/ck/ - Food & Cooking

You don't have to kill a turkey this year. 2018 is the year of reduced animal cruelty.

>>11473348
however you end up cooking your turkey, i can't stress enough how big of a difference brining makes.

i brined a turkey i have had sitting in the freezer since last easter. it was a freebie from my local supermarket for spending however much in the 90-day leadup to the holiday. i wanted to get it out of the freezer because i needed room with a new one coming in.


so we've got a bird that's been sitting frozen for at least 6 months. standard brine, about 4 quarts of water to cover it in a big ass pot. 1 cup each of salt and sugar. some candied ginger, orange peel, cloves, bay leaves and peppercorns. let sit overnight (really close to 24 hours in my case).

it was easily the best turkey i've ever made and possibly the best i've ever had. can not recommend it enough

>>11473348
I'm going to my aunt's house this year like I usually do. She makes a pretty good turkey, and if we're lucky my uncle will fry one as well. I'll probably end up making a side dish or a pie to bring. Sight now I'm considering a green bean casserole, making some mashed potatoes if that's not covered, or baking a chocolate pecan pie.

>>11473376
Ever heard of the expression "go fuck yourself?"

I'm thinking of doing a horseradish theme this year. Last year I did dried wild mushrooms, put 'em in everything. Year before was cranberry-dijon. So this year might be the year of the horseradish.

>>11473402
I've brined my turkey every year for about five years now. It truly makes all the difference.
I did a three-day brine last year and the year before, just water salt and sugar, switch the water every day. THAT was the best turkey I ever made, low effort as fuck too.

>>11473376
I don't have to kill a turkey any year. The supermarket sells them already dead which I find to be convenient.

>>11473403
>chocolate pecan pie
Is that a thing? I'd drizzle it with caramel and call that shit a turtle pie. Sounds good anon.

>>11473414
Oh chocolate pecan pie is totally a thing. Usually you make the filling a little less sweet and you simply include chocolate chips. It's very good, even better than a standard pecan pie in my opinion (which is already delicious)

>>11473414
>year of the horseradish.

You disgust me

>>11473434
What's wrong with horseradish mashed potatoes and horseradish deviled eggs?
Horseradish is a thinking man's condiment.

>>11473348
Over the summer I made a phenomenal brine that I want to try again.
>Clove
>Anise
>Garlic
>Ginger
>Orange peel
>Molasses
>Soy sauce

I spatchcocked that and grilled it over charcoal. Took maybe an hour and a half. I can't wait to break that out again for the big dinner and hopefully don't fuck it up (but it's basically foolproof).

>>11473419
Most decadent pie I ever had was a chocolate bourbon pecan pie.

The bourbon really takes it to the next level.

>>11473441
Most people don't like the type of heat and nose horseradish has. Besides, mashed potatoes are supposed to be more mild tasting to take on the gravy and sauces and sides that get paired with it.

>>11473441

Just go ahead and ruin everything. Seems like that is your true theme every year.

Fucking wanna be professional home chefs always add some stupid fucking ingredient and then want to yell how everyone else just is not sophisticated enough

>>11473348
I'll probably just bring plenty of beer. Not confident enough in my cooking to bring something quite yet.

>>11473464
Nice projection, who hurt you?
I don't find it very exciting to cook boring bland shit out of a half century-old recipe book. If that's your bag, then you do that.
You're not even eating at my Thanksgiving table, so I don't know why you're taking it so personally and acting like a petulant child.
>hurr stop liking things I don't like

>>11473459
Nobody I'm cooking for hates horseradish because we're white people.

>>11473451
Do you find spices in the brine actually contribute to the flavor of the meat?
I've done it before and don't notice any difference. I like just a salt and sugar brine.
Why ginger and anise though?

>>11473520
They definitely make a difference in the meat if you're brining for a good amount of time. I did two days from frozen.
I wanted to try a flavor a little different than usual for the spices, and used strong flavors that I thought would go well with the flavor of turkey. It worked really well with the smoke flavor from the grill.

