Guess that the 1-800 Butterball line just can't cut it for the kitchen-challenged.
Apparently, the San Francisco Chronicle recently sponsored a two-week Turkey Training Camp which paired each of their food staff's culinary pros with complete novices.
Sounds like the set up for a reality show, huh? Well, let the hijinks begin:
Dr. Betty Lee has put her hands in a lot of places, but never a raw turkey. So when the well-regarded gynecologist dug the neck and giblets out of a 13-pound bird resting in the sink of her Hillsborough home, she squirmed.
"It's weird reaching in without gloves. It feels so unprofessional," she said.
She shoulda used stirrups.
Didja see that story in Slate last week where they compared several turkeys - a kosher turkey, an organic turkey, a free range turkey, an heirloom turkey and a Butterball - and the winner was ... the Butterball.
http://slate.msn.com/id/2091593/
My theory is that the Butterball cheated. In the interests of science, the tester decided not to brine the birds. But the Butterball was already poked and prodded and injected with more chemicals than a botoxed-out Park Avenue socialite. It was pre-brined!
Turkey is such a dumb thing to cook, and the quality of the final product so irrelevent to our experience of Thanksgiving, that I would always take the free bird supermarkets distribute with $100 purchases this time of year.
Posted by: copyboy | December 02, 2003 at 04:06 PM