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I feel sick to my stomach.

Who cares about basketball or anything else right now. I'm just numb.

ffs, what a time to be alive.

Post that video, or any of them, on the CA board if you must

emunney wrote:

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My mother-in-law is a dancing granny in her small-town parades up north.

Just awful for all of those involved. I don't pray, but I'll be thinking of them.

Is that the same group that performs at Bucks games? First they were called Seniorgee and now Bucks Grand Dancers.

MickeyDavis wrote:Is that the same group that performs at Bucks games? First they were called Seniorgee and now Bucks Grand Dancers.

Different group, but wouldn't surprise me if there was overlap.

How does one shoulder even handle that?

Turkey noob. Graduated from a turkey loaf last year to a full bird this year. It should be done thawing sometime this morning. Is a 24 hour brine worth it? Also I've been watching a lot of videos about spatchcocking (cutting out the backbone and flattening it) and how it makes it super easy/cooks more evenly. Anybody do this?

MissKhriddleton wrote:Turkey noob. Graduated from a turkey loaf last year to a full bird this year. It should be done thawing sometime this morning. Is a 24 hour brine worth it? Also I've been watching a lot of videos about spatchcocking (cutting out the backbone and flattening it) and how it makes it super easy/cooks more evenly. Anybody do this?

I've spatchcocked and also cooked sous vide. Both were much easier, tastier and jucier than a typical bird.

I would follow this guide for brining: https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

The science behind it:
https://www.seriouseats.com/the-food-lab-the-truth-about-brining-turkey-thanksgiving

KidA24 wrote:

MissKhriddleton wrote:Turkey noob. Graduated from a turkey loaf last year to a full bird this year. It should be done thawing sometime this morning. Is a 24 hour brine worth it? Also I've been watching a lot of videos about spatchcocking (cutting out the backbone and flattening it) and how it makes it super easy/cooks more evenly. Anybody do this?

I've spatchcocked and also cooked sous vide. Both were much easier, tastier and jucier than a typical bird.

I would follow this guide for brining: https://www.seriouseats.com/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving

The science behind it:
https://www.seriouseats.com/the-food-lab-the-truth-about-brining-turkey-thanksgiving

Thank you for this. Dry brining right now.

I've been responsible for a salad everyone in the family loves and some pull apart rolls the last handful of years, but this year I made egg noodles, lefse, and cranberry sauce. I very much prefer the latter. Everything is done and in the fridge or freezer, only took a couple hours.

ReasonablySober wrote:I've been responsible for a salad everyone in the family loves and some pull apart rolls the last handful of years, but this year I made egg noodles, lefse, and cranberry sauce. I very much prefer the latter. Everything is done and in the fridge or freezer, only took a couple hours.

I haven't found good GF lefse yet, so I'm going to have to make it myself one of these years. Maybe this is the year.

MFer was still frozen inside. 10 lbs, 72 hours in the fridge, how does that happen.

MissKhriddleton wrote:MFer was still frozen inside. 10 lbs, 72 hours in the fridge, how does that happen.

Can take way longer then youd expect.

ReginaldDwight wrote:

MissKhriddleton wrote:MFer was still frozen inside. 10 lbs, 72 hours in the fridge, how does that happen.

Can take way longer then youd expect.

Especially in the fridge. Things take forever to thaw at 36 degrees.

jschligs wrote:

ReginaldDwight wrote:

MissKhriddleton wrote:MFer was still frozen inside. 10 lbs, 72 hours in the fridge, how does that happen.

Can take way longer then youd expect.

Especially in the fridge. Things take forever to thaw at 36 degrees.

I usually leave big things out til they get started and finish thawing in fridge.

Seems people are forgetting their roots, the correct term is unthaw.