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[Bentley]

4% simple salt n sugar brine, will go appx. 24 hours, then fridge air dry for 24.  And some simple mirepoix turkey (back, neck, heart and liver) stock for the Dressing.

[Bar-B-Lew]

Sometime tomorrow around lunch when I go to the local meat market to pickup two black container dinners to take with me to DC to reheat Thursday in my Residence Inn hotel room kitchen.

Happy Thanksgiving to all and to your families as well!  Enjoy your time together.

[yorkdude]

Would have started tomorrow around 10:00 but the flu decided that 6 of the 10 of us getting together would enjoy being sick instead.
Postponed until next weekend.

[Bar-B-Lew]

Would have started tomorrow around 10:00 but the flu decided that 6 of the 10 of us getting together would enjoy being sick instead.
Postponed until next weekend.

That's horrible.  I hope all of you get well soon and have a great celebration next weekend.

[jdmessner]

My only job is to cook the turkey. I will make a brine on Wednesday afternoon and smoke it Thursday morning. We will not be eating until after the Lions game. Hopefully this year they won't ruin our appetite, as they have been known to do in the past!

[Bentley]

They will win the super bowl either this year or next...mark my words!

[BigDave83]

Mine will start today, I will look in the freezer to decide what I am having, probably either shrimp or tuna steaks. Maybe a box of stove top and some peas.

The GF is going to her sisters, I really don't go to people's houses unless they need me to come in to fix something. Add to this, the kids screaming, fighting and whining, and the parents screaming at them, there is no where to get away from it inside, it is not an enjoyable experience for me.

[urnmor]

Mine started a few days before when I made the pie doughs, yesterday i rolled them out and made the spices for the pumpkin and apple pie.  Today i made the mincemeat pie, pumpkin pie is in the oven, apple later today.  Will dry brine the turkey and make cranberry sauce also.  So will not have to much to tomorrow

[Brushpopper]

I'm doing an eight pound bone in turkey breast so I'll season it up today and smoke it in the Woodwind Pro tomorrow.

[hughver]

I started last week, when I made reservations at an upscale restaurant that does a great complete Thanksgiving dinner for $35 per head.

[Bar-B-Lew]

Is that Coopers Hawk wines?  They had those restaurants in the Chicagoland area.  I didn't realize they were a national chain.

[hughver]

Yes, Coopers Hawk.  Not really national,  but there are three here in the valley

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 Y

[pmillen]

I started Monday by mixing the brine and refrigerating it.  On Tuesday the turkey went into the chilled brine and back into refrigeration.  Today, Wednesday, I took the turkey from the brine, dried it to the extent possible and put it on a rack tray and back into the refrigerator, uncovered, to dry the skin for 24 hours.  I’ll inject the breast, season the whole bird and smoke it tomorrow, Thanksgiving day.

[Bar-B-Lew]

Yes, Coopers Hawk.  Not really national,  but there are three here in the valley

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 Y

Looks like they are in 10+ states.  Here I thought for years they were a local Chicago area winery and restaurant.

[Bentley]

Do you know the % of your brine or your water to salt amounts?

On Tuesday the turkey went into the chilled brine and back into refrigeration.  Today, Wednesday, I took the turkey from the brine, dried it to the extent possible and put it on a rack tray and back into the refrigerator, uncovered, to dry the skin for 24 hours.