Aka Black Friday.
I’ve already had my first turkey sandwich (at 10am no less) and wish I’d scored some leftover cranberry sauce to put on it. But at least I scored the turkey frame, and the stock has been simmering slowly since last night.
I doubt I’m alone in preferring the leftovers to the actual meal–no matter how great the meal is.
That heritage Bourbon Red turkey from HumbleRoots was fantastic. There was a nice balance of light and dark meats on the bird, and I brined it overnight (covered completely in a ratio of 14 cups water to 3/4 salt plus a chopped onion and some crushed garlic) so it would stay moist.
It cooked a lot faster than I’d thought–my directions said 20 minutes per pound at 450 degrees, which would have had it done at 3:30. Really glad we brought a meat thermometer, though–it was done at 2pm.
We stuffed it with a pretty traditional dressing of bread, onions, mushrooms, celery, a few giblets and fresh herbs–thyme, rosemary, sage. Also according to my directions, I pre-baked the stuffing while getting the turkey ready to roast–butter and herbs under the breast skin and a rubbing of olive oil over the outside.
Alongside the bird and dressing, we had oven-baked Delicata squash boats and roasted parsnips with onions, as well as the aforementioned gingered cranberry sauce and applesauce, too. For dessert later in the evening, a pumpkin custard poured over top of a ginger snap crust and baked.
All in all, it went off without a hitch, even with the bird being an hour and a half ahead of schedule. I’d roasted the vegetables while prepping the stuffing that morning, so they just popped in the oven for a warm-up while the turkey was resting.
The early dinner left a couple hours of daylight for some of us to take a sunny couch-nap, and some to take a chilly but invigorating walk to stimulate digestion. I did a little of both throughout the day.
After I have one more turkey sandwich, I’ll head into town, but not to participate in the shopping frenzy this day is known for. While I won’t participate in Black Friday, neither will I participate in “Buy Nothing Day.”
It’s more likely I’ll participate in “Plaid Friday”–a day to shop local and independently-owned stores. But only because I might need some supplies from the downtown hardware store and building supply to work on my house.
I hope your Thanksgiving was a good one.
Local ingredients in our dinner: turkey, onions, garlic, squash, apples, parsnips, pumpkin, rum, eggnog, herbs.