Talking Turkey

[Jeff Lebowski]

For the 52nd year in a row I passed on the cranberry sauce.

Commie.

[Joe Public]

We streamlined this year and went with a frozen 3-lb. Butterball white/dark composite. :-) Still really good!

[Bo Diddley]

We're having a stake Single Adult dinner in a couple of weeks that I'm in charge of. I'm told we should expect 50-60 people. I'm about to send out food assignments to the different wards, and I'd love to get some feedback on how much food to ask for. The buffet menu will consist of:

• Smoked Turkey (AA's method of deconstructing)
• Mashed potatoes and gravy - 20#?
• vegetable side -180 oz?
• green salad - four large bags?
• dinner roll - maybe 1.5/person?
• pies for dessert - 6 pies?

I think the yield on a turkey when I deconstruct it, cooking the breasts and legs in a roulade is something like .36 of the total turkey weight. The menu won't be quite the feast that we had in the YSA ward, so I'm not sure if I should plan on 1/3 pound/person or up it to 1/2. There's going to be some older people, so perhaps they eat less. I'm thinking of getting four 18# turkeys.

[Bo Diddley]

We're having a stake Single Adult dinner in a couple of weeks that I'm in charge of. I'm told we should expect 50-60 people.

Well we really only had around 40 people attend, so we were a little over on food. Everyone loved (or at least professed to have loved) the smoked turkey. They said it was the most moist turkey they had. Those poor souls that overcook their turkey. I pulled the white meat at 150 a couple of hours prior to serving.

[USUC]

We are going to my In-laws for Thanksgiving this year. I usually enjoy their immigrant version of the holiday as it'd mostly wood grilled steak, chicken, and seafood. But this year the newest addition to the family insisted on getting an Airbnb where she will cook a turkey. Based on previous experience, I'm less than confident it will be tasty. Win some and lose some.

[Bo Diddley]

We are going to my In-laws for Thanksgiving this year. I usually enjoy their immigrant version of the holiday as it'd mostly wood grilled steak, chicken, and seafood. But this year the newest addition to the family insisted on getting an Airbnb where she will cook a turkey. Based on previous experience, I'm less than confident it will be tasty. Win some and lose some.

Make sure she kills all the salmonella! Probably best to take it to 165--at least.

Back when we always had a turkey dinner at conference Sunday at my MIL's house, I would only eat a little dark meat. She boiled the crap out of that thing in a crockpot, figuring that was the best way to keep it moist.

[USUC]

Make sure she kills all the salmonella! Probably best to take it to 165--at least.

Back when we always had a turkey dinner at conference Sunday at my MIL's house, I would only eat a little dark meat. She boiled the crap out of that thing in a crockpot, figuring that was the best way to keep it moist.

My SIL's first attempt at a turkey a few years ago didn't work because she put it in the oven frozen. I'm assuming there has been some lessons learned since or my BIL wouldn't allow her to do it. But who knows. It's not my dife of the family so I try to keep my opinions only to my wife.

[All-American]

Well we really only had around 40 people attend, so we were a little over on food. Everyone loved (or at least professed to have loved) the smoked turkey. They said it was the most moist turkey they had. Those poor souls that overcook their turkey. I pulled the white meat at 150 a couple of hours prior to serving.

Nicely done!

[BigPiney]

Well we really only had around 40 people attend, so we were a little over on food. Everyone loved (or at least professed to have loved) the smoked turkey. They said it was the most moist turkey they had. Those poor souls that overcook their turkey. I pulled the white meat at 150 a couple of hours prior to serving.

When you pull the white meat, how do let it rest and not get dried out?

[Pelado]

We're having a big family gathering for Thanksgiving this Saturday. My wife asked if I wanted to do a turkey for just our family on Thursday. I said no.

She came home from Winco the other day with a frozen turkey since it was free with her having spent over $100 that day. I guess I'm doing a turkey on Thursday.

[Bo Diddley]

When you pull the white meat, how do let it rest and not get dried out?

I used a tin foil pan with a cooling rack in the bottom of it--same as I use when cooking a brisket. After pulling the turkey, I put them on the rack with just a little chicken stock in the bottom, covered with plastic wrap, then foiled the pan and held it in the oven on its lowest setting.

[Joe Public]

We didn’t have guests this year, so I made a bacon-wrapped turkey breast for us. I don’t think I can go back.

[BigPiney]

Total disaster of a day that I was able to recover.

I butchered the turkey and dry brined the other day. I put it in the garage fridge and that fridge decided to go super cold. It was crazy. 3 sparkling waters exploded and the turkey was frozen.

Was able to defrost in the microwave.

Then I started up the smoker and the auger wasn't moving. So had to pivot to cooking in the oven.

So I did one breast sous vide (also not planned) and the other in the oven with the legs and wings.

It ended up all tasting really good but I totally would have skipped it if we hadn't invited the 4 missionaries serving here over for dinner.

My pecan pie was the freaking awesome so all the rest really didn't matter.

[Bo Diddley]

Tomorrow is the over 46 singles dinner in our stake again. I'm still in charge. I bought four 20# turkeys. I deconstructed them this afternoon. I'm realizing that's going to be way too much meat. My guess is two turkeys would be enough. We'll see.

[Copelius]

Tomorrow is the over 46 singles dinner in our stake again. I'm still in charge. I bought four 20# turkeys. I deconstructed them this afternoon. I'm realizing that's going to be way too much meat. My guess is two turkeys would be enough. We'll see.

I am always happy to take leftovers off your hands