I really hope you had a happy Thanksgiving. I know I did. This year I have so much to be thankful for…which, I guess, is true every year, but this time around I’ve been acutely aware of all I have and just how blessed I am. I’m walking {mostly pain free}, I just got the o-k to start jogging, work is good, I’m crazy about Derek {nothing has changed in that department}, the family is healthy, and Mom and Dad were able to make the trip up to Practically Canada for the third time to celebrate with us.
That’s just a few. My list could go for ages. I’m sure yours could too. And that’s a good thing.
Thanksgiving is one of my favorite holidays. Maybe because it happens on my own turf. We don’t travel, usually Mom and Dad come up to us. There’s much less stress, I get to make lots of food, I sleep in my own bed, and it’s an occasion that calls for board gaming while the food coma is wearing off. I love it. I also love that my Minot bestie, Katie and her husband Sean usually join us too.
This year, I went a totally different route with lots of things. Different brine, different turkey, different pie, different stuffing. I was nervous. But let me tell you…this is the best turkey {and pie} I’ve ever made. Here’s the secret. Start by reading this article from Alton Brown {my culinary hero.} I used his brine recipe, and lots of his handy tips. And–I learned the science behind cooking a turkey.
Next, while shooting a newborn session for the Rockwells {remember the maternity session}, Sarah’s father asked if I’d ever heard of “spatchcocking” a turkey. Nope. And, no, I’m not making that word up. It’s kind of weird…but it makes lots of sense. You cut the back bone out, then roast the turkey on a cookie sheet. Laying it out flat let’s all the meat cook faster and more evenly. To let you know just how fast…I cooked up a 14lb bird in about 80 minutes! Martha explains the technique really well. Just be sure to put some water in the pan and set the bird up on a bed of onions so the juices don’t burn up!
I rubbed the turkey down with compound butter. What’s that? It’s a treasure in butter form. Try this recipe from Alton Brown. Or this one from Miss Information Blog.
Now, pie. I make a killer apple pie. Someday I’ll give you the recipe for that. But in the mean time–let me show you this gorgeous recipe I used from Southern Living. A little time consuming, but entirely worth the effort.
I should have taken better food photos. But alas–I was too eager to eat. So, I only have these crummy Instagram shots. My bad.
Perhaps one of my favorite Thanksgiving traditions is whipping out the big, fancy camera {which we usually have set upon the tripod for the timered shot of everyone at the table} for some after-dinner photos. I’ve told you all the details and all the foody stuff. Now, I’ll force some random photos on you, that {hopefully} invite you right into my living room, into our holiday.
{I’ve just got to say…I’m the absolute weirdest in photos. Why am I holding my cup like that? Why??}
