A rare event occurred last Thursday – actually, two rare events. The third Thursday of each December is the Installation of officers and gala potluck at the Redwood Empire Rose Society. This is not rare but happens every year. We eat, we talk, we share presents. The Luther Burbank Art and Garden Center is decorated for the holidays with at least 8 tables dressed with finery by 8 hostesses. I usually go with a blue and silver theme with tall candle stands and lots of crystal. I looks lovely and I enjoy sharing the table with good friends. So what was the rarity? I did not take my camera out of the bag! I have no pictures of the evening. Thankfully, Jack Coulter – President extraordinaire – was there with camera in hand. I expect that I can modify this post once he sends me some pictures. But for now it is just words, words, words.
The second unusual happening was that I roasted the turkey. Many of you know that I have not been the cook in the house for lo on twenty-five years – so when I took on this task it was with some trepidation. With a true investigative spirit, I scoured the internet and found sfgate.com with a great, easy to follow guide for thawing, brining and roasting a 20 lb. turkey. The turkey thawed for five days in the refrigerator – was just thawed in time to be placed in the brine for 24 hours prior to popping it in the oven. The only variation I made from the instructions was that I found a roasting bag in the drawer and made the decision that basting was not in my schedule for the day. The turkey was cooked to perfection in the exact time that I had planned and I swooped it into the waiting trunk of my trusty Prius and headed for the Center. Thankfully, Jerry Scoville came through with a spectacular carving job and turkey was had by all. Unfortunately, I was not so successful with the gravy. It was more of an aus jus and didn’t look all that appealing. None the less, good friends tried it and there were no complaints. Many people have asked me if the turkey was salty with the brining – the answer is an unequivicable, no. It was moist, perfectly flavored, a major hit. Forty-eight rosarians cleaned that platter bare.
So, the only turkey picture I have is the remains of the carcus as I prepared to pack it for the freezer. This great bird will provide another great meal at another time.
The Remains of my Great Roasted Turkey
If you ever find yourself in need of great company, exceptional food and fun activities set in a beautifully decorated hall, come to the Redwood Empire Rose Society potluck. We have them in June and December each year.
My Wine Country Village 