November 17, 2016
Thanksgiving! It's my favorite food-themed holiday of the year. This year will be quieter than most, as our family gathering is on Saturday and will feature my seafood gumbo. I do plan to roast a small turkey and make small batches of all the fixings; my sister and niece arrive Thursday evening, and I'll have leftovers for them to nosh on.
The recipes linked below are the three most viewed recipes on our website during the Thanksgiving period last year. Also popular are the various tips I've put together over the years about the turkey; how to carve a turkey, how to thaw a turkey, roasting times based on weight, etc. Turning out a tasty, juicy, succulent bird isn't hard, but it also isn't difficult to turn out one that is dry and tasteless, or, shame of all shames, not cooked through. Many years ago I was renting a house with a gas oven that was somehow also attached to the electricity; I'd planned to roast a turkey for a party I was throwing. Put the turkey in the oven, proceeded to vacuum; someone (not me) had left the heater on in the bathroom and the vacuum kept throwing a breaker, as it turns out, the one that also controlled the oven. I left to run a few quick errands and returned expecting the aroma of roasting turkey; nothing. I went to baste it and there the turkey sat, in the cold oven, as raw as it was when it came out of the refrigerator.
Early next week I'll send out a note with some of my favorite side dishes; meanwhile, if you have any turkey tales, I'd love to hear from you.
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Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, Publisher
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