Well…. when you get Dave and I in any sort of a competition – there is bound to be a “smack-down”.
And so the story begins… a few months ago we thought it would be a swell idea to have Thanksgiving out at the Sandpiper Beach Resort in Pacific Beach, WA
Our parents have stayed here before and love it, they allow dogs, we have stayed here and there were 4 units left enough for the 11 people we had invited for the long weekend. The planning ensued. We set up our high tech google notebook (and trained our Mom’s on how to use it… after I learned…) We had it all divvied up – Dave and I would do the Turkey and stuffing and they would take care of the rest! As the weekend got closer it became evident that Dave and I did not see eye to eye on how to make the Turkey…. “Brined Turkey… who wants to eat a salty Turkey?” Dave says. Heather responds “Dude – I do not want stuffing IN the Turkey – cook it outside if the bird.”
Then upon further consideration, after remembering the size of the ovens at Sandpiper and not coming to any sort of a “stuffing in or out” agreement, I suggested that we do two Turkeys. Well – That’s when the wheels start turning in Dave’s mind… I can see them… heck I practically HEAR them from across the room! I ask him… “Are you trying to make this into a competition?” He averts his eyes, blushes and in his best 9 year old impression says “no! – what do you mean by that??” My response…. “Oh – It’s on!” And so begins the 2008 Turkey Smack-down.
We had to make the playing field level – We started with two 10-ish# Turkeys from Sheltons – they were free range and fresh. From there we go our own way.
The Brined Bird: I was inspired by the fresh herb brine I found in the November issue of Fine Cooking. Then in combo with the Martha Stewart “cover in cheese cloth and baste with tons of butter and wine” method… a fine turkey is roasted!
The Non-Brine: Dave’s bird was apple stuffing inspired… allowing him to use cider in the rest of the recipe as well… a passion of his: http://oldtimeydave.wordpress.com. Using the same – butter and alcohol basting method – his bird turns out equally golden… if not a little more so, I will give him that. But I am still not a fan of stuffing in the bird… But that stuffing was darn good! But this was not the stuffing “smack-down” now was it?
So… who’s Turkey reined supreme? Will it be Chef Heather with her juicy and fresh herb infused turkey or will it be Chef David with his Old Timey Turkey? And the winner is:
………. the damn Ham….. no one would stop talking about that “secret family recipe” ham… “Uncle Phil’s Ham” that Huck brought. I guess in the end it all worked out OK. Our families were not forced to choose who was better. Dave and I are still speaking to each other. And we had two great Turkeys for a wonderful Thanksgiving! We certainly gave thanks for good food this weekend!
