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A Turkey Tale


This last New Year's found me all alone in a downtown Chicago apartment in subzero weather. My sister had gone down to the warmer climes of the West Coast to ring in 2008, and I had the good excuse of too much studying still to be done. This was the first time I celebrated New Year's with only myself to toast to, but it was still a good enough reason to have a mini-feast. After all, I wasn't about to break the time-honored tradition of slaving away in front of a hot stove on the one of the most festive evenings of the year.

And since it was also my first time to spend the holidays in the good ol' USA, what better way to herald the incoming year than with the culinary centerpiece of American festivities - (insert dramatic pause a la Chairman Kaga) turkey!

While I have roasted a number of chickens in my lifetime, I had no idea whatsoever how to tackle the granddaddy of all fine feathered fowl. My Uncle John had previously dished up one of those big boys for Christmas dinner, and I thought I'd parallel his attempt, even if I knew at the back of my mind that I'd be eating leftovers until spring. The challenge was just all too tempting.

So I went off to Jewel, got me the smallest turkey breast I could find (which was still the equivalent of two large chickens), picked up some traditional sidings, and a nice bottle of Reisling. And happily went to work on the big bird.

I won't be sharing with you the recipe as I don't remember which websites I nicked it from (I mixed and matched from a few but didn't write the results down), but I do remember it was a nice Asian style turkey with a soy and honey glaze. The bird came out perfectly, even though I'd stupidly pulled out the plastic indicator thingy that came with it (it supposedly pops out when the ideal internal temperature is reached, so much for reading directions) and had to poke it every so often to test for done-ness.


My point is, that is probably the last turkey I will ever cook or eat for a very, very long time. The leftovers could feed a whole barangay for lunch, or, in my case, an unfortunate Bar examinee for several weeks. I tried to dress it up and create variety every meal time, but alas, with turkey, there is only so much one can do.

(Photo up top is of one of the first few turkey meals I actually still enjoyed - leftover Asian style turkey with fried rice and a nice salad. The second one is a later reincarnation of the same turkey - in a mixed greens salad with Asian dressing. Still, it didn't fool me.)

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