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Talking turkey
Published: 9/23/2008 1:23 PM
Last Modified: 9/23/2008 1:23 PM




OK, now that it's officially fall, can we talk turkey?

I'm already thinking about Thanksgiving, and really it's not so weird. For most of us, it's the biggest meal we'll prepare all year. A big turkey. Tons of sides. More pies than we can possibly eat.

But the turkey is the king, the centerpiece of the holiday. At my family's Thanksgiving dinner, one turkey is never enough. It's not just the size of our crowd, but the fact that everyone wants leftovers and everyone wants to show off their cooking skills.

My uncle always makes a fried turkey, my aunt a traditional roasted bird and my mother changes her recipe every year, depending on what she's just seen on the Food Network or read in Bon Appetit.

In reading some other blogs, I came across a description of an over-the-top turkey that sounds so, so good. This blogger said her friend baked a bunch of apples in butter, then turned them into a stuffing, with more butter. He spread sage butter over the turkey breasts, then rubbed the whole thing down with more butter, covered it in bacon, basted it in maple syrup and stuffed it with the apple stuffing.

The new issue of Taste of Home magazine features a cover photo of a roasted turkey with apple and herb stuffing that looks divine. That stuffing has fresh sage, fresh rosemary, apples, onions, celery, butter and apple jelly.

It may be two months away, but it's fun to start planning now.



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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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