Wednesday, November 30, 2016

All the turkey is et

Due to guests' schedules, this year at the Blue Door, Thanksgiving dinner was served on Friday.   I roasted one of Diestel Farm's Organic Heirloom turkeys, a smallish bird weighing in at 13 pounds.  I was very pleased with it.  I applaud breeders for making the effort to breed good turkey flavor back into turkeys and I like to support their effort by buying these more expensive birds.

Even though I have fresh herbs in my garden, I still use Bell's Poetry Seasoning* in my dressing.

I recommend that you get a box, and get into the habit of roasting a whole chicken periodically, maybe for the traditional Sunday dinner, which gives you great left-overs for Monday lunch or dinner.  Consider it training for the annual turkey.

*It's actually Bell's Poultry Seasoning, but a grocery clerk mis-heard my request for it in the store once and asked his supervisor if they carried Bell's Poetry Seasoning.  I just love the idea of poetry seasoning.

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