With all the talk about how the Salt Rub and Butter Turkey is my steady Thanksgiving brine, I figured I should have some updated photos to show you.
Here's the turkey after it's been cooking breast-side down for an hour.
Flipped and cooked for about three more hours, breast side up.
Look away now if you're offended by food that can look a little, ahem, provocative.
It was inadvertent, I tell you!
I just shoved the neck and giblets into the turkey's cavity so they wouldn't burn while cooking.
Then took pictures of my roasted turkey.
It didn't even occur to me that the neck sticking out of the cavity would look like...
I'm sorry. Now that I'm aware of how turkeys can be so provocative, I'll just have to be a little more cognizant when I take pictures of poultry in the future.
There, the turkey is all cut up. Isn't that better for your sensibilities?
My youngest uncle's wife always makes the prettiest salads.
The second of two Baked Macaroni and Cheese with Bacon casseroles that I made.
I went a little more adventurous with Turkey Liver Pate and added Bacon and Capers.
Too many carbs on the table, and since celery is on sale to be added to stuffing, I made Sichuan Celery Salad.
I've made Ca Ri Ga (Vietnamese Chicken Curry) Pot Pie in past years, so what do you think I did this year?
Bo Kho (Vietnamese Beef Stew) Pot Pie! Don't know why it didn't occur to me until now!
For dessert, lil' sis made these adorable mini pecan and pumpkin pies.
New recipe posts served this Thanksgiving:
Baked Macaroni and Cheese with Bacon
Bo Kho (Vietnamese Beef Stew) Pot Pie
Turkey Liver Pate with Bacon and Capers
By the way, this is my 1,500th post!
1 year ago today, Rosemary Olive Oil Turkey Marinade.
2 years ago today, Lasagna with Meat Sauce.
3 years ago today, jungle red hibiscus flowers.
4 years ago today, little red houses and apple trees.