The Find of the Week:  Thanksgiving Meal Recap – what Kimberly learned

Since I wrote about my Thanksgiving menu planning a few weeks ago–and since I was trying out several new recipes–I wanted to let you know how it went, and what I will be changing on the menu for next year.  Overall, the meal was fantastic.  I was able to make or prep for most of the dishes the day before, even dishes that I would have normally done the day of, like sweet potatoes.  I learned that since sweet potatoes don’t have the same starch content as regular potatoes, they don’t get as tough when made ahead.  The basics like the mashed potatoes, green beans, and stuffing were delicious as always.  Here are some of my thoughts on the new recipes I tried:

• Spatchcocked Turkey with Anise and Orange: I really enjoyed experimenting with the turkey because I was so curious about how it would turn out.  I flattened the turkey by taking out the backbone and pressing down on the breastbone.  I’ve done this many times with chicken, and it always comes out great.  It was a little more challenging to maneuver a large turkey, but not as difficult as I thought it would be.  The only other part I had some trouble with was rinsing the dry brine off the turkey.  If you don’t have a large sink (I am extra grateful now for the utility sink we have in our laundry room!) it can be a bit tricky, although if you have someone helping you, then one can hold the turkey while the other pours water over it.  Overall, the flavors were terrific, and I loved that the turkey cooked in 90 minutes.  I may try to use the same dry brine and flavors next year but with cut up turkey parts instead for ease.

• Gravy:  This gravy was wonderful, and everyone enjoyed it.  The roasted poultry stock I made ahead to use in the gravy made a big difference and added a great depth of flavor.  The addition of a small amount of vinegar (not a surprising addition) and soy sauce (a somewhat unexpected addition) also gave it a lot of flavor.
• Sweet Potatoes with Crispy Rice Topping: Everyone was a fan of the crispy rice topping; it added that little bit of sweetness and fantastic crunchy texture to an otherwise mushy dish.  The recipe for the sweet potatoes called for it to be pureed, but I think to avoid the baby food feel, I’ll just give it a rough mash.  The little bit of orange zest was great.
• Warm Cauliflower and Herbed Barley Salad:  This is another recipe that I was excited to try.  It didn’t disappoint, and I will definitely make it again, but probably not for my Thanksgiving meal.  It has various components and flavors, so I think for a big meal like Thanksgiving, a simpler side dish would be better.  That being said, we all loved it; it is a healthy and satisfying dish with bright flavors.