Cooking for Thanksgiving is now one of my favorite things to do. Yup, I know, it’s quite strenous and nerve-wracking. Regardless, it’s quite rewarding when you know that everything has come out just as its supposed to be. Truly gratifying even more when you hear praises! Oh yes, it’s quite worth the struggle.
This year’s turkey, I decided to flavor the big bird with orange maple bourbon. Yum! I first tried this combination with glazing this on baked fried chicken, and it had came out scrumptuous, so why not do it on a turkey?
I always have an inkling on how coconut milk is made but I never really had the chance to make it myself. While on vacation, visiting my parents back in my home country, I had the opportunity to “help out” in making coconut milk from scratch. It may seem tedious at first glance, but really, it’s quite easy and fun to do. So for those with easy access to “mature” coconuts, I guarantee you that making this coconut milk from scratch will be worth your while.
We normally didn’t celebrate Thanksgiving in our household. If we ever did, we had never usually dealt with cooking the turkey as nobody had wanted the hustle and bustle that came along with it. We just usually had bought rotisserie chicken as a substitute for turkey (Lol). Much cheaper and we didn’t have to deal with a bunch of leftovers. (Trust me, it had made sense to us before!). Last year, however, one of my siblings had received a free turkey from the company she’s working at. Well, we had no choice but to face the ordeal of cooking it. It was about 15-18 pounds, if I’m not mistaken. I was appointed to cook it as I was the one off that day. I had found myself excited, instead of exasperated, to finally try my hands on cooking turkey. I was anxious, of course, but at the same time, thrilled to finally overcome this turkey dilemma in our house.