My mom told me yesterday that Marsh had turkey breasts on sale for $0.88/lb. That’s cheap! They never seem to get below $1.69/lb here. So she picked one up for me, and said she had a whole turkey I could have too.
So that gives me 3 turkey breasts and 1 whole turkey. Now I won’t roast all of those. It’ll be some combination.
What combination will depend on how many people are coming. I haven’t heard back from everyone yet. I may have to send out a reminder. I like to know how many are coming as early as possible! There are decisions to be made! How much to buy? How many tables? Do we need more wine glasses?
I’ve been reading the November issues of Better Homes and Gardens. Especially the turkey recipes. I think I might try brining this year. I never do because it takes a lot of brine to do as many turkeys as I roast each year. But I’ve always wanted to try it. We’ll see. I will probably decide not to for ease again this year! My turkeys always turn out pretty darn yummy without it.
Plus since I roast the day before and then store in broth – they don’t get a chance to dry out anyway!
Speaking of broth, I need to make some more chicken stock soon. I will try to document the process and post here in case anyone wants to make their own too. If you do, start saving up any vegetable scraps (carrots, onions, celery, herbs, garlic) and chicken bones!
This post is making me hungry!
{ 8 comments }
I REALLY like those socks up in the corner.
You can’t have them.
I had a feeling you would say that. So now you turned them into peppers so I couldn’t see them again?
It’s a rotating photo. It’ll be something different every time you come to the site.
I never thought of roasting the turkey the day before. That’s a smart idea. I’ll have to get back to you on that when the twins are old enough that we can actually enjoy Thanksgiving dinner! One more year, I hope!
I have to do too much to be able to cook 2+ turkeys on the day of. Plus since I store it in broth/stock, it ends up more moist than it started!
I’ve been wanting to make my own chicken stock for a while now…
Save up your veggie scraps! Celery ends, carrot peels and ends, onion peels and ends. As soon as I accumulate enough bones and scraps, I’ll be making stock and documenting it.
Comments on this entry are closed.