Oh, the glorious Thanksgiving gathering and meal! With great friends, numbering 10 around the table in the dining room, and food that all seemed to come out just right, it was a feast festival of fellowship and good times. Mine was a full plate, with generous portions from all the available meats and sides. This included the return of the slow-roasted beef tenderloin:
Also, an 18-pound buttermilk-brined spatchcocked roasted turkey (I'm lousy at carving but it was so moist and flavorful!):
We had stuffing, using the late famous Mary Margaret McKnight's recipe and substituting vegetable broth to make it vegetarian:
I had our customary favorite of layered green bean casserole:
Here's a decent shot of the turkey gravy and horseradish sauce. You'll note that we serve ourselves buffet-style, another reason I love the generous counter space in the kitchen:
You'll have to look back at the top photo to see the sweet potato casserole; I didn't take an individual picture of it this year.
As for dessert, while I regularly seek to follow the excellent example of my dear friends and colleagues in Woodstock, Virginia—The Linaburgs—and serve up the carrot cake they recommended to me years ago, I chose instead a slightly less involved shortcut to our sweet finisher that night: a quick repeat of the pumpkin spice sheet cake with cream cheese icing.
Buttermilk-Brined Spatchcocked Whole Turkey based on:
- "Want to Make a Wonderful Flavorful Roast Turkey? Brine It in Dairy," by Nik Sharma. Features "Golden Garlic Roast Turkey" and "Golden Turkey Gravy." Published in This Is a Cook Letter, 20 November 2021.
- "Samin Rosnat's Show-Stopping Buttermilk-Brined Turkey Breast Recipe," by Samin Rosnat in GoodFood: Autralia's Home of the Hats. [Published 30 November 2020]
- "Crisp-Skinned Spatchcocked Roast Turkey with Gravy," from J. Kenji López-Alt, former Culinary Director and current Culinary Consultant of SeriousEats.com. [Updated 21 October 2020]
- "This Thanksgiving, Let Science Help You Roast a Tastier Turkey," by Maria Godoy. From National Public Radio's Short Wave. [Published 21 November 2021]
"Slow-Roasted Beef Tenderloin," from J. Kenji López-Alt, Managing Culinary Director of SeriousEats.com.
"Layered Green Bean Casserole," a Jones Family favorite.
Adapted from "Sweet Potato Casserole with Pecan Topping," from Southern Living Slow-Cooker Cookbook, (Oxmoor House, 2006), p. 234-235.
"Mary Margaret's Dressing," from Mary Margaret McKnight of Buies Creek, NC. Recipe obtained November 2002.
"The Best Pumpkin Cake I've Ever Had," from Sally McKenney of Sally's Baking Addiction. [Published 11 October 2017]
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