Through a series of unfortunate circumstances, we wound up with two turkeys for Thanksgiving. You needn't ask how because it would only lead to a convoluted story culminating with me completely mournful that I somehow had to find something to do with this extra turkey before Thanksgiving, as it simply was not going to last.
For those of you still reading, let me briefly recap. We were going out of town for Thanksgiving and not cooking *our* turkey meal until Sunday, for an intimate gathering of friends. One of the turkeys we got was simply not going to last until Sunday. There was discussion and some extensive online research on the subject, and various "professionals" were asked, but all this lead to a completely inconclusive conclusion. As such, we decided to err on the side of caution and cook it before leaving, which did not leave much time for dilly dallying.
Finally, inspiration came to me in the form of a maple tree, or technically the sticky substance therein - a maple glazed turkey, with bacon. Sounds delicious, right? I mean combining both turkey and the savory deliciousness bacon, and gravy too? I had been wanting to try this recipe anyway, so I looked at the turkey as an almost blessing - a large, time consuming, potentially germ infested, blessing. However, I have to say that it completely worked out, except for the fact that the turkey cooked faster than expected and I did not quite get to the bacon part of the recipe before the thermometer alarm sounded. (Yes, I have a thermometer with an alarm on it, and I'm not afraid who knows it.) Because of the seemingly premature completion of my fowl creation, I now have a veritable plethora of bacon in my refrigerator, yearning to be rendered and eaten. It's a hard life. The turkey, however, was delicious and juicy even without the bacon. The maple flavoring got into the gravy and the vegetables I had roasted beneath the turkey. So every bite had this subtle, beautiful, warm accent of maple syrup. I could have eaten all night.
Our meal on Thanksgiving was also quite good, mostly because it involved eating copious amounts of food all day, including one (oh, I made more than one) of my pumpkin pies with homemade whipped cream and yet another turkey (this time prepared by someone else) with all the fixin's. Sure, I might have put on five pounds in a day, but gosh darn it, it tasted so good. Besides, I needed all that food to build up my energy for Sunday, where we ate another turkey (this one having been brined for the twenty-four hours prior), another pumpkin pie with homemade whipped cream (this one was probably better than the first), fresh cranberry citrus compote, apple sausage stuffing with some other various items thrown in, acorn squash cooked with a butter, honey, and mustard concoction, and my girlfriend's chocolate cupcakes with cream cheese filling. All the guests got parting gifts of the leftover food, in an effort to somewhat preserve what little waistline I had left.
Overall, I am happy to report that the crisis was handled with great style and the we emerged victorious, if all a bit heavier.
For those of you still reading, let me briefly recap. We were going out of town for Thanksgiving and not cooking *our* turkey meal until Sunday, for an intimate gathering of friends. One of the turkeys we got was simply not going to last until Sunday. There was discussion and some extensive online research on the subject, and various "professionals" were asked, but all this lead to a completely inconclusive conclusion. As such, we decided to err on the side of caution and cook it before leaving, which did not leave much time for dilly dallying.
Finally, inspiration came to me in the form of a maple tree, or technically the sticky substance therein - a maple glazed turkey, with bacon. Sounds delicious, right? I mean combining both turkey and the savory deliciousness bacon, and gravy too? I had been wanting to try this recipe anyway, so I looked at the turkey as an almost blessing - a large, time consuming, potentially germ infested, blessing. However, I have to say that it completely worked out, except for the fact that the turkey cooked faster than expected and I did not quite get to the bacon part of the recipe before the thermometer alarm sounded. (Yes, I have a thermometer with an alarm on it, and I'm not afraid who knows it.) Because of the seemingly premature completion of my fowl creation, I now have a veritable plethora of bacon in my refrigerator, yearning to be rendered and eaten. It's a hard life. The turkey, however, was delicious and juicy even without the bacon. The maple flavoring got into the gravy and the vegetables I had roasted beneath the turkey. So every bite had this subtle, beautiful, warm accent of maple syrup. I could have eaten all night.
Our meal on Thanksgiving was also quite good, mostly because it involved eating copious amounts of food all day, including one (oh, I made more than one) of my pumpkin pies with homemade whipped cream and yet another turkey (this time prepared by someone else) with all the fixin's. Sure, I might have put on five pounds in a day, but gosh darn it, it tasted so good. Besides, I needed all that food to build up my energy for Sunday, where we ate another turkey (this one having been brined for the twenty-four hours prior), another pumpkin pie with homemade whipped cream (this one was probably better than the first), fresh cranberry citrus compote, apple sausage stuffing with some other various items thrown in, acorn squash cooked with a butter, honey, and mustard concoction, and my girlfriend's chocolate cupcakes with cream cheese filling. All the guests got parting gifts of the leftover food, in an effort to somewhat preserve what little waistline I had left.
Overall, I am happy to report that the crisis was handled with great style and the we emerged victorious, if all a bit heavier.