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I know it's early...
Jun. 23rd, 2008 06:38 pmBut, this Thanksgiving, I have decided to cook a turducken.
Now, I'm going to have to order the thing soon, and it's going to have to live in my father's freezer. (As for various reasons beyond control, we will not get that stand-alone freezer.) I know where it's coming from - Hebert's Specialty Meats A brief foray into research has Calvin Trillin (a well-known food writer) naming this place as an originator of the turducken.
And since Trillin started this whole thing*, it was determined we should follow his lead.
Be forewarned people - you could be coerced into a post-Thanksgiving celebration with this thing of beauty. Because this is a large bird, and thus far, it's just going to be three of us.
*Trillin supposedly always has one in his freezer. For years, my father and I have wanted to try one. It was inevitable...
Now, I'm going to have to order the thing soon, and it's going to have to live in my father's freezer. (As for various reasons beyond control, we will not get that stand-alone freezer.) I know where it's coming from - Hebert's Specialty Meats A brief foray into research has Calvin Trillin (a well-known food writer) naming this place as an originator of the turducken.
And since Trillin started this whole thing*, it was determined we should follow his lead.
Be forewarned people - you could be coerced into a post-Thanksgiving celebration with this thing of beauty. Because this is a large bird, and thus far, it's just going to be three of us.
*Trillin supposedly always has one in his freezer. For years, my father and I have wanted to try one. It was inevitable...
