So the idea here is to have some fun recording what will obviously be a mistake-prone and sophomoric turkey preparation. Enjoy!

12:30pm

Start preparation. My kitchen is very much a dorm kitchen, so I’m taking the utmost precaution against bacteria. The turkey and everything else won’t come in contact with any surface which hasn’t been washed spic and spam recently.

I’m using this recipe for the turkey.

http://www.bonappetit.com/recipes/2005/11/tom_colicchio_herb_butter_turkey

I’m going to begin work on the gravy base. 

12:40

I’ve removed the wings off of the bird. It wasn’t pretty, or fun. I also found a plastic bag shoved in the neck of the bird in which the giblets and what looks like a heart or kidney is vacuum sealed. Groooooss. Now to start skinning carrots and dicing onions. 

1:00pm

I’ve skinned the carrots and peeled the onions. I teared up with the onions. Now I’m going to sautee the lot, the wings, the carrots, the onions, and some butter.

Limitation- I only own a paring knife. All cutting involved in this meal will be done with that. I also forgot to buy celery, so the gravy will be missing that.

1:14

Sauteeing and making chicken stock!

1:22

I’m a derp. I cut off the wings. The recipe called for me to buy additional wings. So we’re going forward with a wingless bir!

1:29

The first break. Poured the wings, carrots, and onions into the broth. Stirring every now and then for 45 mins. 

1:44

Listening to The Economist and studying during breaks. This is fun! I’m going to start the turkey at 3, so that it’s ready around 7:30.

1:52

Just realized that this is a good time to start the stuffing! Here is the recipe I’m using. http://www.bonappetit.com/recipes/2008/11/herb_and_onion_stuffing

2:01

Cut up the carrots and onions. I still don’t have any celery, so carrots will have to do. Moving on to spices. 

The house smells so goood.

2:25

Took the gravy base off of the heat 10 mins ago. Now it sits in the fridge until after the Turkey is done. 

Working on the stuffing now. I’ve cut a BUNCH of bread into nice squares. Now I’m working on the herbs, which are really a pain in the butt. I only have basil, rosemary, and parsley, which aren’t the ones called for in the recipe.

The kitchen just got very full. There are many Europeans. They all seem not to know what to make of this big production I’m putting on. I’ve got my stuff spread out all over the kitchen. For America!

I’ve finished the bread and the herbs. I’m going to move into stuffing baking mode!

2:51

Popped the bread in the oven! 

3:06

Took bread out of the oven, mixed in two whisked eggs, salt and pepper, and one cup broth. Putting back in the oven now for 50-60 minutes!

3:42

Stuffing is done!

I’m now getting really innovative and adventurous. I couldn’t for the life of me find cranberries in this city, so I’m making something of my own invention. I’m crushing a full pomegranate’s worth of seeds and a big pack of dates into a molasses spread, and then I’m boiling that in a red wine and sugar concoction. Then stirring in fresh tarragon. It’s staining my fingers all purple, but it’s turning out beautifully!

4:12

The turkey is in the oven! It’s been covered in an herb butter sauce and stuffed with more butter and herbs. I used all four herbs at my disposal- tarragon, basil, rosemary, and parsley. There is also a lot of pepper. Now the real waiting begins. It’s also time to start cleaning up, the worst part of the whole cooking experience.

4:38

Cleanup over. For the record, I don’t particularly like the whole story of Thanksgiving aspect of this tradition. I do miss home though, and this is a nice way to feel connected. It’s also a rather lovely tradition as far as it’s practiced (not celebrated for its history…).

5:19

Chopped my finger a little. :(

5:22

We’re getting basted up in here.

6:36

Finally, done. The green beans are made, the gravy is thick, there’s corn on the cobb. The turkey is golden and I’m most certainly ready to eat. Urte’s due to arrive any minute.