I apologize for the belatedness of this post. Hopefully, some of this feast will be helpful for others when organizing future (and upcoming!) holiday meal menus. I love documenting my Thanksgiving planning to help create a special meal the following year. 🙂
This was the year of the upside-down turkey! Per Martha Stewart’s suggestion, we roasted the turkey breast-side down for the first hour of cooking, and then flipped it over to brown the breast side. The thought behind this technique is that the juices during cooking seep into the white meat. The result was beautifully browned skin on the entire turkey and the juiciest turkey meat I’ve ever eaten. True. Really!
I purchased the turkey pre-brined (from Trader Joe’s) and we let it rest for a full hour before carving- factors which also possibly contributed to our successful result. It was a little scary lifting a 20 pound, 425 degree turkey- but my husband did a fabulous job. 🙂 Great!
My in-laws brought (and gave us <3) their beautiful wedding china and crystal. So, we dined elegantly in style! So much more fancy to eat the feast on formal plates. 🙂
I’ve posted our menu below and will fill in the links as soon as I am able. Happy Belated Thanksgiving! Happy Holidays!
Thanksgiving Eve Eve:
- Rigatoni & Cauliflower Al Forno
- Green Salad with Mustard Vinaigrette
- Gooey Cinnamon Squares
Thanksgiving Eve:
- Warm Creamed Kale Dip with Tortilla Chips
- Panko-Crusted Mustard Salmon
- Steamed Spinach
- Roasted Baby Red Potatoes, Asparagus, Rutabaga, & Kohlrabi
- Brown Butter Pecan Pie with Espresso Dates (served with ice cream or whipped cream)
Thanksgiving Day:
Breakfast:
- Fresh mango, pineapple, and raspberries
- Crumb Cake
- Banana Banana Bread (Pullman loaf)
- Bagels with assorted jams and whipped cream cheese
Lunch:
- Triple Cream Brie with Sourdough Baguette & Red Grapes
- Classic Split Pea Soup
- Wild Rice & Mushroom Soup
Dinner:
- Herb-Roasted Turkey with Wild Mushroom Gravy (upside-down!)
- Southern Cornbread Dressing
- Cranberry Relish with Apple Cider
- Duchess Baked Potatoes
- Sweet Potato Spoon Bread
- Skillet Roasted Brussels Sprouts with Garlic & Balsamic Vinegar
- Roasted Rainbow Carrots
- Pumpkin Chiffon Pie
- Pear & Cranberry Pie
- Brown Butter Pecan Pie with Espresso Dates (with ice cream or whipped cream)
Leftover Dishes:
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
thebrookcook 
Okay now I am hungry. You feed your guest well. You are not late just early for next year. Have a great week!!
Thanks, Quinn. What a fabulous perspective! Love it. 🙂
The very idea that you serve your guests breakfast , lunch and dinner on Thanksgiving!…….you have some VERY lucky house guests!
It’s true! 😉 Thanks, Jess.
Your menu sounds AMAZING! Where do I sign up to become a house guest?! 😛
Thank you!! We definitely have plenty of food- I’ll try to squeeze you in somewhere. 😉
So much food!!! Wow!
It’s a true feast, Elaine. We are super thankful! 🙂
Incredible meals! This could be used for any holiday!
Thank you so much! I was pleased with the results this year.