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Old 11-11-2009, 09:04   #1
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Thanksgiving Dinner Onboard

I am posting a shameless plug to an article I just wrote for Spinsheet about making Thanksgiving dinner aboard a sailboat. (page 42)

This is something we're struggled with over the years... might be fun for those who have done it (successfully or not) to share stories & tips...

(Cindy - Schoonerdog's wife)

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Old 12-11-2009, 09:58   #2
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i cook on bbq--usually cornish hen or something NOT turkey--i donot like that birdee---i have served it with ocean salad and i have drizzled it with alfredo sauce , had taters and veggie with--called it seagull---even served fish---anything i feel like----i do not stand on tradition for a descendent of too many mayflower families i have an attitude about the feast contents----refusing to cook turkey is my part in the revolution it is a day of thanks--i serve that which at the moment i am most thankful for---and have my friends share in the fun......

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Old 12-11-2009, 10:23   #3
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We have done a turkey two of the last three years; cooking in our Force 10. Getting the turkey to fit took some imaginative surgery on the bird.
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Old 12-11-2009, 13:06   #4
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For those liking 'da boid' or just traditionalist. Might I suggest stuffed boneless turkey breast with a dried fruit/chopped hickory nut stuffing. Serve with a marsala wine reduction.

Should fit easily enough into any standard boat oven.

I've made it several times at home for Thanksgiving along with some other entree such as cola brined pork shoulder with herb crust and orange/ginger glaze.

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Old 12-11-2009, 13:29   #5
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This will be our first Thanksgiving aboard as well. My dad, who's been a live aboard for the past 10 years, always measures the inside of his oven before goes turkey shopping. to ensure the bird will fit. He always does the traditional T-Day fixings and has always bragged about how good it turned out (he is a good cook). MeckDC
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Old 12-11-2009, 13:55   #6
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Turkey a la Barbecue

For a turkey of around 12 to 14 pounds (5.5 to 6.4kg)

This only works if you have a barbecue with a domed lid.

On one half of the fire grate light enough charcoal (around 4 lbs of nuts or basic charcoal) to burn for around 3 hours, placing a deep roasting tin on the other half of the grate.

Wrap the turkey wings, ends of the legs and the upper part of the breast with baking foil, shiny side out.

Once the fire is burning evenly, fill the roasting tin with water.

Replace the cooking grill and place the turkey on the roasting tin side.

Put the lid on and shut down the vents so that just a little air is getting in.

After around 2.5 hours, remove the foil from the breast. Cook for a further 20 to 30 minutes

The bird should be perfect and remain very moist and tender.

Add some well soaked hickory or apple wood to the coals after the first 30 minutes of cooking, to get an extra smoky flavour.

You may have to top up the water after an hour or so.

I've never done this with a gas barbecue but I imagine it's possible to duplicate the effect.

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Old 12-11-2009, 14:35   #7
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You can always tell the cruisers in the grocery store - They're the ones buying a turkey with the assistance of a tape measure.
My true love tells me that it's possible to make a too large turkey fit a too small oven. Just thaw the turkey, and bounce up and down on it a couple of times. The end result looks a little different, but it tastes normal.

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