I don’t understand. What does the size of the group have to do with the size of the bird? 
There are three of us and right now our 19 pound Mary’s Natural turkey is air-brining in the fridge. We’re big fans of leftovers.
That actually sounds like a nice, quiet, lovely day, something to be thankful for, enjoy it!
4d3fect, could you tell me about the turkey grilling experience? I’m thinking we should do that this year.
We’re doing a Cajun-themed thanksgiving.
Cajun turkey (hopefully grilled)
Creole cornbread stuffing
maque choux
Roasted buttercup squash
Sausage stuffed mushrooms
Maybe shrimp etouffee?
Some sort of bread
Pecan pie carmel cheesecake, which has nothing to do with Louisiana, but I want it.
I need Cocktail suggestions.
Renee: we bought a couple of wire “dams”, set them into the bottom grill, light the coals in a “chimney” and while the coals are getting ready, prep the turkey. Ordinarily just dust with salish, garlic powder, pepper, maybe a little cayenne. No stuffing, makes cooking more predictable. Then we drop a drip pan in the bottom center, divvy up the coals on the side, pop the grill over them then slide the turkey in. Cover., A 13 -lb. bird takes a couple hours, tops.
Hope this helps.
The dams are to hold the coals around the edges of the grill?
Just me and the missus this year, which is fine. I don’t want to get up at 5AM to start prepping and cook a birdzilla. I got a turkey breast, I’ll make stuffing and mashed potatoes, we don’t have to clean the house or find all the good dishes. The kids and other family all have real plans to be somewhere else so no contingency plans are needed either. This year I really do have something to be thankful for.
Reservations.
No, really. We’re heading to a wedding this weekend so we’ll be skipping the traditional meal, fuss and bother.
Just so. There’s a pic in the little how-to/recipe pamphlet that came with ours.
here, hope this helps.http://store.weber.com/accessories/category/cook/1348
we found ours in one of our local hardware stores.
ETA , one year we went all epicurious and made a maple butter concoction that we slid underneath the skin. A hell of a lot more work than usual, but sure tasted good.
Maple butter turkey sounds lovely! Thanks for the grilling directions.
We’re keeping dinner simple: Turkey, stuffing, mashed sweet and regular potatoes, green bean casserole (not a usual for us, but my daughter’s boyfriend requested it) and gravy.
The real stars of the show are the homemade pies. We usually do apple and pumpkin.
I just learned 2 new words: maque choux and salish.
Am also adding scalloped pineapple to the menu…& I think Janisnevvy#2 is making/wants Mac & cheese.
I usually make Thanksgiving dinner from scratch, but this year I don’t have the time or the energy. So, I’m having it delivered the day before.
It’s going to be a traditional menu: turkey, mashed potatoes, dressing, gravy, cranberry sauce, dinner rolls, squash and brussels sprouts. I’ll add a green salad and dessert.
Remember Alice? This thread’s about Alice. If, of course, you want a Thanksgiving dinner that can’t be beat.
Everybody now: You can get anything you want at Alice’s Restaurant…"
Walk right in, it’s around the back . . .
For starters, escargots.
For dinner, USDA Prime, 8-ounce filets mignon wrapped in bacon, creamed spinach with feta cheese, and baked potatoes.
For dessert, Marie Callender’s Chocolate [del]Satan[/del] Satin Mini Pies.
The wine will be 14 Hands Hot To Trot red blend.
Wait… it’s not a law you have to have turkey on Thanksgiving?
It’s a break from tradition. Even when I lived alone, I’d make a turkey. (Well, except for a couple of times when I was wallowing and had a chicken pot pie or a turkey TV dinner.) I make a damned fine turkey, if I do say so myself. But we can’t have leftovers this year.
Sounds so delicious! What time are we eating? 
Baked lobster tail, seared scallops, creamed cauliflower, green bean and mushroom casserole, dinner rolls, garden salad, chocolate pecan pie.
The ham is so pretty. I made it all fancy-pantsy with pineapples and maraschino cherries. It is also shining brightly with apricot-Dijon glaze. This is what I’m going for.
