I officially have everything I need to make my Thanksgiving dinner. I convinced Jesse to come to New Seasons with me this morning to pick up the local, pasture-raised turkey I reserved, along with all the turkey roasting essentials I was missing. We were happy to receive a petite 8.42 pounder — my first turkey ever! I’ll be putting it in its brine bag either tonight or tomorrow with New Seasons’s homemade brine (consists of Willamette Valley chardonnay, sea salt, bay leaves and black pepper). Meanwhile, I’ve been busy doing other Thanksgiving prep — my 24-hour half-and-half yogurt is culturing as we speak (the topping for our pumpkin pie), I made a batch of regular whole milk 24-hour yogurt over the weekend (need some for the pie itself), roasted my sugar pie pumpkin for the pumpkin puree, blended it in the food processor and let it drain for 24 hours to get the water out. Tomorrow, I will make the cranberries, assemble and bake the pie, and possibly prep some of the vegetables (wash and trim the brussel sprouts and green beans). I’ll be roasting the brussel sprouts and tossing them with bacon bits, and the green beans will be served with shallots and chantrelle mushrooms. We’re also having mashed buttercup squash. I contemplated a cold salad, but it’s getting to be a lot of food and it’s just the two of us, so I think I need to stop! I do have kale and the other essentials to make the salad I was thinking about though. Chances are, I’ll call it good.
Have you been doing things advance to make your life easier on Thanksgiving? What are your best practices and tips?