My sister has arrived and is making beautiful flaky crusts for the sour cream-pumpkin and pecan pies as we speak. My husband is scoring red pearl onions, which I will simmer in port just as soon as I hit “post.” After the turkey trauma of the past 24 hours, I am finally feeling relaxed and good about dinner tomorrow (and I haven’t even started drinking yet!). Thanks in no small part to my TURKEY SAVIORS, who talked me off the ledge and taught me how to defrost a bird at the 11th hour. About an hour ago, I salted our 16-pound turkey with a heaping three tablespoons of kosher salt and a generous pinch of dried sage.
It is now peacefully resting in a bag in the fridge, where it will dry brine until it’s ready to roast tomorrow afternoon. What follows next is why this holiday is my favorite of the year. The mixing, the baking, the brining, the boiling, the simmering, the sautéing, staying up late and getting up early to cook. And now if you’ll pardon me, I’m off to do just that!