“Tis the night before my first (early) Thanksgiving, which is our traditional extended family one moved up, so it’s been a busy afternoon and evening.
For apps,
— Kheema spirals done, ready to reheat tomorrow
— Beet-cured salmon made and frozen, defrosted on the way as intended, but I’m feeling lazy now so I’ll slice it in the morning
For the main meal,
— Haricots vert trimmed, blanched, and ready for their butter bath tomorrow
— Brussels sprouts trimmed, halved, seasoned, and doused in olive oil, ready for a high temp roast after the turkey comes out
— Stuffing balls, double batch, made and baked lightly, will go in to crisp up along with the sprouts
— Judy bird on track (with frequent but gentle suggestions and nudging for the past week), dry-brined already and sitting open on the very cold porch to air out. ETA: I have also finessed two roasting pans and negotiated oven rack locations and pan positions so both turkeys have a chance of cooking evenly (refer last year). My mom would smack me for saying it, but there’s definitely some age related cognitive decline going on with my aunt, because there was no way the birds were going to fit or have clearance with her intended positioning.
And that’s all for me.
Cousin is the mashed potato maven, aunt is the gravy queen, nephews made cranberry sauce (they’ll eat most of it too), and desserts have been purchased (aside from the orange olive oil cakes I made, but those are gifts).
