Thanksgiving is here. But what is Thanksgiving? Food is one thing, Black Friday and sales another, but those are only some ways to celebrate this important holiday. One thing that makes it special is that it has no relation to any religion: Catholics, Protestants, Jews, Evangelicals, Orthodox Christians, Hindus, and people of every religion can celebrate it without reservations or regrets. Other holidays, like the Fourth of July and Veterans Day, revolve around the nation rather than the family. What was missing was a universal, family-oriented celebration: a day to gather around the table and be thankful for the good things happening in our lives. This became one woman’s quest—to make a day to cherish family and love, to stop time, sit, relax, and be with the people we love.
The historical introduction explains how Thanksgiving grew from the 1621 harvest feast into a national holiday. It recounts Sarah Josepha Hale’s decades-long campaign for a family holiday, Abraham Lincoln’s proclamation, and the later change of date connected to holiday shopping. The original graphic attributes the account to Alton Brown’s special Thanksgiving episode of Good Eats.
I will have here my small diary on how I prepare my classic Thanksgiving dinner.
Friday, November 21, 2008
Today I will make the guest list and give everyone time to reply. I might have forgotten one or two, but I will invite all I want—the advantage of making your own dinner. I also planned out the dinner. It will contain:
- A roasted turkey
- Mashed potatoes with a twist
- Cranberry sauce
- Cornbread
- Spinach pie
- Tzatziki
- Greek salad
I know the last two are not even Thanksgiving dishes, but they are Greek and are expected at every feast with more than three Greeks.
Sunday, November 23, 2008
The guest list is finalized. Unfortunately, not on time, so I have to halt the shopping until tomorrow. At least I used the time to buy some important hardware, like the pan to roast the turkey.
Monday, November 24, 2008
Today I went with Dimitris to buy the turkey. I am debating the size and the supplementary dishes. I made up my mind: I will have a turkey around 20 pounds. What turkey should I get? Organic? Free-range? Or a good old Butterball? Organic is healthy, free of antibiotics and hormones, and fed with organic seeds and grass. But that is a bit too much in price and theory. Free-range sounds good, but the name can be misleading: a turkey may qualify after only limited time outdoors. So I will pass and go with a 20-pounder, a good old Butterball.
I also got most of the other ingredients: chicken broth, creamed corn, butter, onions, tomatoes, potatoes, half-and-half, herbs, and sour cream. I am not going to share a turkey recipe; there are so many.
Tuesday, November 25, 2008
Big day number one. We will make the things that can be made ahead. I will make the cranberry sauce, and since this is not even my recipe, I will leave Alton Brown to explain it (the first two minutes of the video).
I also made the brine to soak the turkey. Brine is the key to a successful turkey. It contains salt and sugar, plus spices and vegetables to flavor the meat. The brine permeates the meat: first the salt changes its structure, then the solution is absorbed and moistens it. This time the brine tastes good, but it has an undefined funkiness.
I also decided to make baklava for dessert, for my mom’s birthday. It will be a surprise. I know you are reading the website and expect it to be a surprise… Well, nobody reads the blog. They just look at the pictures.
Wednesday, November 26, 2008
Big day number two. In the morning I took the turkey from the refrigerator and put it under cold running water to thaw while keeping its outer temperature below 40°F. I also made a new shopping list and plan of action.
Wednesday, November 26 — the schedule
- 18:00 — Make the spinach pie. I do not have a large pan, so I will make small pocket pies.
- 19:30 — Tzatziki time!
- 20:00 — Surprise dessert.
- 22:00 — Put the turkey in the brine.
- 22:30 — Boil and mash the potatoes.
- 00:00 — Make the cornbread.
Thursday, November 27 — Thanksgiving Day
- 08:00 — Prepare the mashed potatoes; bake the spinach pie and the mashed-potato surprise.
- 10:00 — Prepare the stuffing.
- 10:30 — Put the bird in the oven.
- 11:30 — Prepare the other dessert.
- 16:30 — Make the salad.
Big day… the big day. I am awake at 11:00 a.m. and waiting for the cornbread to finish. I did everything I planned on day two, and I also cleaned the kitchen at least four times. Everything is in the cabinets and the bread is in the oven. I am an hour late from schedule but pretty happy. I have everything in order and am optimistic for the final outcome. Only worry: the turkey brine is a bit funky, but hopefully the sage and rosemary will cover it up.
What I love about Thanksgiving is the cooking more than the eating. I love cooking that I share with people I love. This year was no exception.
I hope everyone had a great Thanksgiving and that next year everyone has more reasons to be thankful for.
Love,
Georgios
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