before with Alton Brown's formula on the food net work, its is AWESOME....and if you are looking to just do an injection two words "DR. Pepper".....no joke, mix your Cajun or other seasoning with Dr. Pepper and inject and you will be amazed at the flavor. Before I stopped Frying it got so that is the only thing the family and extended family wanted me to use. One Year we fried 3 birds and used 3 different inject-able marinades and out of 37 people in the house only 2 liked the alternates better. I still enjoy frying a bird but by the time you buy the oil there is more money involved in it and the smoked Turkeys come out so great its hard to justify.
The attraction on the big green egg is that it is a ceramic coated grill and it holds the moisture in as well as your able to slow cook and I mean slow. You can get the temp to say 325F and keep it there all day long without adding any lump charcoal to it.
Any way I appreciate everyone's comments and hope to hear more.
The attraction on the big green egg is that it is a ceramic coated grill and it holds the moisture in as well as your able to slow cook and I mean slow. You can get the temp to say 325F and keep it there all day long without adding any lump charcoal to it.
Any way I appreciate everyone's comments and hope to hear more.
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Postmaster
Joined: Mar 2001
Posts: 4,968
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From: So Cal
After making turkeys for the family for over 20 years, we have settled on brined, water smoked turkey.
I use my "bullet" style water smoker with various herbs and onions in the water pan and use a few fruit wood sticks for smoke. The brine is usually something with garlic and molases and herbs. Slather the skin with Mayonaise to keep the skin moist and tasty. It does brown towards the end so there is plenty of slightly crispy skin.
Tasty fall off the bone smoked meat. Only regret is you can't do "in the bird" stuffing this way. Usually one bird doesn't last long so we buy a few during all the specials, and do them up different ways during the holidays.
Got my bird in the garage now. Can hardly wait.
Jim Henderson
I use my "bullet" style water smoker with various herbs and onions in the water pan and use a few fruit wood sticks for smoke. The brine is usually something with garlic and molases and herbs. Slather the skin with Mayonaise to keep the skin moist and tasty. It does brown towards the end so there is plenty of slightly crispy skin.
Tasty fall off the bone smoked meat. Only regret is you can't do "in the bird" stuffing this way. Usually one bird doesn't last long so we buy a few during all the specials, and do them up different ways during the holidays.
Got my bird in the garage now. Can hardly wait.
Jim Henderson
Hotshot
Joined: Oct 2002
Posts: 18,488
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From: The Big, Oregon
I have fried the last couple years, both for my own family and for the church Christmas party. I have tried a few different injections, I haven't given much thought about what I will do this year though. I still have the fryer and I'm on the activities committee again so who knows-
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New User
Joined: Oct 2009
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From: Rock Hill, SC
Just got an update from my wife on Deserts, which does not help me since I am a Diabetic however for the sake of accuracy I must report them.
1. Coconut cream cake
2, Pumkin Pie,
3. French Silk Pie
4. Pecan pie (Hey we are in the south you have to have it, its a rule)
5. German Chocolate cake
I asked her if she was opening a bakery ......but her little brother is coming and she dotes on him, at 34 you would think he would be grown up by now. Actually all of her brothers and family's are coming sigh. I'll be in the basement most of the afternoon after eating .....and she said I forgot to list the sweet potatoes and sweet potato casserole which she says is a sin not to have on T day.
1. Coconut cream cake
2, Pumkin Pie,
3. French Silk Pie
4. Pecan pie (Hey we are in the south you have to have it, its a rule)
5. German Chocolate cake
I asked her if she was opening a bakery ......but her little brother is coming and she dotes on him, at 34 you would think he would be grown up by now. Actually all of her brothers and family's are coming sigh. I'll be in the basement most of the afternoon after eating .....and she said I forgot to list the sweet potatoes and sweet potato casserole which she says is a sin not to have on T day.
Lead Driver
Joined: Apr 2001
Posts: 6,335
Likes: 6
From: Midwest
you guys can Have your turkey!! deer season is the weekend before thanksgiving and I am the most popular person there because I bring a fresh killed deer roast and and a couple pounds of deer sausage and sticks.... they only eat the turkey when the venison is gone!!
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