Don’t sweat it. Many people like the pre-then-post-sear method (including me). For me it just takes less time post searing. Takes too long and it might be too cooked through so be careful.
Test with one breast before the actual prep just so you know how it goes.
I like the pomp and circumstance that comes with roasting a turkey and making stuffing/dressing. We only make it once a year at Thanksgiving so I offer that turkey IS an alternative. On the other hand I have little interest in mashed potatoes although it ends up on the table a handful of times each year. Zero interest in green bean casserole.
This year after extended family negotiations: turkey, dressing, confit byaldi, Hasselback potatoes, cranberry, green salad, glazed carrots. I pushed for onion stuffed onions but lost. Apple pie.
Chinese. No lines, and open on Thanksgiving.
Same. I make mashed at Thanksgiving only because my husband insists, but they never grace my table otherwise. And green bean casserole, NEVER EVER. Repulsive stuff. This year I MAY make a cheesy broccoli casserole if DH wants it (and is willing to go to the store this afternoon to buy the ingredients), but that is as close as I will ever get to GBC.
My parents are catering BBQ this year for our Thanksgiving meal because the restaurant owes my dad a lot of money! My dad is a plumber and I remember several instances over the years where customers paid off their debts this way. There was a bakery that paid off their balance by giving my dad a pie or two a week for over a year.
It’s interesting how comfort food and tradition vary from person to person. For me at least some has changed with time. There was a time when “cheesy” was a plus but now it just presages gas and bloating. grin On the other hand as an adolescent fish made me ill and now I like it.
BBQ sounds great. My grandfather was a doctor, and he had a baker patient who paid him in trays of eclairs. Before my time unfortunately!
Do you feel that pre-seariing in needful? I was thinking of just searing at the end…
Some people don’t even bother but I like mine pre-seared. It reduces time on post sear and skin is crispier. Can’t go wrong either way.
Test 2 breasts at the same time and see which you like best.
Take a look at this:
Plumbers Rock!
Happy T-gvg…to you and yours!
We are putting out smoked whitefish salad, caviar, gravlax and champagne with some baguettes, instead of California onion dip and chips.
About time we “upscaled” it…
Mmmm, I’ll be over - gravlax and champagne are my favs! Sounds like a lovely spread @PHREDDY! Enjoy.
The best!!! Happy Thanksgiving to you too!
Say hi to your dad for me! Tell him I had to do the same and ended up with 500 pigs in a blanket!
Neither my wife nor I like turkey so its usually seafood. However, this year were going out.
Since we acquired the food stand we paid off the mechanic with a gyro-fest. & were bartering a fund raising spaghetti dinner for adoption fees for a new dog. I love barter.
This is rather an interesting idea, as we like everything special. As well as our relatives. So if you want to make sure that you wonder them, it is the great way to do so.
See below link for our unconventional Thanksgiving meal.
Definitely amazing … Saw the fotos … Fabulous crab.
That sounds great! Got a recipe?
Sure. I’ve done this with yellow, white, and red onions. Peel the whole onion, top and bottom cut off. Dig out the insides leaving two solid layers of onion. You can do this with a paring knife but a melon baller makes life easier. Make a bechamel sauce and dump all the internal bits of onions in. Let it heat a bit but not too long - it will really cook later. Salt and pepper. All that goes back into the onion shells. Bread crumbs on top. Baking sheet with parchment paper and into a 350 to 375F oven for about half an hour. You want the bread crumbs to toast and a knife to slip into the onion shell.
