Tuesday, November 30th, 2004
Let's talk turkey! That's what my 80+ year-old-friend, Rachel, and I did at the pool this morning. After swimming my half-mile, I do six cool-down laps, walking and talking with my friends about such things as family and recipes. Rachel asked me how my Thanksgiving went, and I told her my new turkey secret.
Actually, this isn't a true secret, because I got it off a Cooking Channel show hosted by another Rachel – Rachel Ray, who's taught me more about thirty-minute meals than my vast collection of cookbooks. It worked so well I thought I'd pass it along to my loyal readers.
Give your turkey roasting pan a liberal coat of olive oil and add fresh bay leaves to the bottom of the pan. Unfortunately, I didn't have fresh bay leaves. Fortunately, my aunt who lives in Oregon has a bay tree, and she'd sent me about a gallon of dried bay leaves, which worked well and added a great flavor to my turkey.
And here's a tip on the gravy. Usually, on Thanksgiving, at the last minute, I'm a mad woman in the kitchen, transferring the juice from the turkey pan to the skillet, whipping up the gravy, praying the lumps will dissolve while everyone else is sitting at the table, pounding their knives and forks, demanding dinner. (Okay, this is a slight exaggeration, but that's the way it feels.) This year I made my own turkey stock the day before and on Thanksgiving could easily pour it into the skillet, which made the gravy preparation much easier and quicker. I was still a mad woman, racing around the kitchen, but at least the gravy was made.