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.
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.
