One utilized garlic, I’ll probably add a little garlic powder to the salt, maybe some onion powder, as well.
Being this is my first duck, I’m going to keep it simple. If all goes well, I assume my confidence will grow & I’ll start trying more involved recipes.
I’ve learned that my first try isn’t always perfect but it’s good to just do the best you can, write notes on the recipe for the next time.
What are the sides?
Orange Sauce for the duck, Cornbread Stuffing (stove top), sweet potatoes (butter and brown sugar), corn, peas, cranberry sauce (jellied out of a can), brown & serve rolls and some type of gravy for the stuffing.
I’ll probably make an apple cobbler for dessert with some vanilla ice cream.
The sides (and dessert) are probably not traditional for duck, but these are Sunshine’s favorites and the ones she wants. She had a little “mis-step” with her health, so I want to make her Thanksgiving extra special this year.
Yes, best to do the favorites. Love the smell of apples baking!
Thanksgiving is, IMO, for making family favorites. You can experiment another time after this roast duck comes out perfectly. 
this is a great recipe, but Im not making it this year because my son is coming who prefers the family recipe of sweet potatoes sauteed with a;pples. butter ,brown sugar, and sweet spices. I made some cider syrup on Sunday, and will see if this enhances the recipe - its intensly apple - y wih significant acidity and spice (didnt add any) along with the sweetness,
So often it’s just the sentiment of making things you know people love that’s important, whether or not they “go with” other things.
And even if the duck isn’t perfect, but perfectly edible 
, you’ll have scaled a new dish and brought your grandma (and mother)’s memory and love to the table with you.
My MIL is visiting and here’s how meal plans are shaping up:
Nibbles:
-Relish tray (Midwestern tradition) - pickled okra, giardinera, giant black olives, home-pickled green beans and cukes
-Boursin shallot and chive cheese spread and multigrain crackers
Gruet bubbly
Meal:
-Spatchcocked turkey (just a regular ol’ grocery-store brined bird I scored for $.29/lb…came out to $4. Spent the balance saved on wine b/c priorities 
)
Might try this boiling water method for crispy skin.
-Peg’s rolls (family recipe milk and butter dinner rolls)
-Aaron’s salad (family recipe by request - jello, cream cheese, cottage cheese 
, canned pineapple b/c tradition.)
-cranberry-apple-clementine sauce
-green bean casserole with TJ’s portabella cream soup
-roasted butternut squash cubes (for the kiddo)
-Velveeta mac n cheese (ditto) - crock pot
-brown butter riced mashed potatoes - crock pot
-turkey gravy - using drippings + chicken stock I made tonight. Not sure if I’ll go roux or cornstarch. The latter is traditional in my family and I think the roux looks grainy and gloppy.
-Alison Roman’s sourdough dressing
-mixed greens with shaved fennel, orange, and dried cranberries with cider vinaigrette
Decoy Sonoma Coast Pinot Noir Limited 2021
L’Amandier Cinsault 2021
Desserts:
-Watergate salad
-Penzey’s superb pumpkin pie - in a purchased crust
-cranberry custard pie in a prepared pecan crust
And yeah this is way too much for three adults and a kid, two of whom are light eaters.
Sounds fantastic
Yes… you are 100% correct.
Thank You!!
Has anyone tried the Popeye’s cooked turkey that you can get frozen, defrost and then reheat?
I bought two them, and they are hanging out in my chest freezer downstairs. My friendly and awesome mechanic told me it was a good idea - we were taking turkey when I had a vehicle inspection a few weeks ago. 
If I were doing my usual Thanksgiving routine of making absolutely everything on the table myself, I’d follow that rule. But in this case I am OK with making something new. I’m going to make the cake tomorrow and cut it into squares, so I can test out a piece right away and just put the rest of them artfully on a plate for presentation. If it’s no good, I’ll fall back on cider doughnut muffins, which I can make on Thursday morning 
Write everything down for next time!
Congratulations on designing this spread!
Cider doughnut muffins sound great … recipe?
Up late tonight while I wait for the turkey stock to cool off so I can strain and store, along with the breakfast breads… I have a good handle on the actual Thanksgiving dinner but struggling on some other meals. Cooking for 2 growing girls, and 4 adults. with my parents being 2 of them and a bit on the picky/selective side.
Here goes for Thanksgiving dinner:
Dry brined spatchcocked turkey- said bird did not want to become flat this evening. . . GRR
Mashed potatoes and gravy (stock is chilling as I type)
Farmhouse style dressing- an Epicurious recipe which the internets deleted so going off of memory
Cranberry sauce
Green beans
Salad of some sort (Mr Autumm’s request)
Pumpkin and apple pies
My parents will be getting here for lunch on Thanksgiving and I have no idea what to serve. They are the 3 squares types and don’t want to be called picky but GAH!
If you aren’t able to read that for paywall reasons, DM me and I’ll attempt to copy/paste it.
Do they like soup? If you make something simple like lentil soup prep and clean up could be minimal…
Good friends are hosting & providing most of the expected stuff: turkey, Southern-style beans, deviled eggs, GF key lime pie, etc., and the rest of us are bringing the rest. My PIC was going to make either an orange olive oil cake, flan, or ice cream, but several folks are already bringing dessert.
IF I can find fennel today, I’ll be making my traditional Thxgiving salad of shaved fennel, pomegranate, and blue cheese with walnut dressing.
So far, the only fennel I’ve seen looked like complete garbage. I’d hate having to pivot to a simple green salad bc it does not stand up as well to sitting around for hours.
