I spent part of the morning looking for a small turkey. A small turkey is like a small aircraft carrier: it doesn’t exist.
Later in the afternoon I went to a different store and found a 5lb turkey breast, and prepped it for tomorrow while listening to the Sanity Squad:
Remove turkey from the plastic bag and rinse the turkey. WRITE DOWN THE TURKEY’S WEIGHT so you know for how long you have to cook it tomorrow.
In a glass, mixed 2 tbs extra virgin olive oil, 2 tbs chopped garlic (the kind you buy in a jar), and 1 teas. salt. Lift the turkey’s skin and pour this mixture into it (between the skin and the flesh), and insert sprigs of rosemary (one large sprig on each side) under the skin. Rub the outside of the turkey with the remaining garlic oil, cover, and let it sit in the refrigerator until tomorrow.
If you like a lot of rosemary, you can add more while it marinades but remove them before roasting the turkey since the flavor can be overwhelming. Leave one in each side – it looks very nice when the turkey’s roasted.
The Anchoress has recipes for sausage stuffing and sweet potato pie. I can’t have the pie because of sugar intolerance, but tomorrow I’ll try to make pumpkin pie sweetened with pineapple (instead of sugar) and raisins soaked in bourbon.
I made sure there’s bourbon left in case the recipe doesn’t work out.