Last night I decided that I would buy a turkey for Thanksgiving dinner this evening. With the major grocery stores shut down for the long weekend, I popped into my local Rabba on Isabella Street. Sure enough, they had a couple of small turkeys, one of which suited my needs perfectly.
This morning I awoke just after 7 am, had a shower and took the dogs out for a walk. I dropped by the coffee shop for a cup of java, where I discussed the dinner plans with Eugene, my roommate, who was waiting for his relief staff. He instructed me to take the dogs home and then come back, after which we would venture to Rabba for some additional groceries.
When I returned home with the dogs, I made certain to turn on the oven so that it would pre-heat to the right temperature. By the time we had returned from shopping, the oven was sufficiently hot. After cleaning the bird, I slathered the outside with margarine. Then, I applied a concoction of sage, thyme, garlic, ketchup, and a few dashes of Lea & Perrins sauce, which I had previously mixed together in a small bowl. Meanwhile, Eugene made some stuffing from scratch, which included breakfast sausages, garlic, apple, celery, sage, rosemary, and some chicken stock. After stuffing the bird, I placed it in an aluminum baking pan and enclosed the pan within a tent of aluminum foil, then put it in the oven for about 3 1/2 hours.
On our trip to the grocery store earlier, I had picked up some fresh cranberries. Shortly after getting home, I combined the cranberries with some water, brown sugar , and a squeeze of fresh lemon. On the stove top I brought the mixture to a boil and then let it slowly simmer for while afterwards. I did a quick taste test and it was exquisite, with just a tiny bit of tartness. It should be a delicious compliment to our small feast for this evening.
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