Because I'm fond of turkey, I do about four of them a year. My favorite
preparation is 'Dinde a la Rotesserie.' [Je ne parle pas bien Francaise --
or spell it either] That is turkey cooked on the rotisserie over charcoal
with liberal applications of wet hickory chips. Maybe four hours roasting
time if there is a breeze. Three and a half in still air, that happens once
every seven or eight years around here. The result is so tender that the
spit has to be handled gently else you shake the meat off. Talk about moist!
You know those three cups of drippings you get when you bake a turkey in a
pan? I'm lucky if I can catch a half cup under these birds -- the rest stays
in the meat.
I love living in the Mojave Desert.
Top it off with baked yams (brown sugar and marshmallow glaze), mashed
potatoes with giblet gravy, broccoli (sometimes green beans, in season).
servee with a couple bottles of home made golden zinfandel wine, and top it
all off with pumkin and blueberry pies served with fresh brewed coffee.

Hey, Ma! Is it time for fourths yet?