This past Sunday I hosted a Friendsgiving. Having stepped up as the official cook for the family feast last year, it was the perfect opportunity to test out recipes for the Official Day. The process could not begin until I received the current Bon Appetit Thanksgiving edition. From there, I began to pour through the magazine in the search for a variety of non-traditional and traditional recipes to try. Of course, I also pulled from the wisdom of Adam, Parker, and Trevor. (You can never go back to plain ol' chicken or turkey after learning how to properly brine.)
The menu looked something like this:
A little optimistic for one person, but, I was feeling confident. At the end of the day, the crispies didn't end up on the potatoes, I didn't bother to glaze the chicken, and I almost forgot to pull the cranberry sauce out of the fridge. If I were to do it again, I would listen to Trevor and forget about the dry-brine method. Wet-brining may be a bit more work, but there is no substitute for the flavor throughout the whole bird. It was a bit chaotic, and slightly stressful. But, all worth it in the end as my friends sat around my kitchen on apple crates: talking, laughing, and enjoying the food. There's no greater reward than that! Whether you're cooking, sou-cheffing, or just feasting, have a wonderful Thanksgiving!