One of the Scary Feminists From Hell emailed the rest of us with her secret recipe for amazing turkey. Instruction #2: Give your bird a name.
Since we're newlyweds in the process of establishing holiday traditions of our own, I told Mike we needed to come up with a name for our turkey.
After a few false starts, we came up with Lorena Gobblit. Yes, after that notorious-for-cutting-off-her-husband's-penis Lorena.
We're potlucking with two families from church on Thanksgiving itself, but I bought a medium-sized turkey for me to practice on. It's the first time I'll be cooking a turkey by myself. If I slather Lorena with enough butter, I can't go too wrong, right?
In the interest of science (applicable to next year's turkey): fresh or frozen? How much does it matter?
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4 comments:
Fresh is infinitely better. Also, if you can get the bird soon, I'd brine it. Makes it lots moister and it browns the skin so you get a Hollywood perfect bird. I'll email you the instructions from Cook's Illustrated.
Love the name for your bird. We're still working on a name for ours.
P.S. Or just follow Dr Lala's directions for koshering a bird. (I just sent you the Cook's Illustrated instructions for brining a bird, but Dr Lala's directions are the same thing, different name. Brining, koshering. Little difference except in technique.)
Brining and koshering aren't really the same, since the former involves a salt water bath and the latter adds no water. But both add salt, this is true.
As for fresh v. frozen, the first time I bought a "fresh" bird, I was more than a little disappointed to open the box and discover that it was actually frozen solid. The thing with the USDA rules on calling poultry "fresh" is that it just has to not be colder than 20 degrees, ie. not DEEP frozen. So nevermind that to you and me and every other consumer it's actually a frozen bird, in the eyes of the USDA it's still "fresh." Caveat emptor.
It's too late now, but I highly recommend a small, fresh, free-range turkey - sooooo good.
Lorena Gobblit - heh. :-D
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