Something big is about to go down in the Roberts famiy. For the first time in our history–a history that goes back to the 70s when mom and dad danced to “What Are You Doing For The Rest of Your Life?” at their wedding–we are having a home cooked Thanksgiving. And who’s doing the cooking? You’re looking at him! And I need help! So here are some questions:
– How would you cook a 14 to 16 lb turkey? Would you brine it? How long would it take? (We reserved a Bell & Evans turkey that I think is all natural and organic.)
– What sides would you make? The obvious ones? Anything special?
– What other courses would you serve? Soup? Salad? Dessert? (Well, of course dessert. But which desserts? A basic pumpkin pie or something more exotic like a pumpkin ginger cheesecake from Gourmet?)
Can’t wait to get your advice and of course you’ll get to read all about it next week. Thanks in advance!
