Wednesday, November 22, 2006

Thanksgiving misgivings.

I am a decent cook. There are two things I make extremely well: chili and roasted turkey. Tomorrow, my new wife and I will be hosting Thanksgiving dinner for our families. There will be a couple of people from her neck of the woods there, and the rest is my local family. It will be quite the spectacle because we have a small cottage of a house. We plan on getting a bigger house in the near future, but for now, it is what it is.

The spotlight will be on my turkey for the big day. I opted out of making chili. I can't make both and I already supplied our 90 wedding reception guests with chili just a couple of weeks ago. My turkey, unless I screw up, is very moist and tasty.

I used to be disappointed with turkey. I always ate dark meat because I can't stand dry white meat. All my life, I just thought that was the way turkey is. Then one day it happened. I was working at a department store, fresh out of college when a lady brought in some turkey for Thanksgiving. I asked for dark meat, but she said she didn't bring any because everyone loves white meat. I tasted this moist turkey breast and I looked at the holiday in a whole new light. No longer would I be FORCED to eat dark meat or dehydrate myself with white meat turkey as it soaked up every ounce of saliva from my mouth and glands. NO! I WILL LEARN TO MAKE GOOD TURKEY MYSELF.

The next couple of years, I researched and experimented till I came up with the goods. Now, no one in my family even thinks of the possibility of a Thanksgiving or Christmas without Jeff's turkey.

I stuff the turkey with vegetables (water-based kinds like celary and onions) so's not to sponge out the bird's moisture. My wife calls me a few minutes ago and says that two people in her office warned her about cooking anything inside the turkey because Salmonella will thrive there. One of these people being a doctor gets her a little worried. I told her that I was disappointed because we all must have forgotten to get sick or die in the years past. Too bad we didn't know about it before so we would know how to act when we digest all that.

Happy Thanksgiving and by all means stay away from Salmonella!

6 comments:

Sayre said...

I don't care for my stuffing to be cooked inside the bird either. I think it also contributes to that dry turkey breast problem. I always cook mine with cut up apples inside. (When done, I throw the apples away). It moisturizes the bird from the inside and gives it a very delicate sweetness that you don't know is there unless you know about the apples. It sounds like you and I are basically on the same track in choosing things to put inside the bird for cooking!

Does your wife cook? I'm wondering how she managed to miss all the hoo-ha about Samonella and stuffing before now...

Bon & Mal Mott said...

Yes, it's true that 'experts' say that cooking edibles inside the turkey can lead to all sorts of gastric distress, but we used to cook turkeys stuffed with numerous items and never once became ill. Perhaps it's a telling comment upon the state of the food processing industry and its practices that we must nowadays be more careful.
We hope you enjoy the day.
Peace.
Bonnie and Walt

Bon & Mal Mott said...

P.S. Bonnie says to tell you that she (as did I) thoroughly enjoyed your choice of illustration.

Bonnie and Walt

kristarella said...

I'm sure that I'd be rubbish at getting the bird just right... it would take me a long time or a really good recipe. Doesn't help that I have a terrible oven.

This post reminds me of Felicity Season 1. Did you ever see that show? They have thanksgiving at the college dorm when everyone is supposed to go away but then they come back and have a big dinner and it's all nice. It's really funny how they try to find a turkey but everywhere is sold out and the gay coffee shop owner ordered his months ago...

DesLily said...

well I still stuff the bird with a bread stuffing.. but I have so much onions and celery in it and it's very moist before i even stuff the bird. I can't say I've ever had a really dry white meat on the turkey?? Must be lucky huh?

Enjoy your bird tomorrow!! I know I will!..nothing smells better then a turkey in the over for 5 hours!!

Chris said...

The best thing I learned to have an always moist bird, white or dark meat, is to brine it first. It takes up to 48 hours but it gives the BEST turkey ever.


I learned about it in the BBQ FAQ. That is a free compilation of years of tips from smokers and BBQ experts.

Glad yours turned out good and that you didn't get sick, LOL.