I think it’s really the luck of the draw when it comes to acorn squash. Buying one that comes from a local farm, if that’s an option for you, will ensure that it’s fresher and sometimes that bitter flavor comes from the squash being old or out of season. Also, if you haven’t already, try delicata squash https://en.wi…

You can start your turkey breast side down and flip it over half-way through cooking, but this is a little scary and difficult if your bird is very large. Brining helps keep the breast meat moist while it’s cooking. You can place ice packs on top of the turkey breasts for an hour before you cook the bird. This will…

Personally, I like the wet brine because it introduces moisture into the meat. A dry brine (rub) will add seasoning to your turkey, but salt draws the moisture out of things so it could also dry out the meat if you’re not careful. If using a dry brine, I’d keep it on top of the skin and in the turkey cavity.

Your instincts are good. Skip the bag. Brine your turkey, then if you have time, let it dry in the fridge for a while as dry turkey skin makes for crispier turkey skin.

Being from the Northwest by way of Montana, I’ve always been impressed with the wide variety side dishes you see at a Southern thanksgiving... I wish my family brought mac & cheese, and collard greens along with the sweet potatoes and brussels sprouts.

You’re welcome.

That sounds delicious! I’m all for non-traditional holiday dinners. We keep it pretty standard for Thanksgiving, but for christmas dinner, my family always has a ‘picnic’ on the living room floor with charcuterie, cheese, pickles, and lots of mustard.

Sure thing!

For sure, if you have the space/time/inclination the aromatics are nice, but I think with the skin, they only add a little to the meat. If we were talking pork loins, it would be a different story.

If crispy skin is your goal, then spatchcock away! I think the biggest problems with spatchcocking are aesthetic, because it will look like someone dropped an anvil on your bird, but I’d trade a pretty bird for crispy skin any day. Another good trick for crispy turkey skin is to let the bird sit, uncovered in your…

I think the biggest difference is size. Hens are smaller so they may tend to be a little more tender, than the larger Tom, but when it comes down to it, I’ve never noticed much of a difference in flavor.

You’re welcome.

While I love a whole stuffed turkey, I think with a breast, I’d keep the stuffing on the side. Keeping the breast intact will make for more uniform cooking and keep all those delicious turkey juices inside where you want them.

No problem and have a great Thanksgiving!

I definitely recommend brining your turkey in salty water for at least four hours to ensure juicy meat.

Brining your turkey for at least four hours in salty water will greatly increase the probability of you ending up with a moist bird. Also, stuffing the cavity with some carrots, onions, herbs and butter will introduce moisture to the interior. You can try starting it breast side down and flipping it half way…

I think brining makes roasting a turkey as close to fool-proof as it can get.

I’m all for brining. If you can do it over night, great, but even if you only do it for 4 hours, it’ll make a huge difference. Aromatics (juniper, etc) won’t really make a difference, unless you heat up the brine with them in it, then cool it down again so it’s safe for the turkey. I’d skip them and just use a lot…

That sounds awesome, I’m all about deep frying pieces of birds, or really tiny birds (game hen, etc.) and sous vide is the perfect way to start!

I’m a mashed potato purist, you can add fancy flavors, but getting a good base is more important. The key to perfect mashed potatoes is to put a TON of salt in the boiling water. Make it taste like the ocean, then add a little more. Your potatoes will suck up the salt making them perfectly seasoned for mashing. …