I’m a little less than half way done with my Thanksgiving prep. The turkey is brining. The fortified stock for the gravy is cooling. The stuffing is in the pan and waiting in the frig for tomorrow.
Like a good magician, the trick is half finished and the audience hasn’t even entered the theater.
Presented with no (or little) comment, here’s what I’ve been up to.
3 pounds of stale white bread. Not something I’d usually get excited about.
This is the start of my brine.
And in about 15 hours, this will be my gravy.
The brine is ready to hit the bird.
Meet the bird.
Ready for the frig and 12 hours of soaking.
Now to start on that gravy.
50 minutes at 450° F later. Can you say “Maillard reaction”?
Celery and onions? These must be for the stuffing.
Our herb garden had just enough left to provide the sage and marjoram. Had to buy the thyme and parsley.
12 TBS of butter. We’re going full Paula Deen on this one.
Done.
I’ve never actually made cheese with cheese cloth. But it does come in handy for other things.
