I had some friends who couldnt do thursday, so we decided to have thanksgiving on Sunday.
We got a 19lb turkey, made 5 lbs of cornbread the night before, and then did everything fresh.
Fresh cornbread apple cranberry stuffing (in the bird of course, then mixed with pan drippings), and fresh cranberry sauce, butter whipped potatos, sweet potatos, and thick cream and peppercorn turkey gravy.
The turkey was magnificent if I do say so myself. We throroughly injected it with a mixture of butter, olive oil, turkey stock, balsamic vinegar, soy sauce, salt, pepper, rosemary, sage, and thyme. We also rubbed it with the same mixture.
Stick it directly under the heat for a few minutes to start the skin to crisping, then tent it up for four hours at 325.
I couldnt even carve it because it fell apart completely.
Tonight I roast the carcas and take the rest of the meat, potatos, and gravy for turkey potato soup. Maybe take the stuffing and cranberry sauce and rebake it into a bread pudding or summat.
