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I originally posted this shot a year from last Thanksgiving. As I’ve mentioned before, Fred (my husband) is the real cook in the family. He traditionally prepares our Thanksgiving feast. Has done so throughout our marriage (37 years and counting). We’ve lived in foreign countries where it’s been difficult or impossible to purchase a turkey. When we lived near Siena in Tuscany, Fred didn’t have a problem ordering one from a local butcher. He asked for about a 15 pound bird, figuring that would be a good size for us and the friends we’d invited for Thanksgiving.
I so wish I’d been with Fred when he picked up the turkey, so I could have photographed the look on his face when he saw the only size one the butcher could offer, 36 pounds. Knowing how much all of us were looking forward to a traditional American Thanksgiving feast, Fred bought the Italian Big Bird. Of course then came the challenge of getting that beast into our oven. By the time I took this shot Fred had removed the legs and thighs, hoping that would solve the problem. No such luck. Thankfully, via the internet, he discovered a great way to cook just the breasts, thighs, and legs, with stuffing in the thighs and under the breasts, and everything arranged to where it looked like a whole 18 pound bird. Of course we were worried this Italian Big Bird would be tough and dry. Turned out to be the juiciest and most tender turkey we’ve ever had. Plus our guests were thrilled over the leftovers we gave them to take home.
Also by Deborah Downes
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