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Anyone else prepping for Thanksgiving?

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We're prepared... to drive to a state park to scout as a possible wedding site, and then go downtown to a Korean restaurant for dinner.
 
Lots of prepping. Slept in. Walked the dog, did some shit around the condo, went on a relatively early first date, 5:30. Went quite lovely, she looked like her photos so I went all in, and the conversation flowed, ended up there until almost 9. Got home and now having a couple brews. I think I'm going to read some Left Hand of Darkness. Gotta wake up and make a squash and cranberry dish before heading out tomorrow.
 
Sous vided the bird overnight and finished it in the oven for a few minutes so the skin would look right. Was delicious. The turkey was nice and tender/juicy.

Cranberry relish (one package of cranberries, one cup sugar, one whole orange, in a blender) was done yesterday and set in fridge overnight for the flavor to mature. Also came out excellent.

Otherwise normal sides, nothing to write home about.
 
dave_the_nerd said:
Sous vided the bird overnight and finished it in the oven for a few minutes so the skin would look right. Was delicious. The turkey was nice and tender/juicy.

Cranberry relish (one package of cranberries, one cup sugar, one whole orange, in a blender) was done yesterday and set in fridge overnight for the flavor to mature. Also came out excellent.

Otherwise normal sides, nothing to write home about.
Click to expand...
We did a sous vide turkey breast finished in the oven.
 
Wife's grandmother was "in charge" of the turkey this year...

It was taking forever to cook, like they had planned on a meal at 2 or 3. That time came and went. I guess she had "read an article" and cooked it at 325*, meaning it was taking forever. So once the target time came and went they cranked the oven way up and set another hour timer. At the end of that hour she checked it and the leg wasn't loose so they put it back in for another hour. I only found out at the end of that second hour when I was asked to subtly check it. I pulled out my trusty instant read (which I brought because I had a feeling it would come in handy) and both the breast and the thigh were temping 195*.
 
dave_the_nerd said:
Sous vided the bird overnight and finished it in the oven for a few minutes so the skin would look right. Was delicious. The turkey was nice and tender/juicy.

Cranberry relish (one package of cranberries, one cup sugar, one whole orange, in a blender) was done yesterday and set in fridge overnight for the flavor to mature. Also came out excellent.

Otherwise normal sides, nothing to write home about.
Click to expand...
That's what we ended doing as well. We smoked the turkey the night before then vacuum sealed it and the next day threw it in the sous vide and it worked perfect.
 
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