Happy TG

Had about ten families over for thanksgiving this year. Stressed a little but despite the sharp, cold weather, things went well. To hedge my bet on a single 20lbs turkey I also cooked a 6 lbs turkey breast roast in my 4.5 quartz slow cooker this year. Came out good too and this will be an easy go to dish for a quick TG dinner another time. Recipe to come later. Here are the before and after snaps of the main dish.

I brined the turkey for 24 hours. Following Alton Brown's turkey recipe, it only took a total of 1 hour and 45 minutes to cook the 20 pounder! I wasn't sure if I should take the turkey out when the thermometer alarmed at 161 because the time seemed so short. Took it out anyways since I didn't want the bird to dry out. It was cooked perfectly. Could be that organic brined turkeys may not need a long time to cook? I tented the turkey while resting out of the oven just to help the cooking along.

We had stuffing, cranberry sauce, gravy and mashed potatoes. I'll need a larger fat separator next time for the amount of liquid specified in AB's gravy recipe. Guests brought more yummy sides and a good time was had by all. With leftover turkey and mashed potatoes in the fridge, my son is in TG heaven. The only down side is molu and I are a little under the weather. Having 2 more days to recover is just great. Used cornbread for stuffing this year inspired by the TG lunch we had at work. It came out decent but not as good as the inspiration. Something to try and get right next time. There is something about thanksgiving that makes people happy regardless of how the food comes out. It must be the feeling of togetherness, savoring of warm food and the conversation with everyone in a holiday mood. Our homemade wine was well received with the authentic labeling and nostalgia inducing taste. Through all this I think I just miss my mom. Food is so indelibly connected to mom, that it is difficult not to...