

Today I prepped and dry brined the turkey. We have done Kenji’s butterfly cut recipe for a few years now and it always works out well. I also got the gravy made ahead of time so tomorrow it’s simply a matter of reheating and checking the seasoning levels.
Also got a pumpkin pie baked and some bread out getting stale for dressing.


I actually really enjoy a thanksgiving (or christmas) ham, but my spouse isn’t crazy about it so we rarely if ever go that route. Maybe I’ll talk her into it next year. 😋