The T-Day Menu is Coming Together

thirdeye

<p />Appetizers will be dry cured and smoked salmon. I will actually smoke 2 salmon sides on Wednesday. One for appetizers and one for friends to take to their family get-together.[p]I don't always cook a turkey on Thanksgiving, but I am this year. Well, parts of a turkey anyway. I'm getting a fresh bird and will remove the breast for brine curing and smoking (along with 3 more for friends) which I will do on Wednesday. Mine will be for sandwiches later on in the week. I'm going to cook the leg quarters and wings raised direct and serve them for Thanksgiving. This is the prep I'm going to use on the quarters: Remove the thigh bone and truss with fresh rosemary in side. At 250° actual, I'm guessing the quarters will cook in about 3 hours or so, and the wings at least 2. Wings will have a different rub all together. I'll use my standard broth based basting liquid.[p]The other side meat will be a tenderloin. I'm going with some sort of Asian glaze, most likely sweet. Plum or orange maybe, something kind of sticky. [p]Either garlic mashed or fingerling potatoes, not sure. Possibly wild rice (I have just a little of the good stuff left)[p]A combo dish of delicata squash, sweet potato and carrots. Also snow or snap peas...[p]GrillMeisters 3 bread stuffing + one more kind.[p]Dessert is wide open.[p]~thirdeye~