The OFISHAL OFISHAL OFISHAL Thanksgiving Thread

Ok, I made four skillets of cornbread in preparation for making dressing, and I did a dry brine on the turkey. Plus I made a ton of ropa vieja to keep people from starving between now and Thursday. That’s all I’ve got for now.
I’ve precooked the turkeys with a dry rub (slicing happens tomorrow), made 16 pies, two different kinds and prepped the dressing. Tomorrow is the sweet potato soufflé, cut the pies and check the dressing for moisture.....oh you meant at home. I’ve done nothing. I did go to the store.
 
I’ve precooked the turkeys with a dry rub (slicing happens tomorrow), made 16 pies, two different kinds and prepped the dressing. Tomorrow is the sweet potato soufflé, cut the pies and check the dressing for moisture.....oh you meant at home. I’ve done nothing. I did go to the store.
lol, my eyes were bugging out there!

Tell me about your dry rub! We once did a wet brine for the turkey, and it was awful. WAY too salty, etc. I went with 3 1/2 Tbsp Morton’s kosher salt plus herbs for the dry brine after doing a lot of reading. Nervously optimistic!

For dressing, I’m making a double batch of regular cornbread dressing and a double batch of same plus sausage and toasted pecans.
 
Has anyone tried roasting a turkey breast-side down to sort of self-baste the breast meat plus keep it from cooking and browning too quickly?

It makes sense when I read it, but I figure that there has to be a catch.
 

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