-- Norman Rockwell


Mine's thawing quietly in the fridge, and tomorrow evening I'm deboning the beast, brining the flesh in apple-juice and oranges, and back into the fridge. The carass gets a roasting, then an overnight stay in the stockpot with the milpote. Then Thursday all I have to do is prep the stuffing and shove-both into the oven for a slow roast.

Once you learn the secret of deboning a turkey, you'll never roast a whole one again. Though your children may go screaming from the Kitchen if they catch you in mid-debone-mode. It's like a home-reenactment of the lunchroom-scene in Alien where the critter busts-out of John Hurt's chest...