>>11473348
Any of guys do collard greens as a side dish?

>>11473520
Not those guys but horseradish everything for Thanksgiving sounds awful

>>11473552
How do you cook collard greens?
I tried a couple times but found them to be bitter and leathery. We're not from the south so my momma never cooked any.

>>11473546
That does sound pretty mouthwatering, honestly, if not a little too Asian-inspired for muh midwest thanksgibbin.

I have changed my eating lifestyle to low carb, and will be doing an Adkins style holiday meal.

Smoked Turkey breast
Clifty Farms cured, country ham
Proscuitto wrapped asparagus
green beans almandine
spiced nuts
raw veggie tray w/blue cheese and bacon dip
sugar-free pumpkin cheesecake
flourless, sugarless chocolate torte

Everyone always makes the same desserts: pumpkin pie, pecan pie, apple pie, pumpkin bars, etc. What are some inventive Thanksgiving dessert ideas?

>>11474125
Last year one of my realtives made candied pumpkins. She took those Jack-be-little pumpkins, scooped them out and put a little butter, sugar and cinnamon in each one before baking them all. They came out great, but I don't have a recipe to share I'm afraid.

>>11473348
Tendies and fries

>>11473348
>Turkey
>Chourico stuffing
>mashed taters
>carrots and turnips
>yams
>butternut squash with nilla wafer crumb topping

Guess I might as well post here. My friend's down on leave for thanksgiving so I'm gonna be cooking for my friend group. Current plan is

>roast goose with a date and apple stuffing
>roast butternut squash soup
>garlic mashed potatoes
>apple pie
>daikon salad (cuz why not)

Only thing I'm not 100% on is the goose (never done one before) and the daikon salad (same as the goose). Any tips for doing a goose I should keep in mind? Spices or other things that go well? I'm not entirely set on the dates in the stuffing, just thought it might be a neat idea.

>>11475307
I've never roasted a goose but I've eaten it. My friend's dad hunts and makes goose chili. It's pretty similar in that "dark meat poultry" gamy flavor like duck, if you've had that. I might recommend thyme as it does a good job at complementing "earthy" flavors like mushroom and lamb.
Dates in an apple stuffing might be too sweet but that could balance well with the gamy goose flavor. It all sounds delicious though, anon. Good luck with the goose.

what are some other acceptable entrees for thanksgiving? i kinda don't wanna do turkey this year... ham? what about something with ground turkey?

>veggie pizza starter
>bbq turkey + polenta + roasted veggies + mac and cheese
>cannelloni and cheese cake for desert

>>11475375
Yeah, the idea is to bring some balance to the gamy flavor. Thyme seems like a good idea, probably get that and maybe rosemary for it.

Also for the apple pie had the idea to let the apples basically marinade in some fireball and spices over night. Probably gonna put in molasses too. Might be a bit sweet but it's a dessert so fuck it, right?

gonna do a smoked turkey breast this year with applewood chips. heavily salted cavity, under skin of breast some lemon zest and a large sprig of fresh rosemary under each side. popping it in the smoker in the morning and letting the magic happen.

mac and cheese
stuffing
mashed sweet potatoes
deviled eggs
gravy

and to finish it all off, chocolate truffle pie, my guys.

no vegetables, because Thanksgiving is a fat holiday anyway, and I am making too much as it is for the two people my family is comprised of.

>>11475446
>ground turkey
This brought back painful memories of the time my mom impromptu brought an "asian turkey meatloaf" to Christmas dinner instead of a turkey. Everyone hated her for years after. Don't do that to your friends or yourself. Ham is acceptable and I've also done cornish hens.

>>11475500
My bright apple pie idea this year is that I'm going to make chestnut jam, and bake it into my apple pie with maple.

>>11475525
>making too much
No such thing. My aim with Thanksgiving is to have enough leftovers that I don't have to cook until the week of Christmas. I have 8lbs potatoes, 6lbs sweet potatoes, 3lbs green beans, 4lbs corn, 2 loaves of bread for stuffing, and a 24-pound turkey for our two-person family.

