Going home at lunch, stuff the bird and stick it in the oven, and then head back to work with the second-best post lunch grin you can have. Get home from work, yank the bird, whip up some gravy, taters, dinner rolls & green beans–whole schmear should be on the table about the same time my Frau gets home from work.
Of course, the real treat is the turkey soup that gets started this weekend.
Yum! Wish it was cool enough here to roast a turkey.
Instead of stuffing the bird with bread stuffing, I like to put a cored, quartered apple and various herbs/spices inside the cavity. The turkey ends up nice and juicy and cooks faster. (Bake the stuffing separately in a casserole dish.)
It’s true, basting never made no nevermind as far as I’m concerned. I just wrap it in foil like my ma taught me back when I was her little girl (long, sad story that explains far too much). Turkey meat is fine enough, but I’m more about the gravy and cornbread stuffing (a mind-bendingly savory masterpiece my vegetarian children will never learn to fully appreciate–can be made with water or vegetable broth but it’s just not the same).
One more hour to go! Haven’t been this eager to leave work in nearly a week!