Monday, October 20, 2008
Pre-Thanksgiving Turkey
Yesterday while Annie and Jack were driving home from Boston in stop and go traffic, the rest of us were having dinner here. We cooked a turkey as a rehearsal for Thanksgiving using Mark Bittman's recipe in O mag - although I don't eat it the others loved it so I'm going to use the same method for the real turkey day. It was a good method and produced a nice brown bird and good gravy, which of course I spiked with white wine and brandy. But the best dish was delicata squash that I cooked in a sort of teriyaki glaze I put together - it was really tasty.
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