Let’s talk turkey
When I think of a turkey in its natural setting, I picture colorful autumn woods, falling leaves, pumpkins and acorns. I don’t visualize tropical foliage, sun-drenched fields, blue water and a cactus. We learn, as children, that the turkey is native to North America, but that covers a huge area. It turns out that the Aztecs in Mexico domesticated the turkey years before they introduced it to the Spaniards in 1591. Their counterparts in Massachusetts were still picking them out of trees when the Pilgrims arrived in 1630. To further disillusion you, the birds we prize today for their plumpness, are bred from a Dutch strain. Oh yes! And I saw as a child, when visiting a farm on a class trip, the birds grown for the markets are white, not brown. It seems the common, sedate turkey has a bit of mystique that would make it a good topic for True or False quizzes, from its history, through choosing, to preparing, to cooking to carving one. So let’s start from the top, bearing in mind that this discussion is “Roasting a Whole Turkey 101”. To widen it further would allow enough information to fill a book. Read more
A friend stopped in while I was writing last week’s posting and read what I was writing. She remarked that she loved, as she termed them ”mechanical tips” that make cooking easier, but would really like to learn more about her options among the ingredients she had to buy when preparing baked goods for the holidays. There are so many kinds of flour available now and types of sugar, she didn’t know if she had to buy everything stipulated in each recipe, or if some could do double duty and save a bit of money. This was true of other basic items required as well. So I promised to do what I could to help. 
