En route to the Big City three hours away for an early Thanksgiving dinner with my 85 year old father and a few sibs. Mate was invited, but didn't feel she was in a fit state; I didn't argue, just reminded her she was welcome and loved. We'll have Thanksgiving together next week at our local Episcopal Church. When I see this food before me, I'm mindful of the hard work, generosity, and sacrifice of so many beings to bring it to our table, and vow when I encounter someone in need, to reply in kind. Happy Thanksgiving y'all. May you never hunger; may you never thirst.
Love Thanksgiving, spending time with family. Not a big turkey fan. Have tried it different ways. Maybe just eating left over! local radio station plays Alice's Restaurant every year. One for the older generation.
I love Thanksgiving... making a roast turkey was my job for years. I don't do that anymore as it's just too much! Alice's Restaurant... big favorite. I lived in that area of the Berkshire Mountains the year the film was made. I can say that I have had coffee at Alice's place and driven by the church (Arlo still has it). It's a beautiful area. Good story too for our generation! I must rewatch that - thanks for the suggestion!
That is what I love to belong to an international forum. As a matter of fact, I've heard about Thanksgiving years ago while I have been studying English. I'm sure many of my countrymen have no idea about it. We more or less follow Spaniard tradition. Thanksgiving is mostly unknown here.
Any special recipe? I have tried brine recipe juicer, turkey in deep fryer (no broth for gravy), Have tried fresh never frozen much higher priced, but better flavor. I eat it, but too many leftovers.
Question. Does Splatch mean deep fried? I seem to remember from last year, Eric posted some wonderful photos.
To splatch a bird you cut it in half down the backbone, spreading the two halves apart like wings, with the breast meat connecting in the center. Lay it flat on a baking sheet pan with raised rim, and roast as usual with your favorite glazes, herbs, rubs, whatever... stuffing gets made on the side in another pan. You will still get enough juices for gravy But your bird will cook through evenly - not with an overcooked breast or underdone legs.