This year's circumstances are a little different, though. We were due to go to Kentucky for Thanksgiving...but due to various family issues on both sides, we didn't go there, and we didn't do Thanksgiving with Sean's parents, either.
Instead, we stayed home, and I cooked a feast for two (with plenty of leftovers).
I made:
- Turkey breasts seasoned with rosemary and thyme
- Corn casserole
- Green bean casserole (had to substitute cream of chicken for cream of mushroom soup, but that apparently didn't matter)
- Mashed red potatoes
- Berries-in cranberry sauce (I opened a can, woo)
RollsBiscuits- Pumpkin pie
- Cherry pie
We spent much of the day watching Lois & Clark seasons 2 and 3, and after Thanksgiving dinner we passed out for the night. At 8:30 p.m. Man, we're old.
(Sean actually went to bed around the same time tonight, but I refused to give in and instead stayed up to catch up on pictures and posting.)
It was a lovely day, and so was today, and I've still got two days left of my fabulous four-day weekend :)
(...and now I'm caught up!)
3 comments:
Mmm, Thanksgiving dinner... drool....
The girlfriend and I ate at my parents' house and had a grand feast, as always. This was the first year we brined the turkey and it was very tasty. Now I'm curious to try a deep-fried turkey and a trashcan turkey (cooked in an inverted metal trashcan by convection) to compare the four different methods.
Hmm, maybe I'll swing by my parents' on the way home and grab some leftovers...
I haven't tried brining. How do you do that?
Haven't tried the trashcan turkey either, but I have heard of it at least.
What I love about deep-fried turkey is that it is so tender and juicy, with such a lovely crisp skin. To me, oven-roasted turkey was always too dry. I've heard there are ways to avoid that, but I guess no one who ever cooked a turkey that I ate had discovered those methods.
My Thanksgiving was awesome. The only thing I wish I had made and probably could have was sweet potatoes with marshmallows on top. I just didn't think of it.
...actually, I probably couldn't have made it...I don't think I have enough casserole dishes. :>
Brining is one method of retaining a lot of moisture in the turkey, as well as infusing a lot of flavor right into it before cooking. Here's Emeril's turkey brining recipe, although we followed a slightly different formula.
An author I know was saying that the trashcan method of turkey preparation produced still better, moist, and tender turkey so I am most curious to try it out sometime.
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