Pilgrim's Thanksgiving Dinner

by Darla on April 26, 2009

in TOG Y2 Unit 3

April 26th was the day for our Unit Celebration on the Pilgrims.  It was a day of learning for the children as they all helped with the preparations.  Mom’s part was minor to the normal Thanksgiving contribution – Clam Chowder.

Our menu consisted of….Thanksgiving Turkey
Berry Grunt
Brown Betty
Navajo Fry Bread
Clam Chowder

Our friends contributed
Cornbread topped green bean casserole
mashed potatoes
Hasty Pudding

It was rather a heavy meal but amazing fantastic.

The night before the girls put Mr. Tom in a brine – Alton Brown Good Eats method.  He soaked overnight.

The next day we pulled him out and put him on a rack on a cookie sheet.

Started him off with a 500 degree oven for 30 minutes then finished him off at 375 degrees until his inner temp reached162 in the thickest part of the muscle.  A tent was created of tin foil to keep the breast meat from overcooking during the second half of the baking.

The amazing thing – there were hardly any juices on the cookie sheet.  THEY WERE IN THE BIRD!  It was awesome.

The rest was history as they say.  Here is a photo of the completed table before consumption.

We decided that Brown Betty is good but requires home made whipped cream for it to compete with the Berry Grunt.

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