Thanksgiving Food

[The Dad Fisherman]

Originally Posted by BW from AZ

I cook the turkey. I brine it over night in salt, citrus, honey, and bay leaf solution. Then put it on a short post driven through a sheet of aluminum foil in a slight depression on the ground, cover with a upside down metal garbage can. Light charcoal in the lid. Place charcoal briquet's on top and around the outside of the rim on the ground. Ditch the lid. Works like a big dutch oven. When charcoal is about gone its done. no peeking. And yes i super heat it to burn off any galvanizing before first use. The upside is it leaves the oven free for home made pie and bread. My family asks for it to be cooked this way every year. Deep fried is a close second.

We do that with the Scouts when we go Camping (without the Brine though).........Good Stuff

[Rockfish9]

Having an Italian wife, that does everything the way her mother taught her, there are no worries of experimentation..... Unlike my first wife who couldnt boil water or not burn toast.

The only difference from what she would normaly make will be in the pasta, it will be home made/fresh instead of out of a box., thats the first coarse, the turkey will be traditional, I'm the only turnip lover, but she makes one just for me.....I make the pies, so there will be no surprises, apple,pumpkin and mince meat...

[kevin d]

The only experimenting I'm doing is baking a pecan pie. I'll do that tonight or tomorrow so I can taste test it before it hits the table
I'm a turnip lover and whipped them up on Sunday and froze them.
Mince meat sounds good! I haven't had that in 20 years. Pumpkin pie is a must and the wife ordered a mocha cake of some sort from a bakery on Hilton Head. We should be good to go!