# Thanksgiving Side Dishes & Your Thoughts on Brining and Spatchcocking **URL:** \ **Category:** Cafe Society\ **Created:** [November 8, 2019, 9:04pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186 "2019-11-08T21:04:12Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [November 9, 2019, 5:53pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/41 "2019-11-09T17:53:17Z")
> [@D\_Anconia](#): > > How do you clean/disinfect the cooler afterwards? My cooler won’t fit in the dishwasher. A friend stopped by last week for a visit. Kjel, our tortoise, was due for his weekly soak. I filled my boat cooler with very hot water, about 5 inches deep, and put him in. I explained that the soak helped with hydration and encouraged defecation. After about 15 minutes Kjel took a huge tortoise shit. That was when my friend realized this was the same cooler I take pontooning, and he’d had food and beer from it on many occasions. I told him I always rinse the cooler out after Kjel used it. Moral of the story: cleanliness is over-rated. ---
**Author:** ![sps49sd](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@sps49sd](https://boards.straightdope.com/u/sps49sd)\ **Post date:** [November 9, 2019, 6:23pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/42 "2019-11-09T18:23:25Z")
My SIL brined the turkey once. It was not an improvement; the turkey was tougher. ---
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [November 9, 2019, 6:25pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/43 "2019-11-09T18:25:43Z")
I brined once, didn’t think it was worth the bother. The key, to me, is getting yourself a quality bird. ---
**Author:** ![Sicks\_Ate](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Sicks\_Ate](https://boards.straightdope.com/u/Sicks_Ate)\ **Post date:** [November 9, 2019, 6:37pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/44 "2019-11-09T18:37:22Z")
> [@sps49sd](#): > > My SIL brined the turkey once. It was not an improvement; the turkey was tougher. A brined turkey can still be poorly cooked; it’s salt, not magic. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [November 9, 2019, 6:41pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/45 "2019-11-09T18:41:33Z")
> [@Mean\_Mr.Mustard](#): > > The key, to me, is getting yourself a quality bird. This. We order our bird from the turkey farm a month before T-Day. We actually have an appointment for pick-up Thanksgiving Eve Day. The bird is ready for the oven, but often still at room temperature. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 9, 2019, 7:08pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/46 "2019-11-09T19:08:56Z")
> [@D\_Anconia](#): > > How do you clean/disinfect the cooler afterwards? My cooler won’t fit in the dishwasher. I’ve always been fine with just soap and water, but if you want to go the extra step, a dilute chlorine solution will sanitize fine. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 9, 2019, 8:58pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/47 "2019-11-09T20:58:26Z")
> [@Sicks\_Ate](#): > > A brined turkey can still be poorly cooked; it’s salt, not magic. Salt is magic, as any cook or chef will tell you. It performs miracles when properly applied. It does a great job of breaking down cells, bringing out flavor, etc. In the case of turkey, though, it seems to be too much of a good thing. The only deep fried turkey I was exposed to was at an acquaintance’s home. What a mess; oil splashing all over the sheet of plywood next to an open propane flame. When it was all over, the turkey was still raw in the middle. Hard pass. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [November 9, 2019, 9:25pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/48 "2019-11-09T21:25:17Z")
Getting back to the OP’s question, creamed butternut squash soup is always a hit. ---
**Author:** ![Sicks\_Ate](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Sicks\_Ate](https://boards.straightdope.com/u/Sicks_Ate)\ **Post date:** [November 9, 2019, 9:37pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/49 "2019-11-09T21:37:43Z")
> [@Chefguy](#): > > Salt is magic, as any cook or chef will tell you. It performs miracles when properly applied. It does a great job of breaking down cells, bringing out flavor, etc. In the case of turkey, though, it seems to be too much of a good thing. > > The only deep fried turkey I was exposed to was at an acquaintance’s home. What a mess; oil splashing all over the sheet of plywood next to an open propane flame. When it was all over, the turkey was still raw in the middle. Hard pass. Well it’s still not magic…cooks use it to do exactly what they’ve learned it will do. It’s chemistry, or food science. My point was that saying something was prepared like “X” and the result was poor, doesn’t preclude the possibility that it was poorly cooked otherwise. IME with dry brining, if my turkey came out dry and/or tough, I would assume it was my fault for cooking too long or at the wrong temperature. Blaming the brine doesn’t make sense. ETA had a similar experience with deep fried turkey… friend didn’t realize it had to be covered the whole time. Black on the outside, red on the in. A correctly prepared one is fine, but apart from the skin isn’t significantly better than any other good method as far as I’m concerned. