What's on the menu (food\drink\cigars)?

[T.G]

Turkeyday is my traditional once a year trip to McDonald's!
(I would always use turkeyday as the day for major systems upgrades that would require lots of time and a network or systems blackout, stuff like swapping out disk arrays, core switches and major servers, since there would never be anyone else at work - and McDonalds was the closest place that was open...)

Now, whether or not I actually go there to get anything is another mater entirely.

Since I really don't need 16lbs of turkey, maybe I'll just make a pizza or smoke a rack of ribs.

As for cigars - just like any other day, I have no idea until I open one of the humidors or coolers and grab something.

Originally Posted by mariogolbee

This will be my first time fixing Thanksgiving dinner since my mother just had her surgery. I've never done a turkey, but have helped with potatoes in the past. I need to figure out a cheese sauce for the broccoli. I make some killer biscuits and a killer pumpkin pie from scratch.

Mario,

Alton Brown's recipe for turkey is the best I've ever found for oven based recipes:
http://www.foodnetwork.com/recipes/a...ipe/index.html

The longer the brining time the better.


As for the cheese sauce, think real cheeses, like Gorgonzola, Gruyère or Manchego or smoked cheeses... If you want to do smoked cheese, just give me a call, I can talk you through setting up a rig for less than $20 - typically you wouldn't use the cheese that soon after smoking, but I would think that because it's being melted the flavors will all meld in the pot, rather than needing weeks to permeate the block after it comes off the smoker.

[Sled Dog]

Originally Posted by T.G

As for the cheese sauce, think real cheeses, like Gorgonzola, Gruyère or Manchego or smoked cheeses... If you want to do smoked cheese, just give me a call, I can talk you through setting up a rig for less than $20 - typically you wouldn't use the cheese that soon after smoking, but I would think that because it's being melted the flavors will all meld in the pot, rather than needing weeks to permeate the block after it comes off the smoker.

I was going to go with the Cheese Wiz suggestion with a touch of melted butter in it, but I like your suggestion better!!

[Subvet642]

Originally Posted by T.G

Alton Brown's recipe for turkey is the best I've ever found for oven based recipes:
http://www.foodnetwork.com/recipes/a...ipe/index.html

Alton Brown is definately a go-to for recipes. He has an awesome one for duck.