It’s hard to believe that Thanksgiving is just a few days away. We’ve got our 28-30 fresh turkey reserved. I’ll be picking it up from Dorothy Lane Market in Centerville on Tuesday, then brining on Wednesday to spend some time on the Big Green Egg for dinner on Thursday. Yes, it takes a while, but it’s soooo worth it!
To get everyone ready for the holiday, I asked the Outdoor Cooking Guild members for some tips and links to posts that might give you some ideas for your Thanksgiving Day meal.
Last year, we did our whole day’s cooking outside, with a great stuffing, smoked bird and everything needed to make a great family Thanksgiving meal. My number one tip for the day is to brine the bird overnight (be sure to keep it under 40 degrees F, too).
OCG’s Canadian BBQ celebrity, Diva Q was on television for the earlier Canadian Thanksgiving. She offers up this brine recipe, too:
Diva Q Turkey Brine
- 6 – 355ml cans Rock Creek Dry Cider
- 2 cans Apple Juice 1.2L
- 1 cup Kosher salt
- ½ cup light brown sugar
- 2 tbsp black peppercorns
- 2 tbsp all spice berries
- 1 gallon ice water
- 5 gallon bucket
Brine turkey one hour per pound of turkey. Make sure to keep it in the fridge or packed with ice. When finished brining rinse and pat dry.
One of our newer members gives us a different way to stuff a bird, under the skin!
Brian, the BBQ Guy, has several great tips:
The Outdoor Cook has eight great tips to make this the best Thanksgiving turkey yet.
For a great side dish, check out the Dutch oven carrots at the Back Porch Gourmet.
Over at Bob’s Brew and ‘Que, you’ll fine turkey loaf for those of us that are cooking for 1 or 2, or just want to ensure some leftovers!
And just plain old great turkey tips and technique can be found at Date Night Doins.
Thanks to the members of the Outdoor Cooking Guild for sharing some of their methods for ensuring a great holiday meal!