This year for Christmas I cooked a turkey. No big, I’ve cooked plenty of turkeys. And we didn’t cook on for Thanksgiving so no turkey leftovers, my favorite after Thanksgiving memory. Here’s what I learned:
If you’re only going to make one every three or four years, they deserve consideration.
1. Buy a quality turkey. Cheap ones are tough. I think they use them first for Turkey Racing and then retire them early.
2. Pay attention to the turkey. Don’t just lay butter under the skin, salt and pepper and think you’re done. You’re not.
3. Dressing is better than stuffing. Add butter too.
4. Leftover turkey is good two times, once as a cold sandwich on cheap sandwich bread with lots of salt and mayo. Then as an open-faced hot turkey sandwich, piled with dressing and slathered in leftover gravy.
5. Once every two to three years is enough.