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Alright lets see what you cooked for Thanksgiving

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Kaido said:
Was going to sous vide then deep-fry the turkey as a turchetta, but got stuck on a work project. Decided to auto-smoke it instead in the Traeger. 3-hour smoke, plus a few more hours at 350F with smoke. Found a nice little 12-pounder for a 95 cents a pound, good deal:

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I really just started this thread to see what you cooked. :thumbsup:

My brother picked up an 18lb turkey for 59 cents a pound, way cheaper than everywhere else. Quality grocery store too.

The king cake came out perfect by the way.
 
The ham was awesome. I ate countless King's Hawaiian roll, ham, and dijun mustard sliders. Also had grilled carne asada and smoked sausages. Fried egg rolls, smoked wings, and steamed mussels. And all the standard sides like mashed potatoes, sweet potatoes, mac & cheese, and green bean casserole. Now I'm about to start cooking round two. Prime NY strip steaks, lobster tails, grilled oysters, and all the lunch leftovers.
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Define "cooked". I unwrapped a couple peppermint patties and a stick of gum. I think that counts. I also poured a glass of DMD.
 
Turkey, stuffing, veggie casserole, hasselback potato

turkey was brined overnight, covered in bacon cooked perfectly, gravy made from drippings and such

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Made Disney-style smoked turkey legs and thighs. I usually brine turkey, but this was curing instead. Hands down the best turkey yet. I much prefer the thighs as there are too many tendons in the legs.

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Bob Evans had decent food, for a bargain price of 14 dollars. Included choice of ham, turkey, or fried steak along with 3 sides and choice of bread, choice of dessert.
Overall a nice bargain but not a banquet. No leftovers except I think a roll which mom already ate. Assuming she's safe and sound and we're still living here in Manassas, I will make reservations at a nice restaurant next Thanksgiving. We did that for maybe four or five years during my youth. Dad was employed at FMC and well compensated. We ate at the Sheraton Inn and it was always excellent.
 
shortylickens said:
I'd bet real money that tomorrow all the grocery stores are gonna have LOADS of leftover items, marked way down for clearance.
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Oh yeah, I used to stock up after Thanksgiving. Unfortunately I'm allergic to chicken and eggs and from what I've read that usually extends to turkey as well. It's tempting to try it out, but the cost of failure is high and I'd be sick for days.
 
Herr Kutz said:
I really just started this thread to see what you cooked. :thumbsup:
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Haha! I was going to go hardcore, but I've been stuck on the road a lot with work lately, so I kept it pretty simple. I was really excited to try this "ultimate" green bean casserole recipe:

http://www.seriouseats.com/recipes/2010/11/homemade-green-bean-casserole-recipe.html

Instead I went with this simple off-the-shelf recipe, only took a minute to stir together (literally), still pretty decent:

https://www.bettycrocker.com/recipes/green-bean-casserole/

I did try the "funeral potatoes" tho, they were pretty good. I added a lot more cubed hash browns though, and next time I would use an extra cup of cornflakes because the crispy topping was awesome:

https://lilluna.com/funeral-potatoes/

I made these sweet Hawaiian rolls for a client potluck the other day & had a few left over so I use them:

https://ashleemarie.com/hawaiian-sweet-rolls-recipe/

I wasn't too sure about the recipe initially - 1.5 cups of pineapple juice, plus they came out with a texture more like a sticky bun than a dinner roll - but once they cooled down, they were actually really great. I also made whipped butter using milk this time instead of oil - just use two sticks of room-temp butter, a quarter cup of milk, and add Kosher salt to taste, and mix for 5 minutes or so with an electric hand blender, and boom - restaurant-style soft & fluffy butter. Really took the dinner rolls to the next level.

I lucked out because they had fresh turkeys at the grocery store, and my little one was $12 out the door. A much better deal than two double Whoppers 😀
 
shortylickens said:
I'd bet real money that tomorrow all the grocery stores are gonna have LOADS of leftover items, marked way down for clearance.
Click to expand...

I actually still have two turkeys in my deep freezer from last year's day-after-Thanksgiving sale, lol. Fortunately it's like -20F in there, so it should be good for another year 😀
 
I've decided I'm going to make a pecan pie tomorrow. I may finally try my hand at salmon too. Anyone have any dead-easy recipes? I'm thinking about getting a small countertop toaster oven or something to make small portions like that.
 
Chaotic42 said:
I've decided I'm going to make a pecan pie tomorrow. I may finally try my hand at salmon too. Anyone have any dead-easy recipes? I'm thinking about getting a small countertop toaster oven or something to make small portions like that.
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My 5-star salmon recipe would probably work in a toaster oven, just use a small casserole dish or something so the liquid doesn't spill onto the heating elements. Maybe add a dash of liquid smoke if you have it handy:

https://forums.anandtech.com/threads/post-your-fish-recipes.93987/#post-24270732

If you want individual pecan pies & you want an easy recipe, get some of that pre-made pie dough from Pillsbury, plus some ramekins (small heat-safe cooking bowls). I substitute a couple teaspoons of vanilla for the bourbon:

https://www.tablespoon.com/recipes/rustic-ramekin-pecan-pies/fa0b5190-2695-450e-952f-e2ecf58f2256
 
Kaido said:
My 5-star salmon recipe would probably work in a toaster oven, just use a small casserole dish or something so the liquid doesn't spill onto the heating elements. Maybe add a dash of liquid smoke if you have it handy:

https://forums.anandtech.com/threads/post-your-fish-recipes.93987/#post-24270732

If you want individual pecan pies & you want an easy recipe, get some of that pre-made pie dough from Pillsbury, plus some ramekins (small heat-safe cooking bowls). I substitute a couple teaspoons of vanilla for the bourbon:

https://www.tablespoon.com/recipes/rustic-ramekin-pecan-pies/fa0b5190-2695-450e-952f-e2ecf58f2256
Click to expand...

Thanks, I'll check out that salmon. I already have a secret pecan pie recipe. It's the one thing I can cook well and I get asked to make tons of them every year. 😛
 
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We went to the Elks lodge again this year. With only the 2 of us, it's so much easier...and no clean-up...but there's also no left-overs. 🙁
 
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