When my mother was my age, she had three kids and had cooked many a Thanksgiving dinner. I have been blissfully child-free all these years and able to mooch off the largesse of those families who actually “do” Thanksgiving.
But this year, I decided I’d “do” Thanksgiving, turkey and all. But I was kind of nervous about it, since it seemed like a honkin-ass big bird (“I got the smallest one I could find, honey!”). I wasn’t even sure when to take it out of the freezer. So I asked the three lovely ladies in my writer’s group, who, among other things, all seem to be blessed with domestic skills I lack. One of ladies suggested that I baste my turkey with cognac. She is French and I suspect everything she ever puts in the oven turns out bee-yew-tifully!
I asked what kind of cognac to use but then I lost that note among the four hundred and twelve other notes floating around on top of my desk. But I did remember that one of them had said it was a cognac mentioned in all the rap songs, so I told that to Chris, who immediately said, “Hennessy. Hennessy is the thug cognac of choice.”
Well, I knew that wasn’t the right cognac, or at least it wasn’t the one they had mentioned, but we decided to go with it. And Chris was right, if you look up Hennessy drinks online, they’re all badboy drinks: “Headcrack” or “Hustler’s Paradise” or “Green Hulk.”
I went online to look to check out “basting with cognac.” There was one recipe called “Turkey basting made sleazy,” which recommends basting the turkey via the rear end while it’s still alive. Ew. But I found another recipe that recommended basting it with Hennessey and milk, 24 hours before cooking. So I did that. Then I continued basting throughout the cooking process, adding more Hennessy as desired.
Wow, that turkey looked beautiful. It really did. I have never seen such a great brown skin on a turkey before. My first turkey. Sob. And I owe it all to thugs.
I used the thermometer–it said it had reached 180 degrees so we took it out and cut into it and I thought it looked suspiciouisly pink. Maybe it was fine. I don’t know. There was one swab of flesh that looked pinkish to me, not bloody, just pink more than white. So we put it back in for another hour. By the time we took it out, it was cooked, maybe a little too well–kinda dry and tough because, after all, we had sliced it before dumping it back in the oven.
Oh, well, the method was obviously fine. The skin? Tasted effin fantastic! I just needed to leave the flesh in longer….
