By Thanksgiving week. This is the most important food week of the American calendar and I take it with the seriousness it deserves. I plan Thanksgiving the way other people plan vacations: weeks in advance, with lists and timelines and a level of logistical detail that borders on military.
This year, for the second year in a row, everyone is coming to Bobby's house. Last year's Thanksgiving was the first where all three kids chose my house over Christine's, which was a milestone I didn't celebrate outwardly but felt in my chest like a second heartbeat. This year: Tyler is driving from Midland. Emma and Daniel are coming. Lily and James are coming. Mai is coming, driven by me. Linh is going to Richard's family but will stop by for dessert.
The menu: smoked turkey (lemongrass and fish sauce brined, smoked over cherry wood for five hours — this is not a traditional Thanksgiving turkey and I do not care), my brisket (always, even at Thanksgiving, because Thanksgiving without brisket is just Thursday), Mai's spring rolls, a green bean casserole that Emma insists on because it reminds her of Christine's Thanksgivings (I make it with fresh green beans and homemade mushroom sauce, not the canned version, because I have standards), cornbread dressing with andouille sausage (a nod to the Cajun shrimp boat years), and James's puff-puff for dessert alongside a sweet potato pie.
Started the brine Wednesday morning: five gallons of water, fish sauce, lemongrass, star anise, brown sugar, salt. The turkey goes in Wednesday evening, brines overnight, and hits the smoker Thursday at 6 AM. The brisket goes on Wednesday night — by Thursday afternoon it'll be done and resting. This is the timeline. This is the plan. Deviation is not tolerated.
Tyler arrived Wednesday evening. He walked in, dropped his bag, looked at the brine bucket, and said, "You're brining the turkey in fish sauce again?" I said, "Again, still, and always." He shook his head and went to the couch. He'll eat three plates. He always does.
Here’s what nobody tells you about smoking a fourteen-pound turkey for five hours over cherry wood: you’re going to have leftovers. Even after Tyler’s three plates, even after everyone wraps up foil bundles to take home, there’s still turkey in my fridge on Friday morning. And I don’t do sad leftover plates—cold turkey on white bread is not a meal, it’s a surrender. So Friday night, I make Turkey A La King over rice: creamy, savory, the kind of thing that uses up that beautiful smoked meat and turns it into something worth sitting down for all over again.
Turkey A La King With Rice
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6
Ingredients
- 3 cups cooked turkey, diced
- 1/4 cup butter
- 1 medium onion, diced
- 1 cup mushrooms, sliced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 cups cooked white rice, for serving
Instructions
- Cook the vegetables. Melt butter in a large skillet or Dutch oven over medium heat. Add onion, mushrooms, and bell peppers. Cook, stirring occasionally, until softened, about 5–7 minutes.
- Build the roux. Sprinkle flour over the vegetables and stir constantly for 1–2 minutes until the flour is fully incorporated and lightly golden.
- Add the liquids. Slowly pour in the chicken broth while stirring, then add the milk. Continue stirring until the sauce is smooth and begins to thicken, about 5 minutes.
- Add the turkey and peas. Stir in the diced turkey and frozen peas. Season with salt, pepper, and paprika. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until heated through and the sauce has reached a creamy consistency.
- Serve. Spoon the turkey a la king generously over cooked white rice. Serve immediately.
Nutrition (per serving)
Calories: 380 | Protein: 28g | Fat: 12g | Carbs: 38g | Fiber: 2g | Sodium: 720mg