Toss another bird in the fryer, and the Jester King
We had a good Thanksgiving feast this year. We had twelve adults and four (almost adult) kids. The prep begins a week ahead of time. The turkey was a 48 hour process with 24 hours in the brine, then we injected him with duck fat and loads of red pepper.
It's been the tradition that the guys all help drop the turkey. It spits a bit of hot oil, just a bit of risk involved in this.
The turkey came out perfect this year!
The daughter was tasked with providing the strawberry rhubarb pie. Kat made a lemon cheesecake... we ended up with several sweet options to end the meal. #2 Son helped by taking photos.
The Turchetta also turned out well. This is also a multi day process. The extra effort did pay off.
Black Friday had us out at Jester King for a special release.
Goji the Japanese Chin sure enjoyed spending time with his stepmom.
Moose liked the More Dots (cassis farmhouse beer)