>>11473348
I'm in Canada, and we've already had Thanksgiving...I went out to A&W's and got a bunch of Teen Burgers (bacon cheeseburgers)...
>Mom got all fussy and shit, so I pushed her into the bathroom and locked the door...
Just can't please some fucking people desu...putting her into a home begining of next month. I bet she's gonna love it...lol...

>>11473376
Imma go shoot a turkey on Saturday and name him faggot after you...

I still can't decide how to cook my turkey. last year I hacked the spine out and roasted it, but the year before I was stuck without an oven and made deep fried tendies it and that was good too.

>>11476788
Have you done a roasted whole turkey after brining it? That's what I'd recommend, it's classic and it's almost impossible to fuck up. Brined turkey is the shit.

>>11473348
Ain't thanksgiving without air fried turkey, heh.

2 turkeys(brined) One to fry, one to grill
1 duck to bake

stove top stuffing(adding apples,onions and baby bella mushrooms)

shuebert(sp?) dinner rolls

sweet potato casserole w pecans

scratch mashed potatoes and turkey gravy
Baked cornbread casserole. Crunchy and super tender.

green bean casserole w fried onions

cranberry sauce "ocean spray brah"

oyster casserole

stewed tomatoes with rice

collards or turnip greens

deviled eggs

some quality local made country ham


>pie(s)
fuck pies

Tipsy cake with lots of booze in and around it.

>>11474125
Yuro here (so no Thanksgiving, sadly), here's my guideline for a Christmas dessert that almost everybody likes:
>Something soft
>Something crunchy
>Something cold
>Something hot
>Something sweet
>Something savory
>Optional: something citrusy
So the plan this year is bourbon-candied yams, possible with marshmallows (thank you Amerifags for this glorious idea) and homemade limoncello icecream on the side, now just to figure out the crunchy component. Homemade cookies?

>>11479340
Bourbon candied yams next to limoncello ice cream?
Separately good things, but not a coherent dessert, I hope you didn't mean you're serving them together. Sounds like a pukeworthy combination.

I start my turkey Monday. I pull it out frozen and throw it into my brine. Usually tons of bay, thyme, pepper, galric, onion with apple cider vinegar. I'll add ice daily after the turkey thaws to keep it at a safe temp. We start the stuffing wednesday, drink mimosas and get smashed putting it all together, then nap until it's time to make side dishes. I love Thanksgiving.

Not sure what we're doing for sides yet, last year I just bought cranberry sauce and I'm wanting to use my Roselle calyxes and do gourmet this year. Casseroles aren't too popular at my house, we usually do one green veg and mashed squash, potato, and sweet potato.

>>11473348
I don't cook for thanksgiving since I could never reach the skill level of my grandmothers
I will be off this thanksgiving so I'll get to enjoy both families meals.

I think I'm going to break the turkey down and cook the parts different ways or just debone and roll that bitch up.

If I break it down I'd probably skewer and grill the thighs and do the breasts sous vide with a light marinade. what should I do with the drums? the rest of the carcass would go towards stock

>>11473348
>turkey
>dry stuffing
>wet stuffing
>mashed potatoes
>sweet potato casserole
>green dish, either brussel sprouts or asparagus
>cranberry sauce (real)
>cranberry sauce (fake)
>yeast rolls
>broccolini salad
>apple crisp
>chocolate dessert
>wine on wine

>>11479411
>just debone and roll that bitch up.
How does this not infuriate your guests.

>>11473348
I plan on making a ballantine out of it and stuff it with a stuffing I've been sitting on for a while.
The stuffing is mostly composed of panko and pecans, with the addition of sweated onion and garlic, and some thyme & parsley, and add in melted butter.
I also planned to brine the turkey and have it form a pellicle over maybe two nights or so. I'll also use the bones to make a stock so I can baste the turkey, and probably just make a veloute sauce out of the rest of the stock, since the bones will probably yield me a fucking heap of it.
Probably just make yams with toasted marshmallows on top, too. Leave the rest to the other family members.

