Thanksgiving was just lovely. Notwithstanding having to get up at 7 to start cooking, my time line worked perfectly (discussions about time lines to follow in later posts), and we sat down to a beautiful meal nearly on time - the oven roasted turkey took a bit longer than we thought, but the mini hot dogs kept people happy while waiting.
The grilled turkey was a bit of a challenge to start off. I used a drip pan as suggested, which caught fire from the grease drippings, so I took it out. What I finally found worked was to have indirect heat. The two outside burners were on medium, and the turkey was in the middle. The edges of the wings got a little overdone, but the skin was crisp, deep brown, slightly charred and the meat was moist and delicious. The grilled turkey is in the second and third pictures.
The last picture is of the oven roasted turkey, which came out perfectly!
I bought myself a gift this year - a small countertop oven. It's much bigger than a toaster, but neither so huge that there isn't room, nor so heavy, that I can't store it in the basement if I want, and that made preparation so much easier! With the turkey taking up most of the oven, all of the side dishes either had to be made on the stove, or made ahead and reheated once the turkey comes out of the oven.
Next week I will write about quantities, leftovers and timelines... For now, I'm going downstairs to put up chicken soup for a nice, quiet shabbat dinner - I'm making a simple meal to follow up the Thanksgiving excess - and will save the thanksgiving leftovers for a yummy shabbat lunch.
Shabbat Shalom and happy leftovers to all!
No comments:
Post a Comment