“Cheap, cheap, cheap, boys, cheap, cheap, cheap.”
For some reason, that phrase comes to mind every Thanksgiving when I look at the varying price of turkeys in the area: very cheap to rather pricey.
I heard an auctioneer at the Thetford Farm Auction in Thetford, Vermont, many years ago, use that expression to cajole people to place a bid on this or that. They had a little bit of everything at that auction, from goats to chickens to farm equipment to socks to tractors. It was kind of a “you name it, we have it” situation. We would go once in a while just to see the sights. People really came out of the woodwork and the hills for this event. You might say premier people-watching with a festive atmosphere, and a very amusing auctioneer — at least he thought he was.
After that walk down memory lane, back to turkeys. I, unfortunately for my wallet, don’t jump on the “cheap, cheap, cheap, boys” train — more like the “why not get the most expensive turkey” train. I figure I only have a whole turkey once a year, so why not get the best? I order a fresh one from Misty Knoll Farm in Vermont via River Valley Market. I’ve had many turkeys and this brand is my favorite. I was told that the colder weather makes them fattier and in turn juicier, I would have to agree. Nobody likes a dry turkey.
I don’t stuff the turkey either, which I think results in a more consistent cooking time. I just make dressing (what they call it when you don’t stuff it) on the side.
I am sure Lou has at least five or six turkeys in his freezer by now. I wonder if he has used up last year’s yet? If I had a separate freezer I might be tempted, especially with that seven dollars off coupon I got from Big Y. I will admit to buying some turkey parts that are pretty cheap, cheap, cheap, boys, to get a head start on the meal by making stock for the gravy.
Whatever deal you get or don’t get on your turkey, I’m sure it will be great, because Thanksgiving is not all about cheap turkey. Or about the expense, for that matter.
Happy Thanksgiving.
—LUCY
I actually cooked all five turkeys from a year ago. I still have more turkey stock than I know what to do with.
But I still used my Big Y $7 coupon and got a 13-pound bird for $5.
Wednesday I broke it down into parts and roasted it all at 450 degrees for one hour. Then made even more stock. And saved the rendered turkey fat.
What is wrong with me?
—LOU