“My favorite meal is turkey and mashed potatoes. I love Thanksgiving, it’s just my favorite. I can have Thanksgiving all year round.”Posted November 24, 2015 by katry
Tags: basting, Bell's seasoning, Bell's stuffing, bricks, cold and sunny, Just before Thanksgiving, small breeze, Stuffing, swollen hand, Turkey
Today is a sunny day but not a warm, sunny day. Gracie’s ears are always cold when she comes back inside the house. There is hardly any breeze, and only the tips of the dead leaves on the smallest branches move. The summer sun warms us while today’s sun, the deep fall sun, only gives us light.
My hand is still swollen, but I am back to my two fingered typing. When I went to get the papers this morning, I walked gingerly on the brick walkway, the site of yesterday’s fall. All went well.
Just before Thanksgiving never had the excitement of just before Christmas. In school we colored turkeys and cut out construction paper turkey tails we’d later glue to our papers though a few usually ended up stuck to our fingers. I hadn’t ever seen a real turkey, just pictures of one. My turkeys came in a package and were usually frozen. My mother always bought a huge turkey which fed us endlessly after the holiday. She’d put it in the blue, enamel roasting pot then into the oven where it would cook for hours. She’d baste it with its own juices, and she’d sneak a bit of the stuffing, the crusty part sticking out of the turkey. My mother made the best stuffing. The secret, but not such a big secret here in New England, was the Bell’s seasoning, which my sister and I still use. It comes in a small yellow box with a turkey on the front and is a combination of rosemary, oregano, sage, ginger, and marjoram. My mother would cook the onion and celery in butter then pour it on the bread, add milk and finally the Bell’s. I used to try to sneak a bit of the seasoned bread before it even went into the bird. It was delicious.
The house on Thanksgiving smelled the best it ever smelled. Every time my mother opened the oven more of that aroma would spread into the air and fill all of our senses. The turkey, when it was finished, was a beautifully browned masterpiece. My father always carved. He’d ask us what we wanted. We always said the white meat. When I was much older, I realized the dark meat was the best, moist and tasty. My father always took a leg. He’d cut what he could then he’d pick up the leg and eat the rest of the meat. When he was done, the leg was stripped clean, only bones and cartilage were left on the plate.
I remember the first time I heard this. It was in the Peace Corps Hostel in Accra. I didn’t know a thing about the song. It had been released in October 1969, my first year in Ghana. I had missed it.