Friday, November 25, 2005
Giving Thanks. Inverted that would be Thanksgiving. In this case we have Anna Bloviations, non-cook that she is, somehow managing to pull off an amazing Thanksgiving dinner. There is absolutely no reason why this should be given her cooking track record but for whatever reason I am consistently a success at this meal. This year we followed Cooks Illustrated suggestion and brined the 13-pounder for six hours. Then we 'air-dried' it in the fridge over night. In the morning we loosened the skin from the flesh and rubbed a mix of parsley, sage, rosemary, and thyme (you know.... like the song), plus garlic, olive oil, salt and pepper. It was a pesto at the end of the day. Per instructions we started the turkey breast- side down and then flipped it after 45 minutes until crispy-brown done.
But let's face it... there really is no such thing as a memorable turkey. There is a good turkey with all the trimmings but how many people do you know who can name a year where they had the best turkey of their lives? Contrarily I can name the best rib roast I ever had. I can name the best lamb I've had. Even the best flank steak. But turkey, in spite of all of Martha Stewart's and other's frettings -- whether you roast, grill, fry, stuff, marinate it -- whether you start it on its breast and then flip, cover it in aluminum foil or bag it -- whether you bake it at 350 or 400 degrees, it is just turkey...... a bird as dumb as a rock and edible only once or twice a year. That gives cooks around the nation another 365 days to try and come up with a recipe that will make that damn bird taste better.
But let's face it... there really is no such thing as a memorable turkey. There is a good turkey with all the trimmings but how many people do you know who can name a year where they had the best turkey of their lives? Contrarily I can name the best rib roast I ever had. I can name the best lamb I've had. Even the best flank steak. But turkey, in spite of all of Martha Stewart's and other's frettings -- whether you roast, grill, fry, stuff, marinate it -- whether you start it on its breast and then flip, cover it in aluminum foil or bag it -- whether you bake it at 350 or 400 degrees, it is just turkey...... a bird as dumb as a rock and edible only once or twice a year. That gives cooks around the nation another 365 days to try and come up with a recipe that will make that damn bird taste better.
Comments:
Post a Comment
