Author: doug

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.

Cooking with a freshly sharpened knife is one of life’s great simple pleasures.

If I don’t make it to work tomorrow, it’s because the cats did not want to go to bed.

Lis bought these a few years ago for leaf cleanup season. I seem to recall I poo-pooed them at first, but they’re awesome! You put your hands through the handles, turning your dinky, delicate fingers into giant rake/paddle hybrids that pick up just the right amount of leaves, sticks, etc. to fit into a typical yard-waste bag. Plus you get to feel like Wolverine while you do it.