>>11473441
>thinking about shit, more like it

>>11473441
>>11479692
I'm sorry, that comment was harsh. Let me try again.
The mashed potato idea is probably a disaster, but perhaps the deviled eggs isn't such a bad idea. Might be pretty nice, honestly.

>>11473451
>grilled it over charcoal
That's impressive, people aren't usually that in control of the flames to cook for 90 minutes. They'd most likely burn it. How did you manage your heat? Experience? Or is there a technique to it?

>>11473469
It's always great to take a chance, anon.
>the best time to plant a tree was 20 years ago. The second best time is now.

>>11479340
>Bourbon candied yams
Sweet Juicy Jesus, anon, please tell me how to make that.

>>11479717
I actually winged it. Open heat, full chimney of charcoal, kept the valves half-open if I recall correctly with the top valve of my Weber facing over the turkey so the smoke was drawn over the bird. About an hour in I added a half-chimney of coals.

It's really hard to fuck up, surprisingly, when you do it spatchcocked. It cooks really evenly. The breasts are separated from the heat by the cavity and breastbone, they don't overcook. The legs and thighs, meanwhile, are right down exposed to the heat and cook through before the breasts are dry.

Seriously give it a shot. I love it. The smoke taste in the turkey is unbelievable. Also do yourself a favor and buy the chunk wood charcoal, no briquettes.

>>11479411
Perhaps grill or smoke them?
What are you gonna do with your stock? Make a sauce?

>>11473348
Heres my Thanksgiving Plans so far

>15 people Inc

>Simple pre game shit basic as fuck
Charcuterie Platter x2
Crescent roll Brie - has some cranberry sauce rosemary
Assorted fruit and veg plate with assorted dips
spinach artichoke dip
chips , crackers pretzels
assorted beverages -water, beer,soda

>Thanksgiving Sides
Cranberry Sauce
mashed potatoes
Roasted beets,brussles, and butternut squash
Green bean casserole
Candied sweet potatoes
stuffing with apple,, pear, bacon , dried cranberries and the usual stuff
Corn bread
a cauliflower dish
Dinner Rolls
Gravy

>Turkeys
a smoked 13 lb . I use a rub and it produces a spicy barq
roasted 20-25

>dessert
work in progress
Homemade apple pie with vanilla ice cream
Pumpkin pie

I have people bringing dessert too so not sure what they are bringing yet .

This is the basic outline . I have 4 bottles of wine on hand and

>>11479759
Cool, but I'll probably save that for some other day instead of Thanksgiving. My family isn't very culinarily affluenced, and don't like trying new things.

>>11479778
Yeah definitely. I tried it over the summer.

The stock you make with the carcass is GODLY . All that smoke flavor comes out into the stock and it's one of the most flavorful things I've ever made.

>>11479682
I might make a mushroom orzotto, too.

>>11479786
I actually just planned on doing >>11479682 for this year. My family is already not sitting well with me doing the Turkey this year anyway, so trying you're idea would probably make their blood run cold

>>11479411
Drums have a lot of collagen so they're best braised. Idk if you want to bother with it on thanksgiving with everything else you have going, but they really come out tender and flavorful in a braise. I typically use this one but add garlic and hot pepper.

https://www.marthastewart.com/1091414/braised-turkey-legs

>>11479786
I disagree with the smokey gravy. Ive tried I several times with grilled drippings and its too much. Unless you know something I don't, Im sticking with regular gravy.

>>11473414
>>11473419
Milller's Smorgasbord in Lancaster, PA has this superb chocolate pecan pie. Shoofly is overrated but that chocolate pecan is my favorite.

>>11479801
Because a ballantine is a Frankenstein-tier idea.

The turkey doesn't deserve that. Each of it's characteristics deserves to shine.
>>11479819
Yeah, it's a -heavy- smoke taste.
I love it, but not for everyone.

