After spending the better part of yesterday breaking down and carving countless turkeys (yes, people really do order pre-roasted, pre-carved turkeys), I just had to play. All those sinews and tenacious muscles clinging to bones. Not to mention the incompatible white meat/dark meat cooking factor.

While gnawing meat off the bone makes for a primal experience, there are times when I want something more refined. If nature was not going to provide me with a product that can be cooked integrally and be easy to eat, I thought that I would give it a shot.

A core of brined white meat, wrapped around the wing bone, followed by a thin slice of brined dark meat, then skin…mission accomplished. 

One thing that I've learned over the years is that Thanksgiving is the one holiday that I can play with presentations, as long as the traditional flavor profiles remain in tact. At least thats how it plays out in my family.

white meat/dark meat petite drumstick

sweet potato marshmallow

liquid stuffing

brussels sprouts

whipped potatoes

pickled cranberries

This year, I am thankful that Thanksgiving only comes around once a year, and that someone else will be cooking my dinner.

Happy Thanksgiving!