Joining me last night were my good old friends Becca, Alon, Tina, and David and my good new friends, Shiri and Ido, whom I met last night. My favorite part of Thanksgiving is actually the preparation of the meal, and the mini-courses I prepare before the main event. Once I got the turkey in the oven (more on the turkey later) I started making a stock using the classic french mirepoix, some of the left over veggies that went into the seasonings on the turkey, and the left over turkey neck. By the way, what do you call a baby turkey? (Answer later on in this post) Shiri made some guacamole and around 230 pm we had a nice bowl of spicy turkey soup with chips and guacamole. Oh, I had my first glass of wine, of many, at this time too. I had been really excited to cook the innards of the turkey (the liver, kidneys, etc..) and was disappointed upon picking up my turkey to learn that these had been thrown away. Not my first choice, but I bought some chicken livers and cooked them in the broth of the spicy turkey soup. I placed them on some thinly sliced cooked beets and had chicken liver on beet carpaccio. Yes, I was pretty full at this point, and the turkey wasn't even out of the oven yet. (Answer to the trivia questions: 20 miles per hour, and a poult)
I made an asian flavored (see the recipe in the previous post) turkey that I think was cooked perfectly. The breast meat was really juicy and nobody asked for gravy. We had stuffing (gluten free for Becca) a great quinoa/beet salad, a greenbean and chestnut dish, sweet potato and pecan pie, brownies, cranberry sauce, cranberry crumble, and more. Everything was delicious, the conversation was great, and it was a very memorable thanksgiving.
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