I finally downloaded some pictures from Thanksgiving. Here’s my twenty-pound turkey in all it’s glistening, savoury glory:
I prepared the turkey in a brown bag. It’s absolutely no-fail to the extreme. It’s my ninth year doing this, and every single year, the bird is impeccably moist and delicious with a buttery brown exterior. Here’s the deal:
Take a clean, brown paper bag and grease it generously with salted butter on the inside and outside of the bag. Wash the turkey thoroughly inside and out, removing all the icky stuff from the inside of the turkey’s cavity – giblets, neck etc. Sprinkle turkey liberally with salt and pepper and place inside the greasy buttered bag. Staple the bag shut so no air can come out. Place bagged turkey in a roasting pan and add 2 mugs of water. Place in oven and bake at 375 degrees for 5 hours (for a 18-20 pound turkey). You don’t have to do anything at this point, other than remove the turkey from the bag and serve with the fixings galore.
It’s day four of turkey for dinner, and as much as I’ve enjoyed it – we’re done! Can’t face one more turkey sandwich until next October.
Here’s a pic of me post-cooking. I enjoyed the meal preparation and actually found it quite relaxing!
The festive harvest fun continued with a field trip for the Boy on Tuesday. I accompanied his Grade One French Immersion class to the local farmers’ market. Each group had the task of finding a vegetable – ours was le navet (the turnip). The class assembled all the veggies upon returning to class and gave them to the teacher, Mlle. K. She took them home, chopped them all up, and made a crock pot soup during class today! Prior to finishing school, all the kids enjoyed delicious, hearty soup that was the product of their own market shopping the day before. How fun! And so many lessons within that exercise. Here’s a pic of my son and his friend from the bountiful market: