Parsley, Sage, Rosemary & Thyme

So, the question is, is this a food blog, or a help-keep-out-of-the-area-friends-in-the-loop blog? Cause while I cooked the bird and gravy and stuffing, I don't really have much to say about it. In the last 8 years, I've made 5 turkeys and 1 duck. It's hard for me to write about something I've done 5 times with enthusiasm, especially cause it's just following a recipe.... maybe we'll do a turducken next year, that would result in an interesting blogpost.

Started the day biking around to collect herbs: parsley, rosemary, thyme from the garden; white sage and purple sage from the native plants area by the lagoon/dorms. Used the Alton Brown method for turkey: brined bird, ~15lbs; 500 degrees 30 min; put a tent of foil over the breast; 350 2 hrs. Great results. Gravy is pretty straightforward, pan juices, flour, let that go for a little while, homemade stock. I kinda messed up the stuffing -- baked my own bread, but the bread was undersalted and I had used a bit of rye flour in it, and thought that clashed a bit. It was alright, though. Keely and Traves and her brother and his girlfriend made the rest of the sides. Keely made a pumpkin pie, her very first attempt at making dough, rolling it out, etc. Super good. The filling was: the flesh from 1 Kabocha squash (~2c), 1 14oz can condensed milk, 2 eggs, spices. It was a pretty good day. Onto the pics:

Marshmallows for eating, saving some back for the sweet potato casserole

stock pot

the bird is the word

Keely's first pie

whip it, whip it good