The end of a quiet holiday weekend. Watching the Packers. After spending time cleaning up the cars for winter. Certainly not an exciting or sexy way to spend Thanksgiving.
I did do a turkey, but only a half one. Thanks to Triadelphia LakeView Farm and Jenny’s Market.
Not a particularly small turkey, at 10.9 pounds for the half. This was fairly easy to do. Dry brine overnight with salt, orange zest, sugar and lemon juice.
Roasted first at 400° for 20 minutes, then finished at 325° for two more hours.
We had the wing and part of the breast for dinner. I then made soup from the drumstick and the bones to have Friday night. Turkey noodle soup. Yesterday I made the breast meat with a covering of buttered cheesecloth to give us another meal.
Today we were turkeyed out so I made a rump roast. Slow cooked in the oven with veggies.
This was a small business Thanksgiving meal. Local vendors.
Time to start working on our small business Christmas. Poinsettias from Greenway Farms. Greenery from Triadelphia LakeView.
We can get through this year by continuing to be careful, and by supporting our small local farms and businesses. We are thankful for them being here for us.