Preparing Turkey

With Thanksgiving right around the corner, my thoughts naturally turn to flaky crusts and gooey fillings. This year, however, I will also be taking on a new and somewhat stressful responsibility. I am going to make a turkey. Mind you it won't be THE turkey. My parent's are hosting an intimate Thanksgiving for forty; there are soup kitchens that will be serving fewer people than my mother on Thursday. One turkey simply will not suffice for that many people. And so, my mom is making two "little" turkeys, her cousin is making one and my grandma is making a turkey breast. In this situation "little" means fourteen pounds, so really there's going to be tons of meat. I suggested to my mom yesterday that she try this tasty lemon and thyme roasting preparation I used on a chicken a few weeks ago. And somehow this suggestion led to my agreeing to prepare one of my mother's two allotted turkeys. So now, rather than the backseat helpful position I normally take at Thanksgiving (or any other occasion for my mother to spend seven or more hours in the kitchen), I will be right in the middle of things. Lovingly basting my bird with a paste of olive oil, lemon juice, garlic and thyme. Surrounded by shrieks offset by burning pot holders and dropped pies. Happy holidays indeed.