This Thanksgiving, my wife and I invited a small number of people over to our house to celebrate. It sort of served as a house-warming party, and as the night moved on, I started to kind of write my blog post of the things I was observing. So here are five Thanksgiving observations.
5: Cooking the Turkey Isn’t that Hard
Before Thanksgiving, my wife and sister-in-law didn’t want to make a turkey (probably because they knew how much hard work it would be), but my brother-in-law and I knew we couldn’t have Thanksgiving without one. It would be like having Christmas without pierogi or Passover without dipping some of that parsley in the salt water that you can’t stop eating because the Seder is long and you are SO hungry. I had a lot to learn about cooking a turkey first though. What I gathered from some advice articles is that you have to brine a turkey before you start cooking it, and I’m glad that we did, because the turkey was so moist and had this zesty flavor. I’m still eating the turkey today and it has remained tender. Here is the brine recipe we used: Turkey Brine.
Overall, cooking the turkey wasn’t that hard. The main thing you have to worry about is planning and ensuring you follow through on the schedule. When you start opening the oven and witness the turkey browning, then you feel like a Top Chef. Of course, I’m talking about this like I cooked the turkey alone. If I’m honest (which I always promise to be, even though that’s kind of a lie), my wife and sister-in-law really deserve all the accolades for why the turkey looked and tasted so good. I can’t even say I supervised. I lifted the turkey, gutted the turkey, and basted the turkey, but the rest, well, that wasn’t me. I still can say that if you want to make a turkey on Thanksgiving, don’t be scared and definitely don’t settle for a ham. Continue reading “Five Thanksgiving Observations from California”