November 23, 2004
Holiday Oracle Tuesday
Michele is fielding Thanksgiving questions. Trust us on this: Do exactly what she says. You won't regret it. Or at least if you do, you'll have something very entertaining to write about for the rest of us.
As it happens, we're hosting Thanksgiving Dinner at my house this year. The wife's parents, grandmother and aunt are all coming into town. I'd like to be able to post about it, ut-bay I'm-ay ot-nay ure-say ether-whay ey-thay ead-ray is-thay og-blay, if you know what I mean (and I think you do).
UPDATE: Speaking of advice, Kathleen the Cake Eater is handing out turkey dinner cooking instructions. It occurred to me last night that I've never actually roasted a turkey before. We have roast chicken almost every Sunday and I'm assuming this is more or less the same thing on a larger scale, but I eagerly await Kathy's input. (We already blew the first part of her instructions - the bird we ordered is waaaaay bigger than we'll need. I'll be eating turkey leftover sandwiches until Lent. On the other hand, I'm determined to attempt my mother's recipe for turkey soup this year. Mmmmmmm......turkey soup.....mmmmmm....)
Posted by Robert at November 23, 2004 08:30 AM | TrackBackMrs. LMC and I are frying our turkey for the third year in a row for 20 of my far-flung relations. The bird cooks in an hour, the meat is tender enough to cut with a fork, and the kitchen does not feel like a blast furnace.
Posted by: LMC at November 23, 2004 09:54 AMAnd just what, exactly, is the problem of "turkey sandwiches until Lent"?
And remember tin foil. Turkey's take a lot longer than chickens, so unless you want shoe leather breast meat, you've got to keep it cooler than the legs and thighs while they're cooking.
I won't get into the theological discussion of brining.
Posted by: John at November 23, 2004 10:14 AMMake sure to save the turkey bones for the soup stock.
Posted by: Joe R. the Unabrewer at November 23, 2004 10:39 AM
