{"id":1874,"date":"2014-11-27T12:49:17","date_gmt":"2014-11-27T19:49:17","guid":{"rendered":"https:\/\/www.kevinneal.com\/blog\/?p=1874"},"modified":"2023-10-16T11:14:24","modified_gmt":"2023-10-16T19:14:24","slug":"thanksgiving-2014","status":"publish","type":"post","link":"https:\/\/www.kevinneal.com\/blog\/thanksgiving-2014\/","title":{"rendered":"Thanksgiving 2014"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>turkey slathered under the skin, inside and out with a compound butter of garlic, sage, thyme, rosemary, parsley, salt and pepper.<\/p>\n<figure id=\"attachment_1876\" aria-describedby=\"caption-attachment-1876\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1876\" src=\"https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter.jpg\" alt=\"slathered in butter\" width=\"500\" height=\"375\" srcset=\"https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter.jpg 2048w, https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter-300x225.jpg 300w, https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><figcaption id=\"caption-attachment-1876\" class=\"wp-caption-text\">Turkey slathered in butter.<\/figcaption><\/figure>\n<p>Time to pull the turkey from her overnight brine.<\/p>\n<figure id=\"attachment_1875\" aria-describedby=\"caption-attachment-1875\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/coming-out-of-brine.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1875\" src=\"https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/coming-out-of-brine.jpg\" alt=\"coming out of brine\" width=\"500\" height=\"375\" srcset=\"https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/coming-out-of-brine.jpg 2048w, https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/coming-out-of-brine-300x225.jpg 300w, https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/coming-out-of-brine-1024x768.jpg 1024w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><figcaption id=\"caption-attachment-1875\" class=\"wp-caption-text\">Turkey coming out of brine.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; turkey slathered under the skin, inside and out with a compound butter of garlic, sage, thyme, rosemary, parsley, salt and pepper. Time to pull the turkey from her overnight brine. &nbsp;<\/p>\n","protected":false},"author":2,"featured_media":1876,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[4],"tags":[489,426],"class_list":["post-1874","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life_and_family","tag-thanksgiving","tag-turkey"],"uagb_featured_image_src":{"full":["https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter.jpg",2048,1536,false],"thumbnail":["https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter-150x150.jpg",150,150,true],"medium":["https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter-300x225.jpg",300,225,true],"medium_large":["https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter.jpg",768,576,false],"large":["https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter-1024x768.jpg",980,735,true],"1536x1536":["https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter.jpg",1536,1152,false],"2048x2048":["https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter.jpg",2048,1536,false],"post-thumbnail":["https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter.jpg",210,158,false],"coral-dark-medium-large-2x":["https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter.jpg",1536,1152,false],"coral-dark-large-2x":["https:\/\/www.kevinneal.com\/blog\/wp-content\/uploads\/2014\/11\/slathered-in-butter.jpg",1960,1470,false]},"uagb_author_info":{"display_name":"Kevin","author_link":"https:\/\/www.kevinneal.com\/blog\/author\/kneal\/"},"uagb_comment_info":0,"uagb_excerpt":"&nbsp; &nbsp; turkey slathered under the skin, inside and out with a compound butter of garlic, sage, thyme, rosemary, parsley, salt and pepper. Time to pull the turkey from her overnight brine. &nbsp;","_links":{"self":[{"href":"https:\/\/www.kevinneal.com\/blog\/wp-json\/wp\/v2\/posts\/1874","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kevinneal.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevinneal.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevinneal.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevinneal.com\/blog\/wp-json\/wp\/v2\/comments?post=1874"}],"version-history":[{"count":2,"href":"https:\/\/www.kevinneal.com\/blog\/wp-json\/wp\/v2\/posts\/1874\/revisions"}],"predecessor-version":[{"id":1879,"href":"https:\/\/www.kevinneal.com\/blog\/wp-json\/wp\/v2\/posts\/1874\/revisions\/1879"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevinneal.com\/blog\/wp-json\/wp\/v2\/media\/1876"}],"wp:attachment":[{"href":"https:\/\/www.kevinneal.com\/blog\/wp-json\/wp\/v2\/media?parent=1874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevinneal.com\/blog\/wp-json\/wp\/v2\/categories?post=1874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevinneal.com\/blog\/wp-json\/wp\/v2\/tags?post=1874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}