After making Stuffed Turkey Leg for "Pre-Thanksgiving" , we had leftover turkey bits to deal with. We smoked half of the turkey breast along with the wings. The smoked breast came out very nicely, and we're saving the smoked wings for making stock.
The other half of the breast we brined longer (3 days) and stronger. After being coated with black peppercorn, juniper berries and coriander seeds, it too was smoked and we had ourselves some turkey pastrami.
Here it is sliced up:
Along with some Gruyere cheese, it made for a great panini lunch the other day.
So, what about Thanksgiving itself? We had personal "turkeys":
Roasted Cornish game hens with balsamic vinegar and fresh sage. Alongside, we had a three-grain pilaf with almonds and shitake mushrooms (from The Union Square Cafe Cookbook) and romaine stuffed with root vegetables braised in red wine (from the Café Boulud Cookbook).