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Thanksgiving

Matt_67991

So, Thanksgiving is coming up in Canada in a couple of weeks. I'm just starting this thread to see if you guys have any recipes that you typically cook that you would like to share, as well as to discuss how.

The centrepiece is normally a turkey, so I'll start of discussion with that. How do you guys cook turkey? The Voltaggio method of parting the bird and cooking the parts separately seems like a good idea, but I'm thinking something more like the Chefsteps roast chicken. Chris wrote a nice recipe for this for Starchefs.

That recipe doesn't mention gravy. I'm normally pretty cool with reduced stock blended with butter or with a normal roux-based gravy, but does anybody have any way that they're especially fond of? How about dressing? How about cranberry sauce? How about other side dishes?

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Brendan_Lee_56950

I cooked a turkey a la voltaggio and it was deliciously juicy. I made a nice gravy when I did it that way by taking all the trim and bones from carving down the bird, roasting them with some root vegetables and then making a nice stock with it that got reduced down, mounted with butter and stabilized with a bit of xanthan. Pretty much the best gravy ever, best mouth feel I think i've ever had.

The chefsteps poached pear recipe would be a great thanksgiving dessert or side with the addition of some warm spices (cinnamon, clove, ginger, etc.)

DiggingDogFarm_65362

This year I think I'll split the turkey in half, cure and apple wood smoke one half and do the other half Peking duck style.

I haven't worked out the sides yet.

Unfortunately I now have to limit sugar and starch so I've had to ditch a lot of my favorite recipes or rework them.

~Martin

Samuel_68313

I am thinking this year, for Christmas, I am going to sous vide the breasts, confit the legs, and deep fry the skin separately. I'll use the carcass etc. to make the gravy but not sure exactly the way I am going to do it so I would love a recipe from someone on here.

I also think I am going to pick up some extra Turkey wings, just the wingettes, cook them, debone them, and then stuff them with chestnut stuffing before finishing them in the deep fryer.

Matthew_Snyder_68770

I'm hoping there will be a slate of ChefSteps Thanksgiving recipes on the site!

DiggingDogFarm_65362

I probably should just say "screw-it" and eat whatever I want on Thanksgiving....I don't think that one day's eating will kill me...but I have fashioned an almond flour-farmer's cheese quick bread that's low-in-carbs, pretty tasty and quite versatile.....so I'll likely play on that.

I don't think that it would hold together well in making a traditional dressing/stuffing, so I'll likely make a savory herb, onion and sausage bread pudding instead.

FrankM_3301

I have had success with the bird both deboning, stuffing, rolling, and roasting (my favorite) and brining, then grill/roasting the whole bird on the Big Green Egg (my wife's request for this year). She usually wins, so we'll probably grill the bird...but I will lobby hard for the deboned.