Monday, February 23, 2009
Please excuse the naked poultry...there were no fig leaves available.
This is one of the fat young birds we purchased loads of when they went on sale during the holidays in 2008...and they still cook up great!
Of course, there came a point where we had a hard time saying the word Turkey, thinking of turkey sandwiches and all the many other incarnations for leftover turkey meat, even though noone around here seems to tire of cranberries.
But the herbs survived the freezes (we won't mention all the plants that didn't) and the rosemary was too good to pass up (it's actually beginning to bloom!)...the thyme sprigs were dried in bouquets still hanging upside down from my impromptu drying rack (a metal 3-fold standing screen), and begging to be used. Is there anyone out there who doesn't like the scent of rosemary and thyme?mmmm
I don't have a roasting pan or anything big enough for a turkey....note to self NEXT year if we decide to re-stock the freezer, "Get Pan..."
Lest anyone think cooking a turkey is rocket science, a big thawed turkey CAN be wedged securely upside down into a stockpot, doused with a cup of water, massaged with sea salt, tickled with garlic, adorned with herbs, sealed with foil, and baked till fork-tender at 300F...... to great success. All while you run errands with the hub and then come home to the house smelling like Thanksgiving dinner.....ahhh :)
Some day maybe I can say each of those ingredients was raised and nurtured by our very hands on our very own farm. But till then, I'm happy the herbs came from only a few feet from our back door, and that the sale meat we bought 4 months ago is still pulling its weight in trimming back the weekly food budget considerably.
Just a reminder to myself that even those DO add up, though...and are sometimes delicious :)