Explain this technique.

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Why are only 14 percent of black CPS 11th-graders proficient in English?

I’m a sides fan so I’m just making a small bird in the deep fryer maybe just a breast even. Mashed, dressing, sweet potato/green bean/corn casseroles, pumpkin/pecan pie.

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I haven't had a good green bean casserole in a long time, but I don't want to add anymore, I'm doing enough.

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Brine the bird for at least 12 hrs. Take it out at least four-five hours before cooking and put it on the counter to get the dark meat to room temp. Take a gallon ziplock bag of ice and drape it over the breast. The breast cooks faster than the dark meat. Keeping it cold allows both to get done at the same time. No more dry white meat. Preheat oven to 325ish. Dry bird off completely and rub with olive oil. Season with salt, pepper and poultry seasoning or any all pourpose seasoning. Cavenders greek searing works well. Line a cookie sheet with foil. Take a quart mason jar, put some aromatics; onions, garlic, herbs etc and balance the bird on it. Fold the wings behind the back of the bird. It works best in a gas oven. Put the cookie sheet directly on the bottom of the oven. I’ve never done it in an electric oven. If you have an electric oven, I imagine you can put a couple bricks on the bottom to clear the pan of the heating element. Cook until the pop up timer pops and the leg moves easily.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

Hot salami stuffing. And no, it’s not a euphemism.

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Mr. Trump is unfit for our nation’s highest office.- JD Vance
When a clown moves into a palace, he doesn't become a king. The palace turns into a circus. - Turkish Proverb

Is the brining necessary? I feel like it takes out some of the natural flavor. Balance on the mason jar. Hmm. Interesting.

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Why are only 14 percent of black CPS 11th-graders proficient in English?

I think it is. It adds moisture and flavoring. It still tastes like turkey. Icing down the breast is key. I’ve never had one fall over. Put the legs as far out in front as you can and lean it back so it looks like it’s sitting in a chair. You can carve it right on the jar.

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We all have private ails. The troublemakers are they who need public cures for their private ails.- Eric Hoffer

I ain't making shit. I'm gonna get loaded and swing around the electric knife like conan the barbarian and possibly lop off the tip of my pinkie toe.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

Bowling in a tournament Thursday morning. Gonna drink a bunch of beers. Go back to the in laws for food and a Bears win while surrounded by a bunch of Lions fans. Lol.

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That's like... good and turrible.

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"Play until it hurts, then play until it hurts to not play."
http://soundcloud.com/darkside124 HOF 2013, MM Champion 2014

My guy!

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Postmortems:

Everything went well, I think. The only real glitch was that I used an egg or two too many in the stuffing, and while the top of the pan was nice and crispy (albeit after more baking time than I expected), the bottom was a little more moist than I should have liked, but it all ended up being okay enough. I think I'm gonna lean into my error and make a strata for Sunday breakfast one of these days.

The Brussels sprouts went over way better than I expected, and the cornbread was a runaway hit, barely even made it to today. Imagine that, loading up cornbread with sour cream and butter so that it doesn't turn to dust in your mouth is popular! The sweet potato casserole was well-loved, but I made so much of it that I can still live off it through the weekend, which is ideal. And I remain a believer in skin-on mashed potatoes.

The real victory in all this was that I spent a night and a day chopping up root vegetables and didn't inadvertently sever a finger.

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Thanksgiving is the holiday meal where I show the most restraint as Christmas is prime rib and shrimp cocktail and about 600 types of cookies and cakes, and Easter is a bucketful of roast lamb parts and pastichio.

But my cousin knocked it out of the fucking park this year. She has learned to go really understated on appetizers, just some midrange cheeses, fruit, crackers, and one crab dip. But the main meal was on point, the turkey was some but I never take more than 3-4 oz. Great stuffing, my late grandmother's gravy recipe, roasted baby potatoes as well as homemade mashed, meat based stuffing, roasted root vegetables in a light tomato based sauce, sweet potato casserole, and cheddar biscuits.

My dad wasn't feeling well, so I took him home before dessert.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

What does a good gravy recipe entail? I hate gravy, so I've never made it. Roasted baby potatoes are where it's at, excellent call.

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I have no idea what my grandmother put in it.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

so we went to my godparents house for thanksgiving as my parents were out of town visiting my brother who had a kid that wedn. asking what i could bring, my godfather said, oyster stuffing. I'd never had it. but it sounds old timey so i said what the heck.

so i made it. basically herbs, frenchbread, sausage, onions, and a can of oysters. it was pretty good. my complained the house smelled disgusting all morning.

