Friday, November 23, 2007

Thanksgiving Feast


They say that you should buy 1-1.5 pounds of turkey for each person you plan to serve. This year, we were serving three people: the two of us, and my brother Donald. Add that up, with a bit of a fudge factor, and you can easily explain why we made a 19 lb turkey.

When we went to buy the turkey Tuesday night, there wasn't much of a selection. It was either a 12 pounder or a couple that were 19 lbs or larger. However, we had a coupon for $6 off a turkey between 14 and 24 pounds, so we didn't really have much choice: use the coupon.

A few years ago, I joined the brining movement. Even my 12 quart stock pot wasn't tall enough for the turkey to be completely submerged, but this turkey may be my best effort yet (if I do say so myself).

When you make 19 pounds of bird, you have no choice but to make plenty of side dishes. Roasted brussel sprouts (this year with carrots and Tripp Country Bacon) and sausage-sage stuffing have become classics in our household:


We also made a second stuffing with cornbread, more Tripp Country bacon, and smoked oysters. And the sweet potatoes had a ginger-lime glaze (very good).


Of course, we also had cranberry sauce, gravy, and mashed potatoes. Michelle made a lime-ginger sorbet, pumpkin cheesecake tartlets, and pecan butter tart bars (definitely ask her for this recipe).




And the best part about having a large turkey? More bones for making soup.

2 comments:

angi said...

yum! your house must have smelled sooo good with all that delicious cooking going on! did you guys even make a dent in any of the dishes?? (coincidentally, ben just emailed me and said *they* also made way too much food for 3 people, including a turducken)

Miche said...

The house still smells like thanksgiving! Thank goodness for sensory habituation... Yeah, I want to see pics of the turducken! I wonder if it was bigger than Esme?