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Posted on 11/14/2025 1:20:05 PM PST by Jamestown1630
Nobody seems to have begun a Thanksgiving food/cooking thread, so I thought I would.
I've never eaten okra, but have always wanted to try. This time of year, I can probably only get frozen here; does anyone have a recipe they like for frozen okra?
Favorite way to do turkey, dry brined and spatchcock.
https://www.sipandfeast.com/spatchcock-turkey/
Almost all sit down restaurants and some drive ins here in Oklahoma serve it deep fried. I can take it or leave it. It tastes good, it’s just not on my wish list. Otherwise, we pretty much have the same thing every Thanksgiving. I’m in charge of the corn pudding and mac and cheese. Found a new way to make mac and cheese. I usually make a white sauce, then layer in American cheese, but lately, for a quick side dish, I’ve been, believe it or not, using boxed mac and cheese, to which I add parmesan, American, and cheddar cheese, then, for one box, I use half a 15 oz jar of Alfredo sauce plus the recommended amount of milk. It tastes nothing like boxed mac and cheese. It’s delicious, if I say so. I cook the macaroni a little extra so its not stiff.
The best turkey we ever made was one that my husband dry-brined, put it in the oven at a very high temp which was supposed to be lowered after about 20 minutes; and then forgot to turn it down. It went about an hour and a half at a ridiculously high temp before we remembered and turned it lower.
It was a wonderful turkey, go figure.
We had wet-brined turkeys before, but the dry-brine was the best ever despite our goof.
I grow my own and grill it whole on skewers. Marinated in Italian dressing.
I'm thinking yes. Only took a few seconds.
We used to have a guy in the area who would deep fry your turkey; he had a whole setup and helpers, and people would drive up with their turkeys and roasting pans and pay him to fry them.
I never tried it; I know some folks swear by it, but others have told me it’s not as great as some make it out to be.
We are having Cousinsgiving the Sunday before Thanksgiving. It’s interesting because blacks and whites don’t always do the same foods and we have both in the family. So there will be food I never had at Thanksgiving growing up like greens and mac and cheese. We were strictly traditional in my family.
He may have - what he didn't do was measure the oil correctly. It appears to have spilled over the rim into the flames, hence the fireball. What you get when you don't thaw it correctly is a steam explosion on the order of a Fukushima reactor...
This year, the family is having smoked turkey.
The best mac and cheese and the best seafood salad i’ve had came from Black family gatherings.
bkm- looking for good pie recipes...
Cut them up or leave whole. Cut the top stem off. Use buttermilk and cornmeal to bread and then deep fry. Leave the seeds. Most bbq and seafood restaurants here in Texas have fried okra.
Diet wise, there is not much difference between Appalachian and Black. They were all eating low on the hog.
One of the cousins owns a brewery so that is nice but is is a long haul over the mountain so I have to take it home. I don’t even pretend we will eat on time because it never happens. I pack a cooler of Bud 55’s/Athletics NA and wait it out.
This will be the first Thanksgiving and Christmas since 1981 that I am not working.
Are you smoking it yourself?
I hope you have a good time.
I am searching for a good BBQ joint here in Central Florida. I am trying one nearby that has great ratings. I just got back and got St Louis Ribs, sliced Smoked Turkey and fried Okra. Fried is my favorite for okra.
One of the cousins does the turkey. Sometimes it is one he killed himself.
It’s pretty tame but the moonshine comes out at Christmas. We don’t attend that because my Son-in-Law is a Yankee.
I keep telling myself to do that. Old habits die hard.
When I first traveled the South years ago, I took a liking to okra and tomatoes as a side dish. To duplicate that back home, I just took a couple of cans of stewed tomatoes with the liquid and let frozen okra simmer in it until tender. That might not be the way it is made in the South, but it tasted the same to me.
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