BeerBorg

Been workin' the Turkey Day shopping and prep:
Made Cornbread and bread crumbs for Cornbread Dressing, made cooked rice for "Aunt Taunte's" rice dressing, washed and sliced mushrooms...roasted and peeled pearl onions...blanched fresh green beans for a "from scratch" green bean casserole I'm going to make...washed and chopped the fruit, vegies, and herbs that will go inside the turkey...chopped a ton of celery,onion,bell pepper, garlic and parsley for the rice and corn bread dressing...made a huge batch of stock for use in the above... made a dry rub for the turkey...washed, dried, oiled and seasoned the turkey with said rub. Edit: and Hard boiled eggs for giblet gravy I'll do later.

I don't go to all that trouble. I just put some salt, pepper, and herbs together, mix them in half a stick of butter, rub that in the cavity, under the skin, and on the skin, stuff the cavity with onions and garlic, and smoke with apple wood for about six hours.

Deeee-lish!

We sometimes don't eat seconds of the turkey so there's enough left over for turkey andouille gumbo. Priorities, of course.

Skipping Connecticut and heading to BrewBird's house...Will bring 6packs of Belgian Strong and Dubbel.
Actually just finished stuffing, the easy way. Pepperidge Farm seasoned crumbs, onion, celery, canned stock, butter (not for me) walnuts, golden raisins.
Oh yeah, I made the beer too.

All dishes are from a cookbook my Mom made for all the kids as a present on the Christmas before she died except the green bean casserole, which is my design with her influence, for the first time this year.
Rice Dressing gets finished in A.M.

Everything ready to pop in the oven along side the turkey during commercials.

@ JohnSand come on down buddy this is a lot of food for two and I only wanted the turkey carcass.

I enjoy reading your posts on your doings for the food BrewBird. YUM YUM

Just wanted to update on my own turkey. Smoked at around 250 for four hours, and now it's in the oven at 250 to finish off. Looks and smells great.

I added a half bottle of amber ale to the drippings. Should make a really nice gravy!

JohnSant wrote:I enjoy reading your posts on your doings for the food BrewBird. YUM YUM

Thanks John, I enjoy it as much as brewing. It much like designing the recipes choosing from hops, grains etc. and you don't have to wait weeks for it to condition.

Here's this sessions result:
And as a bonus for breakfast this A.M.:

Grilled Cornbread Dressing stuffed with smoked white cheddar served with fresh fruit, toasted pecans, cranberries and a dollop of molded cucumber salad.
I don't know...this might even be better than brewing.