What's on your Thanksgiving Menu?


#21

If I weren’t cooking I’d do this. Roast turkey appears frequently on Comal’s menu and it’s some of the best I’ve had. Great aroma from their wood oven.

https://comalberkeley.com/make-it-a-mexican-thanksgiving


#22

I don’t know WHAT we’re having but here’s WHERE we’re having it.

Booked an airbnb for a few nights just about an hour from us. On a 10 acre horse farm in their motorhome :slight_smile: I’m thinking maybe foie gras and filet mignon. Or to be more traditional perhaps Stouffers turkey tettrazini. LOL. And carrots for the horses of course.


#23

I’m thinking of cooking my turkey directly on the oven rack, with a pan underneath to catch the drippings.

I mean, what could go wrong?


#24

If you’ve got a big enough pan, why not? And the shelf it’s on is going to be a mess but I kinda like the idea.


#25

I don’t see the difference between that and using a rack in a pan, which would be easier to clean.

One of the people quoted in this article “is adamant that a turkey be cooked on a flat rack, not nestled inside in a roasting pan, to better circulate heat,” but I think you could get the same results with a convection fan.