Turkey Time is Nigh

Like it or not it is almost that time of the year again – that time to invite Uncle Mert and Aunt Millie and watch them swap their one pair of dentures back and forth so they can take turns demolishing the turkey. Then there's Fred and Tom, both in a turkey coma in front of the football game where the lions are getting their asses handed to them once again. Somethings never change, including the star of the show – the turkey. While there is no law you have to have a turkey, and there is some thought venison was the big seller at the first Thanksgiving, it has become a tradition and the folks wining their way to your bash will be hankering for some bird.

I'd hold off rushing out to the market at this point to grab a bird for it is a little too early for that and right now there is more Christmas crap in the store than there is Thanksgiving accouterments. It is a good time to decide if the turkey will meet its fate or perhaps tofurkey will save his bacon, so to speak. Once the market managers get their massive pre-turkey day shipment choices will be abundant. This is the first hurdle of Thanksgiving prep – the hunt for the bird, and as with nay hunt it is important to know what you're hunting for in a bird. Frozen, fresh, in a bag in a box, on train...well, you get the idea.

The frozen bird is the most ubiquitous. It will literally choke the freezer bins in the meat aisle, different sizes, different brands, free range, in a gilded cage, and so on. It can be overwhelming, but you can narrow the field if this is the road you wish to travel. The first limiting factor is how many freeloading relatives are you expecting and how are their appetites. This will help determine the size of the fowl so there'll be enough to send Fred and Tom off to sleepyland in front of the Detroit Lions' demise. The recommended portion is a pound per person, a pound and a half if you don't want leftovers ( ) .

There is another way to limit the amount of turkey leftover – buy smaller. There are boneless turkey roasts or just the breast (kind of boring that). There are also fresh turkeys, wild turkeys if of the Fudd persuasion, and fresh bits and pieces – in short supply at the present, but I assume the section will grow as the holiday approaches. I've never done a fresh turkey, but have smoked drumsticks, so aside form the thawing I don't expect the cooking process would differ. There is even turkey for the cooking challenged – pre-smoked to be warmed and Jenni-o Turkey roasts with either just breast or breast and dark. Even has gravy include, but a warning to you – if you make one of these there is something about hem where you will wind up eating the entire thing before you notice it's gone. For the hopelessly inept many markets will offer fully cooked meals. That would be incredible sad, but there you are.

Personally I like the boneless roast, just for the ease of not dealing with the carcass, that is not very romantic and I have been required to do a “real” turkey for Thanksgiving so the kids can enjoy the experience (of eating it, not cooking it though that will come). I've eaten wild turkey and it is excellent, though scarce in these parts so I will use the frozen option, but more on that as the time draws closer.