We had a wonderful turkey this year, a free-range bird from Sprouts weighing just under 19 pounds. I soaked it in a light brine overnight, stuffed it traditionally with bread stuffing, and rubbed it all over with my usual paste of salt, paprika, and olive oil. I roasted it at 325 degrees for five hours. It was really dark brown and much more done than usual--falling apart, actually, so it didn't carve too neatly, but it had so much flavor. Yum.
Another highlight of the meal was the trio of pies Kathy brought: pecan, pumpkin, and apple crumb.
Looking back, we had a completely conventional menu. I did my sweet potato chunks with butter and maple syrup. I mixed my advance gravy with the turkey pan juices and a little more flour and water and the final product was great. We had eleven people but I seem to have cooked enough for twenty-two. Look at my refrigerator:
Ha! My fridge looked like that permanently until it broke recently and we had to get rid of a bunch of stuff. But that is impressive for you.
ReplyDeleteYour Thanksgiving sounds perfect. And Kathy's pies are great - so homemade and tasty looking.