Has anyone bought their 2025 Thanksgiving turkey yet?
- Thread starter caseydog
- Start date
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If you have answers, please help by responding to the unanswered posts.
Linda0818
Executive Chef
Can you buy one of those portable roasters? I've used them before for turkeys and they work just fine.
Something like this.
Hah!
My sister offered me hers years ago.
I told her I had no need for one of those
I'm thinking there is more size difference than I was expecting between an 11lb and a 9lb turkey. The YT toaster oven turkey video I watched I think he said his was 9lbs.
Of course it might flatten some once it is thawed and out of the plastic.
Stay tuned til Thursday
My sister offered me hers years ago.
I told her I had no need for one of those
I'm thinking there is more size difference than I was expecting between an 11lb and a 9lb turkey. The YT toaster oven turkey video I watched I think he said his was 9lbs.
Of course it might flatten some once it is thawed and out of the plastic.
Stay tuned til Thursday
Linda0818
Executive Chef
They're great for roasting big birdsHah!
My sister offered me hers years ago.
I told her I had no need for one of those View attachment 77604
I'm thinking there is more size difference than I was expecting between an 11lb and a 9lb turkey. The YT toaster oven turkey video I watched I think he said his was 9lbs.
Of course it might flatten some once it is thawed and out of the plastic.
Stay tuned til Thursday
Good luck. I hope it all works out. Let us know!
Yankee00
Senior Cook
I also brine my turkey for 24 hours prior to preparing, so that may have something to do with the juiciness.
I'm a big believer in brining!
Although I've used it mainly for pork chops. It has been decades since having to do a turkey, so not really seeing it in my future.
Although I've used it mainly for pork chops. It has been decades since having to do a turkey, so not really seeing it in my future.
Andy M.
Certified Pretend Chef
I used to do the Alton Brown method for our Thanksgiving turkey. Since we started spatchcocking the turkey, I don't bother with a brine and get a nice juicy turkey in half the time.
Do you lay the bird on a bed of veggies?
Andy M.
Certified Pretend Chef
No. I just use the drippings. I make turkey stock before Thanksgiving and that is well flavored with carrots, onion, celery, garlic and peppercorns.
Just the bird on a tray/pan?
That would let you get at the drippings easier for basting. It seems everyone spatchcocking uses cut up veggies to keep the bird off the pan. Well, everyone whose video I watched on the Tube
Spatchcock... cut in half... cut halves in half again.
If you want to cook all at once, might have to layer like \\\\ slabs?
If you want to cook all at once, might have to layer like \\\\ slabs?
John B Good
Cook
I also make a green bean casserole every year. I usually kick mine up with some chopped up bacon and some sharp cheddar cheese.We have both brands here. Honeysuckles are usually cheaper than Butterballs. But I haven't priced turkeys because I don't need to buy one. The host of Thanksgiving always does the turkey and the main sides and other family members bring dishes. I'm in charge of the green bean casserole every year. Don't know why I bother. Nobody eats it. Well, except me and maybe one other person. The boys (my son and his cousins) won't touch it. In fact, the men in general don't eat it either.
I happen to love green bean casserole, so at least I enjoy it
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I've never really experienced "green bean casseroles". Aside from history from the 50, on forward, are these casseroles usually made with canned green beans? Or is the trend now to use fresh.
So why don't you make a small one just to suit you and yours. Introduce a different one to tempt their appetites. Surprise them!
What are some of the other vegies brought?
Pretty sure you can work around them.
Don't ask them! Just do it!
You might be surprised when they love it.
Sir_Loin_of_Beef
Chef Extraordinaire
I was ordering some necessities from Amazon Fresh (milk bread, etc.), and there on their black Friday page were frozen 12lb Butterball turkeys for $5.88 ($0.49 / lb) so even thugh I am having ham, I scarfed one up and stuck it in my minifreezer for a dinner to be named later.
Sir_Loin_of_Beef
Chef Extraordinaire
One Thanksgiving many moons ago, I decided I was going to do a traditional Thanksgiving dinner totally from scratch.
I took the entire week off from work to accomplish it. To make a green bean casserole I bought fresh green beans, breaded and deep fried my own onion rings, and used a cream of mushroom soup recipe from Emeril LaGasbag. BIG MISTAKE!!! I had enough soup to feed the entire neighborhood, and some of their out-of-town relatves.
Linda0818
Executive Chef
That won't fly with this family. Anything out of the ordinary will not be eaten. Can't do anything fancy or 'different' with them. It's frustrating, but that's how they are.
One year, for example, when I was the host of Thanksgiving, I made traditional stuffing and then I also made pineapple stuffing, which was a recipe I found that I thought sounded really good. And it was very good. In fact, it was delicious. But no one, except for me and my friend Kathy, touched it. It was "too weird."
So I don't go off the beaten path anymore. I keep it simple. You know what they say, Thanksgiving isn't the time to start experimenting
They won't. Trust me. See my reply to John above.
As for making a small green bean casserole, I've downsized it every year, after eyeballing what's been eaten and how much is left. My green bean casserole is so small now it's almost pathetic. And the part that makes no sense to me is I'm still asked to bring it every year.
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caseydog
Chef Extraordinaire
Turkeys here when I bought mine (two weeks ago) were expensive. You got a good deal.
CD
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caseydog
Chef Extraordinaire
I have a Cajun Injector. You can use it with their liquids (McCormick), or make your own. That's what Butterball is doing, injecting the birds with butter and seasonings.
Zatarain's Cajun Injectors
This innovative marinade system has been making meats more juicy and flavorful for more 40 years. Zatarain’s Cajun Injector is perfect for delivering big flavor quickly and easily, no matter what meat you’re cooking.
www.mccormick.com
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