Having reviewed my Thanksgiving menu numerous times, I’ve decided to try to do a little Thanksgiving Prep today. I tried to look through my menu and focus on things that could be made ahead of time, such as the pie and make my dough for my loafs of bread.
So here are the things that are on tap for the day.
- Brining the turkey – I’ll be using a traditional brine of water and sugar that is heated on the stove and then I’ll be adding in some fresh Sage, Rosemary and Thyme. And because I lived in the great country of TEXAS, I’ll be adding a bottle of Shiner Bock Beer to the brine too. And then I’ll apply some of the Chef Vivian Howard’s Birds & Breast Rub.
- Apple Pie – I have to admit, I’ve never made an Apple Pie before, but my youngest son swears that my wife wants one and since he never asks for anything, this is the least that I could do for him. And yes, he has agreed to help me make from scratch the pie crust and the filling.
- Homemade Bread – I’ll be making the dough for the Master Recipe from the Artisan Bread in Five Minutes a day book.
- Balsamic Bruschetta
I felt that by doing my Thanksgiving Prep the day before, I would be able to save time on Thanksgiving Day. And yes, I do have all of my times setup and planned out for Thursday.