Since we’re going to be hosting Christmas in a month, Will and I decided to start laying in provisions, and practicing a few of the bigger meals. Last week I ordered a turkey from our local butcher, and Saturday afternoon we got down to the business of cooking it. Besides the usual grossness of having to handle a very large carcass, and the less usual - sawing its very long neck off, plucking out forgotten feathers, and tying its legs into compromising positions to fit our European-sized oven - the process turned out to be easier than we thought it would be, and the turkey tastier. I give most of the credit to the turkey (who was alive on Thursday and never frozen) and to the butter that we massaged under its skin, and then basted with at each hour.
Here's the turkey recipe, in case anyone is wondering. A nice and easy way to cook a bird, but we can't recommend the gravy.
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