Happy Thanksgiving: Turkey Three Ways

Greg and I hosted our first Thanksgiving this year and I couldn't have had more fun doing it.  Our menu planning revolved around how we were going to cook the turkeys: all three of them.  The decision was to roast one ala Canal House, after a three day dry brine, with lots and lots of sage butter.  The other two were divided into legs and breasts; Greg smoked the breasts and I made turkey confit with the legs (following Suzanne Goin's recipe from Bon Appetit).  I loved all three.  Amy set a gorgeous table and printed invitations, menus & place cards with a wish-bone motif (not to mention, acted like a total show-off with her magazine-worthy fancy pies).  While I played with new ways to make the bird, I stuck with three of my favorite Thanksgiving traditions from growing up.  I look forward to going around the table and saying what we are grateful for, as well as my great grandmother's pumpkin praline pie.  But my biggest thanks and gratitude goes to all of my friends who indulged me with a serious game of Celebrity, followed by the late night crew's round of Apples to Apples.  More than football, my family was all about the board games and I'm lucky to have good friends who are also game to play along.  Hope you all had Happy Thanksgivings as well...looking forward to keeping it rolling throughout the Holiday Season!!

 The Menu

sips

negronis

spiced cider margaritas

snacks

cheese platter with accoutrements

crudites & relish platter

savory

roast turkey with sage butter

chili smoked turkey breast

turkey confit

rich gravy

gingered orange cranberry sauce

fennel sausage, kale & squash sourdough stuffing

mushroom, leek & cornbread stuffing

buttermilk mashed potatoes

amelia's sweet potatoes

brussel sprouts with pork belly

winter greens with cider vinaigrette

amy's country rolls

sweet

amy & david's pumpkin pie, double apple pie, coconut cream pie & chocolate cream pie

 jessica's pumpkin cheesecake

my great grandmother's pumpkin praline pie