Thanksgiving must be the most food-centered of all of the holidays, and it all begins with the turkey. While this goofy looking bird isn't the typical protein of choice year-round on the dinner table, approximately 46 million turkeys will be eaten around American tables today (that's about 1/5 of ALL turkeys raised in the U.S. this year).
My job on Thanksgiving has always been the turkey and this will be the first time that I have not fried a turkey in about 10 years. The fried turkey has become a very popular item on the Thanksgiving table, but after several years of it, the novelty has worn off. Now don't get me wrong, I think that the crispy skin that you get from the fried turkey is great, but the leftovers are sub par. So this year, I am going to cook a turkey on the Big Green Egg. This method will create less of a mess and it turns out a good bird. Smoking the turkey will allow me the additional advantage of using a rub on the exterior - when frying a turkey, a rub would just burn off in the hot oil. Currently, my 14 pound bird is sitting in a brine and will be injected and cooked this morning.
We'll also be having the usuals: stuffing, green beans, mac and cheese and what I'm really excited about, them sweet taters. Then we'll finish with some pumpkin and pecan desserts of course.
Whatever you're cooking, I hope everyone out there has a wonderful Thanksgiving holiday.
Tune in for a post-Thanksgiving post about those turkey leftovers...