Yesterday, Nik took charge of roasting our almost-19-pound turkey.  He decided to use the braise/roast method (as illustrated here on Michael’s Ruhlman’s blog).  It was, hands down, the most amazingly moist and delicious turkey we’ve ever had.  We’ll probably never roast a turkey any other way again.

But where’s the turkey on, you ask?  That’s part of the beauty of this method – you carve it, put it in a Dutch oven, ladle some broth over and heat it well before putting it on the table.  So it stays hot the whole meal and you can have hot turkey whenever you want it!

Not only did Nik roast the whole turkey, but he did the dishes, many times over, all day.  So yes, he’s amazing!

And while we’re at it, here’s a few more pictures of all the other delicious food we made.

pumpkin orange rolls

my family’s tradition – cranbrosia

balsamic-maple glazed brussels sprouts with walnuts and red onion (adapted from here)

Nik’s mom’s Greek stuffing

and her oh-so-delicious drenched in butter, sugar, and orange juice sweet potatoes

cranberry sauces:  fresh and Tina’s walnut orange cooked version (also delicious!)

and for dessert – pumpkin pie with a recipe that I think I’ve finally come close to perfecting (I’ll post it soon)

I do love Thanksgiving!