Turkey Day 2023...

SSN686

Morning All:

This year it is just the much better half & I, so we went with only a turkey breast however we still had basically the same sides & pies...Kathy did the pies first, with a mixed fruit pie (cherries, blueberries, pineapple & grapes)...waiting for the top crust...


I didn't do the pies on the Eggs, so here is the fruit pie just out of the oven...


She also did a pumpkin pie plus had enough filling to do a small one too...


Turkey breast on one of the large Eggs...butter with herbs under & on top of the skin...cooking indirect at about 350 with a couple chunks of cherry for added flavor...


The other large Egg has the sweet potato casserole on the bottom level & the sage sausage stuffing on the upper level...


Also put the small Egg into action with the corn souffle' on it...


The corn souffle' is finished...


The turkey is also done & looking nicely tanned...


And a plate full of Thanksgiving deliciousness...


I hope everyone had a happy Thanksgiving & their cooks went as planned! 

havertyj

Looking amazing! The corn dish looks good. Do you have a link for the recipe for the corn dish?

SSN686

Morning @havertyj

Here is the recipe...I did a half recipe yesterday (works great in a 9" pan for half).

Corn Souffle’

(Jay & Kathy Taylor

SSN686 & EggHatter)

 

 

Ingredients (10 to 12 servings):

0.5 cup of butter

2 boxes Jiffy corn muffin mix

16 ounces Sour Cream

2 cans creamed corn

4 Eggs

 

You can cut the recipe in half for 6 to 8 people

You can substitute fat free sour cream for regular

You can add green chilies if desired

 

Directions:

Preheat oven(Egg) to 350 degrees

Melt the butter in a large casserole dish

Mix the remaining ingredients in a large bowl until moistened

Pour into the casserole dish

Bake for 45 to 60 minutes or until golden brown on top

 

Bake a little longer for a more cake-like consistency or a little less if you want it more like a pudding (I tend to go longer).

caliking

Fantastic!

Love the color on the bird. You've got some of my favorites on that plate. Would love to hear details about the fruit pie. 

Foghorn

Yep.  Great cook and pics.  Love the color on the bird.  I've never been able to achieve that.  Guess I need to go with the butter like you do.

lousubcap

@Foghorn - I find that the cherry smoke wood delivers the mahogany colour (nod) on poultry.  However, I sure wouldn't change it up after that turkey breast you produced yesterday. 

Foghorn

Thanks @lousubcap.  It tasted awesome.  I do mesquite as an homage to my father as he loved to smoke mesquite turkey breasts on his Weber kettle.  With that said, this had very little smoke flavor as I lit the BGE a couple of hours before putting the breasts on and the smoke was exceedingly clean.

I might try both butter and cherry wood next time...

Ragingirishman2

This is a banger of a Thanksgiving menu. All the dishes look amazing, well executed. 

smbishop

Great looking photos, a perfect meal!