|Photo via Rick's sister, Kathy Way (on her piece of Heaven)|
It starts at the grocery store. We pick out the biggest 11 turkeys (Rick's idea) that we can find and we donate 10 of them to our local Salvation Army. (Rick really loves that part :-). I love it too, but I really love that he loves it :-). Then on Thanksgiving Day, Rick and I work together to prepare the turkey. He cleans the bird while I chop up and prepare all of the makings for the stuffing. We talk about the wild turkeys on our property back in New York and how he thinks that the turkey should actually be the national bird. (Something we sort of disagree on). We use Susan Branch's wonderful Roast Turkey recipe every year. We preheat the oven to 450 and then turn it down when the bird goes in the oven. We start with the turkey upside down and then turn it after an hour and a half. Rick is the baster meister and he lovingly (okay, methodically ~ he's an engineer) bastes the turkey with melted butter every 20 minutes for the next two point something hours, until it begins to make it's own basting juices.
|Photo via Janet Ellis|
I don't know if it is the recipe, or the love that goes into creating this meal, but it is the moistest, most flavorful and tender turkey I have ever eaten. There is a school of thought that believes that food that is lovingly and consciously prepared actually tastes better and is better for you. It kind of makes sense in an organic and God centered way, don't you think?
So now I'm off to create lists, and shop, and decorate...~ Blessings, Janet (and clean and do laundry :-/)
And don't forget to enter my Thanksgiving Lynne Bonnell inspired Velvet Pumpkin Giveaway ~ Tomorrow is the last day :-)!