Off-Topic Thanksgiving Plans / Food Ideas

[Okefenokee Cane]

Mind yu keep da poultices moist.

Sun u ain’t gotta tel me dat. We awl rimimber wat happined to da boy wat didn’t keep hiz poultice moyst. Dam yanks giv him a better burial then I coulda.

 

[Felonious Monk]

 

[Felonious Monk]

 

[San Amaro Dr]

watching the world cup

 

[GojiraCane]

Roast beast.

 

[Suhrthing]

We're also doing stuffin muffins. It's a sausage stuffing recipe, but you roll into balls and drop in a muffin tin. Crunchy on the outside, soft on the inside.

Got a recipe link?

 

[JD08]

Got a recipe link?

Nope, just handed down.

1 lb sausage
about 1/2 cup chopped onion (to taste)
about 1/2 cup chopped celery (to taste)
2 eggs
1 to 2 loaves of bread. I use about half a loaf of Jimmy John's bread ripped into little pieces.
Chicken broth

Brown and drain sausage. Mix ingredients together and add chicken broth until moist and holds together in little balls. Put the balls in muffin tin and bake at 350 for 25-30 minutes until desired crispness.

 

[Suhrthing]

Nope, just handed down.

1 lb sausage
about 1/2 cup chopped onion (to taste)
about 1/2 cup chopped celery (to taste)
2 eggs
1 to 2 loaves of bread. I use about half a loaf of Jimmy John's bread ripped into little pieces.
Chicken broth

Brown and drain sausage. Mix ingredients together and add chicken broth until moist and holds together in little balls. Put the balls in muffin tin and bake at 350 for 25-30 minutes until desired crispness.

Thank you sir!

 

[Tony4Canes]

Happy Thanksgiving to all!!

Don't eat too much!!

 

[Suhrthing]

I've only just learned about apple stuffing/dressing. Anyone here make it? How is it?

 

[PanteraCanes]

Had brisket. Was so glad since I have been wanting something else because I don’t like Turkey or ham.

 

[Bender]

yes im still awake

 

[PanteraCanes]

You shuld really try possum. If cooked properly over a fire it tastes similar to filet mignon.

Someone gave me jerky once. I should have asked what it was first. The stringiest driest thing I ever had.

 

[MovingZen]

Gonna try to deep fry a turkey this year to supplement a baked one for a large group. Never even cooked a whole turkey before.. anyone got advice or go to recipes? Should I brine it? @SWFLHurricane what's the go to traditional turkey brine mix?

 

[ben]

Gonna try to deep fry a turkey this year to supplement a baked one for a large group. Never even cooked a whole turkey before.. anyone got advice or go to recipes? Should I brine it? @SWFLHurricane what's the go to traditional turkey brine mix?

dry brine and get it underneath the skin (take the time to really separate the skin from the meat before adding the brine).

also, if you are deep frying a turkey for the first time, watch a few youtube videos on the do's and don'ts -- it is very dangerous if not done properly.

my dry brine is typically almost paste-like. i blend:
-3 tablespoons of powdered chicken boullion
-1 tablespoon of raw sugar
-1.5 teaspoons fresh cracked pepper
-2 tablespoons soy sauce
-1 shallot
-2 cloves garlic
-1 stem of fresh rosemary, picked
-1 stem of fresh sage, picked
-5 stems of fresh thyme, picked

 

[MovingZen]

dry brine and get it underneath the skin (take the time to really separate the skin from the meat before adding the brine).

also, if you are deep frying a turkey for the first time, watch a few youtube videos on the do's and don'ts -- it is very dangerous if not done properly.

my dry brine is typically almost paste-like. i blend:
-3 tablespoons of powdered chicken boullion
-1 tablespoon of raw sugar
-1.5 teaspoons fresh cracked pepper
-2 tablespoons soy sauce
-1 shallot
-2 cloves garlic
-1 stem of fresh rosemary, picked
-1 stem of fresh sage, picked
-5 stems of fresh thyme, picked

Thanks for the recipe.. I'm def gonna be watching plenty of videos. I've already seen plenty of don'ts lol. I'll be avoiding oil fires make no mistake. 12 hours with your dry brine? or?

 

[ben]

Thanks for the recipe.. I'm def gonna be watching plenty of videos. I've already seen plenty of don'ts lol. I'll be avoiding oil fires make no mistake. 12 hours with your dry brine? or?

Ideally 48 hours — Turkey is a big bird and needs time. And make sure there is plenty of room for air to circulate. After 48 hours the skin may look and feel a bit taut but that is what you want.

 

[JD08]

Thanks for the recipe.. I'm def gonna be watching plenty of videos. I've already seen plenty of don'ts lol. I'll be avoiding oil fires make no mistake. 12 hours with your dry brine? or?

Turn off the flame when you put the bird in the oil. Your risk of fire drops dramatically without an open flame.

 

[MovingZen]

What temp are y'all pulling your turkey out of the oil? I'm reading that some people only cook to 155 f.. thoughts on that?

 

[Stylie]

Get a fried turkey from Popeyes.