Anyone of my family members can attest to the fact that I was not born in the kitchen. Perhaps, I was not the best cook. My childhood memories consisted of us kiddos being shooed out the kitchen by an all-star cast of grandmas and aunties who cook like heaven’s angel caterers. I was allowed to lick the bowls from baked cakes but never did I get the careful instruction on how to prepare an elaborate meal or given free reign over the kitchen as I allow my eldest daughter today -who just cooked a pizza by herself at age 9.
Looking back, I didn’t cook in college in the states nor did I cook much while living and studying abroad. It just wasn’t a huge part of my vocab. Now eating is another story. However, my husband didn’t marry me for my cooking back then when I was fresh out of college but over the years I’ve watched and picked up a thing or two about the art of cooking. What I lack in experience I make up in creativity so this year- this Christmas- was going to be different as I embarked on the advanced culinary task of cooking my first Christmas turkey. When I set my mind to doing something, apparently the stars align because it turned out to be one of the "best turkeys I’ve ever had,” said a Christmas dinner guest. I didn’t plan it that way, it just kinda happened.
Earlier last month my friend Jasmine in Florida shared photos of not one but three gorgeous turkeys she’d prepared for Thanksgiving and from that point I was like, "can I make just one?,” I thought. "Yea, I can make just one…OK I’m making one!" I do what any self respecting person would do and call grandma…one of heaven’s angel caterers. Her audible smile seemed to say, “ah you finally decided to grow a pair and cook something big. Good for you!” No but she really said, “its easy, mom will tell you how.” Finally. Anyone would agree on what a blessing it is to get a beloved elder on the phone to instruct you though a certain task. It’s like talking to God’s operator- a blessing indeed. Fast forward to the day before Christmas Eve. I go out and buy the Kroger All-Natural turkey no additives- yes, please and thank you. From there, it seemed like God said, “oh she’s serious” so he sent me some turkey angels to help me along the way. LaDo 1 - Turkey 0
Folks from around the nation- ok 4 people- gave me great advice for making this endeavor a success. “Go buy some Bell’s seasonings…” says my good friend Nusa in New York. Don’t you know I went to 3 different stores- Bell’s no where to be found. (Sigh) LaDo 1 - Turkey 1
My natural instinct says to use every herb I can find so no luck with Bell’s but I picked up fresh oregano, rosemary, thyme, cilantro, sage and edible flowers….I don’t know it just seemed right.
My natural instinct says to use every herb I can find so no luck with Bell’s but I picked up fresh oregano, rosemary, thyme, cilantro, sage and edible flowers….I don’t know it just seemed right.
| I ran into Dawn, my daughter’s friend's mom at the store and she gave the mother of all advice for turkey prep and I will swear by it from this day forward. "Brine it” she says. I’m sorry, “what it?” I clutch my imaginary pearls cause I never heard of such a thing. “But won’t it come out salty?” I asked after she explained the process of brining. I was skeptic but I knew that was the way to go. She even suggested I “spatchcock” the bird but I think I’ll save that one for another time. | |
Brining consisted of soaking the big bird in my daughter’s Girls Scout bucket over night in a solution of pure "I hope this works" love. LaDo 2 - Turkey 1
Christmas morning, the kids were excited to open gifts. I was excited to open my daughter’s bucket to a cooked turkey- no, not really but now it was show time. I opened the plastic bag to a fully "brined" turkey that didn’t look much different from when I put it in. Ok no prob. I seasoned the turkey with everything from butter to brown sugar. I massaged it like a 2 month old baby, covered it, prayed and I put it in the oven. With "God's operator" aka grandma on the phone I could’ve sworn she said set the oven to 250 degrees for three-hours. The house smelled glorious- like I knew what I was doing! Three-hours later, I removed the cover only to find a pale, uncooked looking turkey! LaDo 2 - Turkey 2.
I was shocked, disappointed but determined. It was time to deliver it to mom’s house for dinner but I wasn’t leaving that house with a pale turkey. “I told you to brown it first then put it to 275 not 250!,” grandma repre-minded me. I managed to not bother the “meat-king” aka my husband till now. He suggested I crank the temp to 450 degrees, turn and baste the turkey often for about another hour. So much for being at mom’s by 3pm.
I was shocked, disappointed but determined. It was time to deliver it to mom’s house for dinner but I wasn’t leaving that house with a pale turkey. “I told you to brown it first then put it to 275 not 250!,” grandma repre-minded me. I managed to not bother the “meat-king” aka my husband till now. He suggested I crank the temp to 450 degrees, turn and baste the turkey often for about another hour. So much for being at mom’s by 3pm.
Another hour passed. This delay kinda sniped my ego because I didn’t know what to expect but after a while the turkey sure looked pretty, a little “cajun” on top but pretty nonetheless. LaDo 3 - Turkey 2. I packed the car with the turkey, and home-made dressing, gravy and two pans of Over the Rainbow Mac-n-Cheese Casserole thanks to Patti LaBelle ;) Needless to say I came with it. Literally. Once I got to mom’s house I put the turk on the counter and decorated it with the remaining fresh herbs and edible flowers- one pretty turkey. My mom’s friend had the first bite and he swore by it. “This turkey is so moist, wow Donna.” “It’s one of the best turkeys that I’ve eaten,” said his son. “It’s man’s food,”…great reviews all around plus I got THE head-nod and wink from my husband sitting across the table. LaDo 4 - Turkey 2… ”and in this corner ‘LaDo,’ the turkey slayer!,” texted Nusa.
| My first Christmas turkey cooking experience was super incredible, special and delicious. From it, I learned that it’s probably a good idea to let my kids learn to cook and actually enjoy it throughout their youth and beyond so that decades from now they won’t have to wonder, what the hell is a “spatchcock.” Bon Appetite and Merry Christmas! | |
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