i will be honest. when cooking thanksgiving dinner is a one-persom-job, it is really overwhelming. Everyone was so helpful, but really, i was still doing it alone. and, i have no idea why… but, Thanksgiving dinner always overwhelms me. Christmas doesn’t. Easter doesn’t. I can plan 20 activities for Halloween and i’m fine. I get really emotional with Thanksgiving – all that gratitude on my mind + a big meal to prepare = everyone was lucky i only had one meltdown this year. sometimes it’s worse!
the yummy side of things: we tried a turkey brine this year for the first time. i also chose an organic turkey for the first time. so, i’ve yet to decide if our turkey was so delicious & moist because it would have been regardless, or if it was so good because of the brine. any thoughts on this? do you brine?
i followed my friends advice & used the pioneer woman’s recipe, here.
for my record:
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.
my girls all donned aprons & were very helpful with the potatoes, desserts, etc. – there is something magical about being a momma with your girls in the kitchen helping. it’s a beautiful thing.