THE LAST HAND – Thanksgiving is turkey-trot time

By Bob Sweeney

By Bob Sweeney

I guess if the Cubs can win the World Series, Donald Trump can become president. Widespread prosperity will be good for everyone and he should create more jobs for everyone.

In the meantime, life will go on and we will enjoy this great fall weather and await the blizzards that will no doubt hit us soon. Those first few snowstorms are shocking. We urge our readers to check their vehicles’ washer fluid so the water doesn’t freeze and break their washer container.

Make sure the radiator has antifreeze good to at least 20 below zero. And most important, tires are the key to safe winter driving.

Shop around for the best deal on all-weather tires, and now is the time to put them on the vehicle.

Thanksgiving is upon us and the turkey population is dwindling.

I see ads for Butterball turkeys at 99 cents per pound. We all love to dine on those wonderful birds.

It seems that cooking a turkey dinner gets every dish and pan in the kitchen dirty. Cleaning up the kitchen after the meal is harder than preparing the dinner.

My mother in her 80s would have me come to her house early on Thanksgiving to help her prepare the bird. It would be too heavy for her to lift so I learned as young man learned how to clean the bird, take out those packets from the neck crevice, wash out the bird, stuff some dressing up the bird’s rear, baste the bird with butter and carefully put it in the oven in the large blue roaster.

Carving a hot turkey is difficult and takes a sharp knife. If the turkey is really well cooked, the tender meat almost falls off the bird.

The test I like is whether I can just pull off a wing, or have to saw it off the bird. If the wing comes off easily, the bird is cooked perfectly.

Making dressing is also an art. Maybe some of you old Rocky Mountain News readers will recall Gene Amole putting his turkey dressing recipes in his column. He would make up the stuffing and then add various ingredients like dates, cranberries and nuts to make delicious exotic dressing.

Lastly, and almost the most important dinner ingredient, is the turkey gravy. Usually, the bird does not supply enough dripping to make gravy for the hungry family. I’ve really never mastered the gravy making, so if any of you readers have any hints on making gravy, please send them to me. We usually go by a grocery store and buy some extra pints.

Usually, it’s brown gravy, but I’ve had some wonderful yellow-type gravy that is delicious. The old Denver Drumstick restaurants with the little train that would chug around the restaurant had wonderful chicken gravy. My kids loved the chicken and the gravy was just fabulous.

There will be gourmet turkey dinners all over our gaming community prepared by the best chefs in Colorado. Bring the family, use some of those accumulated club points and enjoy a Thanksgiving dinner without all of the cooking and cleanup.

We all love Thanksgiving and the family gatherings, photos and great memories of this celebration of our American heritage and being thankful to God for this great nation.

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