Wow. Our experiment is off to a great start—let's see if we can finish it off sooner than expected.
Thanksgiving's in a week, and I know you're bursting with questions. What's a great vegetarian main dish that's not a pre-formed tofu log? What's up with supermarket turkey? What's the best way to cook a pastured, heritage one? Don't bottle it up. Let's hash it all out in 140 characters or less, at my Twitter chat, starting at 3 pm eastern, today. Find me at @tomphilpott.
Update: For those of you that missed the chats, don't worry—you don't have to miss the great Thanksgiving tips! We've rounded up some of the tweets from the conversation below.
On dry brining the bird:
Re dry brining, J Rogers Zuni Cafe Cookbook has a beautiful section on dry brining her (famous) chicken. Applies to turkey. #mojochats— Tom Philpott (@tomphilpott) November 21, 2013
And sage when your dry-brine that bird—lots of chopped sage. The salt will carry its flavor into the meat. #mojochats— Tom Philpott (@tomphilpott) November 21, 2013
On veggies and sides:
On the perfect gravy:
Did someone say beer? "pumpkin ale," if you must. I think roasty, not too hoppy brown ales are really the way forward. #mojochats— Tom Philpott (@tomphilpott) November 21, 2013
On medicating your unwitting family:
On a tiny Thanksgiving:
The great pie debate:
Farmers tip: there is only ONE pie pumpkin to use (if you can find it): Winter Luxu this cucurbit will change your life...#MoJoChats— Sol to Seed Farm (@soltoseedfarm) November 21, 2013