Everyone knows that the next best thing to Thanksgiving Dinner is the leftovers and nothing is more amazing than The Thanksgiving Leftover Sandwich. Sure you can reheat all the leftovers and eat them individually, but why not compile them all into a mind-blowing sandwich and all you need is a few slices of bread, which you may even have from the stuffing you made the night before. My sandwich uses potato bread, mashed potato, turkey, gravy, stuffing, cranberry sauce, and green bean casserole. You can watch the video below to see how it stacks up.
The Thanksgiving feast came and went. It was highly successful and everyone left stuffed and happy. The bird turned out perfect. The 48-hour brine, reducing the salt to 3/4 cup did the trick. It was not dry; it was not mushy; it was just right. I understand the bird could just be done in a 24-hour brine with 2 cups of salt, but I wanted to do the 2-day brine, more out of convenience than anything else. I will say that it did eat up a lot of valuable refrigerator space. Keeping the refrigerator organized and accommodating all the pre-prepped dishes, was probably the single hardest task of the whole meal.
Also, while I did a lot of research on the preparation of the bird, I will say that I should have dedicated a little more time to how to carve a bird. I was a bit at a loss. Now we are in the leftover stage and should probably be eating it over the next few days, with the help of 5 others who are our guests for the weekend
Progress is being made. And a guest chef stopped by in his PJ’s for some late night Ice Cream making
Preparations actually started on Monday, although I just did a little vegetable chopping that day. Tuesday was the day that I started the brine on the Turkey. Most recipes call for a 12-hour brine, I’m going for the full 48-hour brine. Of course, the amount of salt has to be adjusted from the 12-hour brine. I adjusted it from 2 cups down to 3/4 cup to avoid too much saltiness in the meat and to avoid the mushiness that comes from a long brine with a high salt content – Everything else will remain the same. I used the Thanksgiving issue of Food Networks Magazine as a guide for my turkey making as this is the first time I will be cooking a whole turkey myself. I did once deep fry a turkey many years ago, but roasting is a lot different. The brine is an Orange-Tea-Bourbon Brine, that smells amazing.