PSA:
Grocers report egg shortage ahead of holidays amid surging bird flu
Avian influenza has affected more than 108 million poultry in 48 states since 2022, lifting prices and diminishing supply.
https://wapo.st/3ZjdOL4 (gift link)
2 Likes
Until a few years ago I had never cooked a turkey. I struggle with what to buy but have been going with a fresh organic turkey from Whole Foods or a local market. I donāt want to deal with figuring out the defrost time. Usually I order ahead but I didnāt this year and I have noticed that the stores are already out of a lot of the sizes.
2 Likes
We bought a fresh turkey from Whole Foods once. It was very expensive but the free turkey we got and defrosted from the local grocery had grey paper in the cavity and smelled bad to H so we threw it away. The Whole Foods turkey was fine but honestly nothing special. At least it was thawed.
1 Like
We order from a local farm through our butcher. We pick up on Tuesday. Personally I think organic fresh is the way to go.
2 Likes
Some easy winners here. No matter the occasion, I love great appetizers - have made a few of these!
4 Likes
I havenāt thawed a turkey a lot of times - whole chickens more - but I have to say I think it almost ALWAYS takes longer than you think. Nothing worse than prepping that turkey to shove in the oven and finding out the inner part is still frozen!
4 Likes
I will be getting a small (wellā¦as small as I can find) turkey breast. We are going out for Thanksgiving dinner, and the leftovers are what I like best. Bombay Turkey Salad (itās on hereā¦do a search), or just regular turkey sandwiches or dinner.
I got a fresh Turkey exactly exactly once, and I was underwhelmed.
Thanks for the turkey advice. I decided to go with a Butterball fresh turkey. The meat people at the store said it would be fine until Tday if we pick it up Sunday. I was thinking the turkey farm near us was where weād go, but I read somewhere that you should brine those turkeys, and Iām not doing that. Someone I know said sheās done both and actually preferred the Butterball. So, it was the easiest option, and thatās what we are going with. Wish me luck!
7 Likes
Iām trialing a sourdough focaccia today - if it turns out Iāll make one for Thanksgiving.
We will go up to my brothers in Michigan where the dishes on the table will be very traditional and rarely ever changing. Much to my adventurous eating childrenās (and me) dismay) It will be fine but same old. Iāve been asked and agreed to bring the hot pineapple casserole, my momās hamburger stuffing/dressing and a bread item - Iāll bring the focaccia and some pumpkin bread.
We have also decided (my immediate family, H, 3 kids, significant others) to do a āJUST THE SIDESā Thanksgiving meal on Friday or Saturday night - all the side dishes we wish we were eating on Thanksgiving that have some added interest!!! 
6 Likes
We are actually going to a great restaurant for Thanksgiving day. Some time in early December, I will make a small turkey breast, and the sides we like. The leftovers are really my favorite part of thanksgiving and we wonāt get those at a restaurantā¦unless we donāt finish our dinners.
2 Likes
Back in our Chicagoland days, we went to the Thanksgiving buffet at the Signature Room on the 95th floor of the Hancock building. Part of the deal was that they gave everyone a take home of turkey and fixings, likely so people wouldnāt load up at the buffet just for leftovers. I hadnāt realized that restaurant closed last year!
Their lounge on the 96th floor had stellar city views, none better than stepping out of a stall in the ladies room with a full wall of windows facing south along Michigan Avenue.
8 Likes
One year my daughter was in Seattle for thanksgiving and could not get the time off to come home to NJ. We had a lovely buffet dinner at the four seasons hotel in their ballroom. I had very low expectations but really enjoyed it. Food was excellent, lovely atmosphere, and lots of big family groups. Yes, there were no leftovers, but she was basically living in a hotel and couldnāt have heated up leftovers easily to enjoy them.
I want to talk about what weāre making for side dishes.
Should I start a new thread or is this thread good for that?
I need some inspirationā¦
Iāll be making this for my after the holiday dinner! ETA, I use a two quart casserole, not a 13x9x2 like what is pictured.
1 Like
I think post it here!
3 Likes
I love Thanksgiving dinner. I make the whole shebang, including some pretty fancy sides, maybe 2-3 times a year. But it doesnāt have to be gourmet; I even like the TV dinner version 
.
I even make āThanksgiving dinnerā when backpacking. The āturkeyā is actually chicken breast from a pouch (StarKist or similar) added toward the end of cooking turkey gravy from a dry mix (McCormickās etc.) Sides are instant mashed potatoes (they have some pretty fancy ones now) and Stovetop Stuffing (cornbread flavor.) The cranberries are craisins. Dessert is a pumpkin pie Clif bar. All in all it is light, cheap, easy to make, and tastes exceptionally good when you have been hiking all day.
4 Likes
Iām in need of tips for making good stuffing. I do okay when I stuff the bird but last year I tried to do it outside the bird and it was dry. Iām looking for the basic recipe with celery, onion, butter and herbs. Stuffing usually is my favorite but my attempt last year was not good.
And use chicken broth instead of waterā¦
5 Likes
Turkey broth is even better. I buy turkey necks and wings a week or 2 in advance and make a pot of stock and freeze it. I use it in both the stuffing and the gravy and it really enhances the flavor.
4 Likes