What About the Bird? {simply thanksgiving}

Can you believe that Thanksgiving is tomorrow??? When I started this {simply thanksgiving} series only 10 days ago, Thanksgiving still seemed so far away and now - it's here! 

From beginning hors d'ouevres and wine pairings, to soup and salad, to the perfect sides (green vegetables, potatoes and corn muffins), to dessert and finally to setting the table - this series has captured my take on an inspired and creative Thanksgiving dinner on a smaller scale.  All of the recipes are for four people, and a few will allow you leftovers if you do have four people enjoying the meal together.  

You may be asking yourselves one question though - what about the bird? I took this series step-by-step through Thanksgiving prep, but left out the main course? Yes, I did. Was it an accident? No, it wasn't. And no, I'm not crazy, I just wanted to focus on the turkey surroundings during this series. But of course, no Thanksgiving series is really complete without some discussion about the bird, so I do want to let you know how I would prepare my Thanksgiving turkey...

I make it exactly the same way that I would roast a chicken - with salt, pepper, rosemary, olive oil, butter & lemon. When cooking a turkey, you do have to be more careful with it drying out, but to keep this from happening, make sure you're basting it every 30 minutes, and take it out of the oven at 160 degrees. Let it sit for 20 minutes before carving, and it will have reached your necessary temperature. 

I hope you have the most wonderful holiday, and that you take time to be thankful for all of the good things in your life.  Please tweet at me, or shoot me an e-mail, if you have any questions - I'd love to help you out with your dinner! And please, if you do make anything I've shown here - I'd love to hear all about it! 




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