I’ve had an extra turkey in the freezer since November. It’s just one of those free turkeys you get at grocery stores around the holidays when you spend $x there. The free bird was only 10lbs and we needed something more like 20-22lbs as we were having both sides of the family over, so the smaller turkey was stuffed in the freezer. Well, no time like the present to whip her out and have Thanksgiving in March. I even have a box of stuffing and some cranberry sauce on hand.
I just happen to have a 12 pound turkey in my freezer. I also have a turkey breast in there. I like turkey and I’ll buy it on purpose when it’s not even Thanksgiving. I think that I will roast the turkey one day soon. It’s great for a couple meals, some sammiches, to put in soups and stews which I like to make up and freeze to pull out for a quick meal. The turkey breast will be fried most likely. What better reason to fire up the outside cooker than to fry a nice juicy turkey breast. I also happen to have a small pan of cornbread dressing in my freezer.
I’ll take a helping of turkey, some homemade dressing, giblet gravy and a nice hunk of cranberry sauce, thank you.
It’s generally a bad idea to stuff a turkey in advance of cooking it.
Every T-day, I wonder why such a great meal has to come only once a year. I enjoy eating it, but I really enjoy making it. I always vow to make it again in February or March. But by that time, it seems too soon after. The craving just isn’t there. And making it in the Summer just seems wrong. An early Fall is too soon.
Maybe we should declare May Day (May 1st) as Eat Turkey Sometimes Other Than Thanksgiving Day. We need one of those, I think. Of course, I once deep fried a turkey on Independence Day, so I guess I ain’t one to talk.
Y’know, the idea of a full-fledged Thanksgiving dinner in the spring to a houseful of family and friends actually sounds kinda nice. One of these days…