>>11479759
hickory all the way

>>11479702
>doesn't like horseradish mashed potatoes
Come on, it's classic. Especially with an extra peppery gravy.
I was planning on doing horseradish in the deviled eggs and topping with a bit of roast beef. I like to switch it up on the eggs.
The other batch of deviled eggs is going to have herbs and cucumber whipped into it like tzatziki. Kind of a curveball but I want to try it.

>>11479862
>ballantine
>>11479682
>ballantine
It's ballotine. Ballantine is a brand of scotch.

>>11479759
Is that pic your actual turkey? Sweet jesus that looks delicious.

>>11479773
>I have 4 bottles of wine on hand and
Were you gonna finish by saying you're going to buy at least four more bottles?
4 bottles for 15 people is about one 6oz glass per person.

>>11480008
>Is that pic your actual turkey? Sweet jesus that looks delicious.
No but mine was similar, if darker looking because my brine had molasses in it.

It's amazing. Juicy flavorful meat and crispy skin for really very little effort outside of the spatchcocking which i think is fun.

>>11480008
six of them are under 18 and 2 others dont drink , and two of the others are beer only

is there any benefit to brining a turkey that says it "contains up to 10% solution" of some shit?

I am cooking for 7 adults and 2 kids and aiming for lots of leftovers.

I am getting a heritage bird from the farmers market for dark meat, and separately some white meat (turkey breast roast) so there will be enough for leftovers (pot pie?) for white meat. I am not making the turkey (thank g-d).

I am making cornbread stuffing. I love chestnuts but I don't know if I can get 'em this year. I made cornbread in a skillet, yeasted, with frozen corn added to the batter, brown butter, and buttermilk. Not totally sure what to put in the stuffing yet, but had a request for cornbread.

Also, I add msg to EVERYTHING.

Mashed potatoes. I like to add roasted garlic, cream cheese, and buttermilk.

Sweet potato casserole with homemade marshmallows as the topping.

Whole cranberry sauce with lots of orange zest.

Pumpkin gnocchi with sage cream sauce and roasted butternut squash for the vegetarian alternative main.

Whole wheat parker house rolls.

Pumpkin cheesecake.

Apple pie with smoked jarlsberg crust.

Maybe another pie if I get time.

I also made some whole wheat puff pastry and I am planning to wrap roasted carrots with it since apparently the little ones I am feeding love carrot.

I am going to try to make vanilla ice cream and mixed berry sorbet for dessert to accompany the pies/cheesecake.

I also made a big batch of beef stock to incorporate into the stuffing and to reduce into a gravy.

Just like to add, you are SO lucky if you don't have to cook for picky little kids. I can't make anything with visible green color (parsley or chives etc.) or the kids won't eat it.

>>11473419
Anyone have a recipe for custard-based chocolate pecan pie? I find the corn syrup version yucky.

>>11479817
>2/5 star rating
kek those old boomer house wives were always jealous of based martha. I see her recipes that are hardly different than others get shit reviews all the time. thanks anon I might actually try this on top of all the other shit I'm cooking

>>11481237
>I can't make anything with visible green color (parsley or chives etc.) or the kids won't eat it
The way you fix that isn't by pandering to them. You make food the way normal people eat it and expose them to it, and if they choose to starve at a feast then let them and don't get them McDonald's after. They will regret not participating with the family at the meal and learn to fucking eat normal food.
I can't stand parents and relatives like you that pander to poor behavior.

Just powdered some turmeric, oregano, tarragon, dill, celery seed, and chiltepin and added it to some vinegar for to mull for the deviled eggs. Bitter lettuce salad with prickly pear candied cranberries, chili pepper pecans, and queso seco with a coriander, pear, apricot dressing. Thinking of doing some tomatillo confit, sausage, and (flan-ish) custard tarts for another appetizer. Considering doing a slow poach sort of brine preparation for the turkey - primarily lemon, garlic, and sage flavors. I have a chicken to test it on this weekend.

>thanksgiving "feast"
>it's actually a meal

>>11481574
We have 35 people this year. Does that reach feast levels?

>>11481581
What 33 other people do you know besides your mom?

