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.



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.


Lobster salad, courtesy of my brother in law.


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


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.


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
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!


  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 ๐Ÿ™‚

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