My turkey is dry brining uncovered in the garage fridge. Brine consists of just salt, pepper, rosemary, and thyme. Will brine for 30+ hours. Plan to cook tomorrow on Kamado Big Joe over lump charcoal using the Joetisserie. 350 for 3ish hours. We've done it a couple/few times this way. Best bird around.

To go with the bird, we'll also have gravy, ham, stuffing, Mac n cheese (in place of mashed potatoes this year), green bean casserole, sweet potato casserole, collards, pineapple casserole, chocolate pie, and apple pie.

Whats on your menu?

Thanks for starting this thread, I enjoy reading what everyone does. We are doing a 19lb turkey, sides are homemade mac and cheese, green beans, cream potatoes, and sweet potato casserole. Hawaiian roles of course, Wood Ford and some wine to pair.

We are going out of town and have no control over the menu... will just try to focus on spending time with the family for a few days.

TheStorm said:

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We are going out of town and have no control over the menu... will just try to focus on spending time with the family for a few days.

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Best of luck, at least you have zero clean up.

We're sadly a smaller family this Thanksgiving so only a ten pound Turkey…I insisted on it whole, not just a breast but as the only northerner in the family, I don't get stuffing, so the bird will get packed with an apple, an orange, and an onion just prior to roasting. The real treats for me will be the desserts….pumpkin and chocolate chess pies.

I spend Thanksgiving with family friends and I have been tasked with Pepper Beef Stout sliders and mac and cheese. I made the beef yesterday (damn recipe takes forever) and Ill make the mac and cheese in the morning tomorrow.

FlossyDFlynt said:

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I spend Thanksgiving with family friends and I have been tasked with Pepper Beef Stout sliders and mac and cheese. I made the beef yesterday (damn recipe takes forever) and Ill make the mac and cheese in the morning tomorrow.

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I'll be honest, I'm not sure if I've ever had beef stout.