November 26, 2009

Thanksgiving 2009

Aya's amazing menu for eight people. All made from scratch over four days.

Stuffing the turkey with Pinot Noir grapes from Foxtrot Vineyards.

The turkey had soaked in brine overnight and here gets extra stock injections along with butter, herbs and garlic under the skin.

Aya's first roast turkey, with parsnips, carrots and roast garlic.


  1. How did the Turkey turn out with the Foxtrot grapes?

  2. It was fantastic! The meat was so soft and tasty and we added the juices to the gravy. We were really happy your Mom suggested it. Thanks for looking at the blog, Anna-Marie.


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