Serious Eats - seriouseats.com

Neither are fancy, but both are oh-so-good!

Carrot Soufflé
Serves 10

3-1/2 lbs peeled carrots
1-1/2 lbs sugar
1 TBS baking powder
1 TBS vanilla
1/4 cup flour
6 eggs
1/2 lb butter, softened
powdered sugar

Steam or boil carrots until extra soft. Drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer until smooth.
Add flour and mix well.
Whip eggs and add to carrot mixture. Blend well.
Add softened margarine to mixture and blend well.
Pour mixture into baking dish about half full as the souffle will rise.
Bake in 350ºF oven about 1 hour or until top is a light golden brown.
Sprinkle lightly with powdered sugar over top before serving.

Corn Pudding

2 16 oz cans creamed corn
1/2 cup butter, melted
1 cup flour
3 eggs, beaten
1 teaspoon salt
1 cup sugar
1/2 cup milk

Mix all ingredients and beat until smooth. Pour into a 9”x13” baking pan. Bake at 350˚F for 35 to 40 minutes or until golden brown and center is firm to touch.

This technique sounds so good. A couple years ago, I cooked my turkey breast side down technique, that was a very moist turkey. Another time I tried pouring boiling water on turkey while in the sink, again kept the moisture in and was very moist ,and tender, but ruined the skin, too tough and I was bummed as I am a skin lover. coco ps: I will have to try this

I think spatchcocking a turkey may be illegal in several Southern states. Well, maybe if it was consensual ....

This looks interesting, I have not thought to do it with a turkey.
My question is a about fat drippings. Generally I try to raise the bird in cooking rack (not sure what it is called, an x shaped thing that the bird sits in the top half, that lifts it above the pan)
So then would all the meat sit in the fat while it cooks?
If so, is there enough juice in the pan to make gravy?
Do you grease the pan first so that it doesn't stick?

All the fat loving people, trust me, I am with you, but my family is not, and on this day I cater to their needs.
Thanks
SF

@Squeezebottle: Yeah I was wondering about that. There was a bit of hubbub about the dead lamb butchering, but not about the pretty graphic break down of a turkey? ::sighs::

question: article says this technique shaves a half-hour off of the typical 3 hour cook time for a 10-12 lb bird, but then steps 12-13 imply that total cooking time is only about an hour? confused.

I've never actually cooked a turkey (always travelling over the holidays), but I always do chickens this way, so if I end up staying put this year I'll definitely do my turkey this way.

So, for those of you following at home:

Dead turkey: Ok

Dead lamb: Not ok

We spatchcocked chickens all summer. I never thought of doing it with a turkey but makes perfect sense. Technically so you know spatchcocking is different than butterflying. You don't push all the way flat to break the breastbone for spatchcocking as you do with butterflying. I'm so going to do this next week. Can you tell us your buttermilk brine recipe?

I did several Thanksgiving's ago, following the Chris Kimball/America's Test Kitchen method.

I brined as well, and it worked out very well.

One suggestion is to make cuts -- I've seen Jacque Pepin do this -- where the thighs join the bird and the wing joins the breast. These areas are tought to get done and making incisions at these points help the heat penetrate and ensure thorough cooking.

as crazy as it might sound I never had mashed potatoes with Thanksgiving dinner until I moved to Chicago from New Orleans a few years ago. For me its all about grandmaws Oyster Stuffing and New Orleans Dirty Rice (an not the kind from the box in the grocery store).
let me know if you want some recipes :)

we've been doing mac n cheese as a new addition to thanksgiving and it is definitely the most popular dish on the table and the only one with zero leftovers. We use a simple tyler florence recipe but instead of 2lbs of the cheddar we usually will do like 1/2 cheddar and 1/2 fontina:

1/4 cup flour
1 stick butter
1 quart whole milk
2 pounds sharp cheddar
1 pound elbow macaroni, cooked and drained

Preheat oven to 350 degrees. In a 2quart saucepan, melt butter then incorporate flour to make roux. With a wire wisk slowly pour in milk, wisking vigorously to avoid lumps. Once milk is incorporated, sauce is made. Simmer for ten minutes to remove flour flavor. Finally fold in two pounds of grated cheddar. Season with salt and pepper. In a large mixing bowl combine elbow macaroni with cheese sauce. Mix well. Pour into casserole pan and bake at 350 degrees for thirty minutes or until crunchy golden brown.