Two days before Thanksgiving and I’ve finished cooking, mostly! I’ve been preparing our Thanksgiving feast since I was 12 years old and this the earliest I’ve ever been ready.
Our turkey breast is halfway through a 2-day brining in the fridge, and I’ve chopped the carrots and onions to roast under it. I made rosemary potatoes and a modified version of our family’s Thanksgiving dressing (some call it stuffing). We’ve got a giant batch of homemade cranberry sauce with Grand Marnier. And I baked a pumpkin pie. We are set!
Having relied on Whole Foods’ hot buffet bar for our holiday meals in some years past, it feels like an especially major accomplishment to have made us this mini feast from scratch.
Today’s #OneGoodThing with Mama was the earliest I’ve ever finished holiday cooking! What was your #OneGoodThing today? Please share in the comments! And remember, kindness is everything!
Day 329 of 366. And Now Totaling 1,790 Days In A Row. Here’s the first 366, & the following 365, & the third year of 365 good things, & the 4th year of good things!
On this day…
- 1 year ago: Goofy time with my girls
- 2 years ago: Saturday evening surprise
- 3 years ago: Mama’s post turkey day tradition
- 4 years ago: A nice Thanksgiving
- 6 years ago: All Buttered Up
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Categories: OneGoodThing
#OneGoodThing Daily 
“Brining turkey” — this is something I’ve never heard of. I doubt if anybody else in the UK has heard of it either. I googled it: Q: Should I brine the turkey? A: Brining helps poultry stay moist and tasty. (Kosher or self-basting birds should not be brined.). The kosher thing would be important to you. Why would you want a salty bird? The same article that says kosher birds should not be brined goes on to say how kosher salt can be used to brine a turkey!
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What a beautiful feast!!!
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Thanks!!!
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Well done! And I know you’ll find good things to be thankful for.
You are both an inspiration x
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Thanks so much, Rob!!! Always a joy to hear from you! 🥰
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