Dec 2nd, 2023 Saturday Cloudy/Snowy
When you think of the Thanksgiving turkey, what comes to mind?
Before I arrived in the US, all my imagination about Thanksgiving turkey came from the world-famous cartoon, “Tom and Jerry”. A gigantic bird roasted to perfection, with a drumstick alone enough to satisfy the appetite of the Tom cat (although he never managed to get it into his mouth, as far as I recall). Cats are known to be picky eaters, so whatever could please a cat must be super tasty 😛
My first Thanksgiving in the US was spent with some students in my cohort, at the house of a graduate school administrator, who kindly extended the invitation to those who may not have a family to celebrate this holiday with. Also, cooking an entire turkey for just two people (the adult children of this administrator were far away and would not come back for Thanksgiving) was such a meaningless effort, so having some young people to share the meal with made it more worthwhile. The more, the merrier.
Each of the graduate students brought a dish, and food piled up on the dining table. The hostess checked on the turkey a few times, until it was “well done”. I only got a peek of the whole bird before it was carved up and served in a large plate. I followed the example of others to take a few pieces onto my own bowl, and took a bite.
Hmm……maybe my palate was not well-acculturated? It was dry, a little chewy, and close to flavorless. The homemade chicken salad I prepared by simmering chicken thighs in broth, then tearing apart the meat and mixing with sauce, tasted ten times better. Not wanting to be rude but unwilling to lie, I just smiled politely and ate quietly without making comment about the quality of the turkey.
Later, I chatted with some American friends, and to my surprise, they unanimously agreed that Thanksgiving turkey is not delicious, and it is merely eaten for its symbolic value. My disappointment could easily be expected.
A few years later, I started dating my husband. He would love to have a nice Thanksgiving dinner with me, yet had not had the pleasure of enjoying a good turkey in his life. Of course he would not give up! After some research, he decided on the French confit method, traditionally used to store duck in duck fat. He adapted it to use olive oil (much more affordable and accessible) to slow cook turkey parts (usually thighs, wings, and drumsticks) in low temperature (200 F) for a long time, together with some herbs. Sometimes he would toast the thighs and the drumsticks slightly to add a finish touch of crispy skin. It is truly the best turkey dish in the world ?
Ever since that success, turkey confit has become our Thanksgiving tradition. We have hosted this dinner with friends, colleagues, and students, but my parents-in-law never came due to various inconveniences.
This year, many challenges occurred one after another, and we are thankful that all the family members are still able to get together. My in-laws eventually figured out the logistics and joined us for a special meal. The turkey confit turned out scrumptiously – juicy and tender, well seasoned, with hints of garlic, sage, and thyme. The turkey skin literally melted in my mouth. All this savoriness was accompanied by the Chinese-style stir-fried green beans in black bean sauce, as well as a wild rice stuffed acorn squash.
I am sure this is the dinner to be remembered for years to come.