The label said “Young & Fresh.” Man, was it ever. Four days in a brine and four hours in the oven made for one delicious bird.
My youngest decided to try her hand at her first Thanksgiving meal on her own. Baby’s first Thanksgiving was a big success. She had a beautiful turkey with all the trimmings at her place Wednesday night. She invited her boyfriend’s mom and aunt, along with the two of us and her sister/sister’s husband. We had a wonderful time totally devoid of the usual holiday drama at my in-law’s.
But she and her sister spent Thanksgiving Day running to their respective in-laws and in-law’s-in-waiting. That gave me all day Thursday to prep a feast for Friday. Having everything prepared except the stuffing and the turkey, made it so easy to cook. I would have thought someone catered the whole thing if I weren’t so tired.
Naturally, I made all our traditional favorites. Everyone has their own special dish that makes Thanksgiving their own. Many have that special holiday tradition of opening old wounds to created a family fight. This year I’m thankful that we kept it small and didn’t have to deal with that drama. I hope your Thanksgiving was as drama-free as mine.
Here’s a bonus. If you like balsamic vinegar, this is a quick, tasty slaw you can make for any occasion.
- 1 head of purple cabbage
- 2 bottles of bacon bits
- Extra-virgin olive oil
- balsamic vinegar
- 1 small onion
Coarsely chop the onion. Mix onion, EVOO , a splash of balsamic, and 1 bottle of bacon bits in a very large bowl. Chop the cabbage. Alternately add cabbage, a splash of EVOO and splash of balsamic. Stir well with each addition. With the last of the cabbage add the second bottle of bacon bits. Chill in the refrigerator. Stir well before serving. Hint: it gets better the longer it sits. Give it 24 hrs for full flavor.