The chef withdrawing the turkey

The Turkey is ready

Well we have survived the Thanksgiving day holiday and festive attractions. Not so for numerous turkeys. There is probably  now a great shortage of turkeys and they will need to build flocks over the next 12 months. Although we did see two Cajun turkeys in Kroger’s fresh turkey cabinet today marked down of course.

We attended a family Thanksgiving lunch at Mitchell’s in-laws, all up about 30 or so gathered and shared in 4 deep-fried turkeys and one stuffed baked one, with giblet gravy. Pies also abounded…pumpkin, sweet potato, pecan, strawberry, cherry, apple amongst other Texan salads. There was also some red and white wines, beers and soft drinks. Things kicked off about 11am with the first turkey going in the pot for about 50 minutes, transfixed on a stake and immersed in peanut oil at 350d fah. It was excellent, crisp skin and moist flesh! I must get one of these boilers for back home.

It was a great affair!