I dry-brined the bird. I got the recipe from the L.A. Times. I'm not making stuffing, but I've put aromatics inside the bird cavity. I've basted it with butter and am cooking it "upside down" for the first half of the roasting time. I'll be really disappointed if it doesn't come out great. I feel like I've done all I can to insure it'll come out flavorful and moist. Yes, I'm relying on a meat thermometer, rather than time or worse yet, the pop-up thingy.
We're hosting just my parents. Since three of us will be watching our carbs, I'm limiting super carby stuff. We'll have mashed potatoes and rolls, but they are mostly for Cliff. Of course, my parents (read: father) might indulge. I'm not trying to be a carb cop. Oddly enough, gravy is not too bad carb-wise. I made a pesto pasta salad with Dreamfields (low carb pasta). I'm doing steamed broccoli with cheese sauce and I just decided to do roasted brussel sprouts. If nobody likes the sprouts, that's fine by me. More for me!
My parents are bringing the cranberry sauce and dessert. My mother makes a pumpkin pie with the Splenda-sugar baking blend and she's found a sugar free whipped cream in a can. She promises that the pie is low carb. The cranberry sauce (from a can) is for my father. He likes the canned stuff you can slice best. *shrug*
As for the being thankful, I do have so many reasons. I'm thankful for Cliff, my family and friends. I'm thankful for my kitties. I'm thankful for our relatively good financial situation, despite Cliff being laid off. I'm thankful for my health. I visited my neurologist this week and he said he sees no need for a yearly MRI and there are no signs to concern him. That was such good news. I've got to say I'm pondering entering the class action suit against Yaz/Yasmin. I was on Yasmin for seven years before my stroke.
This is a good Thanksgiving.