Thanksgiving, US Holiday

Previously…

Why hello there. How’ve ya been? I certainly hope you and yours are healthy and safe.

12.95 lb, organic turkey from Trader Joe’s

I don’t have much to show for our turkey day. I kind of slacked off in prep and was prepping and cooking for most of the morning to the afternoon. This caused me to goof up the jello mold recipe. I wasn’t thinking and used the amount of liquid from the jello boxes (not supposed to) and the recipe which caused the jello to have too much liquid – doh!

You see up there our bird. Two Sundays ago I took it out to thaw. Wednesday I immersed it in a brine recipe by Real Simple. Thursday, I started prepping it for the oven before 9:30am. I S&P’d it all over. Herbs, onion, and lemon slices were placed under the skin of the breast and inside the cavity. I also brushed melted butta all over as well.

I rounded off its weight to 13 lbs and multiplied that by 17 minutes, getting about 3 hours and 40 minutes. In all honesty, I probably could have done the math with its accurate weight; I think if it was 10 minutes less my turkey would have been a solid A. My perfectionist self feels I scored an A-/B+. The dark meat was good and white meat pretty good. The kids liked the wings so that was a relief to know the meat wasn’t tough and dry.

Here’s the stuffing I made:

It was good, not perfect, but tasty. The husband didn’t see chestnuts at Costco so he bought some at Whole Foods. Oh boy, I had to peel the suckers by cutting X’s into each one, boiling the lot, and then peeling them. I thought they would cook in the oven but they didn’t really and so they were too crunchy for my preference. Plus, the veggies were a little al dente. Nonetheless, the husband enjoyed this dish.

I forgot to throw the salad mix together and there was fluffy, mashed potatoes. Dessert was pumpkin, chocolate chip cupcakes that never got iced. Seriously, I was too tired by this point and the crew didn’t care, LOL.

We had one and a half meals of leftovers so that was nice. My mom and aunt got me this triple-decker steamer which is so handy; I steamed the mashed potatoes, stuffing, and turkey in it last Friday. Saturday there was turkey sandwiches, salad, and stuffing. Now I need to cut up the carcass so I can make jook.

Okay, off to prep for bed and relax and read. Posts are rolling through these next, few days. The 16yo was my photographer today so I could finally have photoshoots for FO’s! TTYS. G’nite.

2 thoughts on “Previously…”

  1. Your turkey and dressing look yummy. Finding the middle ground between things that are convenient and wanting tradition can feel hard sometimes. When my MIL suggested years ago that I roast the turkey the day before, slice it and store it in its juices, and heat it in the microwave or low oven the next day, I was pretty much against the whole idea. The only appeal I saw was that some of the mess on Thanksgiving day could be minimized. Well, I decided to do it one year and I’ve concluded if I ever need to roast a large bird again, I’m will do it this way. I’ve done it a few times, but we tend toward non-traditional most years. This year hubs decided he wanted turkey again, though. While I roasted a small turkey breast on Thanksgiving morning, treating the leftovers as I describe above turned out even better tasting, and moist, leftovers than when I sliced the freshly roasted bird the day before. Reminding me that I am a fan of the cook-the-day-before method. While I can’t guarantee the results, I suspect that even a slightly overcooked bird benefits from marinating in its juices.

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