In article >,
Melba's Jammin' > wrote:

> In article .com>,
> "aem" > wrote:
>
> > MoM wrote:
> > >
> > > And just how would you know? I know the woman is a fantastic cook.
> > > Actually, so am I. If the idea I suggested
> > > turns out a product just as good as fresh roasted turkey, why not do it
> > > and
> > > spend the time saved with the family instead
> > > of in the kitchen.
> > >
> > > But then, there is always someone who will knock a good thing.
> >
> > Leaving aside whether pre-cooked, frozen, thawed, reheated turkey
> > slices can ever be as good as freshly made and carved, it doesn't even
> > sound like big time savings to me. The only part of the process you've
> > really eliminated is carving. It isn't as though roasting a turkey
> > involves much more than turning on the oven and sticking the bird in.
> > For us, the carving and presentation of the bird is part of the fun of
> > the day, and you've taken that away. -aem
>
> It's the timing and getting the birdy out and sliced and the gravy made
> from the drippings and the potatoes mashed and everything needs to be
> ready and hot at the same time. Dressing cooked outside the bird seems
> to be in vogue now and that takes some of the pressure off. Some
> people just don't function well when they're under stress. I can deal
> but I know those who can't.
>
> The year that I did the turkey the day before and had it and the gravy
> all ready was the easiest and most pleasant Thanksgiving Day I've had.
> I was drinking wine with my guests instead of buzzing about in the
> kitchen. Food was good, too.


There is a difference tho' making it the day ahead of time and
refrigerating it, versus making it a MONTH ahead of time and freezing
it! :-)

Mom and my favorite part of thanksgiving was usually the leftovers the
next day... Re-heated roast turkey on toast with lots of butter as open
faced sammiches. ;-d

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson