Turkey part deux

To prepare the “Golden” Thanksgiving turkey we had to soak it in salt water before cooking. Finding a pot large enough to hold enough water to cover the turkey was a trick, until we remembered that we had a bucket that we used to wash the car. After cleaning the bucket, we made the brine and dropped in the turkey. Fitting it into the refrigerator was the next trick. We moved around a few things, adjusted the shelves, and stuffed the turkey into the fridge. The timing to remove the turkey was around 10-11 pm. It wasn’t that we had to simply remove the turkey, but we also had to wash it clean of all salt water. The kitchen sink (often referred to as the wet bar) was too small, so …. picture this… giving the turkey a bath in the bathtub just before midnight. Into the fridge it went, and off to bed we went.

The next day…
There are no aluminum pans that you can buy here to place the turkey into for cooking. So we had no pan… we had to improvise. We placed the turkey in the tray-thing that we found at the bottom of the oven and used some of the extra-large foil I packed before we left the states. OK… good to go…. put the bird in the oven and wait…

For the accompaniments, Jeff brought fresh cranberries from the states and Kate brought the stuffing mix along with a new supply of peanut butter for dad – crunchy, of course.

Paul took the turkey out at the appropriate time, carved it, tasted and said it was better than any prior turkey we cooked! Yipee! We did it! Our friends, two French couples, joined us for our Thanksgiving dinner, and along with the kiddos and it was a very nice evening indeed!