This year, we had a small Thanksgiving celebration at our house, with just the four of us. It was nice to have both our sons home from school! It seems like a long time since we celebrated without any guests, but it was a nice change. And I have to say, the turkey turned out the best it’s been in a few years!
In fact, I think I’ll not mess with the recipe any further as I have done each year, and will stick with the overnight wet-brine, then 500°F for 30 minutes, followed by 350° until 161° internal temperature has been reached, then rest for at least 15 minutes. (This is Alton Brown’s old recipe) The bird was so juicy and tender… unlike the disappointments of the last couple of years’.
Anyways, we had the usual side dishes of oyster dressing, acorn squash, cranberry sauce, cheesy potatoes, and potato salad. There was a lack of green this time, which we’ll have to fix next year. 😀
Today we made some Birria Tacos. Koa had made these before and wanted to eat them again, so he sent me the recipe. I cooked the meat for a few hours, and then we both fried up the tacos. They were pretty good, but took a while to make. Still, it was fun to cook with my son. 😀