It is that time of year when we sit around a table and demolish dishes in minutes that took hours to make. I can't make it to Dad's for Turkey Day, nor do I spend the time with my brother (which is fine...), not to mention he's in Dallas and I'm not.
The homeowner/housemate is going to the parentals on Thanksgiving so won't be here for the main meal, but fully expects lots of leftovers, which I'm sure I can accommodate that request. But I will be cooking a majority of the meal myself, mainly because the other room mate cannot cook anything that doesn't involve opening a can and dumping it into a microwave safe dish. She claims she makes a good gumbo, but if you can't make your own roux, how can you make good gumbo?
Anyway... This years dinner will consist of a fresh turkey (about 15lb) which I'm picking up tomorrow from a butcher shop near downtown (along with close to 2 lbs of giblets. Won't need all of them, but that is what a freezer is for). The turkey will be brined for most of the day and overnight. Probably going to be putting out in the garage in the bag (in another container of course), mostly because there is not room in the fridge and it's cold enough to be fine. But.. might throw some ice in the bucket anyway. The brine consists of sea salt, apples, juniper berries, lemon peel, star anise, rosemary, thyme, black pepper, onion, and bay leaf. (Williams-Sonoma Autumn Fruit and Spice brine.) The kit comes with a dry rub that I am considering.
The dressing/stuffing consists of some bread crumbs (both white bread and Pepperidge Farm Herb Seasoned Stuffing Bread), egg, water from cooking the giblets, the giblets themselves cut up very fine, sautéed onion and celery, herbs and spices. I'll know it's mixed right by the smell (weird, I know, but it's how I was taught). This will go into the turkey and also into a pan that will get more of the giblet water and butter on top to be cooked alongside of the turkey. It will also be basted on occasion with the juice from teh turkey.
The turkey will be covered with butter, both under the skin and on the skin. starting on the breast side down then flipped half way through to help with the cooking evenly thing. No little pop out thing, so gotta check for done the old fashioned way.
To go with turkey and stuffing, I'm considering a sweet potato casserole dish a friend of mine made which is delish, mashed potatoes, gravy (made after the turkey is done) and some kind of veggie for me (which the two roomies that will be here won't eat, because they don't "do" veggies).
I don't want to make too much, since there will only be the three of us. Ais will get her leftovers, that is for sure. If Auntie Fester and the Spawn can eat an entire 15 lb turkey, something is very wrong in the world.
Any suggestions on other sides? Desserts?
I have learned silence from the talkative, toleration from the intolerant, and kindness from the unkind; yet, strange, I am ungrateful to those teachers.