Subscriber Comments for
The Turkey Test

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COMMENT 124256	2010-11-27 11:26 AM
yummy! congratulations!
COMMENT 124270	2010-11-27 01:10 PM
The brined turkey's Trader Joes are delicious and save a step.
COMMENT 124280	2010-11-27 02:55 PM
Because we care not about the beautifully crispy skin of yesteryear, but now prefer that the white meat will be ensured to be really moist, we have adopted the recent trend to roast the bird upside down. That way the natural juices of the dark meat serve to trickle through and baste all the meat. No need for brining or butter. We stopped stuffing him with cornbread, lots of sauteed celery and onions, and sage, and prepared that to be baked on the side while the turkey rests and we make the gravy. Meanwhile, we stuffed the interior with a whole onion, celery ends and lots of fresh sage, which permeated the meat, and sent the aroma wafting through the house. No Thanksgiving is complete without sweet potatoes roasted in their jackets on a bed of heavy foil until the juices run out and caramelize. Simply split open and serve with a knob of butter, salt and pepper. Can be done in advance and reheated 15 minutes.Did you remember pitted black olives for the kids' fingers?
SHOREBIRD	2010-11-27 07:31 PM
Boy have we got you conned. The turkey is the easiest part of Thanksgiving. The directions are ON the wrapper. The praise belongs to the gravy and pie makers.
COMMENT 124320P	2010-11-27 07:35 PM
Pie is easy. You can turn out a good pie in an hour. But you can't make decent gravy without making a turkey first.
COMMENT 124323	2010-11-27 07:46 PM
The trick to great gravy is to take the carcass and any leftover bones and skin and meat and combine it with turkey or chicken stock, wine (if desired), and a peeled, quartered onion. Bring to a boil, then turn heat down to a simmer. Ladle off the scum, and let simmer for two hours, covered. Pick out bones, carcass and skin when cool enough to handle. Discard. Pour liquid into bowl through a colander and set in refrigerator for 24 hours. Skim fat off and pour into freezer-safe jars or containers, leaving room for the liquid to expand. About a week before next year's Thanksgiving remove stock from freezer. Make gravy with fresh herbs (basil, sage, thyme) and freshly grated nutmeg as well as some salt and freshly ground black pepper. Taste, adjust seasonings, and refrigerate. Re-heat on T-Day in the microwave or on stove top. Take the drippings from next year and use those for your homemade stock (with the carcass, etc.) for 2012. And so on.
COMMENT 124331P	2010-11-27 08:48 PM
Only Mother Nature and other turkeys can "make turkeys." Humans cook turkeys.
COMMENT 124332	2010-11-27 08:55 PM
I agree with Shorebird, turkey is easy peasy. It was fun reading about some of the other traditions today. What I like best is the hot turkey sandwich meals the following week.
COMMENT 124398	2010-11-28 11:23 AM
Shorebird, I completely agree. The turkey is the easy part. It's all the sides and desserts, and the TIMING of getting them all out warm and ready at the same time. Aside from a bit of cleaning and prep, the bird cooks itself, pretty much.

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