I've done 'em big before
I've done a large turkey several years in a row just to prove to myself that I could. I'm still saying that Alton Brown's suggestion of a 24-hour brine for the turkey is the best way to go. My mother may have made fun of me but she ate the damn thing and was pleasantly surprised that I was able to do it, I think.
This year, it's just Jeff and me. Cooking Thanksgiving for two is more challenging then at first glance because it is just so easy to say "fuck it" and have pizza. But we decided it was still Thanksgiving so I'm trying out a turkey breast in the slow cooker, Jeff's Mom's stuffing, roasted parsnips and sweet potatoes, and some ginger squash soup I made last weekend. Sounds peaceful and relaxing to me.
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Sounds delicious to me. Shame we had our t-giving a month ago!
Marlin and I cooked just for the two of us as well, and it is a bit challenging (and we have huge amounts of leftovers). But peaceful and relaxing is good, and we enjoyed the same. I also made your garlic soup ... yum. One of my favorites. Glad to hear all is well.
I made your Garlic Soup as well, but down here in the Texas heat, I had to open all the windows and doors to set the proper chilly effect to make hot soup sound tempting. Regardless, it rocked. :)
For Thanksgiving, I wanted to be totally hedonistic and make a TurDucHen, but since it was just myself and the parental units, I settled for a roasted chicken with herb stuffing. Thankfully, it was so moist and tasty that the plight of leftovers was not a problem.