Dragaera

Turkey

David Dyer-Bennet dd-b at dd-b.net
Fri Nov 29 11:29:51 PST 2002

Mia McDavid <mia_mcdavid at attbi.com> writes:

> For me, the be-all and end-all is a free-range, fresh-killed (and I
> don't mean "fresh" as in has had ice crystals in its gizzard for two
> weeks) turkey, which I *finally* scored in the Twin Cities!!!

My mother and sister used a fresh, free-range turkey this year, and it
came out very well.  Much more expensive, of course.  I'm not at all
sure it was worth it. 

> Oyster dressing has a very creditable source; I found it in Joy of
> Cooking.  Of course, anyone who doesn't like oysters shouldn't go
> there...

Long tradition, too.  I've never tried it, being committed to the
current standard stuffing.

> Glenn was responsible for the forcemeat under the skin of the
> breast--sausage, herbs, and seasonings.  We feel this is particularly
> important with free-range birds, which do not have fist-sized clumps
> of fat in all the crevices.

We didn't do anything like this, and it came out at least as moist as
a broth-injected frozen commercial bird usually does. 

> I'll let y-all know how it turned out.

Do please.

> Happy Thanksgiving (or whatever you call it when there's nobody to
> give thanks to!  ;->  )

That's just what it's called.  It's an eating holiday.
-- 
David Dyer-Bennet, dd-b at dd-b.net  /  http://www.dd-b.net/dd-b/
 John Dyer-Bennet 1915-2002 Memorial Site http://john.dyer-bennet.net
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