On 11/19/2021 at 5:18 PM, Kenny Powers said:

Not necessarily a different meat, but both sides of my family are Italian; all four grandparents right off the boat. Both sets of grandparents and by extension, my parents, are very steeped in the tradition of having a big Italian dinner before the traditional Thanksgiving meal. Antipasto first, usually a soup second, then usually ziti, lasagna, or spaghetti with Italian sausage/meatballs. There is usually a small turkey with some traditional sides after but the vast majority of it goes home with everyone as leftovers. 

My daughter is married into an Italian family. Her mother-in-law fixes lasagna and a big pot of sauce and meatballs. She also makes a big turkey with all the fixings. I put her sauce all over everything. It's become kind of a tradition for me to get the carrots in the sauce every year. Love that stuff.

On 11/19/2021 at 5:18 PM, Kenny Powers said:

Not necessarily a different meat, but both sides of my family are Italian; all four grandparents right off the boat. Both sets of grandparents and by extension, my parents, are very steeped in the tradition of having a big Italian dinner before the traditional Thanksgiving meal. Antipasto first, usually a soup second, then usually ziti, lasagna, or spaghetti with Italian sausage/meatballs. There is usually a small turkey with some traditional sides after but the vast majority of it goes home with everyone as leftovers. 

Love it!

Having posted the above, I do prefer ham over turkey. 

We eat turkey for Thanksgiving and my wife will fix it 3 or 4 more times a year just to make turkey salad out of it.

"City" Ham on Christmas, New Years and Easter.

"Country" Ham for breakfast several times a year.

Just put the turkey in the oven at 11 to slow roast all night. Should be good to go in about 12 hours. I do not like ham at all. 

Turkey

 

We smoke the bird each year. Stuffed with celery, onion, garlic, lemon, &apple. Injected with a chipotle (just for a little heat) seasoned butter. Liberally seasoned with salt, pepper, and garlic. 225°F for 3 hours (smoking with combo of oak/apple), 325°F for 2 hours. One hour rest in foil wrap. 

 

I'm hungry already!