Brogger's Menu: Four Alternatives to Turkey

As efung would say:

"Looks familiar."

You don't have to eat turkey just because it's some holiday marked as the day you must consume an unfortunately fat bird that can't fly. Comon now, it can barely stand up without looking like it takes some effort.

Damn fatty.

I don't know about you, but I've begun to feel really disillusioned by the taste of turkey every Thanksgiving. I've been having that crap in sandwiches for the better part of my life. I find having some sort of variety for Thanksgiving makes it all the better in my expectations of "OMGWTFBBQ THANKSGIVING!!!111oneoneoneoneo."

Let's eat:

Chicken

Well, duh. Everything tastes like chicken, right? So why chicken instead of turkey? Compared to a 10-20 pound abomination of a bird, try several 2-3 pound chickens, depending on how many people you're serving. Two feeds a family of four.
This way, you can ensure that meat is moist, the skin is crisp, and that everyone is satisfied instead of a sadface dry turkey. Plus, you won't be eating something that's been tagged, bagged, and dumped into a freezer kinda like a scene straight out of a mob movie.

Roast chicken is a staple American classic and it's easy to boot. Ram some herbs and butter into the skin of the bird, season generously, pre-heat the oven, and slam it in there.

Brogger's Recommendation: The Best Roast Chicken

Beef

Well, not just any beef. Dear sirs and madams, I shall recommend you step up the plate for this occasion and give yourself a treat for the feast: Filet Mignon.

Filet mignon sounds fancy, but it's just a cut from the tenderloin that's located along the spine. A porterhouse and a t-bone steak include the filet mignon: the filet is just part of the larger cut. It's a premium to get just the filet without any bone, but shit its tasty for it's pure beefiness. If you're going to block your arteries with anything, it's an effin' beef block.

Plus, doesn't wrapping anything in bacon make it instantly better?

Brogger's Recommendation: Filet Mignon with Balsamic Syrup and Goat Cheese

Lamb

Bah bah black sheep,
Have you any wool?
Yes, marry have I,
Three bags full.

There's some more to it, but I don't care about the wool at all. I care about eating the sheep.

Some don't like the taste of lamb, but it happens to be one of my favorites. It's described as a "gamey" taste. I can only say its a very strong meat flavor. YEA PROTEIN.

Lamb seems like a luxury item, but it probably is about the same or less than the filet mignon. For me, it doesn't leave a lingering fullness of "I enjoyed every bite of that impending heart attack", but more of a "Yes, please pass me more food so I can get a heart attack."

Brogger's Recommendation: Lamb with Red Wine Vinaigrette

Seafood

Sorry, no Finding Nemo here. We're going under the sea and getting us some lobsters and crabs. ...Right.



Lobster,

Or crab?

I tend to go towards lobster for less hassle of eating delicious lobster meat.

However, for all you Asians out there, the ginger-scallion crabs on the right is a well-met contender if you're going the Asian Thanksgiving route.

You pay by the pound for the seafood. Again sorta like chicken, I tend towards smaller lobsters and crabs in more numbers because they taste better even if it is more to eat through. My family bakes lobsters and eat it straight up with melted butter and lemon. For crabs, we do similar or sometimes take the effort to make crab cakes.

Brogger's Recommendation: Baked Lobster with Garlic Butter Panko

Closing Thoughts

"Wait, Chuck. What about vegetarian/vegan options?"

Brogger's Recommendation: Eat meat or the potatoes.

"Okay, but I don't even cook Thanksgiving dinner."

Brogger's Recommendation: Tell your parents/chef/party planner/relative/favorite restaurant that you want something different unless it's a travesty of your family tradition and thou shalt not offend thine superiors.

"My family doesn't celebrate Thanksgiving." / "I'm Asian."

Brogger's Recommendation: See you at *Insert Favorite Chinese Restaurant Here*

Photos and recipes courtesy of Serious Eats, Food Network, and random Google searches.