Fried Chicken over Turkey?

[Victor_Hong]

Do any of you not eat turkey during Thanksgiving? What are your non-standard food options you like to bring.

Our family tradition has been to serve a whole beef tenderloin in addition to turkey because we have several family members who don’t enjoy turkey. Over the years, the tenderloin got larger and the turkey got smaller. Now we are a much smaller group and I have not served a turkey in a couple years, as my kids and dad much prefer the filet and I got tired of wasting time, effort and food just for symbolism.

The “joy” of getting up at the crack of dawn to fart around with a turkey (or 3) that half the clan has no interest in has long faded. We are down to a small crowd (14) this year so I’m nixing the turkey and going with a leg of lamb and a rib roast. I’m going to nuke a Swanson turkey tv dinner (do they still make those?) for anyone who complains

Depending on how the other dishes turn out, that person may complain the least.

[Paul_McCourt]

Our family tradition has been to serve a whole beef tenderloin in addition to turkey because we have several family members who don’t enjoy turkey. Over the years, the tenderloin got larger and the turkey got smaller. Now we are a much smaller group and I have not served a turkey in a couple years, as my kids and dad much prefer the filet and I got tired of wasting time, effort and food just for symbolism.

The “joy” of getting up at the crack of dawn to fart around with a turkey (or 3) that half the clan has no interest in has long faded. We are down to a small crowd (14) this year so I’m nixing the turkey and going with a leg of lamb and a rib roast. I’m going to nuke a Swanson turkey tv dinner (do they still make those?) for anyone who complains

Depending on how the other dishes turn out, that person may complain the least.

The apple crisp dessert in the TV dinner is fantastic.

[Victor_Hong]

I make a much better apple crisp, with apples, ginger, and dried cranberries, spiced with cinnamon and cloves. Its topping is a mixture of oatmeal, butter, and molasses.

[Steve_Crawford]

why is fried turkey not an option?

[Mike_Evans]

Turkey by itself isn’t one of my favorite foods, but it is an integral companion to my cornbread and Challah dressing with turkey gravy, which is. The dressing and gravy is a two to three day project I’ve spent years refining and it wouldn’t be Thanksgiving without them or turkey to go with them.

[Paul_McCourt]

I make a much better apple crisp, with apples, ginger, and dried cranberries, spiced with cinnamon and cloves. Its topping is a mixture of oatmeal, butter, and molasses.

But does the whole gelatinous mass of it come up when you try to take a bite with a fork?

[M.Kaplan]

Change in our plans. Rather than stone crabs for the main course, Lawry’s is 10 minutes away and will deliver prime rib dinner hot and ready to eat. My dad is one happy 90 year old!

[Jdbramm]

Fried turkey if you haven’t tried it. So good! We brine ours in Frank’s hot sauce for 24 hours.

[Victor_Hong]

I make a much better apple crisp, with apples, ginger, and dried cranberries, spiced with cinnamon and cloves. Its topping is a mixture of oatmeal, butter, and molasses.

But does the whole gelatinous mass of it come up when you try to take a bite with a fork?

The oatmeal topping is NOT moistened, sits entirely atop the fruit, and oven-toasts to a crispy, light texture. That prevents the dish from becoming a heavy mass.

[Ron_Slye]

Turkey by itself isn’t one of my favorite foods, but it is an integral companion to my cornbread and Challah dressing with turkey gravy, which is. The dressing and gravy is a two to three day project I’ve spent years refining and it wouldn’t be Thanksgiving without them or turkey to go with them.

Are you willing to share the recipe? It sounds potentially amazing – and while I am not a big turkey fan, like you I love good stuffing and gravy, and turkey usually is a good foil for those.

[B_Davies]

I expected this to be about some nice fried chicken served on top of some turkey. How disappointing.

I mean… bird on bird action is a different kind of site. haha.

[B_Davies]

My 90 year old father won’t travel to our 4 day Thanksgiving extravaganza, which will be in Palm Springs this year, so we will have Thanksgiving dinner with him on Tuesday before. We will serve Thanksgiving dinner of his choice: martinis, followed by caviar from Petrossian, followed by colossal stone crabs from George, followed by pumpkin and pecan pies. All washed down with Krug '04 and Cristal '04 with dinner and his favorite whisky, Macallan 25 distilled in the 1960’s (none of that shitty post-1979 distillate for MY dad on Thanksgiving!) after dinner.

Don’t you know that all '04 champagnes are wretched? Why do that to your dear father

To the original question, my preferred Thanksgiving meal is tajarin with white truffles, because I try and be Piedmont on Thanksgiving whenever possible.

When that’s not possible, a high quality heritage turkey in the wood burning over is pretty fantastic.

Oh that sounds like the way to go for sure!

[B_Davies]

I smoke my turkey along with some extra thighs. Juan alway used to make Pavo en pepitoria (a delicious savory almond sauce) so I carry that tradition on for Nolita and the rest of us. There are left overs, but everyone here complains that they don’t get enough to take home.

Question about smoked turkey… how is the skin texture like after smoking? Is it chewy or do you smoke it hotter where it gets a little dryer?

[B_Davies]

why is fried turkey not an option?

That’s a lot of oil to use tbh… and oil isn’t that cheap all things considered.

[B_Davies]

Change in our plans. Rather than stone crabs for the main course, Lawry’s is 10 minutes away and will deliver prime rib dinner hot and ready to eat. My dad is one happy 90 year old!

Hot and Ready… how I like it xD ! Hooray for dad!

[Victor_Hong]

why is fried turkey not an option?

That’s a lot of oil to use tbh… and oil isn’t that cheap all things considered.

Add in the 911 emergency calls in lieu of dinner, and the Monday call to the home insurance agent.
I hear that the Red Cross does a great last-minute dinner.

[Nola_Palomar]

I smoke my turkey along with some extra thighs. Juan alway used to make Pavo en pepitoria (a delicious savory almond sauce) so I carry that tradition on for Nolita and the rest of us. There are left overs, but everyone here complains that they don’t get enough to take home.

Question about smoked turkey… how is the skin texture like after smoking? Is it chewy or do you smoke it hotter where it gets a little dryer?

I spatchcock and the half it. I brined it once a couple years ago, but now just do a nice dry rub all over. I use cherry branches and smoke it at 220 overnight. It is the most tender and moist turkey I’ve ever fixed.

[B_Davies]

why is fried turkey not an option?

That’s a lot of oil to use tbh… and oil isn’t that cheap all things considered.

Add in the 911 emergency calls in lieu of dinner, and the Monday call to the home insurance agent.
I hear that the Red Cross does a great last-minute dinner.

Even professional cooks kind of get a bit antsy when they think about deep frying a whole turkey… that’s what gives me concern. If they’re not 100% onboard an avid home cook like me I’m thinking… nah.

[B_Davies]

I smoke my turkey along with some extra thighs. Juan alway used to make Pavo en pepitoria (a delicious savory almond sauce) so I carry that tradition on for Nolita and the rest of us. There are left overs, but everyone here complains that they don’t get enough to take home.

Question about smoked turkey… how is the skin texture like after smoking? Is it chewy or do you smoke it hotter where it gets a little dryer?

I spatchcock and the half it. I brined it once a couple years ago, but now just do a nice dry rub all over. I use cherry branches and smoke it at 220 overnight. It is the most tender and moist turkey I’ve ever fixed.

Ah, that makes sense. I’ve heard of poultry getting chewy if they don’t hit temp, but this makes sense.

[J_Rock]

I don’t have a huge crowd, so I just deep fry a 1 - 2lb turkey breast in my kitchen.