It’s November, and you know what that means. In just a few weeks, all over the United States people will express their gratitude for family, health, and living in this great nation with the annual turkey-gravy-mashed-potato bender. Thanksgiving is, without a doubt, my favorite holiday.
- I love to cook and eat with family and friends, which is the whole point of Thanksgiving.
- I like the opportunity to evangelize for brussels sprouts.
- I like that there are no presents or non-food shopping involved, and since we boycott the national embarrassment of a tradition that Black Friday has become, it is a totally non-consumerist holiday for us.
- I like the challenge of making as much of the harvest festival feast as possible from our actual harvest.
If you are a bit intimidated by cooking that Thanksgiving centerpiece, the whole turkey, you are going to love this fantastic Turkey Roasting Inforgraphic. It comes from the geniuses at Visual News. Thanks guys for allowing me to share.
I would just add a few more things:
- Heritage birds really do have more flavor, so if you’ve got the cash for it this holiday season, go with a heritage bird.
- When in doubt, brine. When not in doubt? Brine anyway.
- Let your roasted bird rest for 10-30 minutes depending on the size of the bird after pulling it from the oven. This gives the juices a chance to stop freaking out and means a nicer slice on your plate.