Thanksgiving 2022

 Guests: 

Judy and Joe

Bill and Deborah

Jake and Courtney

Chelsea

Emily

Dishes

Turkey. 14.5 pound Mary's turkey from Natural Grocers. Turkey was brined for 24 hours using Thomas Kellers brine directions. After brining the turkey was washed and patted dried and then placed on a roasting pan in refrigerator for at least 24 hours. 

Turkey was stuffed with as per the recipe (Best Roast Turkey-Epicurious). 

https://www.epicurious.com/recipes/food/views/my-favorite-roast-turkey-51258050

Insert a thermometer into the thickest part of the breast. Cook at 450 until a temperature of 165 is reached. This 14.5 pound bird was cooked in just over an hour. 

Party Potatoes. Recipe on this blog.  Notes: I used 2 three pound bags of Yukon gold potatoes. I cut the potatoes in half and boiled for about 25 min or until tender (Remember this was done a 5600 ft of elevation). Mashed using a food mill and added 1 stick of butter and 1 cup of buttermilk. Then added sour cream and cream cheese per the recipe on this blog.

Green Beans with prosciuto and shallot.  2 bags of green beens frozen split between 4 quart foodsaver bags. Season each bag with salt, pepper, onion powder and garlic powder and add some olive oil. Vacuum seal bags. Sous vide for at least 60 minutes at 180 degrees. Saute the prosciutto remove to a bowl and the saute the sliced shallots then combine with the prosciutto. When the beans have completed cooking, place in a bowl and add the shallot and prosciutto and season for service.

Cranberries per the recipe on this blog

Apple Pie as per the recipe on this blog.

Pumpkin Pie from Whole Foods market

Cranberry Pecan Baked Brie as per recipe on this blog.

Need to try and get Emily's recipe for the beverage that she brought.