|Our wood-fired brick oven in our backyard.|
New Roots Farm. The turkey was slaughtered about a week before Thanksgiving and delivered to us fresh. On Wednesday night, Kev fussed over the turkey like it was a newborn baby. He scoured the internet for brine recipes and carefully concocted the briny goodness and doused the bird and let it sit for approximately 16 hours. In my many years with Kevin, I have found that he takes the roasting of meat very seriously. I have never actually cooked a whole roast- bird, beef or pork- in my life. And you know what? He's so good at it, I don't miss the personal experience at all.
The rest of our menu included a new and improved braised kale recipe, sweet potato ginger soup, pureed butternut squash, mashed fingerling potatoes, two kinds of stuffing and homemade cranberry sauce. It was a feast and I couldn't help but feel pleased with the outcome. My father in law kept gushing about the food and we felt like we'd pulled it off. All in all, it was a good day and a rousing success!