I used to cook a mean turkey. Haven’t eaten it since I was a kid, but I took over the Thanksgiving turkey when I read that you could improve the bird by rubbing spices on the skin and sticking butter and herbs under the skin. I didn’t want my family to endure a dry, tasteless bird.
I even used to make turkey stock afterwards and distribute it to the meat eaters in the family.
But I stopped cooking meat when I was pregnant with my first child, and I don’t get involved in the basting, stuffing, carving, or eating.
Until a near crisis this year. We are having our youngest daughter’s bat mitzvah 2 days after Thanksgiving, so my sister-in-law, our usual host, invited my husband’s family as well.
Then her father got sick and we became plan B – 45 guests, most of them expecting turkey, on Thanksgiving. I considered insisting on a raw, vegan meal, but I really have no interest in that.
But my sister-in-law decided to host after all. My oven gets to stay poultry free for another year.
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