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Thursday, November 27, 2003

soleil du turkey

Today is going more easily than I thought it would. (did I just hex myself?). The turkey and the ham are in their respective ovens and I am free from culinary duties till around 1:15, when all hell will break loose in the kitchen for the following hour and a quarter or so. Guests should start arriving in about half an hour, and the house smells properly appealing.



It's funny, I'm using a roaster oven for the turkey, and the instructions for cooking a turkey in there state very plainly several times that you WILL NOT GET a brown turkey out of this oven unless you use browning sauce on it. And since no Norman Rockwell grandmother ever served a pasty-pale turkey, I can't either. Browning sauce is like fake tanning lotion for turkeys, seriously. I was spreading it on (mixed with melted butter) trying to keep it as streak-free as possible, cause who wants an obviously-faked-tan turkey on the Thanksgiving table? It was eerie seeing the turkey look all brown and crispy when it was still completely raw and cold.

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