Things have been pretty eventful around the Delightenment Kitchen so far this holiday season. Thanksgiving was a wonderful day filled with friends, relaxation, some beautiful sunny outdoor time and plenty of cooks in the kitchen. No holiday is right without a few missteps and opportunities to learn something new. Here are a few tips I learned, followed by Thanksgiving 2013 in photos!
1) Oven bags are not brining bags. This is kind of a no-brainer, I realize. (Or a no-briner, really. Hehe.) Somehow I thought I could make it work. (With a 20lb turkey! Silly girl.) Though, after running around to any open grocery store in the area at 10pm Wednesday night, the boys saved the day with a cooler just the right size. That little blue cooler is now the official tool for large meat marinating.
2) Always ALWAYS check (and re-check) your instant read thermometer and make sure it is not set to Celsius. This mishap was caught just in time and only resulted in the bird being a few more degrees than intended.
3) Wrapping the turkey in bacon once it’s breast side up is delicious, keeps the meat moist and makes the most wonderful gravy I’ve ever tasted. It also may cause a grease fire.
4) When a grease fire erupts and threatens to engulf the kitchen:
1. Do not blow on it.
2. Do not whip a towel at it.
3. Do not run around the kitchen with your hands over your head yelling. It’s not helpful.
4. Don’t bother with the fire extinguisher (it’s just too messy).
5. DO grab some white vinegar and baking soda, mix in a jar (quickly) and toss it at the base of the fire. This chemical reaction creates carbon dioxide and smothers the fire. Thanks Titus!!
5) And lastly, I’ve known this since childhood, it’s always my favorite part of the holiday season, but here it is anyway… Pumpkin pie, especially the gluten-free, dairy-free (made with coconut milk, yum!) low sugar variety that Katie creates, makes an excellent breakfast! Even better thank dessert! I’m thinking next year we should have one for dessert and make one specifically for breakfast the next couple of days.
Anywho… A photo essay. (Recipes will be included in a follow up post.) Injoy!
Citrus fruits and delicious herbs from the garden for brining.
The turkey’s in!! Molasses, plenty of pink sea salt and lots of love.
I have never seen the dogs quite so attentive as when I’m rubbing butter and spices under the skin of a 20 lb. turkey!
Slow simmering the neck and organs into a stock on the stovetop makes for a delicious and nutritious base for gravy!
Bird goes in breast side down for the first hour or so to ensure a slower cooking of the tender breast meat.
Don’t forget to have a good breakfast! We went with green smoothies and latkes (Happy Chanukah) made by Titus!
The ladies carried on the tradition of taking a walk and collecting lots of live natural objects for the centerpiece. Here’s Pepper putting on the finishing touches.
Orange cranberry sauce on it’s way….
Delicata squash roasted with cinnamon, cloves, coriander and nutmeg.Also, brussel sprouts with shallots and maple smoked bacon.
Lightly blanched green beans with ginger and garlic. Scalloped potatoes with goat cheese and fresh herbs.
I will totally buy the love of dogs with bacon. That is all.
Aaaaaaand… the guest of honor. Thank you delicious turkey for sacrificing your life so that we may come together and be nourished and celebrate. Also, the pig who’s bacon got into several dishes and was even wrapped around the turkey for a good portion of the roasting. (Not pictured.) Namaste.
Dessert time! Gluten-free, dairy-free pumpkin pie; GF/DF apple crumble pie, with apples from the front yard tree. And (oops) frozen coconut whipped cream!! Such a wonderful meal with lots of fantastic leftovers!