A Great Thanksgiving Day

After making stuffing, stuffing the turkey and getting it in the oven this morning, we went to do the Oak Creek 7th Annual Turkey Trek at Drexel Towne Square. It is an hour long walk around the local park at 8 AM. The coordinators request that we bring non-perishable food to be collected for charity. The temperature this morning was 37 degrees and there was a light wind but on a cold day it still stung a little. We enjoyed the view of the icy ponds along the trail where we walked. It was a great way to start turkey day.

After the walk was over we went home to enjoy bloody Marys in the hot tub. It is a great way to get the chill out of our old bones and enjoy the quiet before the storm of family that will be over later this afternoon for Thanksgiving dinner.

I love all things Peanuts so  I just had to take advantage of the opportunity to use my plastic cup for my bloody Mary.

Whenever I have something big to do, like Thanksgiving dinner I've learned to make a list. This year I thought I would add some post-dinner comments in order to learn for next year. These are the lessons I learned from this year's dinner:

1. Cook the turkey way in advance, carve it and put it in a crock pot. Then all the mess can be cleaned up before guests arrive. It is a great stress relief.
2. Make turkey stock from scratch and use it to keep the sliced turkey moist in the crock pot.
3. Make less side dishes. Everyone wants the mashed potatoes. The end.
4. The cold vegetable sides were more popular than warmed vegetables.
5. Drink wine instead of making sangria. It's less fuss.

The day was very stress free since I really planned ahead. The only disappointing thing was that my granddaughter was ill and laid on the sofa while we had dinner. At least we could see her and keep her in the conversation. I hope she is better today.

Turkey Brine

I'm hosting Thanksgiving dinner this year and the best part about that is making some things my way. First of all, I love to brine the turkey overnight for the best results. I really think it makes a big difference. So here's my brine cooking on the stove. I make it today so it can cool all day then tomorrow morning it will go over the turkey. That way the turkey can soak for 24 hours before roasting. The scent of the brine while simmering is amazing.

Here's the recipe I use (it's from Pioneer Woman):

• 3 cups Apple Juice Or Apple Cider
• 2 gallons Cold Water
• 4 Tablespoons Fresh Rosemary Leaves
• 5 cloves Garlic, Minced
• 1-1/2 cup Kosher Salt
• 2 cups Brown Sugar
• 3 Tablespoons Peppercorns
• 5 whole Bay Leaves
• Peel Of Three Large Oranges

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. 

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. 

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. 

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.