Oh, I’m having so much FUN cooking for Thanksgiving! I decided to start today – tomorrow Nathan is home from school and we’ll be busy. The turkey is a-brining (left), the cranberries are a-popping (or popped, as it were, below), the gravy base is, uh, a-cooling. And the stuffing, ohhh, how I lurve stuffing. I put Parmesan cheese and garlic in mine – in fact, my whole menu has a bit of an Italian twist (Marsala in the cranberries, Italian herbs in the turkey and gravy) – which to me bumps it up to sublime. Can’t wait until Thursday! (Obviously, ha.) The scent of turkey roasting in one oven while challah bakes in the other ought to tickle even the appetites of my Thanksgiving-blasé family.
Doesn’t hurt my mood that it is a gorgeous day out there – warm and sunny, woo hoo! I’m off for a long walk. I’m going to earn my stuffing with a bit of extra effort this week.
Yeah, it'll significantly help it thaw, don't worry about it. Mine was a bit frosty as well. I let cold tap water run over and into it, turning it a few times, while I was prepping the brine and even that helped quite a bit.
OK, so here's my quandry. (always a quandry.) My Tom's been in the fridge since Sunday night, and still it's pretty much hard as a rock. I can feel where it's *just* starting to thaw...but will it be ready to 'brine' tonight if it's still a titch frozen? Will immersing it in water in fact help thaw it out more?