When I tell y’all imma have the most extra thanksgiving meal tomorrow... imma start a thread
#BonaFideThanksgivingpic.twitter.com/xILOevJGMF
Successful thanksgivings always depend on preparation and time management. Discerning between what takes the longest vs what takes up the most space. Most of my food is cooked via oven so a lot has to be prepped and/or cooked fully tonight.
-
-
The mushrooms and the yams bake relatively quick. Mac second. And then the legs and roast take the most time. 3hrs for the turkey, 4+ for the roast. They won’t be cooked until tomorrow. But will be prepped in the fridge overnight.
Show this thread -
So I picked this salt up at the local butches when I was picking up my roast and turkey legs. I mixed this with light brown sugar and applied it to the turkey legs. This salt is beautiful.pic.twitter.com/jg5todlFTo
Show this thread -
Right now the water for the macaroni is boiling while I get the dry rub ready for the roast. I got 4 pounds of choice ribeye roast. I will be using coffee as the main staple of the rub.pic.twitter.com/a0tI1zoumr
Show this thread -
-
I forgot to take a pic of the turkey legs. Food photography kind of hectic. Anyway. I put the meat in the fridge to chill overnight. All the flavors just gonna turn it up and get it ready for the morning.
Show this thread -
Yams are boiled and ready for assembly pre-bake. Greens are washed and prepped, ready for the stove tomorrow, macaroni ready for assembly. Thanksgiving is halfway done already. I could do more but I’ve been at work all day and I’m tired. Faded too. Goat neck is in the crockpot.
Show this thread -
Morning! I’m getting a late start but honestly me no care cuz I’m not leaving my house until tomorrow. Time to get back to it.
#BonaFideThanksgivingShow this thread -
Roast prep. I got 3 boxes of these from Trader Joe’s. Then we have the carrots, celery and onions to keep the roast moist and flavorful while it’s in there so long.pic.twitter.com/9YYXv9fbzD
Show this thread -
-
Roast is in. Turkey legs are in. Dinner will be served around 6, I never understood why people eat thanksgiving dinner so early. Lol Anywho. If you’re cooking any type of big meat like a turkey or a roast, you need a meat thermometer. This one has a probe and an alarm.pic.twitter.com/mQNeaTbdso
Show this thread -
Greens are on the stove. Finna start assembling the Mac & cheese and yams. And drinking.
Show this thread -
Cheese shredded for the Mac. Kept it simple with mild cheddar and creamy Gouda.pic.twitter.com/jJFf3zYCXc
Show this thread -
Almost done part 1 of the roast and then this baby will be ready to go in. Listen if your béchamel ain’t looking like this, you gotta rethink.pic.twitter.com/OncUYohTeW
Show this thread -
The meat is basically done and all I’ll need to do is throw it back in the oven towards the end to get the color/texture I want. Onto the yams and crab stuffed mushrooms.
Show this thread -
-
-
-
-
-
I beat my whole estimated time. But I also almost forgot the rolls. Whew. Isn’t she beautiful.
pic.twitter.com/lwtQgfRe8F
Show this thread -
MEMO: Crown Apple + Trader Joe’s Honey Crisp Apple Cider + Champagne HOLIDAY TIME!
Show this thread -
-
New conversation -
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.

