I don't see where anyone started this thread yet? What are you all making for Thanksgiving?

[dawnnys]

Just 6 - I see I've over-planned a little. May revise ;o)

 

[dawnnys]

Thanks Erin! I always like to see what others are doing.

 

[cyalexa]

I use the covered pot method because

I was having a difficult time roasting my free-range birds properly. The dark meat was chewy unless it was cooked to at least 175 and then the breast was overcooked.

I brine right in my large oval LC. I brown just the back of the chicken then remove it and brown some aromatics. Return the bird to the pot, cover tightly and cook it in a slow oven. After eating the dark meat and wings for dinner I remove the breasts for sandwiches and make stock in the same pot.

I love crisp skin too and you are right, it is sacrificed by the use of this method. The pay-off is unctuous and tender dark meat and moist breasts, all on the same bird. The skin is used in the stock so it is not wasted.

 

[cyalexa]

Thanks for the link.

I have dry-brined standard turkeys and like the results.

 

[lana-in-fl]

I can see that muscular birds would have that problem.

Perhaps I will cook at a lower temp for longer, and cover part of the time. I'll also keep it upside down for longer, which should help to keep the breast moist.

Thanks for bringing this up.

 

[cyalexa]

let's exchange notes afterwards

 

[traca]

I'm making Creamy Chicken Liver Pate w/ Ancho-Fig Compote;

Red Cabbage, Cranberry, and Apple Slaw; and Cranberry Salsa.

 

[traca]

That turkey recipe looks amazing! Looking forward to hearing how it was.

 

[traca]

The Ancho-Fig Compote was a dud. Bummer.