Talkin' Turkey

Last week when everyone was kvetching about Typepad's mood-swings, I was having no troubles. Now, I just went to a post about my Thanksgiving preparations, and POOF! The whole post is gone. So I will try to reconstruct it, but of course you must know that the original was so clever, so spontaneous, so subtle, so multilayered, that I'll never be able to replicate its je ne sais quoi.*

Anyhow, it occurred to me that it's time to start planning for Thanksgiving, as I will be hosting again this year! I did it in 2003, but then my cousins stole it offered to take it from me last year. But I'm back. Thanksgiving is my most favoritest holiday, because it's all about sharing good food with family and friends, and nothing about presents and religion. We'll be 20 at the table(s) this year, including my kids, who as you know eat nothing.

I took careful notes about everything in 2003, so it's really just a matter of planning the whole thing out. Last time I brined Turkey #1 on Tuesday, air-dried it overnight in the fridge, then roasted it Wednesday. I brined Turkey #2 on Wednesday, air-dried it overnight, then roasted it Thursday morning. Then I combined the meat for both so that it wasn't too obvious which was day-old and which freshly roasted—frankly, I don't think it matters much anyhow. That worked out well. As for sides, I don't intend to stray too far from the traditional fare; I think everyone likes stuffing, gravy, veggies, some kind of cranberry sauce, etc. Last time I had way too many desserts, so I'll try to rein everyone in on that.

One thing I won't do is blow a fuse in my oven on the Monday before Thanksgiving and have to call the repairman with tears and threats. That didn't turn out to be so much fun.

*French for "boring discussion about menu planning"

Comments

[pam]

Neeeeat. Karen, your notes make me (almost) wish I were in charge of Thanksgiving dinner. But I can at least think up a killer side-dish and bring it along, with a bottle of wine or two.

[Liz]

Can you really taste the difference in brining a turkey? I don't brine and my old turkeys come out well. I find the key is getting a good one. Where do you buy yours?

[Karen]

I think the meat stays juicier. The people at the Fine Cooking site -- where I hang out frequently! -- definitely recommend it, and these are chefs, cookbook authors, professional food-testers, cooking instructors, food writers, caterers, etc.

I get my turkeys at Whole Foods. I noticed this year that they are also selling brined turkeys, but I think I'll brine my own. :-)

[Lisa]

What's the difference between brining a turkey and buying a kosher one?