What food blog would be right without a Thanksgiving Day post?

Between now and this time last year, a plethora of things have happened. So much so that I had minimal to no expectations of doing my traditional homemade Thanksgiving feast. …  That was until some unexpected Santa Monicans came into my life and inspired me otherwise.  Thanks to them, I took part in what was the most moist turkey I’ve ever had a hand in.  I’ve had some epic Thanksgiving meals in my time. But this year, I have to say, I am the most thankful for knowing genuine people, who contributed in embodying the concept of “help” to me and who I am the most thankful for in giving me the most relaxing holiday I’ve come to know. 

Recipes

• a 11-12 lbs. turkey rubbed with olive oil/herbs/citrus zests; basted in water and chicken stock on the bottom of a roasting pan every 1/2 hour for 4-5 hours
• stuffing, which ended up being dressing
• potato and leek gratin
• sweet potato casserole; addendum: marshmallows

Side Notes

• our 11-12 lbs. Butterball turkey was named Harriet
• Harriet was frozen when bought and refrigerated 2 days but needed at least 3; soak your bird in tepid water for 2-3 hours and change the water when the water gets cold on a regular basis to get your 12-pounder ready for roasting on T-day
• there is no such thing as over basting your turkey: our every 1/2 hour basting session for 4 hours rendered the moistest turkey, so moist leftovers 3 days after were still tender