This was a momentous occasion. I cooked my first turkey and I didn’t burn the building down. I didn’t even set off the smoke alarm. Not even once.
I started preparing everything on Wednesday night and almost vowed vegetarianism in the process. Note to readers: If you order an organic turkey from Williams-Sonoma, it will arrive with the giblets and gizzards and the NECK still in tact. As well as a few feathers. It took every ounce of resolve to unwrap the turkey and put it in my Alton Brown brine. Yuck.
Here is a recap in photos from the very first Southern Thanksgiving cooked by someone who should not be allowed near an oven.
Followed by… Corn bread stuffing, a Southern tradition. Although in the South they don’t call it stuffing, it’s “dressing.” Even Paula Deen calls her Corn Bread Stuffing a “dressing.” It took me forever to figure this out. I still don’t fully understand.
I surprised myself (and others) with how great everything tasted. Really. It was a perfect Thanksgiving.
I hope that everyone else enjoyed theirs as thoroughly 🙂 We have so much to be thankful for this year.