This year, I successfully cooked the majority of Thanksgiving Dinner for my family. We're talking about a 20 pound turkey with a bacon, apple, sage and carmelized onion stuffing. Real giblett gravy. Garlic mashed potatoes. And, of course, maple syrup glazed pecans with orange essence and shallot green beans. Other people handled the rolls, green salad and appetizers. My Aunt Nancy cooked pecan and pumpkin pies.
The closest I ever got to disaster was realizing that the turkey was not even close to being thawed on Wednesday afternoon. Apparently the temperature of of the fridge was 34 degrees Fahrenheit. Luckily, I had already decided to brine the turkey, and being immersed in cold water for 4 hours thawed the bird right out.
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