Thanksgiving #TurkeyTalk Round Up

Well, I would say the #turkeytalk chat was quite a success. At some point, enough people were on the chat long enough that we were a trending topic in DC on Twitter! Pretty exciting I say :)

Here’s the round up tips, tricks and recipes shared during the chat – but the hashtag is very much alive! Keep using it on Twitter to join in and share!

Tips, Tricks and Resources

• Five Thanksgiving Prep Tips From Melissa Clark, The Kitchn
• @Evan_Halperin recommends covering left over turkey with a cheesecloth to help keep it moist.
• Real Simple: How to Fix 10 Common Mistakes
• Bon Appetit Thanksgiving planner
• Food52 Food Pickle

Snacks & Apps

• @Evan_Halperin likes Artichoke & Chestnut Pate (a bit involved but looks yummy).
• @MangoTomato recommends dates stuffed with almonds and wrapped in bacon and baked. Similarly I said how about Figs with Bleu Cheese & Honey.
• @QuincyReba likes seafood snacks like salmon mousse or even simple shrimp cocktail. And @MrsWheelbarrow had this Salmon Gravlax recipe on hand.

Turkey

• Big winner idea of the night: @MrsWheelbarrow rubs her turkey down with bacon fat. Rubs. Her turkey. Down. With. Bacon. Fat.
• I plan on rubbing my turkey down with butter…and that’s when @ThriftyDCCook recommended Cowgirl Creamery‘s European style salted butter from Vermont.
• Brine recipe: Salt, brown sugar, oranges, lemons, thyme, parsley. Keep in the cooler overnight w/ice. via @MrsWheelbarrow
• Everyone raved over Michael Ruhlman’s Ratio book for a brine recipe.
• Ever consider spatchcocking your turkey, then cooking it on the grill? @MrsWheelbarrow and @ThriftyDCCook are thinking of doing their turkey this way – but be warned – this takes muscle and a strong pair of kitchen shears.
• There was a debate over stuff in the turkey vs. out of the turkey – some liked out of the turkey because that frees up the cavity for aromatics (lemons, oranges, onions, fresh herbs) others like it in because all the flavors and juices get to mingle. In the end, it’s a personal preference.

Vegetarian options, Sides, Desserts, Drinks and more after the jump…

Strawberry Rhubarb Meringue Bars

I went to the 14th and U St. farmers market a couple weekends ago and got some rhubarb. For the very first time…in my whole life. See, about a year or so ago I was at a dinner party with Don’t Forget The Flour and she made this amazing strawberry rhubarb crumble thing. Ever since then I’ve been waiting for an opportunity to make something with rhubarb. I even ganked her recipe from her and have been keeping it, waiting for the perfect situation to bust it out!

I asked the guy working the booth to give me a lesson in rhubarb since I knew nothing and here’s what he told me: cut off the tough ends and the leafy tops, even if the whole stalk isn’t red you can still use the whole thing (though you won’t get a pinkish hue to all that you make) and there’s a couple varieties of rhubarb but both have essentially the same taste. Sound about right rhubarb fans?

Since there’s been no shortage of amazing rhubarb recipes on the foodie blogs lately, I really wanted something that would stand out. More perusing at the farmers market revealed a table full of recipes, one of which was for rhubarb meringue. Done and done!

A few tweaks…adding strawberries…including vanilla extract…to make it my own and wowy zowy! Let’s just say, I was amazed by myself, my new hand mixer (more on that later) and the rhubarb. This was quickly consumed by coworkers the next day and everyone had a smile on their face after they left my office.

Enjoy!