Per the usual, as October reaches its midsection, I am preparing for Thanksgiving.
“I will send you access to the spreadsheet I started,” I said today to MMC.
She was in disbelief. Obviously I have already started a spreadsheet.
Two years ago, I was helpless, lost, didn’t know how to make a turkey in the slightest. At this time, I was researching how to roast a turkey. I barely knew Corelyn. I was basically on my own.
It is a Christmas miracle that not knowing Corelyn is behind me, and that we are cruisin’ into our third Thanksgiving together, ready for anything.
Last year, we brined the turkey. We’ve decided that it wasn’t worth it.
“That doesn’t mean we won’t be coming over at 6:00 am,” C says to the group last week. “Just so we’re clear.”
The night before -- brining the turkey
The morning of: moving the turkey out of the brine caused all kinds of trouble.
Needless to say, we’re beginning the guest list, the menu, and deciding how to make our turkey. Corelyn suggested this. She was half joking. And half not. Or maybe less than half not. I am thinking this might be a good idea.
What are you doing for Thanksgiving? How do you make your turkey?
I love this.
I love that you sent me the spreadsheet and that we’re already planning. I love that we’re having Thanksgiving together. Also, that fig-glazed turkey sounds like a winner.
<3
The fig glazed turkey looks fantastic! I promise I was mostly kidding about the deep-friend turkey option. (hilarious that you chose a Paula Deen recipe as an example, though.) And it should be easy to make this gluten-free, if we start with a gluten-free cornbread recipe.
I love brining turkeys. In my Thanksgiving, we decided the trick is to have three people, and to put the turkey directly on the floor to pour in all the water 😉
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