Sure Thanksgiving is going to look different tomorrow, but that doesn’t mean we can’t still make an excellent meal!
Our Thanksgiving turkey never seems to fit in our refrigerator — we learned years ago to not even bother trying, we now stick our brining bird in an extra large Ziploc bag, then put the bag in one of those orange Home Depot buckets. (Don’t worry, we buy a new clean one every year.) Then the Home Depot bucket sits in a large cooler packed with ice, which spends the night outside:
We’ve spent a bunch of time perfecting this technique and it works. The 24-hour wet brine makes the turkey so moist (ugh, I hate that word! But there’s no other way to describe it…), the skin is perfectly crisp, it’s honestly my favorite thing about this holiday! OK, I like to see family and friends too, but you get the point.
I made my pumpkin pie and my cranberry sauce earlier this afternoon. My pie crust looked fabulous:
But I spilled a little bit of the pie filling when I put it in the oven, and then I think I might have overcooked it…hopefully it tastes OK tomorrow! My sister-in-law is bringing a blueberry pie so we won’t be pie less! Although my husband and I really don’t know how to cook for a small group, so no one will go hungry if my pie is just awful. But even an overcooked pumpkin pie will probably taste good, right??
I am so excited for turkey leftovers! I’m already thinking about turkey sandwiches filled with cranberry sauce and stuffing…
Notes from a Self Quarantine 