Sometimes, despite my best efforts, things just don’t turn out right. And having high expectations makes things even worse.
My plan was to surprise Larry with a bit of pre-Thanksgiving turkey. We regularly roast a half turkey breast, usually once a week. It’s nice to have for sandwiches, but honestly, it’s mostly camouflage for Coco’s twice-daily pill regimen. And snacks for when we take her to the coffee shop (spoiled dog). Normally I buy a Kosher half-breast and we cook it in the countertop convection oven – it couldn’t be much easier. This time, I bought a full breast, something fancy and organic, and brined it first (messy and crowds the fridge).
On the side was a cornbread dressing that we didn’t like (too meaty with the chorizo), although the cornbread by itself was nice. And hassleback potatoes that were too much work, a pain in the a** to slice up and get seasoned, and ended up not quite done enough. The gravy was okay, but nothing special – same with the turkey. A lot of work, from a source that’s usually very reliable, and it was kind of a bomb.
I made a sweet potato pound cake that I didn’t like at all (too pumpkin-y), but I thought at least Larry would like it. He ate it, but it wasn’t something he’d want again. I think the next time I decide to make a non-Thanksgiving turkey, it’ll be a simple Kosher breast, mashed potatoes and plain gravy.
- Hasselback Potatoes With Garlic-Paprika Oil (The New York Times)
- Maple-Brined Turkey Breast with Mushroom Gravy (Fine Cooking #143)
- Cornbread stuffing with Chorizo, Wild Mushrooms & Scallions (Fine Cooking #143)
- Sweet Potato Pound Cake (Fine Cooking #143)