>>11481690
Lots of extended family and friends. Never mind, I can't keep up this charade. It's just me and the cat.

made an early thanksgiving roast for myself

just turkey and stuffing, but it's so good

Anyone have a good stuffing recipe?

Rate my menu. I haven't cooked Thanksgiving for my family in years, so I'm doing too much stuff.
Desserts:
-graham cracker cake filled with chocolate, covered in meringue and torched (for the kids)
-gingerbread cupcakes
-apple cake. Pierre Herme's 'Melody', heavily modified
-buttermilk pie

-brined butterflied turkey on the grill
-sausage stuffing
-baked panzanella stuffing
-hasselback potato gratin
-chipotle maple roasted sweet potatoes
-completely home made green bean casserole
-sweet peas with glazed cipollini onions/carrots and bacon
-roasted brussels sprouts with shallot/balsamic
-cauliflower romesco
-homemade creamed corn, sprinkled with parm and broiled
-gravy from roasted turkey trimmings
-cranberry sauce with orange and ginger
-milk bread rolls
-pepperoni garlic knots

Many of these things have been requested. I'm kind of known in my family for getting people to like vegetables. I might add a spaghetti squash or zucchini dish, but it has to be a crowd pleaser.

>>11481564
Pecans roasting. They taste very good, and I am hoping to get the texture just right, with some crunch and a little meaty texture.
>>11482275
That sounds really good. I have an aversion to hasselback thanks to /b/ gore and reddit, but I would eat them happily if you know what you are doing. Do you use pork fat with the brussels sprouts, or go for a very tangy result?

>>11482329
Pecans cooling. I think I nailed it, but it's hard to tell with the amount of sugar in them unt8il they're entirely cool. They taste excellent, at least. Like a spicy, nutty steak.

Do I need to brine my turkey if I plan on injecting it? Also should I inject my ham with something like pineapple juice?

>>11482275
>-graham cracker cake filled with chocolate, covered in meringue and torched (for the kids)
Make it a marshmallow meringue and call that shit S'mores. Kids love s'mores. Also so do I.

Im smoking a Turkey and going to make some gravy and some corn bread.

>>11482275
If you have kids coming over then consider making some baked mac and cheese

>>11473402
This. Brine. Use a roaster oven. Do not stuff. I just gave you a master class in turkey roasting.

>>11483272
What does brining it do, just hold more moisture? I just did a trial run turkey, since I'm hosting this year and haven't made the thanksgiving turkey before, picked up a small one, didn't brine it, just rubbed in herbed butter and lemon juice and cooked. Had some a few hours ago and it seemed to turn out decent. What are the big steps up for a godly turkey? Brining, gettting the herb butter under the skin and stuffing it with veggies for flavor and not stuffing?

>>11483901
The salt water (saline) replaces the normal water in the turkey meat. Saline solution has higher surface tension and more viscosity, so it helps the turkey retain more moisture when it is roasted. The salt water is not as fast to leak out/dry up in a hot oven.

I do a three-day brine, herb butter under the skin, roast breast-side down for the first 1/3-1/2 of the cooking time before flipping (keeps them from too much heat which could dry them out despite brining), and a killer spice rub on the outside of the turkey. Basting with juice is a meme but basting with butter is not. The more fat you can get in/on the skin, the crispier it turns out.

Hey guys, r8 my menu

Mains:

Walmart roasted chicken
Fried spam
Cold cuts

Sides:
Kraft instant Mac and Cheese
Cup noodle
Microwaved fried rice from 4 days ago
Canned peaches
Canned pears

Dessert:
Cinnamon poptarts
Mini MnMs

Hand sanitizer filtered trough a sock to wash it all down.

>>11484099
You got room for one more? My wife's spending Thanksgiving with her boyfriend's family and I'm all by myself this year

What are some other sides that people prepare for Thanksgiving? We really only do stuffing, mashed potatoes, yams, green beans but I want to do a couple more.

