I’m sure smoking the turkey will be straightforward… I look forward to hearing how it goes.

I always like to talk BBQ (preferably with a beer in hand).

I need to do more research this weekend, but I thought smoking the Turkey was pretty brain dead simple and took less time than doing it the oven. I think last year we just brined and smoked for a little while.. but I need to bone up on this again… and let you know what I actually do.

Maggie’s Molasses cookie recipe is pretty amazing…

I have always wanted to smoke a pig, we will have to talk BBQ at some point..

I did deep fried a turkey a few years back. We decided it was a lot of work (and danger) for not a lot of gain. It was good, but not worth the effort imho.

How are you planning to smoke the turkeys and when are you going to start? I smoke a whole pig every summer and it smokes for ~30 hours. I imagine turkeys will take less time, but be a bit less forgiving since they don’t have as much fat. Timing might be a challenge.

Your meal seems pretty amazing, especially for 14.. I do love Pecan Rolls, maybe we can bribe you to sharing it?

Have you tried deep frying a turkey?

I am excited about our smoking both Turkeys..

Don

Your menu sounds delicious, but I’m bound by some very strong family traditions. If I stray too far from the expected fare it becomes an ongoing discussion of “why would he do such a thing?”

I’m hosting this year at Chez Jim, 14 for dinner… 24 for coffee and dessert. I will do most of the standard stuff and try to slide something innovative. I’m planning to brine my fresh turkey (from just over the hill in North Reading) and my table will be covered with mashed potatoes, creamed onions, steamed peas, candied yams, the eponymous Bell’s stuffing (no curve balls allowed here) and squash/pecan rolls (a secret family recipe).

I have to admit we usually eat way too many snacks beforehand, so I’m limiting the appetizers this year. Shrimp cocktail is a requirement with this crew and I’ll have some nice olives and a bit of cheese and crackers (Formaggio KItchen here I come!), but that it.

Dinner will be early, before the sun sets and dessert will include Pecan Pie, Pumpkin Pie, two kind of Apple Pie, Rhubarb Custard Pie, sweet cream ice cream from Meletharb’s and assorted cookies. My espresso machine will be on overdrive, but that’s makes me happy, so…

That’s my plan. We’ll have to exchange notes after the dust settles.

Jim