"Project Turkey: Here's to a Most Successful Bountiful Goodness"

Mission accomplished!  After an encouraging mental kick in the butt and, yes, help from Brad (thank you!) I went onto "Veni, Vidi, Vici" that turkey and get it in the oven prepped and ready to go early Sunday morning.  I was not quite sure how to properly "stuff" it, but I thought, hmm, anything seasoned would taste fine, so in/on went an onion, rosemary, thyme, parsley, extra virgin olive oil (that would later attribute to a FAIL'ed gravy attempt), salt/pepper/oregano, carrots, and lots of chicken broth.  Oh, and did I mention that I honestly had no idea what a turkey baster was used for besides collegiate activities involving gin and buckets; I think I'm growing up... 

Every thirty minutes I would check in on my bird.  This would also call for me basting it, and I have to be honest, Brad and our friend Alex (who were spending the afternoon in the living room practicing physical therapy lab skills) enjoyed basting the turkey too (it's a catchy activity, not going to lie).  Finally, exactly six hours after I had put the turkey in the oven we took it out.  I have to say, that bird did not look as scary cooked to a crisp golden brown as it did in the raw.  Around 7:00, with everyone present we carved the turkey and gave some sweet thanks.  

So to recap...

Goal: A Cooked, Tender 22-lb Domesticated 1st-Class Turkey

Time frame: One week

Project Leader: Me

Project "Guinea Pigs": Annual Thanksgiving Dinner Attendees (AKA my amazing friends & family)

End Result: Unknown

Casualties: Minus my fat turkey, None (as of yet)

In conclusion... 

Goal: A Cooked, Tender 22-lb Domesticated 1st-Class Turkey

Time Frame: One week, one prep night, six hours to cook

Project Leader: Me

Project Participants/Supporters: Everyone

End Results:  SUCCESS!

Casualties: Minus my fat turkey, none (phew)

I could not have done this project without the help from my roommates, Nikki, my grandmother, and my mom.  Y'all withstood many nights of complaints and even a near-crying moment (Brad, I'm no longer afraid of the insides, I promise).  I'm not sure if I will do this turkey challenge Part II next year, since I will be honest and say it took a great deal of preparation, time, energy, and research.  However, the end results were perfect, and it tasted as good as it looked!  So, in conclusion, I guess the only thing that I can say is that I'm, well, thankful.  Thankful for my friends, family, and prepared turkeys from Boston Market for future thanksgiving meals.  Here's to a successful thanksgiving, and in the words of my father, I suggest that everyone partake in the following action with their loved ones this week, "Let's give some thanks for the good food, great meat, and now great God let's eat."

"Project Turkey Part III"

So I'm beginning to think I cannot finish this project.  I just attempted to cut out the giblets and neck, and I nearly screamed the entire way through.  Thank goodness no one else is home right now, because I would have embarrassed myself drastically.  I wonder why this bird is freaking me out so much, when I see crazy things everyday in the PICU.  Hmm.  Maybe I'm not cut out for this after all.  I will try again tomorrow, hoping I can at least get the necessary parts out and have everything seasoned. ... and maybe tomorrow I won't put on two pairs of medical non-latex gloves for "protection" from the insides.  Really, Carrie, get real.  Let's finish what we've started and suck it up.  Enough for now.  Time for a Golden Monkey.

"Project Turkey Part II"

So apparently I have my work cut out for me.  Let me just begin by saying this: Mom/Grandma/Nana and all other women of the world: I salute you for the accomplishment of an intimidating feat that you master every single year during these holiday months.  I never appreciated how much time and energy it takes to create such an edible Holiday centerpiece.  While everyone agrees that the best turkeys taste both tender and divine, I think most take for granted what we, the chefs, see as an unmatchable success.  So for all the years that I only nibbled at a few bites of pulled turkey drenched within a thicket of gravy, I now say THANK YOU!

A turkey roaster currently on loan from my grandmother's kitchen storage pantry.

Back in the kitchen today... instead of the flimsy foil pan that I purchased at the supermarket for 0.99 (which only yesterday I honestly thought would hold the turkey... dumb, I know)  it was suggested to me to use a real large (and I'm not exaggerating when I say large) turkey roaster.  Upon attempting to put it in my oven earlier this evening, I quickly realized I will not be able to use the lid while it bakes... because it is simply too big for our basic oven.  I have decided that I will just let it cook open to air until it turns a nice golden-brown color and throw tin-foil on top while the middle continues to roast.

As long it does not come out looking like this I will be happy!

"Project Turkey (AKA Here's to Hoping for Bountiful Goodness)" Part I

The Thanksgiving season has arrived.  The time of year when mildly warm days and chilly nights create a mood unlike any other throughout the year.  Perhaps it's just me, but I feel as if I have noticed these Autumn days more so than I ever have before, and I seem to appreciate them all the more.  So, in case you have not yet stepped outside for a moment of quiet reflection on the gorgeous a-la-naturale that Mother Nature has so graciously granted us this year, I suggest taking a walk within the next few days before the last of the colored leaves bid farewell.