So on Wednesday I mentioned that this weekend I would be hosting a thanksgiving potluck hybrid. Friday night I started with prep.
I brined the turkey and the Turkey breast using this recipe which included sage, thyme and rosemary which were all in the herb butter rub recipe that i was using for the turkey. I filled it full of ice and put it in the fridge for the night.
The odd pepper shaker was just to keep the bag in place. I found brining bags but they were for 23lb birds. So when shifted around the brine covered the bird with help. Enter empty pepper tin.
I also wasn’t really stuffing the bird just adding some veggies to both parts. Carrots celery and onions.
So come Saturday Afternoon I pull out the turkeys and rinse them out and spread the herb butter over them.
Which was very difficult due to the fact the butter was warmer than the turkey at this point and, it hardened instead of spreading. With some very messy uses of my fingers, I made some magic happen. Or tried. Then into the oven with the bird.
The whole turkey went into the oven a couple hours before the breast. Then the turkey came out of the oven. I had to say it looked like a success. I’d have to taste it to be sure but wow, that was one pretty bird.
Don’t you just want to have turkey now?
The bird was done at about 5:30 just in time for the first guests to start arriving, those that needed to cook, and or heat things up. Then the table was set.
Turkey and the many sides. And that little blue cup? Homemade butter!
There is not nearly as much food as one would think left. Just a bit of Turkey back, the breast I divided among the guests in exchange for things like an alcohol soaked chocolate cake.
Sure you can take half the breast. I suppose I just have to be left with all this cake. 😀 There was lots of wine drank, and lots of food eaten. All in all it was a fun time. And then on Sunday there was a lot of geeky crafting, and leftover eating.