I'll start this blog post off with a Thanksgiving weather forecast.
Turkeys will thaw in the morning, then warm in the oven to an afternoon high near 190° F. The kitchen will turn hot and humid, and if you bother the cook, be ready for a severe squall or cold shoulder.
During the late afternoon and evening, the cold front of a knife will slice through the turkey, causing an accumulation of one to two inches on plates. Mashed potatoes will drift across one side while cranberry sauce creates slippery spots on the other. Please pass the gravy.
A weight watch and indigestion warning have been issued for the entire area, with increased stuffiness around the beltway. During the evening, the turkey will diminish and taper off to leftovers, dropping to a low of 34° F in the refrigerator.
Looking ahead to Friday and Saturday, high pressure to eat sandwiches will be established. Flurries of leftovers can be expected both days with a 50 percent chance of scattered soup late in the day. We expect a warming trend where soup develops. By early next week, eating pressure will be low as the only wish left will be the bone.
Many Americans prefer the traditional turkey dinner on Thanksgiving. It's gotten a bit harder with the passage of time, though, since turkeys have started to figure out ways to elude gracing the table at the family gathering. Here are several ways they've done so:
For the turkeys who haven't managed to escape the Thanksgiving feasting, I'm sharing the recipe my wife Becka uses for our Thanksgiving turkey. Very simple, and absolutely delicious!
Herbed Turkey Breast (from The Ultimate Southern Living Cookbook)
(If you use this recipe for a whole turkey, you'll need more of each ingredient, and you'll need to lengthen the baking time - details given below for each)
¼ cup olive oil
3 cloves garlic, minced
1 teaspoon fresh or dried rosemary
6 fresh large sage leaves
1 (5- to 5½-pound bone-in turkey breast)
1 teaspoon salt
1 teaspoon pepper
Combine the olive oil and garlic. Loosen the skin from the turkey without totally detaching skin; brush about one-third of olive oil mixture under the skin. Space evenly the rosemary and sage leaves under the skin. Replace skin. Sprinkle with salt and pepper; place in a lightly greased baking dish. Cover loosely with aluminum foil.
For turkey breast, bake at 325° F for one hour. Uncover and bake one hour more or until a meat thermometer registers 170° F, basting the skin with the remaining oil mixture every 15 minutes.
For a whole turkey, bake at 325° F for 3 to 3½ hours or until a meat thermometer inserted in meaty part of thigh registers 180° F.
I keep telling Becka that she needs to start her own blog - kind of a "Hints from Heloise" type of blog, but so far she has resisted. If you'd like to storm the castle to try to convince her to have her own blog, please say so in the comments.
Speaking of people's starting their own blogs, I'm going to talk a bit of turkey here. Knowing some of you as I do or at least seeing the caliber of your comments to my blog, some of you really need to make a New Year's resolution to start blogging yourself. I plan to do a post next week with advice on how to start your own blog. Those of you who are currently bloggers, please send me your suggestions through my contact form  - things to be sure to do, things to avoid, etc. as I prepare that post. I can credit you for your advice, complete with a link to your blog, or you can remain anonymous.
I'll end this post with a link to a fun (read: humiliating) quiz on turkey knowledge. I got only 8 right out of 20 on this one! I'm sure some of you can beat that score! 🙂 Take the quiz yourself by clicking here . Becka (a.k.a. Heloise) got 15 right out of 20!
What's on the menu at your house this Thanksgiving? We're having turkey breast, dressing, mashed potatoes, gravy, corn pudding, luscious cranberry jello, a green veggie (yet to be determined), and pecan pie.
I'm taking a Thanksgiving break from posting, so I won't be back at you until next Monday evening. Have a blessed Thanksgiving! Try to come up with more to thank God for than just the stuff He's blessed you with. We had a wonderful Thanksgiving Praise service on campus today with the total focus on Christ. Absolutely awesome!
"Do what you do to display who Christ is." - Dr. Drew Conley
You know you've had too much to eat on Thanksgiving if they have to call in the paramedics with the Jaws of Life to pry you out of the recliner.