That time of year once again

[gumbo2176]

Well, at least in the States. This coming Thursday is our yearly Thanksgiving Day celebration and like so many years in the past, I'm having probably far too many people over for a big meal, some drinks, college and pro football on the TV and general debauchery. My guest list hit 30 this year, up from 25 the year before and I started cooking some of the dishes I will be serving to my guests today to not have to cook damn near 24 hours on Wednesday to be ready. The menu is as follows:

4 Fried Turkeys
Large pan of baked Mac & Cheese using 4 different cheeses, including Smoked Gouda
Large pan of eggplant/shrimp/cheese casserole
Large pan of cornbread dressing using my own homemade hot/green onion and smoked sausage with quarts of homemade stock to moisten it.
4 gallons of chicken/sausage/okra gumbo with Basmati rice
Garlic roasted mashed potatoes
Giblet gravy
Homemade loaves of herb bread
Cheese tray
Philly Cream cheese with my homemade pepper jelly and crackers
Beer/wine/liquor and set-ups supplied by the wife and I


Desserts are being brought in by guests including:

Pecan Pie
Apple Pie
Pumpkin Pie
Key Lime Pie

By around 9 p.m. I'm hoping the guests will be on their way home so the wife and I can get the house back in order. Last year it was past midnight before we finally hit the sack with a ton of good memories.

Chime in U.S. members and let us know what's the plan Stan.

 

[Haggis]

A) How much does all this food cost (approx.)
B) Who pays for it

Am curious.

 

[Deebo]

Wifey's aunt is making everything this year, I only need to bring a dessert (probably a Costco pie).

But it's on like Donkey Kong come Friday when all those turkeys go down to $0.20 or less per pound, those boxes of stuffing are 5 for a $1, and all them gravys and dressings are practically free. On Saturday I'm probably going to smoke 2 turkeys, carve up both and freeze most of the meat except for what I need to make that old classic, 7-layer Thanksgiving casserole. I make some good ass green bean casserole too.

 

[gumbo2176]

A) How much does all this food cost (approx.)
B) Who pays for it

Am curious.

My party, so I pay for all the food, drinks, peanut oil needed for frying the birds, etc.

I spend about $400 every year to throw this party, so it's not bad in my opinion. I had 25 guests last year and had enough food to feed at least 10 more people.


I'm a firm believer in not running out of food when I have guest over to eat. Nothing goes to waste between a few to-go plates and eating it over then next few days.

 

[gumbo2176]

Wifey's aunt is making everything this year, I only need to bring a dessert (probably a Costco pie).

But it's on like Donkey Kong come Friday when all those turkeys go down to $0.20 or less per pound, those boxes of stuffing are 5 for a $1, and all them gravys and dressings are practically free. On Saturday I'm probably going to smoke 2 turkeys, carve up both and freeze most of the meat except for what I need to make that old classic, 7-layer Thanksgiving casserole. I make some good ass green bean casserole too.

Local stores were putting turkeys on sale for as little as $.35 a lb. with an additional $25 purchase. So that is what I paid for my turkeys-----$.35 a lb.

So, four 13 lb. turkeys cost me around $20. I only fry turkeys in the 13-15 lb. range as I find they come out the most consistent.

 

[Deebo]

Local stores were putting turkeys on sale for as little as $.35 a lb. with an additional $25 purchase. So that is what I paid for my turkeys-----$.35 a lb.

So, four 13 lb. turkeys cost me around $20. I only fry turkeys in the 13-15 lb. range as I find they come out the most consistent.

Good deals. I heard through the grapevine that there are a couple stores around here that'll have turkeys, starting the day after Thanksgiving, down to maybe $0.17 a pound. I'll tell you what, I never eaten or made turkey enchiladas in my life but I have a feeling this year is going to be the year.

 

[gumbo2176]

Good deals. I heard through the grapevine that there are a couple stores around here that'll have turkeys, starting the day after Thanksgiving, down to maybe $0.17 a pound. I'll tell you what, I never eaten or made turkey enchiladas in my life but I have a feeling this year is going to be the year.

I'll take all the carcasses and put them in my huge stock pot Thursday night while I'm cleaning up, add onion, carrots, celery, garlic, bay leaves, Worcestershire sauce, and a few other wet and dry seasonings and let that cook for no less than 12 hours overnight and into Friday. I'll cover the carcasses with 3-4 inches of water, bring it to a boil and then a slow simmer to cook.

When done, I'll strain out all the solids and put the stock in my fridge once it cools off enough. The next day the fat will have come to the top and solidified and I remove that. What's left is a stock with the consistency of almost a jello and not very liquid. Very rich and great to add to soups, gravies and gumbos, It all goes in quart bags and I freeze it till needed.

