Oookay. Starting to get a little anxious about cooking a Thanksgiving dinner.
Yes, yes, yes — I know it’s just me, my husband (who will not care), and my kid (who only cares about having hot chocolate with marshmallows for breakfast on “Big Balloon Day”).
My questions and concerns are as follows:
1. If I just took my 10.5 lb. frozen turkey out of the freezer and put it in the fridge, that’s plenty of time for it to thaw, right?
2. How soon beforehand could I make a sweet potato pie without it getting soggy? The day before?
3. Do I just make the gravy with what’s in the roasting pan or do I need to do something with the mysterious guts from inside the turkey?
Oh, hell. Do I even have a plate big enough to put this turkey on? Well, there’s one question answered: I do not.
Next year, I’m just going to my mom’s house. Maybe she’ll let me cook (coughcough, I know you’re reading this, Mom, coughcough).