Thanksgiving was a quiet day at home for DD, EV, and I. The girls were both recovering from some sort of tenacious bug that refuses to let go. Fortunately they're both making progress toward better health.
On the bright side, I was promoted from sous to head chef this Thanksgiving. I have never taken primary responsibility for roasting a turkey but took some comfort in the fact that DD still played the role of executive chef from the couch quite effectively. Her mom found a great recipe, or might it be better called a technique, for roasting turkey from none other than Martha Stewart. The goal, of course, is to get completely cooked yet moist, tender meat. And not just moist dark meat--I'm talking about white meat that is downright juicy.
The secret? Cheesecloth and lots of basting--every thirty minutes with a butter/wine basting juice.
The final word: Martha's technique delivers again! The white meat was, indeed, tender and juicy. Mmmmm.
I'm sure glad that Martha's out of jail...