Food and Cooking

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All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.

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Let's talk Thanksgiving! (www.beehaw.org)

submitted 1 year ago by [email protected] to c/[email protected]

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One of the biggest food holidays is just around the corner. Let's chat about it!

What does your spread include? Any cool family favorite dishes? Any interesting spins on an old favorite you want to share? Trying anything new this time? I especially love hearing about the quirks of each families traditional spread.

For me, something interesting I am going to include on the table this year is Charleston Red Rice. I was looking for an interesting and unexpected side that didn't stray too far from the flavor profile of a traditional meal. Also, wanted to include a grain based dish as my family never does lol. And it's a dish I know for certain a few people attending will love. Also, a funny thing about my thanksgiving history...I didn't have green bean casserole until I was in my mid-20s. No one in my family liked it, so it was never included lol.

So what's going on with you and your Thanksgiving feast this year?

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[–] [email protected] 7 points 1 year ago (2 children)

The last few years I have done sous vide turkey breast instead of a traditional roast bird. So much easier, so much tastier, and takes way less prep. Put the turkey in the bag, add some olive oil (or butter, but I get better results with olive oil), some salt, pepper, and herbs (I use sage, rosemary, and thyme), vacuum seal and put in a 140°F bath for at least 2.5 hours. I usually prep the day before and sous vide overnight, though. Never noticed any weird textures. Once you are ready to serve, get a cast iron skillet hot, and sear both sides of the breast in some butter. This is just for some good skin and nice maillard action. I also make a grave from the juice left in the bag, but that is entirely optional.

[–] [email protected] 2 points 1 year ago (1 children)

Haven't had a turkey sous vide yet, would love to try it. Your method sounds delicious! Thankfully, I'm not in charge of the bird this year. The person who is will be smoking ours, so that will be tasty and different. Happy cooking!

[–] [email protected] 3 points 1 year ago (1 children)

Ooh, smoking is also delicious. I am usually in charge of the protein because nobody else wants to deal with it, and everyone has loved the sous vide. Makes me the defacto turkey person.

[–] [email protected] 2 points 1 year ago

Good on you! We have a defacto meat person too. My sister-in-law's dad (so I guess married in father-in-law?) likes to take on the meat, though in our case he insists lol.