Cranky and I visited my mom and dad for Thanksgiving, so we didn't have the opportunity to roast our own turkey.
And then we thought, "Oh, yes we do."
Cranky called the butcher at our local Whole Foods and learned they had a Diestel heritage turkey in the freezer, nearly doomed to end up in the meat grinder. And the price was reduced from close to $4/lb to less than $2/lb! So, a week and a day past the official date, we had a full-on thanksgiving dinner, complete with Brussels sprouts, cranberries, and mashed taters with sublime gravy.
Oh, there was some superb stuffing too, but no photo.
Now, this is one butt-ugly photo of gravy (I'm getting a tripod for Christmas, Dr. Biggles), but as Dr. Biggles will tell you, there is really no butt-ugly photo of gravy, if it's gravy. This gravy was incredible. I'm pretty good at gravy, but I outdid myself. I told Cranky, as I stirred and thickened the brew, that I just keep learning more and more how to be a better cook. He answered, "That's why grandmas are always the best cooks in the family. They've been doing it longest."
The turkey was seriously good, too, and it cooked very fast. I'm never goin' back to ordinary birds.