Let me start this post by telling you that when I decided with Geoff’s older sister to do Thanksgiving at my house, I kind of forgot that I would be in charge of the turkey. Had I realized this bit of information, I would not have offered.
Go back with me about 5 years ago when I cooked a turkey for Thanksgiving for my first time. I could not for the life of me figure out which side was “breast side up” and ended up choosing the wrong side. When we removed the turkey from the oven, it looked like someone had shot it. I made Geoff cut it up really quickly before anyone saw.
Fast forward to yesterday. For weeks I have been agonizing over this turkey. While I am not vegetarian, large pieces of meat and I do not get a long, so I avoid them. I started asking people about how they cook their turkeys…bad idea. Everyone one has their own special way involving things like twine, juniper berries, large syringes etc. That only made me more anxious. I ended up spending almost twice the amount I spent on the actual turkey on a special Turkey Seasoning Paste from Williams-Sonoma that I was ensured would give me the best tasting turkey. I turned to the internet the night before and calculated the day of cooking down to the minute. An hour before the turkey was supposed to be done, I decided against all reviews on the internet about cooking in an electric roaster to lift the lid and check on my golden turkey. It was golden alright, golden turkey jerky. It was totally overdone. I hung my head in shame and told Geoff I refuse to cook a turkey ever again. Thankfully that pricey seasoning turned out some of the best gravy I’ve ever had, thus making the turkey palatable.
After the turkey mishap, the will to live was pretty much sucked out of me and I barely took a picture.
Baby Kate eating her Thanksgiving breakfast.
My niece Camille and I making rolls.
Kitchen helpers Camille, Geoff’s sister Elise, and one of Geoff’s TA’s, Joanna at the sink.
Here is where I should have a picture of all of us and the Thanksgiving spread, but instead I only have documentation of the aftermath. Tryptophan setting in. Please note my brother Luke with the massive bandages on his knees. Poor guy wrecked his scooter on the way over to our house. Thankfully he was wearing a helmet and a massive snow suit (don’t ask), which saved him from worse injury.
On a walk after the big meal.
Not the best picture because it was super dark at this point, but thanks to Jordan Ferney’s pie topper idea, our pies looked festive and pretty dang awesome if you ask me. I may not be able to cook a turkey, but I can make a mean craft with some alphabet noodles.
Oh how very, very tragic. If your turkey didn’t turn out then I should never even attempt it. I thought the same thing while watching Sara rip a leg off her turkeys while smiling.
Your pies look amazing and I KNOW you make a mean pie and not just a pasta sign. I love that idea though, I’ll try to remember that in the future.
Oh my gosh, that would be my luck too! I have serious chefs anxiety, prob bc my entire family of in laws are A-Mazing cooks. My poor husband married down in that regard lol. I’m glad the gravy redeemed the meat! I’m always down for some good turkey jerky anyways =) Gorgeous family! And I love the pie banners. Genius!!!
Well we had wonderful turkey but our gravy was on the nastier side. I actually last minute threw in a bit of the juices with a can of Cream of Chix soup for our gravy. I’d me happy to share my fool proof turkey recipe — just in case you ever get the itch.
Despite all that, your photos are still fabulous. I would be interested to learn in some future post about your clutterless home aesthetic and how you maintain that. Because it looks so great and I imagine it’s nice to live that way as well.
Oh man…..I think I need to call you today.
Leah, I’m sure your turkey was not that bad! you are a great cook and if you prepared that much it must have been okay…but your post made me laugh very hard. Wish I could have been there!!
That is hilarious Leah. I will NOT cook a turkey either, I don’t know why but I am totally intimidated. I even BOUGHT the turkey this year but said I’d only buy it if I DIDN’T have to cook it. I am like you with meat though, big hunks or raw meat–not for me!
I am sure no one mind at all, with everything else you do so wonderfully (so talented), and how stinkin cute you and your family are!
Love ya and Happy Thanksgiving!
Two questions. How do you curl your hair like that? AND I want to make those pie toppers! So cute! Oh, and turkey is so over-rated anyway……
Stephanie: My friend did a little tutorial on how to do the waves here: http://www.bloglovin.com/m/2388507/297163809/fb
And here’s the link to the pie toppers: http://ohhappyday.com/2011/11/thanksgiving-pie-topper-diy/
Hi Leah! I am an old friend from college that follows your blog. I love your kitchen and was wondering what your countertops are if you wouldn’t mind sharing! Thanks!
Amber: Invite me to your blog so I can catch up! The countertops are quartz, color is “concrete”.
Thanks Leah! ~Aloha
Oh man – was kind of rolling at this. Dereck did our turkey this year and I bought the brined version from Trader Joes – fairly delish. However, next year I’m going to suggest a nice ribeye roast.
I still have never cooked a whole turkey. And after reading this, my dear friend, I have no inclination to try any time soon! I could vividly see this scenario happening to me!
So sad and so funny! Great job even trying, Leah! I have the same fear and anxiety and have gone through some of the same events you described. I have opted for Turkey breasts on the bbq just to avoid the whole BIG bird event. Love your pix and you guys all look gorgeous, as usual!
p.s. I was just dreaming of grey countertops and now I have committed to memory yours… lovely quartz in concrete. Bless you!
my husband refuses to cook fowl of any kind. he insists that it’s some poultry conspiracy and that he never cooks it right. so it’s my job to cook the turkey.
it’s actually dead easy. make sure your bird is cleaned out. stuff it if that’s what you prefer to do (i also put stuffing into the neck flap). pin it closed with big safety pins or skewers. pins don’t poke you though.
season the outside of the bird however you like. salt and pepper are great. i make a rub of oil, hungarian paprika, garlic, tarragon, thyme and a generous amount of salt and pepper.
my way wouldn’t work if you want to bring the intact bird to the table for carving. i cook it in a v-shaped rack breast down. this allows the fat from the back to be rendered out and flow into the breast meat thus keeping it moist. i don’t cover the bird at all and put water into the pan to help with the cooking (it does shorten the cooking time) and reduce the burning of fat in the pan. when the bird is about 20 degrees from being done (farenheit) i turn it over to brown the breast skin. this is a tricky thing and helps if you have a pair of old oven mitts you don’t care about so you can manhandle the bird. then i complete the roasting.
the reason i say it’s not a way to roast a turkey if you want to carve at the table is because the weight of the bird with stuffing will cause the rack to push into the breast meat deforming it. it won’t have the traditional pretty look. it will, however, be moist and taste great.
always have a meat thermometer on hand to test doneness of both the thigh meat and into the middle of the stuffing. you want to read the desired temperature of 165F in the thigh not touching the bone. i start testing when the skin on the back looks nice and brown. that’s so i know when to turn the bird over. it’s ok to test once an hour or so after a couple hours cooking. the bird isn’t going to collapse like a souffle.
do keep trying to cook a turkey. give it a go for just your family, without the pressure of a holiday meal.