After being thoroughly disillusioned by the true history of Thanksgiving (although the sentiment is still valid), I decided to make this entry about Thanksgiving Dinner, since that’s my favorite part of the holiday. For starters, I love deep fried turkey. I don’t know if this is a regional thing or not, but a deep fried bird is absolutely delicious! Deep frying is quick and there is never any question about when the turkey is ready. The bird will float to the top of the oil when it’s done and it’s never dry—always tasty. Just make sure to brine it overnight and inject it with something yummy! Oven roasted turkeys no longer appeal to me, although a good smoked one will work.
This year, Thanksgiving is at my house. That means we’ll have family from all over Texas coming over to eat and to stay. My husband, in cahoots with his older brother, recently decided that this year will be “The Year of the Smoker” for the holidays. So instead of turkey as the main dish, we’re having brisket and ribs. But since typical Thanksgiving side dishes don’t really complement barbeque, and because they succumbed to the pleadings of a distant niece, the chefs have agreed to fry a small turkey to accommodate the traditionalists.
We will also have corn bread & sage dressing, sweet potatoes, baked potato casserole, green beans, glazed carrots, along with various breads and desserts. My goal is to have enough leftovers for turkey sandwiches with the “moist-maker” layer. For those of you who did not see that episode of “Friends,” the moist-maker is a slice of bread soaked in gravy and added as a layer to a turkey sandwich. Ross was right; it is really good!
If you’re traveling this year, please be careful. If you’re staying at home, be grateful for your family and friends. We wish all of you a fantastic Thanksgiving holiday!