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GourmetGrrl Bites
GourmetGrrl.com: Food with 'tude
November 9, 2005
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The Turkey Has Landed. The average turkey dinner takes 12 hours to prepare, but before you reach for the take-out menu understand that it's not Martha's way or the highway. It's highly realistic that you could prepare the entire dinner, and it's actually (a little) fun to cook the whole shabang.
So whether you’re having everyone over to your place or watching someone else cook, here is our survival guide for the food coma we call Thanksgiving.

Cin Cin!
GourmetGrrl, aka Laura Holmes

Grrl with Corkscrew
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Bottles for the Big Day. Versatility is the word of the day when it comes to choosing a Thanksgiving wine to serve with the meal. Before or after the meal, go crazy. But with the meal, keep in mind that there are so many crazy flavors going on – the acidic cranberries, the rich gravy, the buttery potatoes – that you have to respect the grape.

Riesling is a very versatile wine (we like Hogue Cellars, Rosemount Estate, and Chateau St. Jean), but not everyone is a fan so be sure to have other white wine options on hand: Pinot Gris (very food friendly; try King Estate, A to Z, or Huia) and Viognier (we like Stag's Leap and Iron Horse T-Bar) are food-and-relative friendly.

If you’re sticking with red, try a Zinfandel. You can't miss with the three R's: Rosenblum, Ridge, and Ravenswood. Pinot Noir from the Russian River Valley in California is also a sure bet (Merry Edwards, David Bruce, and La Crema are tasty). A Côtes-du- Rhône would also ease the way for more turkey if you're feeling French.

Keep in mind that the heavier the wine, the more likely your guests will doze off in their chair (or on your couch). Skip the Cabernet Sauvignon and Chardonnay; you won’t do the wine or the food a favor by pouring these big boys.

Bubbly goes with everything: for budget bubbles try Chandon, Schramsberg, or Roederer Estate. For serious splurging pick up a bottle of Krug, Taittinger, or Laurent Perrier. (That’s one way to make friends with the in-laws.)

Thanksgiving for Dummies
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Here it is: all our wisdom for helping you put on one fabulous feast. The links will take you to the recipes that just wouldn't fit in this little email.

THE BIRD: How to Choose It
Fresh turkeys have never been stored at a temperature below 26°F. They must be refrigerated and cooked within two days of purchase.
Frozen turkeys have been flash- frozen but it doesn’t affect the quality of the meat. Frozen turkeys that say "basted" on the label have been injected with oil, juices, and seasonings. To thaw a turkey, transfer it from the freezer to the 'frig; a 20-pounder will take four days to thaw and a 16-pounder, about three. A thawed turkey will keep in the ‘frig for two days before cooking.
Natural turkeys have been minimally processed and contain no artificial ingredients or colors.
Free-range turkeys have been roaming the outdoors and are slightly tougher and stronger in flavor.
Organic turkeys have eaten only organic feed (no antibiotics or hormones). Available in New York City at Garden of Eden and Food Emporium, online at D’Artagnan, or at any Whole Foods.
Kosher turkeys are prepared according to traditinal Kosher rules and usually salted, which makes them nice and tender.
Heritage turkeys are the "heirloom tomatoes" of the turkey world. They're old-fashioned breeds like the Black Spanish and Bourbon Red raised by small farmers and are said to have more flavor and moisture. To find a heritage turkey farm near you go to Local Harvest where you can search by state.
Size Wise: One 18 pound turkey will feed about 12 people; a 12 pound turkey serves about 8 people.

Once you buy the bird, here is our guide to roasting and serving it.

And don't forget the side dishes: Gravy, Cornbread-Sage Stuffing, Mashed Potatoes, and Orange-Cranberry Sauce. And a Pecan Bourbon Pie for a late-afternoon sugar high, with a homemade pie crust recipe for those closet pastry chefs.

We even have a schedule to keep you on track and away from the pizza guy.

One last tip: Make sure you have something for the guest to nibble on! Dinner will be late – no matter what Aunt Suzy says – so have something other than raw turkey around to snack on. We like spiced nuts (you can buy them in most gourmet grocery stores) or just salted nuts and a bowl of olives.

Shortcuts
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No Thanksgiving report would be complete without a mention of Turducken, that crazy Cajun specialty served by a few brave souls serve every November.

A turducken is a chicken stuffed inside a duck that is stuffed inside a turkey, so with every slice you get not one but three meats and almost no bones. (We're not sure if that's a good thing or a bad thing.) Some Southern friends swear by 'em, so if you're tired of plain old turkey, order a Turducken. They'll set you back between $75 and $125, depending on where you order.

Cajun Grocer
www. cajungrocer.com