Thanksgiving 2012

I realize it’s a bit late… but who doesn’t love eating my Thanksgiving meals vicariously through the blog? This year, the turkey came out easily the best I’ve EVER made it – juicy, juicy, juicy, even long after I carved it!!! – but the best part? It was finally flavorful on its own; in the past, my turkeys have been juicy and tasty but I always wanted more flavor from the meat itself… well, this year I succeeded.

And I don’t know exactly what was different, even though I’ve been taking meticulous notes on everything I cook.

Sigh.

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Look at that glorious turkey.

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Our normal appetizer trays… deviled eggs, cured meats, cheeses, crackers, hummus, crudite, pigs in a blanket, chips, spinach dip… yum!

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The table, in all its glory, from two angles.

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Lobster salad, courtesy of my brother in law.

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My first plate… so much goodness on that plate! And the little dish of chipotle honey butter on the side.

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Dessert! Huge platter of cut fruit from Whole Foods, angel cake covered in coconut, fruit tart, two pumpkin pies, strawberry cheesecake and cream puffs from Beard Papa’s.

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What I did with my leftovers: fried slices of stuffing and topped it with a fried egg. Hello, yum.

Full menu:

Appetizers as listed above
Roast turkey, giblet gravy
Stuffing
Mashed potatoes
Honey glazed carrots
Brussels sprouts
Butter sauteed mushrooms & onions
Artichoke gratinata
Corn niblets
Quinoa salad
Shrimp cocktail
Pretty salad (if you look at the picture, you’ll see why I call it that) with honey lime vinaigrette
Desserts as listed above

Do you make anything special for Thanksgiving? If so, share in comments!

Comments

  1. CheeeeEEEEse says

    Woah! I have never thought to ever fry stuffing!

    Think it could be turned into a sweet/savory bread pudding if a whole bunch of fruits were used?

    Gaaaa! I hope I get stuffing on Xmas eve.

  2. says

    did you buy a different brand of turkey this year? Maybe that was different. My friend said she’ll up the money for an organic free range turkey next year. We’ll see if it make a difference. The bacon and butter shall remain the same.

    • says

      Hmm, that’s actually a good point. I normally get a kosher turkey from Trader Joe’s (which I believe only affects the processing, not necessarily the way they’re raised), and once or twice have gotten a Shady Brooks? I think? turkey… but this year I grabbed whatever was the closest to the size I wanted, which was actually a Butterball. I guess they deserve their name of Butterball… will test this theory by making more turkeys :)

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