until we have turkey, two of them actually. Thanksgiving is my favorite holiday, and has been since I was a little kid. I’ve been in charge of the pies for my family since I finished my first home-ec class in 7th grade. And I’ve been told that I make really good pies. The irony of course being that I don’t like pie. Ha!

So, after work I came home and picked up the produce from the Saturday market. Then I drove down to Lake City to pick up the heritage turkey that we got through Stokesberry Sustainable Farm. It weighed in at only 10.5 lbs but it sure is pretty. Then I stopped at Central Market for the rest of the supplies that we needed: butter, frozen pie cherries, eggs, sausage, bread crumbs, etc. These were all local. Our exceptions so far are chicken stock (organic), dried pie cherries (bulk organic), celery (in MIL’s fridge), salt/pepper, olive oil, and a few other spices. Oh, and that 11 lb. organic free range turkey I picked up.

Turns out that we’re going to cook two birds for various reasons, mainly having to do with the fact that we all like turkey. Plus this way we can do a side-by-side taste test of organic free range birds, one heritage and one broad breasted white. We’re also doing two different types of stuffing just for fun. Now the challenge is figuring out how to get them in the oven at the same time. Oh well, luckily that’s Sharon’s, Mike’s mom, problem not mine.
Sharon is roasting the birds and making the stuffing, potatoes, gravy and brocoli souffle. I’m spending my morning tomorrow and Thursday making no-knead bread, apple & cherry pies, cranberries and salad. Plus I’m making my mom’s famous Danish pastry recipe so that we can indulge on Thursday and Saturday morning. Sooo one of my favorite parts of any holiday.