My battle with turkey

I’ll just come right out and say it. I don’t love Turkey. I love Thanksgiving, though, and in honor of the first Thanksgiving in 1621 and respect for tradition, I understand why we eat turkey. And I’m grateful. But, I’m willing to bet that many would agree that turkey is just not high on the scale of deliciousness  – or else we’d actually be eating it more than once a year.

As far as I’m concerned, no amount of creativity can make it palatable. It has proven to be invincibly banal, whether roasted, deep-fried, broiled, braised, cooked on a beer can upside down, what have you.

Just consider what you have to do to make it taste better in the most traditional way.  Brine it for at least 24 hours, butter the holy heck out of it (ok the skin’s pretty good), stuff it with bread pieces, that when done, typically comes out like gummy goo held together with traces of turkey blood of sorts (nice),  and then drown it in gravy moments before it enters our mouths.

The problem is with the turkey itself, so cheating yourself of the one thing it’s good for — a spectacular presentation — is really silly behavior.

If you are determined to cook it as perfectly as possible, try smoked turkey… Then, chop the meat up and make chili… with lots and lots of beans, peppers, onions, spices, a sprinkle of grated chocolate, then simmered for a very, very, very long time. At serving, garnish with cheese, cilantro and onions.

Now you’re asking, where is the turkey in this dish?  Exactly.


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