Thanksgiving 2025

[Saregama]

I am procrastinating on the store right now, but I need to GO!

[Saregama]

My aunt bought parts and made her stock last week, so it’s possible they’re just run out?

[biondanonima]

Maybe. The first store I tried is notoriously poorly stocked so I wasn’t that surprised not to find them there, but my second attempt was a large Stop & Shop that usually has everything. Maybe they just got cleaned out. Oh well - I probably saved money buying a whole turkey since they had them marked down so much. I find most stores charge an arm and a leg for parts since they know people buying them don’t want to deal with a whole bird.

[Saregama]

Ok, I’m going to broach the idea of spatchcocking the surprise turkey when I get there (with my poultry shears in hand ).

It’s coming in a foil pan ready to go into the oven, with mirepoix veg underneath, so I’d probably just transfer the lot to a foil-lined sheet pan and use the vegetables as a “rack”.

(The only thing that would prevent this from happening is that I’m the only one who has spatchcocked anything before, so there is probably going to be some resistance and doubt.)

[ieatalotoficecream]

I have had terrible trouble finding turkey parts. The only place that seems to stock them consistently around the holidays is DeCiccos. Not sure if you have one nearby (the good kind - & Sons- not the other!).

[Nannybakes]

Ignore the doubters, it’s a very effective and rapid method. In view of the time issue, it’s an excellent method with very good results. We have done it numerous times, the mirepoix should work well or the turkey dressing.

[shrinkrap]

Here’s a nice picture from Serious Eats!

[GretchenS]

I know someone who can carve a turkey or chicken that looks just like that SE photo!! I was amazed when I saw her do it.

[Vecchiouomo (Tim Irvine)]

My son in law does that. I know that it is photographically inferior, but I like the thinly sliced pieces of breast meat with a thin ring of skin around the edges.

[Aubergine]

I think you should find a way to do it your way, it’ll cook so much faster. One year I convinced a Safeway butcher to do that to a fresh Butterball but I wouldn’t want to do it myself.

Re Parts: WF and good butchers in SF have parts. I have a “guy” at WF and he was able to sell me 5 lbs of just turkey flats for just 2.99 lb. He said “he’d take care of me.” Nice to hear. My friend decided she wanted same to make stock so we ordered 2 packages.

The next day we were leaving to get them and she said maybe I won’t get them. I said no, you ordered them, he got them ready, you’re getting them.

She has now made her stock with my recipe, all is good.

[linguafood (Natascha)]

For your turkey tips & tricks:

Your favorite, fool-proof turkey roasting method/recipe!

The only thread specifically relating to roasting a turkey is 9 years old and has exactly 3 posts. Since we’re only two days away from Turkey Day, I thought it might be nice to collect everyone’s favorite ways with tha Big Boyd without clogging up any existing Thanksgiving threads. My ideal turkey has crispy, golden skin & moist meat, which ideally includes the breast meat. No need to talk about stock, gravy, leftovers, etc., as those have been covered extensively in other threads. What is y…

[Autumm2 (Autumm)]

I always go with the it cooks faster and gives us more room in the oven

a few years back my dad almost lost it because I didn’t have the spatchcocked bird in the oven 5 hours before the meals

[Autumm2 (Autumm)]

I hit panic mode 15 minutes ago!

opened the fridge to get something and no light on. It was off! Full to the brim and holding the spatchcock and dry brining bird!

Then I saw the power light on the phone charging stand was off as well. Downstairs to flip the circuit breaker and we are back in business! With wine

[linguafood (Natascha)]

Whew! Crisis averted!!! And good on you for noticing in time!!!

[biondanonima]

@ieatalotoficecream

I have had terrible trouble finding turkey parts. The only place that seems to stock them consistently around the holidays is DeCiccos. Not sure if you have one nearby (the good kind - & Sons- not the other!).

I do - I’ll keep that in mind for next time. I just spent an hour disemboweling a partially thawed bird and reminding myself that the upcharge for parts is worth it, LOL. All good now, though - I’ve got everything I need for the stock pot and DH’s beloved leftover turkey-gravy-mash concoction, plus two nice breasts vacuum sealed and frozen for my friends to take home and cook at their leisure.

[digga]

@Saregama

WHO orders a whole turkey for someone else’s hosted dinner WITHOUT ASKING???

Trying to catch up on all these posts…this is insanity. Are you sure the friend’s not roasting it at home and bringing it (sounds like she’s local)?

[mig (you can call me mig)]

same. i dislike thick slabs, yuck.

[mig (you can call me mig)]

My brother texted me tonight with some alarming news about the frozen-ness of the bird he’s allegedly had thawing in the fridge since Friday.

[ernie_in_berkeley]

From today’s NY Times:

Like your astrological sign, what you bring says a lot about who you are. Dip people are caretakers: They just want everyone to get along. Cheese board people are natural curators and the most Type A people you’ll meet. Salad people are sunny optimists with a slight moral superiority complex. Bread people are romantics: They want to impress and seduce. Casserole people are stabilizers who bury emotions under more cheese. Cocktail people are the life of the party and a little dangerous after a certain hour. And dessert people want applause: We won’t admit it, but we absolutely want applause.<<

Gift link:

Opinion | The Comfort of Bringing the Same Dish Every Time

[linguafood (Natascha)]

@ernie_in_berkeley

Like your astrological sign, what you bring says a lot about who you are.

… i.e. nothing, really