Tip

Turkeys are not just for Thanksgiving you know. I buy about a half dozen of the loss leader turkeys sold at 39 cents a pound just to get you in the store. I freeze them and cook one every couple of months to provide delicious and economical meals for a week. You can make them moist and juicy by adding a sort of turkey mirepois. A true French mirepois consists of onions, celery, and carrots. Cajun mirepois which is called the trinity consists of onions, celery, and bell peppers. I loosly stuff the turkey with carrots, onions, celery, and apples and oranges. Put the bird in a covered roaster, toss it in the oven and forget about it. It is so easy. When the bird is done, I pull it out, discard the vegetable, and remove the turkey. The amount ov juice in the pan is incredible. I pour this into a fry pan or saute pan and start the reduction process. You need to use a short sided pan so the steam doesn't keep condensing on the pan wall. I also do something my mother taught me. I dump in a can of Franco-American gravy. It taints the flavor of home made somewhat, but makes plenty of gravy for all those open faced hot turkey sandwiches. Anybody hungry Yet. Well it"s 0830 Sunday morn. I'm sitting here typing this and sipping a glass of Merlot from over the hill in the Napa Valley. I'm getting hungry, so I think I'll go fry some vidalia onions or whip up some latkes or something for breakfast before I go down to the shop and finish a sevice, front brakes, and a starter replacement on a client's 560SEC.Ciao.

Peter

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