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What do you get when you cross a Blue Slate Tom Turkey with a Bourbon Red Hen Turkey?  This...

Preparing for Thanksgiving

Thanksgiving arrives this Thursday.  And though I will not have a big group of people to feed (just a mere three), I will prepare all the traditional goodies just the same.  Otherwise is just doesn't feel like Thanksgiving.

The turkey is ready to be the star of the feast. I spent Sunday afternoon doing the necessary, not-so-pleasant part of Thanksgiving.  From the barn to the table the Turkey will go. A seventeen pound turkey was a bit challenging to process, but it all worked out fine. I do hope he cooks up lovely. (I apologize for the turkey photo, for those of you who hate the sight of blood. But it is what it is, and that's how its done.) 

A friend of mine took a different route, and sent her two Bourbon Reds to the processor to be done.  I'm curiously awaiting to hear from her what something like that costs. Not that I would probably ever bother, only because I like the idea of everything taking place on farm. But to each his own.  Neither way is wrong, just a different way. 

Stay tuned for more Turkey and Thanksgiving updates... 

Thanksgiving Day Countdown - Wednesday

Tomorrow is the big day...are you ready for the gluttony?  America goes through more than 675 million pounds of Turkey on Thanksgiving.  Did you know that for every four pounds your turkey weighs you should allow for one day of thawing in the fridge?  Did you even remember to thaw your turkey?  If not, go here: Quick Thaw Directions for Turkey.

1,500 = the amount of calories an average woman requires each day. 
2,000 = the amount of calories an average man requires each day.

The American will consume more than 4,500 calories on Thanksgiving Day.  Of course, you can always bump that count higher by downing a few glasses of wine or beer, and some appetizers to boot. Just sayin'...

Now that I've brought you to tears with the calorie stats bomb, let's move on.  Shall we?  So about that snow storm warning I mentioned yesterday.  We now have snow this morning, and more snow coming.  A good time to stay inside and cook, and bake, drink wine, and then drink more wine.

I started off early this morning testing out a bread recipe for tomorrow.  If it's worthy of mention I'll post it later. 

Turkey Update:  the turkey went into its wet brine bath yesterday evening and will stay there submerged until sometime early tomorrow morning when I'm ready to prep it for the oven.  My husband's words to me this morning..."Honey, do a good job with the turkey, okay?"   Right.  Stay tuned....

 

Thanksgiving Day Countdown - Tuesday

Thanksgiving is almost here, and everything seems to be moving along right on schedule.  Except my waistline.  My waistline is definitely moving ahead of schedule. But I'll address that in January...

So I came home yesterday evening to a clean house!  The men had worked hard scrubbing floors, the bathroom and even the oven here on the homestead, while I worked hard at the office downtown.  A clean house!  This drops my stress level a notch or two. I needed that little boost.

Over the weekend I pulled out all of my recipes for the big day, and then crafted my monster grocery list.  Then on Sunday, I stormed two different grocery stores like a mad woman (which I am), upon the carefully calculated time of 11:30 a.m.  Why 11:30 a.m.?  Because I knew all the Amish, and most everyone else, would be off the streets and out of the stores, busy attending church.  It was the perfect plan!  It was quiet, and nary a soul was to be seen.  Well done farmgirl!

This morning the 22 lb. turkey was lifted from the new chest freezer and set out to begin its thaw.  Tonight, when I return home from work, I will set about making the wet brine for the turkey to "bathe" in until early Thursday morning.  The brine that I use is absolutely amazing, but I can't take credit for the recipe.  If you want to check it out you can find it here.  Its one of Alton Brown's, from the Food Network.  I've used it every year since discovering it.  It received five stars and four thousand and some reviews.  Really, you can't go wrong.  It even tells you how to cook your bird.  And a bonus for me, I killed a rooster two nights ago and ended up with enough homemade organic broth to use for this particular recipe. Score!

To top this countdown off, a lovely snow storm warning is in effect until 4:00 p.m. Thanksgiving Day.  They're talking nine or more inches of the white stuff.  But that's okay, because the plow is back on the tractor and ready to go.  Bring it on I say.

I am so very looking forward to four and a half days off from work, as well.  A little time to spend digging out the Christmas decorations, a little horseback riding, a little reading, a little more adding on to my waistline.... * sigh*