It does involve a 14-pound turkey though. This is one of the first Thanksgivings in a while Hubby hasn’t been asked to work most of it and the friend who usually does Thanksgiving dinner for our “group” wasn’t going to be able to. Additionally, our “group” has shrunk with the recent relocation of one who usually also had his daughter and sometimes son-in-law along. We offered to do the holiday meal and Hubby was concerned about getting a turkey. We still weren’t entirely sure of how many were coming to lunch the day I went  to the store and I thought it best to go a bit larger rather than smaller. This is why we have a 14-pound turkey. Hubby has decided on using dry brine (I think it’s easier to deal with although I don’t intervene in such decisions) and to fry. I’ve explained the frying process before and it is a kind of cool part of the holiday plus makes for an excellent turkey. I’m not doing anywhere near the variety of dishes of some and am sticking with the classics of stuffing – well, it’s more like dressing since you can’t stuff a fried turkey – a small ham, mashed potato casserole, green bean casserole, rolls, gravy, and cranberry sauce. Neither of us are pumpkin fans so dessert is apple pie and a friend is bringing a lovely cheesecake with lemon curd. Another couple we’re friends with are going to drop by for dessert if she doesn’t get overwhelmed in preparing their evening holiday meal. Even though the group will be small, I will send two meals worth home with the friend who is bringing the cheesecake and cranberry sauce, send two meals worth of leftovers with the other friend and take one meal’s worth to another friend on Sunday. That does equate to eight meals, the only difference being three of them won’t include anyone going for seconds.

And as of this morning, the weather is to be sunny and up to 84 so we will be having lunch on the covered terrace,