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Some Thanksgiving help from the Culinary Cowboy

Posted on | 25 November 2008 | Comments Off

Yep, that gorgeous turkey to your left could be on your table with just a little bit of work (but work well worth it).

First of all, if you are using a frozen turkey, you need to have it defrosted the day before cooking. It should sit in the brine overnight for best results. The brine gives it a nice, dark color. If you elect to smoke your turkey, as in the illustration, you can get a nice, mahogany color to bring to the table.

Technically, the turkey is not smoked, as that usually involves a long cooking time at low heat. For those who try this on the grill, you will get a nice smoked flavor to the turkey. For that matter, you could use the smoke method indoors, but it sure would really smell up the place.  See the full recipe

Grandma Virginia’s dressing – if you don’t have a good dressing for your Thanksgiving turkey, I strongly recommend this one.  I like mine a bit on the moist side, and I usually add more liquid.

Now, for dessert, pumpkin pie is a favorite.  Besides just offering recipes, we have a Study in Pumpkin Pie, which begins with a startling announcement.

We start off in this examination of pumpkin pie with a hard truth.  Most U.S.  pumpkin pie is a lie.

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