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 9, 2019, 9:56pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/50 "2019-11-09T21:56:57Z")
> [@Sicks\_Ate](#): > > Well it’s still not magic…cooks use it to do exactly what they’ve learned it will do. It’s chemistry, or food science. > > My point was that saying something was prepared like “X” and the result was poor, doesn’t preclude the possibility that it was poorly cooked otherwise. IME with dry brining, if my turkey came out dry and/or tough, I would assume it was my fault for cooking too long or at the wrong temperature. Blaming the brine doesn’t make sense. > > ETA had a similar experience with deep fried turkey… friend didn’t realize it had to be covered the whole time. Black on the outside, red on the in. A correctly prepared one is fine, but apart from the skin isn’t significantly better than any other good method as far as I’m concerned. Yeah, should have said “like magic” for what it can do. ---
**Author:** ![LVBoPeep](https://avatars.discourse-cdn.com/v4/letter/l/858c86/32.png) [@LVBoPeep](https://boards.straightdope.com/u/LVBoPeep)\ **Post date:** [November 9, 2019, 10:13pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/51 "2019-11-09T22:13:57Z")
Cornbread stuffing is a must with no fancy “extras”. I don’t want fruit especially in my stuffing- just homemade stuffing and lots of it. I made this as our vegetable side dish (and I don’t love butternut squash) and it was a hit… [Maple Soy Brussel Sprouts with Butternut Squash and Bacon](https://www.skinnytaste.com/maple-soy-glazed-roasted-brussels-sprouts-and-butternut-squash-with-bacon/) . It is from a healthy eating website but it is very tasty! ---
**Author:** ![Sicks\_Ate](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Sicks\_Ate](https://boards.straightdope.com/u/Sicks_Ate)\ **Post date:** [November 9, 2019, 10:36pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/52 "2019-11-09T22:36:18Z")
Just occurred to me that I didn’t recall seeing anybody mention homemade cranberry sauce. Apologies if I missed it, but that’s a requirement every year. ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [November 9, 2019, 10:52pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/53 "2019-11-09T22:52:35Z")
> [@kayaker](#): > > A friend stopped by last week for a visit. Kjel, our tortoise, was due for his weekly soak. I filled my boat cooler with very hot water, about 5 inches deep, and put him in. I explained that the soak helped with hydration and encouraged defecation. > > After about 15 minutes Kjel took a huge tortoise shit. That was when my friend realized this was the same cooler I take pontooning, and he’d had food and beer from it on many occasions. I told him I always rinse the cooler out after Kjel used it. > > Moral of the story: cleanliness is over-rated. Thanks, you really tortoise something. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 9, 2019, 10:57pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/54 "2019-11-09T22:57:26Z")
> [@Sicks\_Ate](#): > > Just occurred to me that I didn’t recall seeing anybody mention homemade cranberry sauce. Apologies if I missed it, but that’s a requirement every year. See one of my previous posts. I agree, and this is from someone who grew up thinking that the canned stuff with the marks on it was what was meant by cranberry sauce. ---
**Author:** ![Gray\_Ghost](https://avatars.discourse-cdn.com/v4/letter/g/c0e974/32.png) [@Gray\_Ghost](https://boards.straightdope.com/u/Gray_Ghost)\ **Post date:** [November 10, 2019, 1:04am UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/55 "2019-11-10T01:04:04Z")
> [@Chefguy](#): > > …I try to buy the best turkey on the market, which, in my opinion, are [Mary’s](https://www.marysturkeys.com/). They’re not cheap, but the flavor and texture are excellent. I’ll take your word for it, albeit that is how I roast chicken. You are absolutely correct about Mary’s. Best commercial turkey I’ve ever had. I get better tasting meat via spatchcocking, but the presentation is much different, I agree. ---
