EDIT: Nevermind, sleep-deprived here…
Largwa is offering a turkey pot pie in three sizes. A hand pie, a mini that serves 2, and a full size meant to serve 4-6 people.
I actually use a paint stripping heat gun.
https://www.homedepot.com/p/Wagner-Furno-300-Heat-Gun-0503059/206723935
We smoke roast rather than “low and slow” smoke our turkeys because want to be able to punch up over 140 F for enough time to kill the bad stuff. This also makes the skin slightly less rubbery.
After smoking, we oil the skin and move the heat gun over the skin so as not to concentrate the heat in any one spot for very long.
We’ve tried an infrared deep fryer to crisp post smoking and propane blow torch with and without a diffuser and much prefer the paint stripper.
What we haven’t tried and probably never will is smoking the turkey, then doing a deep fat fry in peanut oil to finish.
This year because we’re not presenting a turkey to a large group and dividing the turkey into separate to go containers for a Thanksgiving potluck exchange for our extended families, we may just take our turkey parts and finish the skin in duck fat on cast iron to crisp.
I’ll also probably pull some turkey skin and throw it into the dehydrator.
Hope that helps.
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Nope. Not enough contact time. Not to mention dangerous.
Taco Maria is offering turkey tamales with gravy and cranberry salsa. 6 for $36 which seems reasonable as ones from Me Gusta via pickup at the now cubside La Habra tamale fest are $4 each… phone order only.
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Hi @foodshutterbug. I missed out on the LQ. It looked good and a fabulous price. Please report back.
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Hi Mid-City/Beverly-Grove Dwellers!
Looking for last minute no-cook Tday dinner option?
https://www.commersonrestaurant.com
Since we’re not doing the big family thing I was excited to fulfill my lifelong fantasy of no-cooking and eating out… during the time of spiking Covid it’s changed to having the meal delivered. But I spaced on ordering in a timely fashion and EVERYTHING we wanted is booked. Commerson has been closed for months and because it had become a little hit-or-miss we weren’t sure they’d survive. But! They’ve quietly reopened and are offering a big Tday dinner. Pick-up only but it’s only .50 miles away! Fantasy fulfilled! 
I’ll let you know how it goes.
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that sounds really good, thanks for the tip!!— I’m doing a solo t-day this year and this sounds great since I can get a single order.
I checked it out online and the only bummer is too bad I can’t pick it up Thursday morning since I’m on deadline Wednesday and working from 10am probably until 9-10pm… grumble…I’ll have to see how my work is coming in tomorrow and see if I can pull off a quick 10am run over there on Wed. morning. Otherwise I’m back to plan B which is a rib eye, roasted brussels and probably some mashed potatoes.
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I hope it works out for you! I was about to give up and make @nemroz’s bacon wrapped turkey breast (yummy btw) and the simplest sides possible, then Commerson popped in my head. Thanks Universe!
please stab it super deep and stuff with compound butter (with honey)
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Turkey sold out but ordered 6 “stuffing” with mushrooms, gravy, celery and cranberry salsa
Simply can’t handle the thought of cooking our traditional Thanksgiving veggie feast (especially as I’m having to rely on others shopping for me and thus can’t pick out the right veggies) and am very much not in the mood to be reminded that the day won’t be spent with our loved ones - family of blood and of choice - many of whom are spending the day alone and that sucks, so …
Pies from Pie and Burger
Overly-sauced, absurdly filling, and warming pastas from Di Pilla’s
Something green to convince myself this is healthy
Going for comfort with carbs, annoying the critters with love, losing myself in “Deacon King Kong,” maybe playing a board game, and calling it good.
What a strange year this is.
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I see we have gotten into actually cooking Thanksgiving dinner…whew. It is maybe my favorite meal to cook.
For guaranteed crisp skin dry brine your turkey with a 1 to 4 ratio of baking soda to kosher salt. It also helps immensely to either spatchcock the bird or cook a deconstructed turkey a la Julia Childs.
Maybe we should do a Home Cooking thread for those of us who actually like to cook Thanksgiving. I made the stock for dressing and gravy today, and the house smells like heaven.
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Heck yea I’m cooking. Jacques and Julia. Chicken pot pie . Substituted with rabbit. My own twist . With those scalloped potatoes. Finely chopped ham added with either shallots or leeks. Topped with guryere cheese
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I cooked this past weekend and had Thanksgiving early for personal reasons. Now I’ve got some leftover sides and am ready to do another round on Thursday with much less work. I picked up creamed spinach and creamed corn from The Summit House to supplement. Pies coming from the Gourmet Cafe & Pie Company in Los Alamitos.
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You sir are a gentleman and a scholar - a musician as well by your avatar!
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just some smoked ribs and pies to add to whatever dad’s grilling
So update on the fried bird from The Compton BBQ Co. Considering their new outfit, I was very happy. There were some bumps on the way. On Monday, I got an empty email with the subject head asking me if I still wanted my Turkey. I replied Yes Please. Then when I didn’t hear anything back… the following day asked when I was going to pick it up… They wrote back and said the same as the Instagram post… 10a-7p… but that is a huge span of time for pick up… So I finished my work and went to go pick it up at Noon. I got to Highly Likely only to have them tell me my bird hadn’t arrived yet and they were not sure when it would come. They said, that they could deliver it to my home… but I didn’t want that. I asked them to call me when it arrived there. Thankfully it was there within an hour. So I had to make two trips… luckily I’m not very far.
The bird was a very good size! It also looked great! It was cold and had well detailed cooking instructions.
Since we were not cooking the whole things up… I decided to slide out some of the breast for Sandwiches. I was afraid that is might be a touch overcooked due to some realy crisp edges in the cavity of the bird. But in the end, it sliced very well for being cold.
Since we were making simple tortas, we didn’t need to heat it up much… so into the microwave it went. We used a microwave cover and in the end it was just heated through, with good aroma and still a bit of moisture.
The meat was very soft and tender. The only thing was that it wasn’t that seasoned. It looked they had injected some seasoning… it just didn’t penetrate. The skin however was SUPER tasty. With a simple sandwich and some peppers, it was a really nice lunch…
All in all I was pretty happy with it. It was a nice bit of insurance incase our experimental recipe did not workout. I am going to send them a kind note to consider a reservation system with pick up windows. If I had driven from further away and my bird was not ready AND I had somewhere to be after… I would have been REALLY annoyed. But these are things you can grow from.
–Dommy!
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No photos, sorry. I had Thanksgiving plans with family, and the reasons why I was going are - this would be a first Thanksgiving for two babies and I believe both mom and grandma want to show them off, and the patriarch of the family has 3 times a week Covid testing for his work.
However, things being what they are - there were an additional three adults who had been invited to the supper that I didn’t know. (Babies! Everyone likes to show off babies!). So my Significant Eater decided to send along our shared dishes and have a Thanksgiving for two. What I pulled out of my larder: a slow baked sweet potato (that later got butter and a sprinkling of brown sugar), whatever chorizo I had in my fridge from Vallarta, and some crispy steamed broccoli.
Cookies from Largwa. It was prettay prettay good.
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I 
this girl.
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