こんばんは。How’s it going?
Tonight we had three guests over for Thanksgiving dinner. It was actually the smallest gathering we’ve had for Thanksgiving in a long time, and it was a nice change of pace! Because there were only seven of us, I prepared a 15-pound turkey, which I brined in salt water, with sugar, mango juice, rosemary, and peppercorns. Not only is roasting a smaller bird easy, but the prep is nicer too, with shorter defrosting times, easier brining, less space needed in the fridge, and cleanup is a snap.
I also think the smaller bird also cooks more evenly, and in less time, it’s easy to get in and out of the oven and, carving is much more fun. Although I enjoy having a lot of people over, I’ll take advantage of this year’s more relaxing Thanksgiving. 😄
This year, I prepared two batches of dressing: one regular, and one with oysters. The oyster dressing has been a tradition in our family since I was a kid, and I still love it – it’s my favorite dish of the feast! But I also made a smaller portion without the oysters because Bay is not fond of them, and I wasn’t sure if our guests liked them either. Next year, I think I’ll just stick with oyster dressing because Bay was able to tolerate it without too much fussing, I like to introduce a new type of dressing to those who haven’t tried it yet. And I believe that eventually, Bay will learn to love it too! 🤤
I hope you had a nice Thanksgiving!