Thanksgiving is a time for gratitude and connection. While everyone’s celebrations feature various traditions, from turkey bowls to 5K runs or walks, a delicious feast with loved ones is always a highlight.
This year has been both hard and beautiful for all of us, and even if your celebrations and traditions look a bit different, taking a moment to reflect on the good people and special moments in your life is important.
Perhaps you’ve hosted every year since you can remember, or maybe it’s your first time. Perhaps you’ll be hosting celebrations in person, socially distanced, or over a Facetime or Zoom call. Either way, I think my list of staples for throwing the feast of the century (including one of my favorite recipes for a turkey) will come in handy. These are the pieces I can’t live without on Thanksgiving Day when I’m cooking, chopping, baking, setting the table, and getting busy in the kitchen.
I hope your weekend is filled with belly laughs and the best dang food you’ve had all year. Most importantly, I hope you are reminded that giving thanks doesn’t have to happen only once a year. You can create this kind of gratitude, connection, and joy whenever you choose to open your heart or your home.
“Gratitude can transform common days into thanksgiving, turn routine jobs into joy, and change ordinary opportunities into blessings.” - William Arthur Ward
You can find all of the delightful goods below at our shops in Louisburg or Belton.
Xx
Belinda
From top left to right:
Preparing
Carving utensils, knives, whisks, measuring spoons, and more.
Cutting, carving, or serving board: J.K. Adams Co.
Cooking
Pie plates: Emile Henry and Piebox
Casserole bakers: Emile Henry
Dining
Linens and Dishes: La Cigale Linens and Fiesta Dinnerware
Blake Hill Cranberry Chutney
Dorset Maple Reserve
Skillet-Roasted Turkey with Garlic and Herbs from Skillet Love
Skillet-Roasted Turkey with Garlic and Herbs from Skillet Love
Ingredients:
1 (10-pound) whole turkey, neck and giblets removed.
3 to 4 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
1 small onion, peeled and cut in half
2 ribs celery, cut into 4-inch pieces
2 bay leaves
1 head garlic
2 small apples, cored and cut into quarters
Fresh rosemary or thyme sprigs
Directions:
Preheat the oven to 325 degrees F.
In the sink, rinse the turkey well with cold water inside and out and pat it dry with paper towels. Place the turkey in a 12-inch skillet. Smear the butter over the top and sides of the turkey. Season the cavity with salt and pepper. Put the onion halves, celery, and bay leaves in the cavity. (This turkey is small enough to fit snugly into the skillet, so you do not need to truss it to keep the wings close to the body.) Break apart the garlic into cloves and coarsely chop the coves (skins still on); scatter them around the turkey in the skillet. Place the apple quarters around the turkey in the skillet. Stick a few herb sprigs around the turkey or inside the cavity. Tie the legs together with kitchen twine.
Place the skillet in the oven and roast the turkey until it is golden brown and an instant-read thermometer inserted in the center of the thigh registers 165 degrees F, about 21/2 hours. If the turkey gets to the desired brownness before it is cooked through, tent the skillet with aluminum foil and keep toasting until you reach 165 degrees F.
Remove the skillet from the oven and let the turkey rest for 30 minutes. Carefully transfer it to a serving platter and tent with foil to keep it warm. Discard the bay leaves. Carve the turkey.