Experimenting with turkey
Don't mess with the turkey. And I say it with conviction. If you're fascinated with eating a beautiful turkey and wants to roast one, do not even try unless you have an heirloom family recipe, researched on it or gotten some expert who will do it for you. It is expensive. Everybody knows, chicken tastes better. The secret is in the pre-roasting stage: stuffing, soaking, basting, choice of spices or herbs --- either the classic or the novel way will do, meaning you can always refer to the all-American tradition. But then again, which part? Michigan? Or is there a Filipino way? I am about to try this Christmas my way, without any reference to tradition. But in keeping up with the turkey fascination - and to be on the safe side, we will employ the classic apple-and-orange stuffing, rough it up with the ever-dependble rosemary leaves, and smooth it with what else but honey and extra virgin olive oil. It will be an awesome and fabulous kitchen ...