(no subject)

[rushthatspeaks]

I cooked a turkey the way Thrud and weirdquark usually do and it came out beautifully; I think Ruth's Israeli cousins now have too good an impression of the taste of turkey generally, because they kept asking why we didn't have it at other holidays. (Thrud brines it for twenty-four hours and wraps it in bacon. It is a very juicy and moist sort of turkey and I am glad I didn't muddle it somehow. Turkey for fifteen is scary, but it tasted precisely as it ought to.)

Ruth has finished the first draft of her novel.

All in all a good Thanksgiving. I hope that other people had a good one, if you do that, or a good day, otherwise.

Comments

[papersky.livejournal.com]

In what do you brine it?

Turkeys seem somewhat large for any plausible containers.

I'm glad it worked.

[rushthatspeaks.livejournal.com]

When at home, in a sink; we clean the inside of the sink very thoroughly, tape or weight several layers of plastic bag over the drain, run the water in and add salt and spices.

Here, at Ruth's aunt's, Ruth's aunt went out and got one of those large plastic coolers that people use at picnics and street fairs to put a great many cold drinks in. While it was unwieldy to carry (and fairly difficult to get the turkey out of), this was so nice in terms of not taking up a sink that I think it may be worth doing at home. Assuming we have standardized our size of turkey enough that we know how not to buy a too-small cooler, which I am uncertain about, actually.

[ifnotnow.livejournal.com]

Turkey is actually pretty common in Israel. Probably not wrapped in bacon, though :)

[sovay]

All in all a good Thanksgiving.

Good!

[larryhammer]

Yay Ruth.

---L.