I prepared a Thanksgivings dinner for my family yesterday. I made everything from scratch — Asian-flavor roasted turkey, char-siu gravy, cranberry sauce, stuffing, savory baked sweet potatoes, sweet whole wheat dinner buns, and chiffon cake with sauté apple and cranberries for dessert. So proud of myself!
The turkey came out quite juicy, but during the process I burned its skin a bit because I was not familiar with my brother’s restaurant-grade oven. The 24-hour brining process infused the flavors into the bird. It was the second year that I use the brining method and would do so again next year.
Roasted turkey, juicy and tender. I brined it with Asian spices (cinnamon, cloves, cardamon, fennel seeds, etc.) and basted it with my home-made char siu sauce while roasting.
I baked these sweet buns myself. It was my first time ever!
O told me that I have accumulated my culinary skills to the next level. Now he does not think I should go back to work so that he can have all the home cook meals.