Thanksgiving!

[alotofyarn]

E and I are up and ready. Waiting for somebody else to get here because I can't start any cooking while I'm here alone with her.

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[rufflesanddots]

We're having chicken burritos tonight.

I'm at the RMH Family Room and will be here until 3. No families have come by so far. I think there may be a party going on somewhere else, so hopefully families are spending time together that way.

DH is working on a few papers due next week and finalizing a poster presentation for Monday. We're doing a Friendsgiving on Saturday, so that will be fun. I'm a little bummed because Thanksgiving is my favorite holiday, but we will get to celebrate soon!

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[HouseofWool]

Today, we are delivering meals on wheels for our local community dinner! I love doing this.

[alotofyarn]

Of course my meat thermometer is MIA. My dad is in search of a new one.

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[gcuthbe1]

Of course my meat thermometer is MIA. My dad is in search of a new one.

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I lent out my meat thermometer and it came back broken :-/ the turkey turned out good, though!

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[spotty_dog]

Long story short, I'm going to call the AB recipe a success. I brined the bird for 14 hours, and it came out perfectly moist despite having my heart in my mouth thinking I'd overcooked the breast, and with the most barely enhanced flavor (no salty note at all but a hint of allspice from the brine.) I have enthusiastic guests and they've admired my turkeys before, brined and not, but I got a LOT of "best turkey ever" praise on this one!

Actually everything was great, even the Kale and Brussels salad won over my kids and my Brussels sprouts-hating mom and aunt. (I crumbled the pecorino in the food processor instead of grating it, and added golden raisins for a bit of sweetness. The recipe made a HUGE amount of salad, everyone had a good cup or so portion and we barely ate half of it, but since the greens are sturdy it's going to keep beautifully.)

[MrsC]

Glad to hear it was a hit!
I ended up doing the dry brine because I was too sick and tired to bother with so many steps. It left the skin a little salty but the meat was perfect.
I used this recipe for roast potatoes and they were amazing! So crispy on the outside. http://www.jamieoliver.com/recipes/v...DUW7BotvC1R.97

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[spotty_dog]

Glad to hear it was a hit!
I ended up doing the dry brine because I was too sick and tired to bother with so many steps. It left the skin a little salty but the meat was perfect.
I used this recipe for roast potatoes and they were amazing! So crispy on the outside. http://www.jamieoliver.com/recipes/v...DUW7BotvC1R.97

I've done a parboil-and-roast recipe like that, they really are the perfect roast potatoes!