A perfect late Autumn day for Thanksgiving 2012.
The day always starts with baking. Everything I make for Thanksgiving is strictly from scratch - is there any other way?
The menu is planned and iterated throughout the week. I actually start cooking on Monday. to get a jump.
This year will feature two Heritage House birds around 18 lbs. They are very flavorful but require special care in cooking. One will be braised lightly. The other spatchcocked and grilled. Both brined and rubbed. One spicy. One hot.
The whole bird in its sauna-like braise.
The Spatchcocked Turkey was amazing.
A sampling of the dishes and wines.
A happy crowd.
Me striking my best Iron Chef pose.
And the best part of Thanksgiving: the next day. I bake a special rustic country white bread for this.
All the best, Dennis
Place your reconstituted grape concentrate or your grape juice, or the crushed grapes with their juice into your plastic buckets or barrel. Add yeast, and let wine sit for around 10 days. Thanks.
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