November 27, 2003
This page documents my first turkey experience
12 pounds of fresh young American turkey
First we soaked it in brine for 12 hours.
This is a great tip and prevents the turkey to get too dry
After this much work we spend the evening in front of the fireplace
Thanksgiving morning. Cleanup time
Filling the bird with onions, celery and carrots
Securing the wings
Brushing the bird every 20 minutes with drippings
And back in the oven
In the meantime Hannes came and prepare swedish meatballs
Imola was preparing the side dishes
That's the final result
There he is.
Javier, Eugene, Jack, Maja, me, Imola (Hannes taking the picture)
Happy hosts
Full plate
Jack is getting thirsty
For dessert we had cherry pie, chocolate and rum cake from Kuchenmeister
Jack and Maja is entertaining the table
Hover with the mouse over the picture
Happy mom
and happy dad
Then we played 'Der grosse Dalmuti'
Everybody is waiting for the 'grosse Dalmuti' to play a card
The 'grosse Diener'
Everybody is now in the picture