Happy Thanksgiving to all the Americans out there, and to people like myself who decided to celebrate American Thanksgiving in Canada. Of course, having been born and raised in New Jersey it sort of makes sense for me to celebrate today. Too bad the rest of the country doesn’t see it that way. It’s still a work-day for everyone else.
I know everyone out there must be on the edge of their seats to find out what the results of Turkey Watch 2004 are… (please note the sarcasm)… so without any more delay (and because I can’t think of anything else to say)… we continue with what will probably be the final installment of…
TURKEY WATCH ’04
Day Five (Thursday): Just to recap… What we set out to do here was defrost a solid frozen 35 pound turkey in five days or less to have it ready for tonight. As any expert turkey cooker like my mother will tell you, you will need at least 5 hours per pound to defrost a turkey. Having bought the turkey on Sunday afternoon, it seemed next to impossible to have this huge bird thawed and ready for stuffing and cooking.
Well, as of 6:03 this morning, the turkey was thawed, cleaned, seasoned and stuffed and is presently stewing in his own juices – so to speak. Looks like we did it. Great job, team. Now comes a very long cooking period and of course the enjoyment of the meal tonight. Honestly we can say it’s going to be a case of hours to prepare and minutes to eat, but from what I can tell, it’ll be worth it.
If you’re celebrating today, then have a happy and safe thanksgiving.