No Turkey on Thanksgiving? Yes, please!

Ok, so it is almost on noon on the Wednesday before Thanksgiving. And I still haven’t gotten a turkey. I have good reasons for what should seem to be reckless procrastination. I just flew home from four day jaunt in Philadelphia to see family and eat carbs. Heck, I could go on a cleanse right now but it’s Thanksgiving and I have to make something.

And it is looking like it won’t be turkey. Why? Well the best turkeys I have made involve brining, a process where salt(sometimes sugar and various aromatics) are seasoned either in a water solution or simply rubbed on the bird(dry brining). This takes up to several days. And while that ensures a flavorful and juicy bird, it takes more time than I have.

So let’s save some time with these tasty No Turkey Thanksgiving alternatives:

Option 1: Slow Roasted Salmon

My first option for a No Turkey Thanksgiving is slow roasted salmon. Now, being the holidays, I recommend you skip the Atlantic farmed salmon variety for something worth breaking out the good china for. This is an Ora King Salmon that I roasted low and slow. It can get pricey but in my experience, splurging on seafood is always worth it and will always be a fraction of what it costs when you go out.

Recipe below:

• brush filet with olive oil, season with Kosher salt, fine ground pepper, herbs de provence
• roast in 275 degree oven till an internal temp of 120-130 degrees(the less the better IMO)
• serve as is or with an aioli or this: creme fraiche sauce

Option 2: Grill roasted rack of pork

My second option for a No Turkey Thanksgiving is a roasted rack of pork. Three years ago I grabbed this Berkshire Tomahawk Pork roast and roasted it on the grill. It was magnificent and I might do it again this year. The oven would work instead of a grill and while you don’t have to splurge on the Berkshire pork and stick with supermarket standard, it’s so worth it to splurge because pork is a relative bargain.

Recipe below:

• Mince fresh herbs and garlic and mix with enough Dijon mustard to cover the roast(will vary with size)
• Season pork with salt, pepper and ground fennel seed
• Spread mustard mixture on roast
• Roast or set up grill for indirect cook for a temp of 325-350 degrees. Cook until an internal temp of 130 degrees(USDA recommends 145 but the temp will rise after resting)

Option 3: Prime Rib

My third option for a No Turkey Thanksgiving is a Prime Rib. Well technically this was a boneless rib roast but hey, close enough. Think Rib Eye steaks but more of them, this is arguably the most decadent of holiday roasts. Pricey, but not necessarily more than a large organic free range or heirloom/heritage turkey. And it’s easy to cook and is always a hit.

Recipe below:

• Mince fresh herbs(thyme, rosemary, oregano) and garlic and mix with olive oil to cover the roast(will vary with size)
• Season generously with Kosher salt and coarse ground black pepper
• Spread herb mixture on roast
• Roast or set up grill for indirect cook for a temp of 325-350 degrees. Cook until an internal temp of 130 degrees. USDA recommends 145 but the temp will rise after resting and who wants to eat beef cooked to Medium Well?

So now it’s quarter after 12pm. I still need to do more writing, a video for this post and clean out my grill. Then I gotta shop . . . . I think I might go pork if the cut is available but there is a likely chance I might somehow grab a bone in turkey breast and pray for a miracle. Either way, Thanksgiving will work out because like any great food holiday, it’s about the people you share table with.

Happy Thanksgiving everyone!