Friendsgiving!!

Greetings, friends!

This year was our inaugural Friendsgiving, hosted by my partner and me. Despite a few timing hiccups, everything fell into place! I took charge of the turkey this time, which was a bit nerve-wracking, but it turned out perfectly. I made a whole pint of herb butter filled with sage, rosemary, and thyme. Moreover, having everyone together in the same room was an absolute blast!

Before Friendsgiving, I opted to create a wet brine for the turkey despite having the option for a dry brine. My insistence on a wet brine was due to buying the turkey a day before. I can almost hear you asking, "Ariana, why on earth did you do that?" I completely forgot that our Friendsgiving was last weekend—life was throwing a lot at me. However, I managed to pull it off and was quite proud of myself for defrosting a 12-pound turkey the night before.

The process stretched to 3.5 hours, yet the result made every minute worthwhile.

In my wet brine, I used veggie stock (sadly, no apple cider on hand, but who's judging?), along with oranges, lemons, bay leaves, black peppercorns, rosemary, sage, and thyme! It turned out just right—citrusy, herby, and peppery. The brine had a generous amount of salt, precisely what the turkey needed before it roasted the following day. The night before, I chopped up the herbs and melted the butter for the turkey. It was a small act, but it made the day of Friendsgiving much smoother, sparing me any last-minute worries.

The turkey turned out fantastic and looked stunning! While I regret not spatchcocking it, the meat was wonderfully juicy and tender. I also prepared some veggies—onions, celery, and carrots—and tossed rosemary, thyme, and sage into the pan. I also repurposed some leftover orange and lemon slices from the brine, adding them to the pan for extra flavor. It spent about three hours in a 325-degree oven to reach an internal temperature of 165 degrees.

Using the herb butter I prepared, I gently lifted the turkey skin, slid the butter underneath, and spread it all around. Once the turkey was thoroughly coated with the herb butter, I melted the remaining butter and injected it into the bird. The result? Perfect!

The turkey was phenomenal in every aspect. We diligently basted it every 30 minutes, injecting the bird with its juices and butter throughout the cooking process. On top of that, we made sure to flip the turkey regularly for an even roast.

The turkey was ready by 5, perfect timing, and after letting it rest for 20 minutes, I carved it. I also whipped up a phenomenal gravy from the turkey juices. I effortlessly crafted the most delicious gravy by adding equal parts flour and fat! It took less than 5 minutes!

Around 5:30, everyone began arriving, each person bringing a delightful dish to share. The evening unfolded into a beautiful gathering filled with laughter, games, and delicious food! It was a fantastic night of warmth and togetherness.

On the table spread, we had an array of delectable dishes: rolls, creamy mac, and cheese, classic green bean casserole, velvety mashed potatoes, enticing apple pie cinnamon rolls, rich pumpkin pie, and an abundance of succulent turkey that seemed never-ending! It was a feast for a joyful gathering, each dish adding delightful flavor to the festivities.

It's always a joy to bring my friends together, even though we missed a few who couldn't make it. Despite that, it was a perfect night filled with fun and laughter! There's something magical about having everyone together, creating cherished memories that'll last forever.

Thank you so much for reading!

This brief newsletter encapsulates the joy of gathering my friends and orchestrating something magical for everyone! Creating these moments creates an unparalleled sense of fulfillment, something unique and special. I'm immensely grateful for those who consistently join these dinner parties, especially those who come brimming with excitement and enthusiasm—it truly adds an extra sparkle to the occasion!