Quote:
Originally Posted by BraveMaroon
Here's the thing... turkey is critical, even though I don't love eating it on Thanksgiving Day.
It serves three purposes, though:
1. It's the cooking vessel for the dressing - now, I know - not everyone will eat the stuff that comes out of the bird, but in my opinion it's the best. But, I've found that the Crock Pot works well as a secondary option - the dressing is still really steamy and good, but I didn't have to go elbow deep into a bird to get it.
2. Without the drippings, there would be no gravy. Without gravy, there is no point of even coming to the table. Gravy can be used later in the weekend on hot, open-faced sandwiches.
3. Which brings me to the turkey itself. I could take or leave the actual bird at the formal meal, but nothing, and I mean nothing is as good as turkey sandwiches the next day.
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Here comes the Thanksgiving killer.
1. We always had dressing cooked separately. The bird was totally superfluous to the dressing.
2. If the bird weren't so dry, the gravy woudn't be needed. I've never liked gravy (and yes, I've had Durkee) or wanted gravy --
please don't put it on my rice or my mashed potatoes -- but I have to use it if I'm going to get the bird down.
3. See my point above about left-over turkey. I don't eat turkey sandwiches, and the thought of a sandwich with gravy on it makes my stomach turn just a little. (I know I've mentioned here at GC before one of my other peculiarities -- I hate sandwiches and consider them a meal of last resort. Again, I know, I know.)
And IL, yes, I'll agree with you on deep fried turkey. I should have added that to smoked turkey as good turkey that doesn't rival the Sahara for dryness.