Thanksgiving specialties

clone4life82

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Dec 17, 2008
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I'm smoking the Turkey. Brine -> Inject -> Rub-> Smoke. I am giving it the business. Going to have to start it at about 3:30a to have it ready for the 1:30p feeding. Any other fools up that early tomorrow?

My wife's jalepeno green bean casserole is the real star of the show though. It is a battle to be first in line for it.
10 hrs seems like a long process for a turkey… how low a temp are you cooking it at?
 
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Clonedogg

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I like the ham, others seem like they could take it or leave it. Now I make the ham. I usually like the smoked ones but got the honey ham this year. As long as it has the glaze I'm sure it'll be fine.
 

CyclonePigskin

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The corn & oysters are in the same dish. Is that what you mean? I’d be happy to share the recipe!
I’d be happy to share the recipe!

Please do, and thanks in advance! Too late for this year - my corn dish is in the oven tonight and I have the oysters et al to put that together in the morning. (I can share recipes too, if you’re interested.)
 

RLD4ISU

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I’d be happy to share the recipe!

Please do, and thanks in advance! Too late for this year - my corn dish is in the oven tonight and I have the oysters et al to put that together in the morning. (I can share recipes too, if you’re interested.)

PM sent!
 

packattack425

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Hate the traditional meals for Thanksgiving and Christmas. Family is coming over tomorrow to make homemade pizza, drink beer and watch the clones.
 
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ripvdub

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Spatchcocked and smoked a turkey. It turned out phenomenal. 14 lbs Smoked it about 3 hours, then had in the oven low for another 2. Smoked or roasted, spatchcocking is the way to go with a turkey.
 
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Mr Janny

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I did two different turkey breast roasts. Brined both, and did one in a marinade with olive oil, soy sauce, garlic powder, sage, rosemary and thyme, salt and pepper and the another in a marinade with olive oil and Jamaican jerk spices.

Tied them up with butcher twine, and oven roasted at high temperature for half an hour, then backed the heat down to 300 until they hit 155. Then covered in foil and let them sit for about 20 min.

Both were fantastic. Super juicy and massive flavor.
 
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