Okay, back to the pipe. I finished off the tin of No. 27 yesterday, but I wasn't ready for the aged McClelland feast to end, so I popped the top on the tin of Virginia Woods from 2006 that I got from R.J. Puffs in the tobacco lottery earlier in the year. Nothing coy about this smoke; half a bowl in, and I'm ready to order more!
Yankees do "stewed" turkey usually. They cover it in the oven when they roast it and want it "moist". Disgusting. Roasted is the way I like it, but you almost never see it any more. The white meat should be almost crumbly well done, and the gravy a deep brown instead of dark yellow. "Stewed" turkey, the one with the aluminum foil or the covered roasting pan goes with underdone green beans and pale mashed potatoes that contain only half as much butter as required. "LOT'S of butter!" -- Julia Child. Fortunately, turkey dinner had none of these defects this year.
First, my moist turkey is to die for. Enough sweet-cream, unsalted, sage-butter to kill an elephant stuck under the skin while roasting keeps the outside crispy and the inside perfect. Dry Turkey is for Jive Turkeys.
My blanched green beans with fresh garlic would make you weep. So would my roasted brussel sprouts.
The butter & fresh farm cream in my real mashed potatoes would kill a second elephant. Hope you like them slightly lumpy because I want to know that I'm eating potatoes, not chemically-bonded potato-like ingredients. Locally sourced heirloom or go home!
As far as gravy goes - dark yellow is a result of using the actual turkey drippings. Brown gravy is beef gravy, good for meatloaf but turkey ain't meatloaf.
Next you'll tell me that the carrots shouldn't be cooked in turkey drippings with a touch of cinnamon added, and stuffing can't have the holy trinity (celery, onion, green pepper) in it.
Jim, your war on Thanksgiving must come to an end!