Thursday, November 26, 2009
Roast Turkey Recipe
On this most American feast of feasts, there are inevitably questions, concerns, if not downright panic over how to properly prepare a Thanksgiving Dinner.
As an aid to our readers, I will elicit the help of two well-known chefs, Barbara Stanwyck, and Alan Hale, who, from “Stella Dallas” (1937), demonstrate for us the proper way to cook a turkey.
Pay attention. Take notes.
First: choose one extremely large turkey that has been hanging in the window of the butcher shop by its feet. Always buy a bird with the feet still on it. That’s how you know you have a good one. Never buy a bird that has been sealed in plastic. They don’t cook as well as an unwrapped turkey that you carry in your arms. This way, bits of fiber from your woolen coat sleeves stick to the skin of the turkey, and they taste good roasted.
Try it today, and let me know how your Thanksgiving Dinner turns out.
Now, I’m off to wrestle with my turkey. Must fetch sports bra from the roasting pan.