Thanksgiving 2023

Today’s Thanksgiving went better than I expected. I’m glad I headed out to the grocery stores last night at 6pm. I hesitated to travel at first because I assumed that nearly everyone would be out getting food. But no, the roads and stores were not at all crowded; they were much worse at 3:30pm.

I did shop the prior weekend to stock up on vegetables. But I deferred buying the turkey thighs because I figured they’d not last until today.

The regular supermarket had no turkey thighs; the butcher said they didn't get many turkey parts this year.  Fortunately Whole Foods was well stocked with a variety of turkey parts in vacuum-sealed bags.  And when I got home, I went to work on peeling and cubing turnips, then cooking and mashing them.

My idea was to arrange a bunch of vegetables in a well-oiled cast iron pan and place the turkey thighs on top. And then I'd roast everything all at once. Indeed, there’s even a recipe online that describes it.¹

I included fresh beets (red and golden), parsnips, carrots, Brussel sprouts, garlic, pearl onions (which were a bitch to peel), fennel bulb, plum tomatoes and apples. I placed sprigs of fresh rosemary, sage and thyme on top.

To season the turkey, I poured Kosher salt into a dish and then added fresh cracked black pepper, which is the base seasoning recommended by another recipe.² I blotted each thigh dry with paper towels and then dredged it in the salt pepper mix. Then I placed them on top of the vegetables, skin side up.

I used a pre-heated oven temperature of 375 F and a time of 60 minutes, which worked perfectly. The thighs tested out at 171 F, but they weren’t yet shrunken down and dried out. I turned off the oven and used tongs to remove the turkey so they could rest in a plate at room temperature.  Meanwhile I stirred the vegetables and kept them in the oven – the parsnips seemed just a bit hard.

The aroma during roasting and the eventual taste were wonderful – the meal surpassed my wildest expectations! I hate Brussel sprouts but I included them because every meal should have something bitter to interrupt the tendency to be glutenous. But even they turned out scrumptious because, by design, they soaked up the fat from the turkey.

Aside from the store-bought pecan and pumpkin pies and the butter in the turnips, the meal was totally low carb and paleo.

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¹https://www.myforkinglife.com/baked-turkey-thighs-vegetables/

²https://dinnerthendessert.com/roasted-turkey-thighs