brief high cooking temperature or both, but everyone remarked on how juicy and moist the white meat was, which made me very, very happy. I really loved the pear aspect of the meal, it was slightly sweet but not too sweet, complementing the turkey meat in just the right way. And the pear-laced pan drippings made, honest to God, the best gravy I’ve ever had. I was also able to finally give my new Wusthof knife set a run on a solid block of meat, and…just…whoa. These made carving the turkey so, SO much easier. And chopping the onions was a dream! I just had to push down gently and it went right through them, no nasty sawing back and forth for eons with my old target brand knife set and using all my body weight to get the knife down though root vegetables which, looking back, could have resulted in the loss of many a finger if I wasn’t more careful. Now that I have a quality set of knives and recently got a large sharpening stone, I’m never going back to the days of dull-blade cooking. It makes my prep and carving work faster, safer, and much, much less frustrating.
Now that I’ve wrapped up my knife-rant, I want to wish all of you the happiest of Thanksgivings and let you know that the thing I am most thankful for this year is you. Thank you for continuing to read my little side stories and participate in my life through your readership and comments. It is deeply appreciated.