Used to be every year at my parents, but my parents are getting old and my mom doesn't want to do a lot of cooking anymore so we moved it to my brother's last year.

My contribution every year for the past 6 or 7 years has been bacon mac n cheese. Every year its named the best dish of thanksgiving. It's really good. I go all out with the ingredients. Bacon from Paulina Meat market. 20 year aged cheddar. Top notch parmesan regiano. Probably spend over $80 just on the ingredients. But its worth it. Takes me 3 hours to make and I use every pan/dish/utensil in the kitchen. This year I made an extra half portion so I could have one for the weekend.

My wife contributes 2 pies every year, pecan and chocolate. She's been doing that for 4 years. Every year no one touches the chocolate pie because it isn't anything special to look at, especially when placed next to 5 towering other chocolate desserts. This year we only had pies, 6 of them, so people actually tried the chocolate pie and it was the star of the show. No one could believe that she had been bringing that pie for 4 years and up until this year no one except me and her had even tried it.


My brother nailed the turkey. 2 day brine and then gave it a hand job with herb butter. It was the best we've had.

In the bird stuffing (only kind worth having)

Mashed potato recipe from Tyler Florence that is equal parts potatoes/cream/butter. Decadent.

We had our traditional family recipe sweet potato ring, a family recipe that I don't think anyone else even knows about. This year my 13 year old niece made it using the same mold that my grandma had been using since the 50s.

Appetizers were homemade jalepeno poppers with sausage as well as mini meatball in garlic bread sandwiches.

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Anyone have any preferred recipes for roasted Brussels sprouts? I was the only one who really loved them in sweet chili sauce.

Other than that, same menu plus some butternut squash soup as an appetizer and a second cornbread, this one cranberry and orange.

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Appetizer?!? This is Thanksgiving, you eat the meal until you are stuffed!

Whoa! I bet that's off the hook, bro! What does your rabbi have to say about that?

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Guy Fieri is co-owner of Johnny Garlic's and Tex Wasabi's Restaurants

Well I'll have half a butternut squash, I gotta do something with it.

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Pretty much this again, 22.5lb bird. I took some of Reason's suggestions and used them on the grill. Perfectly juicy bird, and since I grill it uncovered the skin gets nice and crispy. A tip for anyone grilling a turkey or a breast. Cut an orange in half and place it in the cavity of the bird. It helps keep the meat deliciously moist.

My parents make the stuffing from a recipe that goes back at least three generations on my Dad's side. Its nothing terribly exotic or anything. The usual spices, sauteed and chopped celery and onion with breakfast sausage in the mix. I do like that we have this traditional food for our Thanksgiving that can be traced back thru our family at least to WWI.

Should be decent weather for those who are deep frying and/or grilling on Thursday. Have fun and be careful.

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And good luck, CH. I've never cooked sprouts, but I had some over the summer that a buddy did on the grill in a cast iron with some olive oil, garlic, and bacon. Pink himalayan salt was sprinkled on after they were plated. He did asparagus pretty much the same way. Very tasty.

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same shit we have every year. I should have married an Italian.

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Reality is your friend, not your enemy. -- Seacrest

I will smoke a turkey breast (my first was so awesome it was requested) as the second bird for the gathering.

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Elections have consequences.

I may smoke a turkey breast on Wednesday. Any particular wood that works best? Temp?

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Besides that, I will be roasting a 15lb or so turkey...a 10+lb rib roast...stuffing...Parker House Rolls.

I am lucky enough to have had one of our friends, who joins us on Thanksgiving, offer up his large commerical kitchen at his restaurant for preparation. We've done it the past 5 years. Man is that nice. Chef-T breaks out some french wine, cheese, french bread, butter and pate while we're cooking.

Chef-T will be de-boning a bird and stuffing it. He also roasts veggies and brings some other goodies.

I will also bake a couple chocolate cakes on Wednesday.

Mashed potatoes and sides are left to other folks to get ready.

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I used the hickory I already had. A lot of recipes I saw said use Apple. I might go get some but probably not. 165 for done per a sensor. I used my normal 225-250 degrees to cook last time but upped it at the end due to impatience and hunger. I also injected which not sure if necessary or not but it was very moist/juicy.

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Elections have consequences.

I'm catering a full Thanksgiving meal for the office tomorrow at lunch. It's only Boston Market but turkey is turkey and I have always like their sandwiches.

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O judgment! Thou art fled to brutish beasts,
And men have lost their reason.