>>11483901
This, kinda:
>>11484064
OK so the problem with turkey is that the meat is all different kinds - dark, light, fatty, dry, thick, thin, bony, meaty. You want to cook all the different meat, still accomplish moist breast, and get that slow-roast release fall-off-the-bone dark meats. The problem is that a standard oven is just a single temp heat box.
>AChallengerAppears.jpg
Enter the roaster oven. It not only roasts; it also bastes and steams. The turkey is done faster, doesn't dry out and you get the meat to release faster. Order a cheapie online today and you'll be set. My suggestion is max temp for 30 min and then turn down to 300F, or whatever recipe you are following. That way you get the skin to brown and then get the meat to perfection. Use a wired probe thermometer to check doneness. The real trick is DO NOT OPEN the roaster until you are confirmed done on white meat. The dark will be fine once the inner breast reaches 165. Don't be surprised when a 22 pound bird is done in less than 2.5 hours.

>>11484284
You had this as the first comment and deleted it after getting called out for faggotry.
Here are the replies you already got in case you forgot. Faggot.
>>11473413
>>11473414
>>11475924

>>11484420
Shill be gone
no one wants to buy an overpriced unitasker appliance
If you can't roast a turkey in a regular oven (an ages old tradition with a metric fuckload of advice online) then you can't cook, and a shitty sHekelstein Beach contraption is not going to teach you how.

>>11484284
Vegans are the trannies of the food world. A mentally ill though very vocal minority universally disliked by everyone, only visible online and absolutely meaningless in the real world.

>>11473348
going to parents' house. dad will smoke a turkey and ham and maybe deer sausage. mom will make cheesy potatoes. sis-n-law will bring green bean casserole. i'll bring oyster dressing and borracho beans. brother will bring booze. chow down. feel like shit. smack my nephews around. go home. look at stupid shit on /ck/ and /b/

thanksgiving makes me anxious

i have dodged two so far since i became an adult and am going to dodge another this year. didnt even do it consciously, i just 'happened' to schedule a trip overseas during nov 25th. oopsie!
idk why. i must be a prick, i cant really stomach getting together and pretending we like each other.

>>11484475
smoking is too old school. I personally vape my turkey and ham.

>family will task grandmother with cooking everything
>turkey cooked four times as long as it should
>boxed mashed potatoes with so much water added they turn into a porridge
>abominable casserole recipes she got from her friends at church
>shitty microwavable rolls
>mom will lose her shit if I drink any alcohol while I'm at home
Can't wait

>>11473348
I was going to make some baked mac n cheese for a friendsgiving with my college pals but they cancelled it. I'm a little tilted because I spent a good chunk of my very little cash on the ingredients and even some new hardware.

>>11484729
i still can't figure out how it lights it up

>>11484763
so make it anyway

I’m responsible for dessert at my dad’s Thanksgiving. He really likes pecan pie, so I’ll make one of those.

anyone have a legit cheesy potato recipe, im in charge of it this year and i dont want to fuck this up

>>11473348
i'm in charge of making pies this year. got a sugar pumpkin to make filling out of, some apples from my family's farm. think i'll make a lemon meringue as well going to make some crust using chef john's recipe.

>>11473602
I like to mix mustard greens with collards, I also add apple cider vinegar, onion and whatever spices I feel like putting in. Also gotta have in a ham hock.

>drunk crazy aunt I never cared about is on her death bed and have to pretend I care about her
>schizophrenic druggie uncle who possibly murdered a chick
>redneck aunt who shits on everybody and thinks she is perfect
>uncle who starts shaking if he doesn't drink every 30 minutes
>sister who actively tries to give me an anxiety attack
What the fuck do I do I already have to take one of my emergency anxiety pills before I go

>>11485074
see >>11473419
>>11473457
>>11479835
impress your dad with magic

>>11485375
I used bacon when I made them, but I felt like it was totally bland. Adding mustard greens to brighten it up is a good idea though. I fucking love mustard greens. They're so spicy when raw you wouldn't believe.

Thanksgiving style bump

>>11487586
TURKEY DAY HEH