We hosted Thanksgiving dinner at our house this year. Both sets of grandparents and Susan and Monse joined us.
The plan had been for appetizers and cheese and wine and cocktails until the turkey was done. It was a serious starch fest, with 3 types of stuffing (Stovetop, mom’s sticky rice stuffing, and the Konig family recipe), mashed potatoes, mashed sweet potatoes, dinner rolls. We had salad and garlic green beans (ran out of time to make creamed spinach).
With our 18# brined turkey (from Trader Joe’s) and the Good Eats recipe, we had anticipated a total cooking time of 3-3.5 hours. Should be enough time make the spiced simple syrup for peartinis. Unfortunately (?), by 2.5 hours, the turkey internal temperature was over 170 degrees, well above the desired temperature of 165. Timing is always the challenge.
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