Month: November 2018

And a good time was had by all.

I see no reason to cook a whole turkey a different way than this. It comes out so well, and so easy to carve. And perhaps more importantly, it results in a large amount of excellent stuffing.

I cooked the legs and wings sous vide. They have now been reunited with the breast, which has been roasting atop the stuffing, to crisp up.

It took quite a while to tip & tail all these.

The key to not having a ton of leftover mashed potatoes: the scale. Five ounces per person is plenty.

5 pounds of cut-up root vegetables, ready for roasting. Parsnip, carrot, celery root, and 3 kinds of beets.

I am breaking 365 protocol and posting several photos today. I don’t usually remember to take pics on Thanksgiving, so since I seem to be remembering today you’re being subjected to them. First up: where I started this morning, mirepoix.

I’m trying a new recipe this year for one of the Thanksgiving sides. If these delicata squash rings reheat well tomorrow and taste half as good as they look, I’ll be very happy.