Thanksgiving 2025

I am helping my father-in-law prepare Thanksgiving for Thanksgiving Day and (10-12 people) then coming back home to do it all again for my mom and her sister and us (so only five of us).

I’m doing a small turkey (my FIL already bought so no idea about quality but he said it is 8.5 lbs) and a small ham for Thanksgiving Day. I plan to do Cornish hens for the Saturday meal (as well as glazed ham).

Been busy so haven’t sorted out all the sides yet.
 
We will have our traditional family Thanksgiving gathering and dinner at our house. We have added a member to the gathering bringing it to 9
Menu remains the same:

Pineapple and pecan cream cheese balls with wheat thin crackers on the side as an appetizer

Turkey with cornbread dressing
Honey Baked ham
Sweet potato casserole
Scalloped oysters
Mixed salad containing lettuce, a few pieces of fruit , and various nuts tossed with a balsamic vinaigrette
Dinner rolls

Pumpkin pie or Pecan pie for dessert

Copious amounts of liquor... bourbon, gin, vodka, wine

Fortunately for the family there is no risk for political discussion conflict. The entire family are card carrying Antifas ( but we don't wear black and masks once the turkey is carved )
 
A couple of oddball things from my family's Thanksgiving this year...

1) My mom asked me recently if we could have BBQ rather than turkey for the main meat at Thanksgiving this year. Fortunately, my response of "No turkey? That would be a bold move." got through to her that it would not be a decision that would go over well.

2) Thanks to my kids, we will have 1-2 "outsiders" (read: non-blood relatives) at Thanksgiving this year. I would appreciate all thoughts, prayers, or donations of mind-altering substances for us as - due to the differences in political views between the older generation and the younger generation in my family - these additions have the potential to lead to a situation where the second US Civil War somehow begins in my mom's dining room. I am hopeful that copious amounts of turkey, plus an uncle's undying love of silly cat videos, will dull our senses to where we all escape unscathed.
 
My wife makes a killer cranberry sauce.
Fresh cranberries, oranges, pecans, apple, this and that
NO Ocean Spray gelatinous blob out of a can that’s for sure.
It’s probably one of those old school recipes from Readers Digest or wherever from the 60’s
She makes it at Christmas too… I put it on my pancakes on a Christmas morning.

She usually preps about 12 to 13 different dishes (I roast the bird, usually just a Turkey breast as we have some vegetarians at the table) I also make some roasted red-skin potatoes and the candied carrots (the little mini carrots with butter, honey and brown sugar and cinnamon).

I help peel the eggs for devilled eggs and maybe chop up the cabbage for cole slaw… that’s about it. I clear out of the kitchen for the most part after that.

Both Pecan and a pumpkin pie for dessert.
 
I smoked a turkey yesterday. (I always do a dry run before the big day) Came out great! I'm actually looking forward to seeing some of the trumpa thumpas with the way this shit show is going.
 
dukeman92 said:
I smoked a turkey yesterday. (I always do a dry run before the big day) Came out great! I'm actually looking forward to seeing some of the trumpa thumpas with the way this shit show is going.
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How many pounds was your bird, how long did you smoke it, what temp, what type of wood?

IMO regular, baked turkey is only tasty if the forkful is accompanied by cranberries, gravy and/or some other side in a quantity that overrides the blandness of regular turkey. So i'm asking my wife if we can smoke a turkey.
 
Traveling to son's residence for Thanksgiving this year. He's not fond of turkey so he'll be cooking prime rib as the main. Wife makes a killer cheese cake.
 
Ddseddse said:
What's the most "old-timey" traditional thanksgiving dish in your family (or really any other dish you would never eat any other time of the year except on Thanksgiving)?

Mine is pearl onions in butter and cream. Passed down from my maternal grandmother. I don't even like it that much, but it's tradition.
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My former wife’s family had to have a green jello “salad” for Thanksgiving. Almost no one liked it; but, it had to be made. They even named it - Gacky Green Gunk.
 
I am going to my parents for Thanksgiving. Having the traditional meal with turkey, dressing, green bean casserole, mashed potatoes and gravy, sweet potato casserole, mac and cheese, deviled eggs and pecan pie.
 
gregh1 said:
How many pounds was your bird, how long did you smoke it, what temp, what type of wood?

IMO regular, baked turkey is only tasty if the forkful is accompanied by cranberries, gravy and/or some other side in a quantity that overrides the blandness of regular turkey. So i'm asking my wife if we can smoke a turkey.
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18 pounds
about 4 hours
inject it with creole butter, pat it dry, smother it with chairman of the bird.
Place a couple halved onions and oranges into the center.
The wood depends on preference, last night I used pecan wood because it's what I had. I usually go with some combination of apple & cherry.
I like to crank it from the start (350) to finish. But these times could change depending on your smoker. A lot of people think you smoke a Turkey like you smoke a Brisket (low and slow) but if you do that you end up with rubber skin. If you fire it straight up, you'll get crispy skin. Pull it at 160 internal and tent it. It will continue to cook until it gets to 165 and will be the juiciest bird you've ever had.
 
SnoopRob said:
A couple of oddball things from my family's Thanksgiving this year...

1) My mom asked me recently if we could have BBQ rather than turkey for the main meat at Thanksgiving this year. Fortunately, my response of "No turkey? That would be a bold move." got through to her that it would not be a decision that would go over well.
Click to expand...

You could BBQ the turkey. (as in chop it up eastern carolina style)
 
Don’t think I’ve ever had smoked turkey. Certainly never made one

It is hard to beat fried turkey in terms of flavor:effort

I just dry brine and dry the skin out really well in the fridge for a day or two

Remove and fry for around 40-45 minutes and done
 
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