Hope everyone had a great Thanksgiving. I have been dying from food coma and a food baby belly that looks like it’s about to pop any second. Thanksgiving felt like Thanksgiving because it WAS Thanksgiving, but at the same time it didn’t feel like Thanksgiving because well..it was like 90 degrees. Thank God for the long awaited rain we started having. I hear about people in other parts of the country experiencing blizzards and stuff…and I get jealous. I’d so rather be cold (especially in November) than feel like I should be chillin’ at the beach. And by cold, I mean being in the 50’s or 60’s…yeah, that’s perfect weather that I wish we had all year round.
I started preparing what I could on Monday that week and then did the rest on Thanksgiving Day and the day before. I did all my shopping Monday. The stores weren’t too crazy when I went. But I heard it started getting super crowded later that day.
While I was shopping for Thanksgiving, I found myself at the frozen food section.
At the time, I was just way too hungry to cook and needed a no hassle/no cook type of food to fuel me to get me going before I proceeded to cook. I ended up getting the steak and potato one. It’s been years since I have had microwavable dinner, but it was not bad, especially while in a behgorage (a term cleverly coined by Faye of Faye’s Fork) mode.
I was a little tempted to try something different with the turkey this year. Something tropical sounded tempting. But I didn’t. I just stuck with regular simple dry brining with the basics. I brined it for three days. I got a 25 pound turkey this year, -not the easiest to hull around. Last year, I tried Michael Symon’s cheeshcloth method, which minimizes or omits regular basting. That went okay, but I just did it the regular old fashioned way this year…continual basting. Here we are with the oven door open at one of the basting sessions.
The standard recommended cooking time for turkey is what…15-20 minutes per pound? So since my turkey was 25 pounds, that meant I would have needed a cooking time of 6.25 to 8.3 hours. But brined turkey cooks more quickly and mine was in the oven for less time than that.
Below are pics of all the food I consumed on Thanksgiving and some of the leftovers the following days. I haven’t really seen any Korean American family have ONLY the traditional American Thanksgiving food on Thanksgiving. I am sure that applies to many other families of other immigrant backgrounds as well.
We rolled buffet style. All the food was laid out and a line was formed to grab whatever items onto a plate. It’s easier that way lol. Since I was a kid, I have secretly fantasized about Thanksgiving dinner at a big fancy table with an elegant setting. And the host comes dashing out with the star of the show, the perfectly cooked turkey. Then everybody holds hands, says grace, and goes around saying what they are thankful for. But no…not in my family. I guess the Thanksgiving scene in my head is what I had grown up with seeing on television and movies. It seemed like that was what every other family out there was doing and we were the freaks that didn’t do Thanksgiving “properly.” But oh well.
Here is one of the tables.
Another year has gone by. I can’t believe that it’s almost 2015. Do you know how many Thanksgivings that means that I have celebrated? A lot! I remember my first Thanksgiving being in Kindergarten. I don’t even remember if my family did anything then. But I have pictures of Thanksgiving memories from school. Judging from the pictures, I guess we had learned about turkeys, Pilgrims, and Indians. One thing I totally remember is learning how to draw a turkey by outlining our little hands, then coloring in eyes, beaks, wattles, and feathers on them.
It totally hit the spot and was a perfect last bite to end the night.
I got a text from Manny and his “Hawaiian Style Fried Rice.” I guess the addition of ham and pineapple made it “Hawaiian.” He made it using leftover turkey, white onions, bell peppers, and bacon. That had me wanting some! I didn’t have bacon or pineapple, but I just whipped up what I could with what I had and had some fried rice too. I love the sweetness that ham adds in fried rice.