I took over Thanksgiving prep from my mother and mother in law in 1987. I had been married for 5 years, and with two Thanksgivings attended for about 7 (pre marriage), two TG meals was just too much. So verily, my home has been the TG headquarters for the last 33 years. I did miss one year. My father died in 2016, and I was emotionally and physically exhausted from helping my step mom care for him during his June - November transition. It was precious time. One's mind and body slogs through what it needs to. But when it doesn't need to, they send up the white flag. So TG 2016 was white flagged. My family went to other family, and I sequestered.
Now, we have a small family. So the largest TG I have ever had was 14 people. I don't know how many manage double that amount. I like to prepare the dinner for everyone, so you come as you are, not with a dish in your hand. (Yes, I know that is silly--even selfish, snobbish-- on my part. I have allowed my daughter to bring her sweet potato casserole).
Advance to 2020. I take COVID seriously. I let my FIL, BIL/SIL and daughter know that I'm not inviting people in. We will gorge in place! So it was just Mark and I and our son who lives with us. A Gang of Three.
Without the burden of EPA cleanup, I could simply focus on cooking. It was a simple meal. I did get a turkey this year--15lb. I would have gotten a smaller one had I found one. They were on sale for .29/lb. The last couple of years I have stuffed a pork loin roast...it goes well with all of the TG favs!
A flash of inspiration, I elected to spatchcock the turkey and cook it on the grill. Spatcocking involves cutting the backbone out of the turkey (so if you are a stuffer, you would never embrace this method), and flattening it out. I dispensed with the flattening, and merely draped it over a an inverted meat rack. I like grilling chickens this way--they turn out perfectly cooked: crisp on outside (I had slathered it with butter, paprika and cayenne) and juicy on the inside. You do need a good pair of poultry shears. I used my trusty Global Boning knife (do not use your finer bladed chef's knife for such work). I then through it in with the neck and giblets to make giblet gravy.
Long ago, I adopted Alton Brown's method of cooking turkey, to include brining. But I was too lazy to brine. His method involves high heat. I have a ceramic grill--so heat is very hot in that. I had a large rectangular baking stone that I put over the grates which helps dissipate some of the heat. So I was unconcerned about high heat, and I've employed this method before.
The turkey cooked beautifully. The meat rack elevated the breast--so it was able to enjoy a more moderate temperature. I should have turned the bird as the part next to the back of the grill cooked a wee bit hotter.
I pulled the bird out and let it rest. When I sliced it, the breast was very juicy, as was the rest of the bird. I will use this method in the future, with only the mid way turn as a technique adjustment. Why not consider this as something to try. You need to know your grill--and of course have a good temperature probe. (A great Christmas gift for yourself or the cook in your life).
I made other staples: sausage/cornbread dressing (yes I make the cornbread); cranberry sauce (same recipe for 33 years). I did not make my Maple Pecan Chocolate Tart (I consider that my signature dessert). I made a sweet potatoe pie using leitesculinaria.com
Pâte Sablée (Rich Pie Crust) Recipe
(formatting above is weird, but I'm too lazy to change)
So our meal was small but wonderful. Thanksgiving is my favorite holiday--and I'm grateful for many things.
