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/ck/ - Food & Cooking

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14428237 No.14428237 [Reply] [Original]

Hey /ck/. I need your help.

Last year, I volunteered to cook Thanksgiving Dinner for the whole family, and failed miserably. Dry, bitter, and disgusting. ( I used this recipe https://youtu.be/e5PFXhdfVT8 ) I fucked it all up. The only semi-redeemable thing I made was the sausage balls.
I want to redeem myself.
Please, please share your foolproof, delicious recipes for turkey, and other thanksgiving dishes
>including but not limited to
>Mac N Cheese
>stuffing
>Ham
>Mashed Potatoes
>Sweet Potato Casserole

>> No.14428258

>>14428237
Americans can't cook and everything served at your "Thanksgiving" looks like a sloppa shit

>> No.14428305

>>14428237
How married are you to the concept of a presentation style whole bird? Quartering a turkey or spatchcocking it will make it easier to roast. Or, for easy mode, just buy a turkey bag at the grocery store, follow the directions on the box, and you're braising. This is the easiest way to avoid dry turkey, but the bird won't make a good presentation piece since it will be falling apart.

>> No.14428688
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14428688

>>14428237
Sriracha honey brussel sprouts with bacon bits

>> No.14428844

>>14428305
I hate to be a stickler but yes I’d really like to keep the bird in one piece for presentation purposes. I think with the moisture I’ll try and Baste with a broth and butter mix and possibly inject it with some as well. Im more so interested in the seasoning aspect of the Turk. The idea of a lemon turkey sounds kinda tasty, but I don’t know if I should even try it again.. I may have used too much lemon and bay leafs. Should i do a small practice Turkey?

>> No.14428856

>>14428844
I understand, but don't expect much. Basting or injecting isn't going to help keep it moist. Roasting a turkey whole is just a bad method.

>> No.14428882

>>14428856
Even if I do it low and slow? Maybe like 245fahrenheit for a day or so?

>> No.14428921

>>14428882
The best advice I can give is to get access to a convection oven and google a good method for the size turkey you're going to use and follow it closely.

A big problem with roasting for long periods of time in a normal conventional oven is that every time it goes below temp the thing blasts itself with heat.

>> No.14428950

>>14428844
My turkey rub has ground sage, rosemary, thyme, fennel seed, black pepper, paprika, garlic powder, and salt.