The cranberry sauce is in the fridge, shimmering in its jewelled goodness. I have to hide it in the back, to keep too much from being sneaked at breakfast tomorrow (leftovers are delicious spooned onto oatmeal in the days after though).
Tonight, I'll be making pecan pie and soft gingerbread cutout cookies for the little ones' TG dessert. I can't get enough gingerbread at this time of year, so I welcome the chance to use the pumpkin cutter from Halloween and add maple leaves too.
Safety first if that turkey still seems rock hard. To thaw it safely, you'll need 4 to 12 hours of submerging in cold water with water changes every 30 minutes. Here's the handy USDA Thanksgiving Countdown link again. They have tips for leftover storage too. Their toll-free poultry hotline is: