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Cake day: August 14th, 2024

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  • Honestly I think it’s easier, takes up a fair bit of space in the fridge, but you don’t have to worry about liquids and leaking like with a wet brine. The prep isn’t too bad. Just give it enough time to thaw and then you cut out the spine, flatten it and season. I think optimally it has 4 days to sit then but that’s a lot of time taking that much space and I didn’t buy the turkey early enough for that >.> <.< Work’s just been busy, I’ve had a recaulking project at home that did turn out well but took triple the time i thought it would, and then with a kid and toddler, just haven’t been quite on top of it


  • Haha, I’m stressed like last year, I’m further behind on prep than I want to be but I’m not too far behind, might even be better than last year.

    Turkey is spatchcocked and seasoned, made the green bean salad, cranberry sauce, and chicken stock. Bacon cooked for the beer cheese and bacon soup. I’d like to have made the gravy already and be more certain o no the veggies I’ll toast tomorrow, but now typing this out I think I’m in a decent spot