Your Thanksgiving Table

[bucknutz]

Four. Bring some shrooms.

we can trade that windows computer your husband bought for some.

 

[Gatorubet]

Four. Bring some shrooms.

 

[OCBuckWife]

we can trade that windows computer your husband bought for some.

DONE!

 

[OCBuckWife]

Jesus jumping christ on a pogo stick, that is awful, man. Don't you know bad trips can lead to taking a flying leap of a short pier? *shudder*

 

[shetuck]

Jesus jumping christ on a pogo stick, that is awful, man. Don't you know bad trips can lead to taking a flying leap of a short pier? *shudder*

Who knew Dr. Phil is a Republican!

 

[FWBuckeye]

I'm ready for some fucking turkey! FUCK M*CH*G*N!

 

[shetuck]

This is the recipe I used for my grilled Turkey. Mow-nay!

Made my own smokers... I took some bark that had fallen off some Hickory trees in the neighborhood. Broke them up into little pieces and stuffed them into a couple of empty veggie cans into which I'd poked holes (on the bottom and sides). Put them next to the bird, on the half of the grill where the burners were on.

I substituted one lime for one orange. Made sure I put a few of the quarters into the bird's cavity.

I sliced the fresh ginger root using a potato peeler.

Took about three hours with only one side of the burners on the grill on medium. A good meat thermometer is key. If you wait until the plastic thingy on the turkey pops up, the bird is going to be beyond dry...

I usually prefer white meat, but with the way the brine worked its magic, I couldn't get enough of the dark meat - especially from the base of the wing and the back. The meat was actually a burgundy-red color as opposed to the usual brown-gray.

Any successful recipes anybody tried out for the first time?

Recipe:Apple-Brined and Hickory-Smoked Turkey

Apple-Brined and Hickory-Smoked Turkey

Source: Weber's Art of the Grill
Yield: Makes 15 servings

For many grillers, producing a juicy, amber-colored turkey imbued with wood smoke is a benchmark of pride. An apple juice-based brine and 24 hours of marination are the keys to this uncommonly tasty version.

RECIPE INGREDIENTS
For the Brine:
2 quarts apple juice
1 pound brown sugar
1 cup kosher salt
3 oranges, quartered
4 ounces fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
6 large cloves garlic, crushed

1 turkey, 12 to 14 pounds

Cotton string for trussing turkey
Roasting rack
Heavy-gauge foil pan

Hickory chips, soaked in water for at least 30 minutes

DIRECTIONS
In a large saucepan over high heat, bring the apple juice, brown sugar, and salt to a boil, stirring to dissolve the sugar and salt. Cook for 1 minute, remove from the heat, and skim off the foam. Allow the mixture to cool to room temperature.

In a 5-gallon plastic bucket or other container large enough to easily hold the turkey, combine 3 quarts of water, the oranges, ginger, cloves, bay leaves, and garlic. Add the apple juice mixture and stir.

Remove and discard the fat from the turkey cavity. Reserve the neck and giblets for another use. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. If necessary, top with a heavy weight to make sure it is completely immersed. Refrigerate for 24 hours.

Follow the grill's instructions for using wood chips. Set up the grill for indirect cooking over medium heat.

Remove the turkey from the brine and pat with paper towels until very dry. Tie the legs together with cotton string. Lightly brush the turkey with vegetable oil, and place on a roasting rack set inside a heavy-gauge foil pan. Cook indirectly over medium heat. When the wings are golden brown, about 40 minutes, wrap them with aluminum foil to prevent them from burning. Brush the rest of the turkey with vegetable oil. When the turkey breasts are golden brown, about 1 hour, cover the turkey with aluminum foil to prevent the skin from getting too brown. The turkey is done when its juices run clear, the internal temperature of the thickest part of the thighs is about 180 degrees F, and the internal temperature of the breast is about 165 degrees F. Figure 12 to 14 minutes per pound.

Transfer the turkey to a cutting board or platter, cover loosely with aluminum foil, and let rest for 20 minutes before carving. The pan drippings may be used to make gravy.