By the close of last year’s Thanksgiving weekend, surviving turkeys sighed with relief. We are roughly halfway to this year’s holiday and, once again, eager to indulge in the tasty bird. June is Turkey Lovers’ Month, so pull out those roasting pans, basters and carving knives, and get ready to gobble.
This is the perfect opportunity to try new recipes. If you’ve thought about smoking or deep-frying a turkey, the weather in June is more conducive to tackling these outdoor epicurean experiments. Considering the turkey-frying disasters we’ve all heard about, it’s also a safer time because your garden hose is hooked up and ready to tame the flames.
Kick off the celebration by hosting Thanksgiving 2.0, which is turkey dinner on a more casual scale.
Set the patio table for an al fresco fiesta. Serve warm weather side dishes such as light salads and vegetables. Cheesecake or lemon meringue pie provide a cooling finish to the meal, but nix Cousin Jack’s idea of homemade turkey ice cream. If he ignores your veto and arrives with a container of this dubious creation, you may need to invite the neighbor’s dog to dinner.
As luck would have it, Turkey Lovers’ Month gives you 30 days to dine, and those poor turkeys may come precariously close to becoming endangered species. However, once cooked, nothing shall go to waste. There are infinite possibilities for leftovers, from sandwiches and fajitas to soups and potpies.
Practice your turkey trot as you make your way to the table, presenting your entrées with style, and remember to dream big when it’s time to snap the wishbone.