A Tale of Two Turkeys
Thanksgiving is a time to be with family and friends and express gratitude for all we have AND to eat the best food ever. I don’t care what others say… Thanksgiving is all about the food, and it’s my absolute favorite meal to prepare.
This year, I had the privilege to set 15 places at two tables and work some gluten-free magic in my own domain. Being in control of the menu and ingredients can be an advantage if you worry about ingredients, preparation and cross contamination in the kitchen. Just make sure you have plenty of extra hands to assist so you can enjoy the day without exhaustion! Of course, the magic occurs when all are able to give thanks for the food on the table and not even know that every bit is gluten-free.
My husband Dave and I have a love for each other and cooking competitions (Bobby Flay, Iron Chef, Top Chef) so this year we agreed on a “Turkey Throwdown.” I dug out my favorite Martha Stewart Turkey 101 recipe for Gertie, the 12lber that included a rub down of butter, stuffing of onion, apples and herbs, and a continued basting of butter and wine.
Can it get any better than that? Dave thought so. The grill master used a combo-recipe for Fred (his 12 lber) that included brining, basting and indirect heat, with a touch of apple wood thrown in for smoke- all on his big ol’ grill. Both cooked birds were perfect specimens – brown, juicy and tender.
Family reviews and votes were mixed. Each bird had such a distinctly different taste…there was no comparison. Actually I think the family was just playing nice because of the holiday. In my opinion, Dave was the winner …this year.