Today's my own homebrew Thanksgiving. The turkey has just been put
in the oven.

It's a pork butt injected with Mae Ploy Thai red curry paste. The
curry paste was watered down with pineapple juice, heated briefly
and left overnight in the fridge. Then filtered through
cheesecloth(*) for the injector. The solids were mixed with a dry
Thai seasoning, more pineapple juice to make a paste, and rubbed
over the "turkey".

Sides will be Yukon Gold and Russet Burbank mashed potatoes, and
Pepperidge Farms Herb stuffing made with Jimmy Dean sage sausage,
homemade chicken stock, more sage, shallots, and crimini mushrooms
using scmaltz instead of butter. I might even have some turkey
gravy in the pantry.

Cockle-Doodle-Oink!

-sw