Thanksgiving 2010 was Ron’s finest turkey to date. He did a fresh turkey that he brined for 24 hours. Stuffed it with apples, rosemary, and other yummy things. It was cooked to perfection! The juiciest bird ever.It was accompianed by a very fall wine Apple-Cranberry. Very tart. We found it at Nashoba Valley Winery, we went there for brunch in the fall and the brunch was to die for.
I was in charge of the table scape. I love our new table.
It was a feast. Corn, greenbean cassarole, stuffing, cranberry, gravy, honey glazed carrots, mystery bisquits ( Pioneer Woman recipe)