KungFuPanda Posted November 19, 2020 Share Posted November 19, 2020 I like turkey and have a hard time missing out on those soup bones. When I make a whole bird, I spatchcock it. It doesn’t cook forever that way so it stays juicy. I can’t decide if I want to just get a breast, or a whole bird and only cook half of it and save the other half for another meal. I’m shopping tomorrow so I’ll let the stores decide for me. 🤣 1 Quote Link to comment Share on other sites More sharing options...
Laura Corin Posted November 19, 2020 Share Posted November 19, 2020 We are having pheasant. It's just the two of us and, in the spirit of celebrating the fruit of the land, it makes more sense any way to give thanks for a locally-shot Scottish bird than a farm-raised non-native. We'll be having some side dishes that are from Husband's family tradition: cornbread dressing, cranberry sauce, green beans with cheese sauce, pumpkin pie. Quote Link to comment Share on other sites More sharing options...
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