Happy Thanksgiving!Danielle, I will be preparing a turkey in a new way for me. I've roasted, broasted, bbq'd and deep fried, but this time I will Spatchcocked it! What in the world! Butterflying it....... takes less time, the dry brining will reduce the moisture that is introduced while brining in a salt soak, which can make it a bit rubbery. I will cook it straight on the oven rack with the dressing and root veggies below in a pan soaking up the drippings. This will put a crimp in my traditional gravy prep, but I always work it out.
Mashed taters, green bean casserole, broccoli casserole, sweet taters, Candied Bacon Brussels sprouts (from a recipe from
@Laurie), drop biscuits, grandson made Mac and Cheese, homemade cranberry sauce, with a big bowl of that stuffing and a platter of roots.
For dessert homemade pumpkin pie and hand-whipped cream.
It will be a 'thankful' event with friends and family.
Our doors are always open for those without family nearby and invite all we know.
Hugs and smiles from a
California girlcc:
@Alaskan Danielle