I can't quite figure out how many turkeys I've made for the holiday, but the Michael Symon cheesecloth covered method did the job this year. I think the skin was extra crispy. I stuck with some other healthy recipes like sweet potato wedges with only 2 tablespoons of brown sugar for 4 pounds of potato! And I did the same balsamic glaze carrots and brussel sprouts from last year. Top it off with some cranberry relish, salad with apple and pumpkin croutons, cornbread stuffing and mashed potatoes and the Thanksgiving menu is complete. The cousins play so well together and they were really ready for some dessert - pumpkin ice cream with pumpkin caramel, brownies, and pecan pie. Thanks to Jess and Matt for those last two treats!
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