Friday, November 24, 2006


I wasn't going to post a picture of our turkey because it looked so nekked and, well, homegrown. But Matt insists that Nigella (of Nigella Lawson's Feast) says cook the bird breast side down for more even cooking and thereby succulent taste. Looks are sacrificed for flavor. I disagreed when I saw the bird emerge from the oven--Its got to be possible to have that level of flavor (and, by gum, it was the best turkey he's cooked yet--juicy, golden, perfect) and be beautiful. We remain locked in combat.


Allen Lewis said...

The turkey is supposed to be eaten, not admired as a work of culinary art!

At our house, we always carved the bird in the kitchen and put the meat on a platter, so that the turkey did not have to serve as a dining room table centerpiece.

How's that?

Anne Kennedy said...

Well yes, if it doesn't taste good you've lost everything. I'm just not sold on the idea that it can't also look good. Our Christmas Goose always looks fabulous. Why not also a turkey? Maybe its the size. We did carve ours in the kitchen this time also.

Anyway, Matt will be so pleased that you agree with him. :)