And, because it’s Friday Afternoon

I am roasting turkey.

I was going to say “roasting a turkey” but that isn’t perfectly accurate, and we all know how I strive for perfect accuracy around here. And then I thought of saying I was “roasting turkeys” which, though perfectly accurate, does seem to send the wrong message. More truly, I’m roasting 2 half-turkeys.

How does one decide to go about roasting turkeys on a February Friday afternoon? One simply has to have one’s outside-in-the-garage freezer die. Yes. That freezer. The one with months’ worth of meat and frozen fruit and vegetables inside. The one holding all the apple pie-ish breakfasts I made in October when our apple tree did such a bang-up job of producing (wait for it) apples.

This freezer death hasn’t been a total tragedy, though. Not really. If it were to be a tragedy, it would have happened in July. Or August. Right after a trip to Costco. As it is, I’ve just had to repack the inside-the-kitchen freezer in some kind of food-y tetris thing, and defrost some turkeys in the fridge.

Which brings us to turkeys. We’re not much for brown-meat turkey at our house, so when those breast-on-the-bone turkeys go on sale, I generally buy up 5 or 6 of them and we eat them through the winter. And they’re so good. So tender, because you don’t have to cook through the brown-meat parts. [1] And I had two left when Husband noticed that his ice cream was a little too soft to be good news.

Now the birdie parts are completely defrosted (and the ice cream is long gone) (likewise the freezer) and so I’m cooking the turkeys for dinner. And lunch. And leftovers. And much gladness. Want to know how good it’s going to smell in here by 6:00? Do you? I’ll tell you. Like lemon and olive oil and fresh rosemary and garlic and thyme and really good salt. Also turkey.

Which pretty much guarantees a happy weekend around here. What can I say? We’re easy that way.

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[1] Also, because they’re shot up with some juices and a whole lot of salt that makes them taste better than your average white meat. But we’re not concerned with artificial deliciousness techniques today. Just poultry-borne happiness.