**Author:** ![Mean\_Mr.Mustard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mean_mr.mustard/32/3865_2.png) [@Mean\_Mr.Mustard](https://boards.straightdope.com/u/Mean_Mr.Mustard)\ **Post date:** [November 10, 2019, 1:35am UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/56 "2019-11-10T01:35:49Z")
> [@kayaker](#): > > This. We order our bird from the turkey farm a month before T-Day. We actually have an appointment for pick-up Thanksgiving Eve Day. The bird is ready for the oven, but often still at room temperature. We do the same. I think I’ve posted this before. The first time we ordered from the farm, I had no idea of the cost. I was standing in line and they were ringing up the order for the guy ahead of me. The total was, I think, around $110. I thought to myself, dang, he must be getting three birds. Nope. My one turkey ran over $100 as well. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [November 10, 2019, 1:51am UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/57 "2019-11-10T01:51:28Z")
I’ve made I think 3 turkeys, and every time I do, I look up like five different sets of instructions on dry-brining, and kluge something together based on all of them. Generally it’s salt, pepper, thyme, and something else like lemon zest or garlic. The bird has always been delicious. But my signature dish is dill rolls, whose recipe is something like this: > [@](#): > > Dill Rolls > > Scald 4 cups milk. Cool to lukewarm. > > Add 1 Tbsp dry yeast and 1/4 cup sugar. Let sit for a few minutes until it’s bubbly. > > Add 2-3 cups white flour and 2-3 Tbsp dry dill, and beat in some air with a wooden spoon, making a sponge. Let rise in a warm spot for an hour. > > Add a beaten egg, a stick of melted butter, and 2-3 tsp salt, and stir. > > Add enough flour to make a dough that you can knead. Knead for 10 minutes on a floured surface, adding more flour as needed and enough dill to make it tasty, until it’s all springy and delicious. > > Let rise for an hour. Punch down, let rise for another hour. > > Preheat oven to 350. Pinch off a a tangerine-sized lump of dough, roll in hands to make it roll shaped, and put on cookie sheet. Repeat like 4 dozen times, using additional cookie sheets. Don’t put them too close together, because they’ll rise. > > Brush with an egg wash. > > Bake for 25-30 minutes, until golden and fragrant. They’re phenomenal just out of the oven, and the next day, they make excellent turkey sandwiches for breakfast. ---
**Author:** ![Paintcharge](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/paintcharge/32/7946_2.png) [@Paintcharge](https://boards.straightdope.com/u/Paintcharge)\ **Post date:** [November 10, 2019, 9:30pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/58 "2019-11-10T21:30:27Z")
> [@Sicks\_Ate](#): > > Just occurred to me that I didn’t recall seeing anybody mention homemade cranberry sauce. Apologies if I missed it, but that’s a requirement every year. I mentioned it earlier, too, and I make a damn good one. I also want to have the canned stuff as well, for tradition. ---
**Author:** ![Hari\_Seldon](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hari_seldon/32/5173_2.png) [@Hari\_Seldon](https://boards.straightdope.com/u/Hari_Seldon)\ **Post date:** [November 10, 2019, 9:49pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/59 "2019-11-10T21:49:27Z")
> [@Spiderman](#): > > I should hope not, your Thanksgiving is almost two months before ours. > > I smoke my turkey for Thanksgiving, so it gets brined for a day or two before going in the smoker. Not two months. Exactly 45 days. We are going to my son’s. My DIL always makes something she calls pilgrim potatoes, which is a mashed potato casserole on steroids. My mother used to make a sweet potato and marshmallow casserole. And apple pie since she didn’t like pumpkin. ---
**Author:** ![Sicks\_Ate](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Sicks\_Ate](https://boards.straightdope.com/u/Sicks_Ate)\ **Post date:** [November 10, 2019, 10:55pm UTC](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186/60 "2019-11-10T22:55:00Z")
> [@Paintcharge](#): > > I mentioned it earlier, too, and I make a damn good one. I also want to have the canned stuff as well, for tradition. I also provide the canned stuff for those who prefer it. I don’t get it, but whatever! [Previous page](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186.md?page=2) [Next page](https://boards.straightdope.com/t/thanksgiving-side-dishes-your-thoughts-on-brining-and-spatchcocking/843186.md?page=4)