By Matt Reese
In this year of the 500th anniversary of the decorated Christmas tree, there is quite a bit of talk about tradition. For my wife and I, the annual holiday tradition starts with a massive Thanksgiving dinner at her parents’ home where we eat heartily.
This year’s guest of honor at the feast was a 40-pound turkey we got at the Fairfield County Fair. The lady on the turkey-cooking hotline was stumped and thought my wife was crazy to attempt cooking a 40-pound turkey, but she suggested a five- to six-hour cooking time. We soaked the bird in brine for nearly a day and a half. We got up at 3:30 in the morning to rinse the bird outside with the hose and bring it in to rub it with butter and start cooking. Fortunately, we measured the oven and this poultry giant just eeked in there. The turkey was actually done much sooner than the anticipated cooking time and it was spectacular (visit http://ocj.com/blogs/lets-talk-turkey/ for photos).