Christmas dinner is over for another year. To say it’s been interesting is an understatement. And now, I’m sure you’re eager to know how it all went, what decision the jury has come to.
Well, considering all the work that went into this Christmas dinner, we all (John, myself, and Mike) agree that we are underwhelmed.
We found the meat to be a bit on the dry side, but that may be because it was slightly overcooked.
The entire process of painting an 18.5 lb. turkey was not an easy undertaking. Nor was turning a bird that size; we ended up sacrificing an almost new pair of oven mitts just for that purpose.
The dressing was tasty but I probably wouldn’t make it that way again. In all honesty, I prefer my dressing on the savoury side and I missed the sage; I found this dressing, for all of its lovely ingredients, a bit on the sweet side.
On the plus side, there is one thing I did find spectacular and will definitely do again. The basting liquid! John found the resulting gravy too salty but I think we could have thinned it out more than we did. He turned the liquid in the roasting pan into a quick gravy, just thickening it, where I would have used it as a gravy base. It was definitely full of flavour!
And the leftover neck meat and organs are making wonderful treats for the dogs who come to visit.
Will we make the Morton Thompson turkey again? Probably not. Did it make for a memorable Christmas meal? Absolutely! How many people do you know who can say they’ve cooked a Morton Thompson turkey?