Thursday, November 25, 2010

CSI Thanksgiving

For the first time in my life, I bought my Thanksgiving turkey straight from the guy who bred, raised, and slaughtered the bird. It came with the neck still attached--a reminder that this form was a creature that walked upright and had a head. The first difference I noticed about this bird as opposed to all other organically raised, free range birds I've bought in the past is that, even uncooked, it smelled great. Within minutes of putting it in the oven, my house smelled like eau de Thanksgiving. This year, I'm not hosting but just making the bird and gravy, which makes for a pretty east holiday.

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