Not so Mexican Thanksgiving

Yesterday: Feeling dejected and angry:

In preparation for rubbing an herb.butter mixture under the skin of the “fresh never frozen turkey (sorry no room in this refrigerator to brine) from FAIRWAY MARKET in Kips Bay, we washed the bird and took from the cavity THE FROZEN GIZZARD AND NECK! Worse of all I called and they would do nothing. Isn’t that against truth- in-advertising laws? Who do I complain to? I’m sad because I loved that market. It’s like the saying I love: “What upsets me so much is not just that you lied to me but that I can no longer believe you.

Fascinating comment:

Jim Kinslow How do they produce enough turkey to feed our whole country in one day? I toured our turkey processing facility in va a couple of years ago (80k birds per day) and was surprised to learn that “fresh” turkeys are the first birds that are processed for the thanksgiving rush. We then chill them down to a par frozen state of 33º. This allows them to be held in suspension without being frozen. The reason why the giblet pack was frozen is because they are separated at the beginning while the bird is being cleaned and kept frozen until they are added back in at the end just before packaging. Little know fact that the giblets don’t match the bird they came from.

Today: Delicious Meal , wonderful guests and great conversation. By the way, the herb-butter gave the turkey unbelievable moisture and flavor.

MENU

Appetizer:

Chicken liver pate

Dinner:

Roasted Turkey and corn bread stuffing

Cranberry-Red Wine Sauce

Cauliflower patties

Sweet Potato casserole

Fennel and Endive salad (boring)

Miniature Brussels Sprouts with hazelnuts, apples and other delicious things (courtesy of Karen Mulet)

Pumpkin Pie

Persimmon Pudding (Evelyn Golz)

German Apple Pie -(courtesy of Evelyn Golz who also played the piano divinely)