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Erik and I are doing our first Thanksgiving. Erik has decided that we MUST make an entire turkey… not just a chicken or some breasts. So we bought a 13.71 pound turkey at Whole Foods on Saturday.
In preparation for the turkey, I also had to purchase some new cooking tools to help. I bought a roaster and an electronic carving knife at Macy’s sale last week. My cheap ass got both for the total price of $36. The roaster was so freaking heavy. When I got it home that night, I saw that the box said it was oven safe up to 450degrees. Of course… the Alton Brown recipe we are using requires us to roast for the first 30 minutes at 500 degrees . So, the first roaster went back and I invested in a more expensive Martha Stewart that is safe up to 500degrees.
Because Alton requires a brine for the turkey, we also had to procure a large bucket. This is something that would be easy if you live anywhere else but NYC. We finally found an orange one at Home Depot. Upon its arrival in our home, my brain cannot get “She’s got a Bucket to Brine” out of my head… this is to the tune of the Beatles “Ticket to Ride”. Erik suggests “Brine is on our Side” but really “Bucket To Brine” is stuck.
Tomorrow is going to be interesting because that is when we start the brine. Because our refrigerator is not very big, the turkey will have to brine on the fire escape. I hope that the squirrels and bluejays that keep residence in the tree outside don’t try to mess with it. Which makes me wonder how we are going to cover the top of the bucket exactly.
In addition to the turkey, we are making sausage stuffing, mashed potatoes, and mulled cider. Johannah is providing a vegetable and pumpkin pie. So it’s just the three of us. IF you are in the NY area and need a Thanksgiving dinner, we will have more than enough to accommodate.
In preparation for the turkey, I also had to purchase some new cooking tools to help. I bought a roaster and an electronic carving knife at Macy’s sale last week. My cheap ass got both for the total price of $36. The roaster was so freaking heavy. When I got it home that night, I saw that the box said it was oven safe up to 450degrees. Of course… the Alton Brown recipe we are using requires us to roast for the first 30 minutes at 500 degrees . So, the first roaster went back and I invested in a more expensive Martha Stewart that is safe up to 500degrees.
Because Alton requires a brine for the turkey, we also had to procure a large bucket. This is something that would be easy if you live anywhere else but NYC. We finally found an orange one at Home Depot. Upon its arrival in our home, my brain cannot get “She’s got a Bucket to Brine” out of my head… this is to the tune of the Beatles “Ticket to Ride”. Erik suggests “Brine is on our Side” but really “Bucket To Brine” is stuck.
Tomorrow is going to be interesting because that is when we start the brine. Because our refrigerator is not very big, the turkey will have to brine on the fire escape. I hope that the squirrels and bluejays that keep residence in the tree outside don’t try to mess with it. Which makes me wonder how we are going to cover the top of the bucket exactly.
In addition to the turkey, we are making sausage stuffing, mashed potatoes, and mulled cider. Johannah is providing a vegetable and pumpkin pie. So it’s just the three of us. IF you are in the NY area and need a Thanksgiving dinner, we will have more than enough to accommodate.