We’ve a lot to be thankful for in this household so Thanksgiving is an all day affair. Appetizers at mid-day are spanikopita, feta cheese, mediterranean olives, and duck rillettes.
Unfortunately, the rillettes were demolished before picture time! 😦
In the evening we sit down to a roasted turkey, cornbread stuffing laden with sausage, walnuts, golden raisins, apples, and dried cherries, mashed potatoes, green bean casserole (yes, the old Campbell’s soup recipe…I cannot tell a lie), homemade drippings gravy and a pumpkin cheesecake pie.
When I roast a turkey, I do not brine. My secret to a moist, flavorful turkey is….compound butter under the breast skin and slathered around the legs and thighs. A rubdown of olive oil (usually) completes the prep before a mixture of good old fashioned salt and pepper and some rubbed thyme. However, this year Mr. Turkey got the royal treatment of my liquid gold duck fat for his massage! Spoiled birdie!