Between Thanksgiving and around Easter frying turkeys and a few times a year smoking them, I go through about 8 turkeys a year. The meat makes great turkey pot pies, especially with a good homemade crust.

 

[Redzer]

That spread sounds fucking amazing

 

[Clarence Worley]

I want some of gumbos home cooking

 

[SuckaPunch510]

Well, at least in the States. This coming Thursday is our yearly Thanksgiving Day celebration and like so many years in the past, I'm having probably far too many people over for a big meal, some drinks, college and pro football on the TV and general debauchery. My guest list hit 30 this year, up from 25 the year before and I started cooking some of the dishes I will be serving to my guests today to not have to cook damn near 24 hours on Wednesday to be ready. The menu is as follows:

4 Fried Turkeys
Large pan of baked Mac & Cheese using 4 different cheeses, including Smoked Gouda
Large pan of eggplant/shrimp/cheese casserole
Large pan of cornbread dressing using my own homemade hot/green onion and smoked sausage with quarts of homemade stock to moisten it.
4 gallons of chicken/sausage/okra gumbo with Basmati rice
Garlic roasted mashed potatoes
Giblet gravy
Homemade loaves of herb bread
Cheese tray
Philly Cream cheese with my homemade pepper jelly and crackers
Beer/wine/liquor and set-ups supplied by the wife and I


Desserts are being brought in by guests including:

Pecan Pie
Apple Pie
Pumpkin Pie
Key Lime Pie

By around 9 p.m. I'm hoping the guests will be on their way home so the wife and I can get the house back in order. Last year it was past midnight before we finally hit the sack with a ton of good memories.

Chime in U.S. members and let us know what's the plan Stan.

9/10*
Only thing missing is some Collard Greens.

 

[gumbo2176]

9/10*
Only thing missing is some Collard Greens.

I love collards and grow them in my garden. I have 8 Georgia Collard plants in the ground now, but got a late start for my fall/winter garden due to summer lasting well into early October down my way. Collards do have a way of running through some folks and with 30 at the house, I'd rather not take the chance.

 

[Deebo]

Holy shit. I just had a crazy idea run through my mind. I have a big ass domed BBQ I never use. A lot of the turkeys on sale will be from 10 - 14 pounds a piece, small enough to place on the dome grill standing up.

So....you've heard of "beer can chicken" made on a grill? What about "beer can turkey"? They sell 32 oz. tall ass cans of beer around here which should fit nicely in the cavity. No idea why I haven't thought of this before. I'll let you know how it tastes.

 

[Deebo]

9/10*
Only thing missing is some Collard Greens.

Dude motherfuckers around here have all but swapped out our normal collard greens we grew up with and loved to shit like baby bok choy or baby kale or shit like that. I don't even see the canned versions anymore.

 

[gumbo2176]

Dude motherfuckers around here have all but swapped out our normal collard greens we grew up with and loved to shit like baby bok choy or baby kale or shit like that. I don't even see the canned versions anymore.

Plant some and grow your own. My 8 plants will keep my picking collards about every 15 days and pulling about 30 or so nice leaves for cooking down to have as a side or as a meal. I love to make soups and will often put collards chopped up in them, especially chicken/noodle and vegetable/beef soup.


Oh, and I do grow Kale, Swiss Chard, Spinach, Turnips and beets for the greens and also the roots of some. Then I also grow about 10 different varieties of leaf lettuces too. I eat LOTS of salads when my garden is producing those crops in the cool/cold months.

 

[gumbo2176]

Holy shit. I just had a crazy idea run through my mind. I have a big ass domed BBQ I never use. A lot of the turkeys on sale will be from 10 - 14 pounds a piece, small enough to place on the dome grill standing up.

So....you've heard of "beer can chicken" made on a grill? What about "beer can turkey"? They sell 32 oz. tall ass cans of beer around here which should fit nicely in the cavity. No idea why I haven't thought of this before. I'll let you know how it tastes.

I think the weight of the turkey will not be a good thing with that size can. They do make a stand that is more stable for holding larger birds upright for smoking or slow grilling. You may want to check it out.

Or, you could always spatchcock it and cook it that way with indirect heat.

 

[Deebo]

I think the weight of the turkey will not be a good thing with that size can. They do make a stand that is more stable for holding larger birds upright for smoking or slow grilling. You may want to check it out.

Or, you could always spatchcock it and cook it that way with indirect heat.

Good thinking, will do.

 

[DBerry]

Good thinking, will do.

I for one would like to see the process and results of a beer can turkey.

 

[Muff]

That's an enviable spread.

 

[Deviant]

Make it 31, I'll be there by noon.

 

[gumbo2176]

Make it 31, I'll be there by noon.

Just leave that dog in your avatar at home. I don't own a dog now, and don't miss picking up dog shit by the bucketful every week.