Tag: Thanksgiving

Today was a really fun Thanksgiving. It was a little more complicated than usual because Mariko taught an in person baking class in the middle of the day, but my turkey prep was simple and we have multiple ovens. In the end, everything worked out just fine.

Just like last year, I bought a pre brined turkey from HEB. It was 12.5 pounds. Our exchange student helped me stuff the bird with aromatics and season the outside with salt and pepper. I do not think handling a large raw turkey is something most Japanese people grow up doing, so it was a pretty unique experience for him.

The turkey roasted for about three hours until the thigh reached 155 degrees, then I let it rest for a full thirty minutes before carving. It turned out very juicy and tasty. I usually rush this part, but this year the timing was relaxed. That extra resting time made a huge difference, and I will definitely build it into future Thanksgivings.

For sides, we stuck with our usual favorites: cranberry sauce, oyster dressing, mashed potatoes, and roasted veggies. We finished with pumpkin pie for dessert. Everything was delicious. Another successful Thanksgiving meal in the books.

We had a wonderful Thanksgiving celebration with a delicious meal for four. Our menu included roasted turkey, brussel sprouts, kabocha, garlic dill mashed potatoes, cranberry sauce, and oyster stuffing. Since it was just a small group, I found the smallest turkey at the grocery store, which was about 10 pounds. It was more than enough!

I really enjoy roasting small turkeys. They cook much faster than large turkeys, and they’re always easier to handle. Plus, we always have leftovers, which is a bonus!

I hope those who had the day off also enjoyed their Thanksgiving!

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. 😀

I hope you all had a nice Thanksgiving!