# What is everyone cooking for the upcoming holidays?

**URL:** <https://community.anovaculinary.com/t/what-is-everyone-cooking-for-the-upcoming-holidays/3195>\
**Category:** Anova Precision® Cooker\
**Created:** [December 20, 2016, 2:48am UTC](https://community.anovaculinary.com/t/what-is-everyone-cooking-for-the-upcoming-holidays/3195 "2016-12-20T02:48:58Z")\
**Posts on this page:** 1\
**Showing post:** 4

<div class="post-metadata">

**Author:** ![Thames](https://avatars.discourse-cdn.com/v4/letter/t/bbce88/32.png) [@Thames](https://community.anovaculinary.com/u/Thames)\
**Post date:** [December 23, 2016, 11:24pm UTC](https://community.anovaculinary.com/t/what-is-everyone-cooking-for-the-upcoming-holidays/3195/4 "2016-12-23T23:24:35Z")

</div>

I am doing a turkey; brined in heavy salt/herb bath for 24 hours, then 135F for 24hrs. This will be my second bird since an overwhelmingly received dish at Thanksgiving. I deep fried that bird for 2 minutes to crisp the skin; everyone loved it. For the second bird (for my wife and I only) I did not bother with the deep-fry, but did boil the skin and bones and jus from the bag…strained, then made turkey gumbo. Now, jonesing for more gumbo, I am doing another turkey for Christmas.

---

_[View the full topic](https://community.anovaculinary.com/t/what-is-everyone-cooking-for-the-upcoming-holidays/3195)._