Turkey thigh bo saam…what an idea!
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I lived 2 blocks from Petrini’s on Fulton in the mid-80s. Any idea what Bisto Gravy Maker is?
I have some, hard to find, it’s on Amazon. People from Ireland and Great Britain like to use it. Makes your gravy a rich chocolate brown color.
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very useful: I am thinking of doing a breast for Christmas
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I’ve been making turkey thighs for my one-person Thanksgiving for years now, and I’m tired of them. I wanted to make turkey tenders instead, but the store didn’t have them. I got a game hen instead. I picked up some brussels sprouts at the hot food counter, but they’re awful, as smelly as they were in the old days and sickly sweet. So, I’ll have the hen with a hasselback potato and haricots. Pecan bars for dessert.
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I won’t do a full American Thanksgiving on Thu. Sometimes I do, but this year I ended up giving our neighbour most of our Canadian Thanksgiving turkey leftovers, and I don’t think any of us are craving turkey again quite yet.
I could roast the duck, that’s in my freezer.
I think I will make a grits stuffing or cornbread stuffing balls.
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delete
Apparently Black Friday deals started last Friday.
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You could butterfly, stuff, and roll, for one option. The Turkey porchetta @Amandarama’s is making is one such idea, but you could go “traditional” with the seasoning, or go way off (spicy? jerk? tandoori?). I could also see something turducken-esque, as in, roll up sausage and stuffing mix in there.
Wrap in pastry like a Wellington could be another.
What do you want to eat is the real question. There’s a whole turkey for other people!
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Thank you so much!
I was sort of thinking about a seasoning mix that would work without (much) additional salt. I am more than happy to not have to think about anything this year. And there’s not a lot I can eat with abandon 
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I’ll save the “shenanigans” for when I get home.
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I like the baste, mid-roasting, with white wine and brandy, “the secret to marvelous gravy”. Plan to try that with a chicken sometime.
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It’s a great idea. Remember, you warm it up, not to a boil. I do the dampened cheesecloth in melted butter too.
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I made onion jam today, with guidance from @Saregama. I did mine low and slow in my electric skillet and used bourbon and brown sugar. I don’t have any liver pate but I do have liverwurst. I’m thinking toasted sourdough with mashed liverwurst and onion jam as a turkey day appetizer.
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Looks great!
Well, my pate went bye-bye, so I think my spicy onion jam is now going to be the topping for a baked camembert!
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I read that, how unfortunate.
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Perhaps my greatest accomplishment as a professor (and I’m sure I’ve told this story before)- I noticed one of my students looking a little dejected after class - I asked him how things were going - he told me he had been tasked with bringing a turkey breast to the big family Thanksgiving dinner and he didn’t know what to do. I said no prob, come here and sit down and I will Explain All Things - which included the butter soaked cheesecloth (and explaining what cheesecloth was). Result - he came grinning into class after the holiday and said his turkey breast was a huge hit and got demolished. 
Oh those graniteware roasters! I had a small one even as a college student!
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We had Petrini’s in CC county, too!
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What’s CC?
Contra Costa, I presume.
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That occurred to me later; wonder which city. When I lived in Marin, I went to the one in Kentfield.
