Happy Thanksgiving


Cary and I hosted our own Thanksgiving for the first time ever this year. Our place is currently under a bit of construction (building wide maintenance work) so luckily it was a small/causal shindig, but that didn't stop Cary from making all the usual fixings and a 14 lb turkey. For 4 people. We had SOOOO much food :)

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Maple Leaf Cocktail
(adapted from Las Vegas and Drink Dogma)

1 oz. fresh lemon juice
1 oz. maple syrup
2 oz. bourbon

Combine in a cocktail shaker partially filled with ice. Shake vigorously.

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Kim Tepe's Turkey
(family recipe)

14 lb. turkey
2 sticks butter
1 lemon
1/2 large onion
4 stalks celery
1 package fresh poultry herbs
1 bunch fresh parsley
4 cups chicken stock
salt
pepper

Rinse and prep--tie up legs, etc. Rub with melted butter, salt and pepper inside the cavity and all over the outside. Stuff lemon wedges, onion wedges, celery stalks (leaves work too) and sprigs of parsley, sage, rosemary and thyme inside the cavity. Put it on a rack in the roasting pan and put about 4 cups of stock (chicken or turkey) in the bottom of the pan. Roast the bird upside down at 425 for 30 mins, then flip over and cook at 325 for the rest of the cooking time based on the size (about 20 mins/pound).