Turkey Talk

Well, a week from day before yesterday is Thanksgiving.  As I used to exclaim in the past, where DOES that time go.  Next thing you know, we’ll be seeing Christmas stuff in stores.. Oh, wait….

Anyway, in the past that absorbed all that time, I used to do rather exhaustive Thanksgiving research to help you through the day.  After a few of those, I came to the conclusion that all the hoopla revolved around trying to make an unwieldy and relatively tasteless fowl into something appetizing by  hours of brining in juniper branches, putting things under the skin, rubbing with this and that combination of exotic spices.  And then you have to cook the thing.  And given the construction of the beast, it doesn’t cook very evenly.  Moist white meat = underdone dark.  Dark meat done just right can result in dried out breast meat.  Hence the complicated and time consuming rituals of rocketing the oven temperatures around.  Blazing hot for … reduce to ….. for…. Finish with…; or cook this side up, then after… rotate for…. Flip again… etc.  Another approach is to deconstruct the whole thing and cook parts separately.  This year, every other photo of the bird has it “Spatchcocked” which makes the poultry look like it’s been run over by a Ford 150.  Poor little splayed out thing.  But it does allow more even cooking.  Probably those are the best culinary solutions, but then you miss the “ta daaaah! effect of bringing that bronzed beauty to the table.  And if you’re astute you may have a pretty good meal.

In this culture of social media want it right now, easy, quick, cut corners, this year seems to be bent on “no fuss”.   The Washington Post entitled their weekly food section devoted to thanksgiving "Simplified"

And that randomly selected foodie rag promises to fix all your previous faux pas..

The Post’s solution for simplified bird?  Sprinkle it with salt, leave it in the refrigerator for “up to two days” (and where you put all the displaced food is up to you).  Then preheat oven to 375 degrees,  place the bird on a raft of celery stalks, add water, and roast for 2 to 2 ½ hours until “it’s gorgeously browned firm to the touch, and the leg wiggles easily and the juice that comes out is clear”.   Easy, right?  The title of the recipe is “Simple Roast Turkey with Simplest Gravy”.

Okay, that's probably too much ink spent on the center of the table.   The whole subject of “sides” is a (now for something completely) different matter.  Their side is predictably “Easy Bread Stuffing” which continues the no stress theme.  But, as I’m sure I have stated before "sides" is where you can go nuts with your creative abilities.  Knock yourself out.

Personally, I think the best side of all is from that same issue of Bon Appétit

With (as the article says) Campbell’s cream of mushroom soup, and French’s crispy onions.  Bet you had that at home growing up.  Canned is a must!!

And speaking of “sides”, this is a bit of a detour, but somewhat relevant.  There is a class of foods that sometimes get to be trendy, but to me have little distinguishing flavor of their own.  I put zucchini in this bunch, for instance.  People spend a lot of time dolling them up with this and that, mostly to supply something in the mouth with flavor.   So when I kind of disparaged Kale the other day, I received a typical response to my rants “well, you’ve never tasted MY recipe for…..”   So a loyal reader sent the following treatment of Kale:

About Kale, well I never grew up with it, and 15 years ago asked a born and bred S. MD neighbor how to cook it.  I lost the directions, but figured steam 10 minutes and add little butter and lemon to it on the plate.  Do this with young Kale leaves and eat it before it cools down and it is divine!

She further emphasized that it is very important to use young leaves.

Another such vegetable is the venerable Brussel Sprout.   Again, personally I don’t care for them, but received another recipe for them that was touted as “best ever”.   I pass it on without comment.

Shredded Brussel Sprouts with Maple Syrup and Pecans

3/4 cup pecan pieces
2 lb Brussels sprouts
1/2 stick butter
2 T (or to taste) maple syrup
1 T cider vinegar
Salt and pepper

Carefully toast nuts in 350° oven for 10 minutes. Don't burn.

Discard outer leaves and stems of sprouts and finely shred

In a 12-13 inch skillet melt butter over moderately high heat until foam subsides, about 10 minutes

Sauté shredded sprouts for 4 minutes until wilted, stir in nuts, syrup, vinegar, salt and pepper and sauté 1 or 2 more minutes.

Add more butter or syrup to taste.

Say: "I'll never cook these any other way ever again".

A snarky give away is the instruction to “finely shred” the little cabbage family darling.  Oh, and then let’s add some maple syrup….  But, having never (as I remember) tried them this way, I should shut up..

So enjoy whatever you decide!

Would not be a complete thanksgiving report without mentioning wines.   Again, kind of a difficult subject for this holiday, and I would probably go back to my “DWTHYL” theory of “Drink Whatever the Hell You Like”.  Almost anything can be acceptable, white, red, and this year a lot of the pundits pushed sparking of one sort or another.   Another new suggestion was (hard) Cider, which is very trendy and being produced in ever increasing numbers as sort of another “craft” product.  lots of them out there on the market

Okay enough...

In closing, I must mention again as I always do on these “special” days, that while the food can add to the enjoyment, the real joy is gathering at the table with friends and family, and remembering those who were there in Thanksgivings past and now are with us in memory.  Lift a glass to them, and give a thought of thanks to those in far away places enabling us to enjoy the day.  That’s what it is really all about… 

And okay, probably you should
DFD