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Jellenne @jellen805
, 13 tweets, 3 min read Read on Twitter
What a great day so far. Called an audible this morning about frying the turkey, as the darn thing was too big according to the directions 21lbs, not to mention she's clearly a Diva who was still partially frozen even after 4 days thawing in the fridge. Water bath time.
Had to re-write the "production schedule" for everything else completely. Good news, I had 4 other capable and willing to help pairs of hands! My 3 kids, and the eldest's new GF. She's darling btw.
We went for the Hail Mary. Decided to go with the homemade butter cajun injected marinade idea (1st time ever) once Diva was thawed. Myy son the "Product Designer" figured out the hieroglyphic instructions to the digital probe thermometer too.
Thanks to Alton Brown's classic video, we knew the breast had to hit 161 degrees, did the first 30 min at 500, then applied the "Turkey Triangle"...but I forgot to turn it down to 350 right away. 30 minutes later 😱 we fixed it, but I'm still thinking this beast will take 3 hrs.
Nope it was going to be early. We scrambled to get everything else going, 5 people in a small kitchen with lots of laughter. My son the "middle kid" took over the mashed potatoes, but the first batch weren't cooked enough...fortunately I had extra. Wash rinse repeat.🤪
Took out the diva, and the stuffing still had an hour to go in the crock pot. 😳
Let it sit, covered in foil, and get everyone another drink. It's go time.
Sautéing the green beans, roasting the bacon wrapped asparagus, and cresent rolls, table set, serving pieces out it all was looking good! Now...to make the gravy.
Have I mentioned I'd never ever in my entire life made gravy before?
Gravy, I've been assured is a deceptively simple thing. It's an art some would say.
Yes, I was sweating a bit at this point.
First making the roux, skimmed off the fat, melted it and added the flour...it looked like balls of paste. My daughter asked, is that what it's supposed to do?
I said I have no idea, give me the drippings...and top off my wine.
Whisking, whisking, whisking...is now my life. Season, whisk some more. Suddenly it's looking like gravy.
Still whisking.
Dump it in the gravy boat, and it's to the dining room. We hold hands, and say what we're thankful for, with laughter and heart filled smiles. Of course we didn't go in order around the table, but jumped it back and forth...somehow making it even more fun.
Moment of truth.
OMG...the turkey was the BEST one I've ever done in 20 yrs. That creole marinade is the BOMB. 161 degrees in the breast is the key. Perfectly juicy turkey...who knew that was possible? Alton Brown is a God.
Oh, and the gravy?
I should have made a double batch, we don't have any for leftovers.
#Score
The clean up crew is finished and we've played our first board game. Now it's dessert and a movie.
Life is good. That's what I'm thankful for.
#HappyThanksgiving everyone! 🥰
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