Preparing for the big day I pulled out an email my mom sent to me in 2005. Reading the email left me in tears however because I miss her so much. She passed away two years ago from breast cancer.
I have so many wonderful memories of cooking this meal with her. I was always in charge of cutting the bread for the stuffing.
I have been struggling lately with how I keep the memories of my mother alive in my children. Ella was 3 when she died and Chloe was 6. They both remember her and Chloe especially remembers all the trips we would go on and remembers her love but for Ella I can tell it is just a glimmer.
I don’t want my girls to be sad about their Grandma Barb. I have been talking about her with them and just saying “remember when we went to Yellowstone with Grandma and the Bisson walked right by our car?” “Remember when you played hide and seek with Grandma?” “What do you remember?”. These have been nice chats.
I think I can also give to them what she gave to me. They are going to be helping me in the kitchen this year. We will have a blast.
Here is the email she sent to me on 21 November 2005, a Monday. It was the first time I was going to cook the entire Thanksgiving dinner for my husband’s family.
Couldn’t sleep.. a lot on my mind. Paid some bills and decided to get this off to you. Couldn’t remember exactly what you needed but I think this is it. Call me if I get it wrong.
- Bread.. day old about one loaf.
- Onions (2)
- Celery (1 head)
- Poultry Seasoning
Fry onions and celery to soften in butter. Mix with bread crumbs. Salt, Pepper and poultry seasoning (about 2 tbs.) Stir up with hand. Put more melted butter in there. Also fry the liver, dice it up and mix it in. Put it in the back of the turkey. Put the rest in the neck. If you have more you can’t fit in the turkey throw it in a baking dish and cook it in the oven for about 45 minutes or so.
Remove the giblets from the cavity. Save the liver and toss the rest. Prepare a wash by mixing the juice from a whole lemon with two tablespoons of salt. Then rub the mixture over the bird, both inside and out. Let it sit for 30 minutes then rinse with water. The lemon and salt destroy the bacteria and take away the turkey smell.
After cleaning, let the turkey sit out for 2 hours basting every half hour with a marinade consisting of 1/3 cup Tamari (soy sauce) and 2/3 cup water. Letting your turkey slowly approach room temperature will ensure that it cooks evenly. Reserve marinade for basting while roasting. The tamari will give your turkey a golden color.
Call if you have any questions… it’s really easy honey. Hope it all turns out great!!!
This is actually a really easy and classic turkey recipe that is good for first timers. Baste your turkey every 20 minutes and google how long you should cook it based on the weight you have.
I want to have fun this year, keep it simple and spend time with my kids and family.
I wish the same to you.
(Thanks for reading this post. I’m not crying anymore.)