Shannon called me at work last Friday to find out how big a turkey to get. He's pushing 60 and had never bought a turkey in his life. I told him to get the smallest one he could find.
He kept asking me "Well, how big is too small?"
I had to tell him over and over again that he couldn't possibly find a turkey that was too small. "It's just going to be the two of us. How much can we eat?"
He did good. Brought back an organically raised almost 11-pounder from Sun Harvest.
That's how you make a perfect bird: you start with a good product.
All I did was add sea salt, fresh ground pepper and some melted butter.
Oh, and fresh sage. Lots of it.
We now have the leftovers I predicted, and anyone who visits this weekend will have to take some back. Until this bird of paradise is fully consumed, all visits come with take out.
With visit, you get turkey, sage dressing and giblet gravy. We're running out of carrots and potatoes, but we also have a stockpile of holiday fruit salad.
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