I have been looking forward to bringing the full on American style Thanksgiving dinner to Manila, for many months. I actually missed Thanksgiving day dinner though because of my trip to, Hong Kong (no complaints). So the first opportunity I got, I prepared the annual feast fit only for the hungriest of participants. Better late than never right? In usual fashion, I prepared the entrees, while my girlfriend Ange, prepared the deserts. Something she likes to refer to as the savoury side and sweet side. I just call it sweet and sour. 🙂
If you are interested in recipes for any of these items, please let me know with a comment. Enjoy!
I feel like the secret to the best Turkey is brine. Brine is basically a salt water solution that you submerge the bird in overnight before baking. This creates a much more moist meat, and a much crispier skin. Fresh herbs and filling the cavity of the bird with something that adds moisture instead of stealing moisture is key in preventing a dry baked turkey. I like to use fresh fruit, citrus, and whole onions. A common mistake is to cook the stuffing in the bird, you will have a moist stuffing but a terribly dry turkey. This bird was massive, I am still snacking on it almost a week later after feeding six or more people twice.
The beautiful table set up was arranged by my girlfriend, Ange. Oh and she also made all the deserts. 🙂 I am totally falling asleep as I type this post, let me know if you are curious about how to make something as usual. I need a nap, it must be all the L-tryptofan. 🙂