[brewmichigan]

Brined turkey fresh from the farmers market here. I'm also making my first real pumpkin pie. Roasted the pumpkins last week and froze the puree. Will use the AB pie recipe and maybe some bourbon whipped cream.

I'm going to use my "oil-less" fryer for the first time for a turkey. It's basically an outdoor convection oven. I'll report back on how well it works.

Oh and I'll be drinking some saison made last month. Great time of year!

[redbeerman]

Brined turkey fresh from the farmers market here. I'm also making my first real pumpkin pie. Roasted the pumpkins last week and froze the puree. Will use the AB pie recipe and maybe some bourbon whipped cream.

I'm going to use my "oil-less" fryer for the first time for a turkey. It's basically an outdoor convection oven. I'll report back on how well it works.

Oh and I'll be drinking some saison made last month. Great time of year!

Let eating season begin!

[garc_mall]

So, I have decided to do roasted Brussel Sprouts with Parmesan and dried cranberries. I feel like it will be a nice side dish.

I will post pictures of my thanksgiving, I want to see some thanksgiving food porn!

[coastsidemike]

For us, as the boil kettle becomes the crab kettle for the weekend, turkey is saved for later in the eve.  We're buying them live from the commerical boats in the HMB harbor.  Takes about 45 min to cook & prepare, pairing with homebrew pilsner.  Each crab is about 2 pounds in size & each boat seems to have plenty in their holding tanks.

[Pawtucket Patriot]

I'm a little late in posting these T-giving pics, but this year we grilled a szechuan-style turkey.  I also discovered that my new single-tier stand was practically made for doubling as a wok station!  I made some szechuan green beans in the wok.  We also made a szechuan-style wild rice dressing and a wild rice ale.  For dessert, we made a ginger-lime sorbet.