How’s everyone cooking their bird this year?

Thaw then in oven at 375 covered for 4 hrs an 1 hr uncovered. WA LA Turducken.

Were not, unless cows or pigs suddenly became birds... We're either having a beef roast or a ham. We dont care for the turkey any longer

We are gonna debone a turkey and get NuNus pork sassuage, cut caseing off and do a turkey roll. Then a Pork roast, eggplant, crab, shrimp , pamisan cheese cassarole, main course. Mississippi Mud for desert, Collins bakery fruitcake, wife's pecan fudge, sad this year because I won't partake, trying my 6 month diet and I will not deviate. I Garronte!

Offset firebox on the smoker with walnut wood.

Southwestern cornbread stuffing with Chayote squash, green chiles, light on the Jalapenos with pecans and spices.


A tip for a great turkey:
Herbed butter, spread the skin from the turkey with your fingers from the opening and put it in liberally on the meat, work your hands around the thighs.

This will capture the herbed butter between the skin and the meat, and really pays huge dividends.

Getting a duck from the Chinese restaurant.

I can scramble eggs..That's all I know about cooking..My wife says she's cooking turkey breasts in the oven..That's all I know.

And what you do with yung duck?

We will be baking our turkey as usual.

"Tradition, tradition!" - Tevye, Fidler on the Roof

Daughters husband and brother usually deep fries them.

I'll be smoking turkey breasts as well.  Your brine sounds good - I might steal that one. 

We don't do thanksgiving in this part of the world (I wish we did). However, we've talked about how we'll do our turkey at Christmas, and we might not do one at all. I can take or leave turkey, and the price of them is freakin' extortionate at this time of year, so we might just do roast chicken and pretend it's turkey.

Atchafalaya Chicken (from Paul Prudhomme’s Seasoned America)

1 tablespoon Salt
2 teaspoons Paprika
1 1/2 teaspoons Onion Powder
1 1/2 teaspoons Garlic Powder
1 1/2 teaspoons Dried Sweet Basil
1 teaspoon Dry Mustard
1 teaspoon Ground Cumin
1 teaspoon Black Pepper
3/4 teaspoon White Pepper
1/2 teaspoon Dried Thyme
1/2 teaspoon Ground Savory
1 roasting Chicken
4 tablespoons Unsalted Butter, divided
1 large Onion, chopped
1/4 – 1/3 cup Flour
2 cups Chicken Stock
4- 6 cups Stuffing

Preheat oven to 325 degrees. Combine the seasoning blend ingredients together in a small bowl. Melt 2 tablespoons of unsalted butter in a skillet over medium high heat. When the butter begins to sizzle, add the chopped onions and 3 tablespoons of the seasoning blend. Cook onions for 4 -5 minutes stirring until the onions become translucent and golden in color. Transfer to a bowl, scraping all the seasonings from the skillet into a bowl and set aside to cool.

Wash and dry the chicken. Remove the giblets and clean the cavity. Loosen the skin from the breast, leg and thigh areas. Line the cavity with a layer of the cooled onions. Using your hands, rub some of the onion paste underneath the skin. Mix the remaining onions into the stuffing. Spoon prepared stuffing into the cavity and tie the chicken with poultry twine. Sprinkle remaining seasoning blend over the outside of the chicken and brush with melted butter. (You may brush additional butter over bird every hour or so if desired).

Insert a meat thermometer in the breast area or in the meaty part of the thigh, making sure not to touch the bone. Place the chicken in a large baking pan and bake 3 – 5 hours depending on size of chicken. (approx 3 hours for 3 1/2 – 4 pounds, 4 hours for 5 1/2 pounds). If outer skin becomes to browned, place an aluminum tent over top to prevent further browning.

Let chicken rest for 10 – 15 minutes. Reserve 1/4 – 1/3 cup pan juices to make gravy.

To make gravy, save 1/4 – 1/3 cup of pan juices which contain oil and pour into a skillet. If some of the stuffing has dripped down into the pan juices, add them as well. Add same amount of flour as pan drippings and stir over medium high heat. Begin adding chicken stock to the pan, stirring as you pour. Gravy will begin to thicken, add more stock if too thick. Cook for approximately 2 minutes or until gravy begins to bubble.

Big pile up on Hwy 167 by Lafayette, a chicken got rammed by a duck, then the turkey rear ended them, Cop wrote the accident up as a TURDEKEN, guess they didn’t duck enough!🤣🤪🙀😜🎉💥

Now, there is a kindness.

I remember St. Anthony's Dining Hall in San Francisco and Father Alfred Boedbekker every Thanksgiving. He fed everyone. It became a privilege to volunteer in their kitchen on Thanksgiving. Everyone loved Father Alfred. You see, he was the real deal. That is the way San Francisco used to be. I doubt if it is like that now.