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