Oven roasted 22lb bird, I rub an herbed butter into the skin and leave it alone until done.

Always get complements on the flavor and moisture content, never had to brine or baste.

We roasted a 16 lb. bird from a local farmer last Monday, and we have leftovers for the week. We're going to my sister in-law's for Thanksgiving. It's nice to have someone else do the cooking (I always volunteer to do the dishes).

Oven roasted, 3 day dry brine, 20lb bird.

Brined, spatchcocked, sprayed with duck fat as a binder, well seasoned and then smoked on my pellet smoker.

Our kids are scattered all over the country, (WI, DE, SC, PA & FL), so it's just going to be my wife & I, and one of her friends whose husband died this past year.

So we've scaled back to just a turkey breast, (roasted), and with all the fixings, and desserts. The three of us are all in our 70's, so we'll probably still be eating leftovers for a week.

And Happy Thanksgiving to all!

Ours is being prepared by an ancient and highly secret technique that makes it come out looking (and tasting) like lobsters...

quote:

Originally posted by PHPaul:
Ours is being prepared by an ancient and highly secret technique that makes it come out looking (and tasting) like lobsters...

And I'll bet there aren't any meat leftovers, are there?

quote:

Originally posted by Ironbutt:

And I'll bet there aren't any meat leftovers, are there?

Somewhere between damned little and none. If I'm lucky and give enough guests the stink eye, there might be enough left for a sammich.

quote:

Originally posted by Ironbutt:

quote:

Originally posted by PHPaul:
Ours is being prepared by an ancient and highly secret technique that makes it come out looking (and tasting) like lobsters...

And I'll bet there aren't any meat leftovers, are there?

Lobster sandwiches? No, probably not.
Lobster soup? Hmmm, might be something possible there.
Lobster/noodle casserole?
Lobster salad?
Lobster tetrazzini?
Lobster enchiladas?

Stuffed with fruits, rubbed with butter, roasted in the oven. Recipe from a Jean Pierre video.
https://youtu.be/BNyHqRjMx7o

quote:

Originally posted by Expert308:

Lobster sandwiches? No, probably not.
Lobster soup? Hmmm, might be something possible there.
Lobster/noodle casserole?
Lobster salad?
Lobster tetrazzini?
Lobster enchiladas?

A lobster stew is hard to beat, but I seriously doubt there'll be enough left. A dozen lobsters for 5 adults is quite a stretch.

We're doing traditional but we flip the bird during the baking. This has always resulted in rave reviews from guests.

Injected with Cavenders Greek seasoning flavored butter, rubbed with the same and cooked in the "Big Easy" oil less fryer.

I'm opting for a 14 hour sous vide rib roast finished over charcoal with thyme and rosemary butter coupled with my home made horseradish and dill sauce.
Sides are loaded mashed taters and steamed green beans with slivered almonds.

I'm not much for tradition.

Since it is just me this year, I'll be having pheasant, pan fried and simmered in a sour cream sauce.

Just a turkey breast this year, pressure cooked in our Ninja Foodi. I'm delighted to not have to rangle a 14 pound turkey.

Spatchcocked and smoked. Butter and rub under and on the skin.

My plan is to smoke it Aaron Franklin method but now mulling on cooking it today as it's supposed to be raining and cold tomorrow.

Plan B would be to just do it in the oven - but we love smoke here in Texas.

quote:

Originally posted by PHPaul:

quote:

Originally posted by Expert308:

Lobster sandwiches? No, probably not.
Lobster soup? Hmmm, might be something possible there.
Lobster/noodle casserole?
Lobster salad?
Lobster tetrazzini?
Lobster enchiladas?

A lobster stew is hard to beat, but I seriously doubt there'll be enough left. A dozen lobsters for 5 adults is quite a stretch.

Lobster Bisque

Normally spatchcocked on the smoker but just doing a breast this year.