3 April Wednesday

The next day, when all others were at rest, this happened:

First, the rested bird was spread open to receive the glory of the stuffing. Yes, fresh sausage, apples, prunes, sage, all the good things, mixed together. Next:

The whole thing is tied up together. The strings hold all of that meat and stuffing and whatever else ended up in there. All will be well. One more step. :

The buttered shroud of turkey. In this shall the turkey rest and roast. Resting and Roasting, what else is there to do? So, the roasting:

It was tasty, it IS delicious, it is, it is, The sum of its parts is better than the total of it whole. Or something like that. The turkey meat was lovely, but I have had better, meaning more juicy, more moist and supple. Whatever, the stuffing was amazing, and the gravy was simply out of this world and into the the next.

OK, would I bone a whole turkey and do this again, should the occasion arise? Yes, yes, yes. But then again, I’d do many things again if the occasion arose.

The abode, including my freshly cleaned bedsheets, smell of turkey fat. Turkey fat smells so much better than other molten bird fat. And why is sage the ideal herb to go with this meat? Yes, the cheesy, skunky, and herby scent of sage goes so well with turkey fat.

In the dining room, my front room, the cool sea breeze blew through the open windows. The clouds were thick and the wind heavy. The steaming, sliced turkey and stuffing was brought to the table. The colcannon, with its pond of deep yellow butter was brought. Thick deep brown gravy with giblets poured all over. Cranberries, yes. Bread. Easter, yes, spring, yes, winter holding on, yes, that too. With plenty of wine, it all went down well.