Our Thanksgiving was a little different this year. We celebrated on a Sunday with family friends (American-Aussie hybrids) in Coolum, Queensland. We ate turkey and ham and stuffing, but instead of the snow and football that will accompany the feast back in Boise this Thursday, we slathered on sunscreen and bug spray and the kids frolicked in an inflatable pool. I was supposed to bring a pumpkin pie, but I couldn't find canned pumpkin. When I showed up with a chocolate concoction instead, I realized our hosts thought I'd make pumpkin pie from an actual pumpkin, and the fact that they thought I am capable of such a thing is downright adorable.
|This is not a pumpkin pie.|
While some aspects of Thanksgiving hold with tradition, there are others that evolve over time. For instance, deep frying a turkey as opposed to cooking it in the oven. People swear by it, I know. But personally, I've never been tempted. It must be popular for a reason, so I started thinking of why you might deep fat fry your Thanksgiving turkey. Here's what I came up with:
- No one's had a good emergency room visit since the 4th of July.
- When else can you justify buying 3 gallons of oil?
- You don't have to learn what brining means.
- The holidays aren't fattening enough as it is.
- Deep fat fryers are shiny.
- You'll have room in your oven for 5 more casseroles.
- Nothing says gratitude like boiling oil.
- Cooking in the driveway is sort of like getting back to nature.
- There's a good chance a man will do it so you can spend more time
drinking wineworking in the kitchen.
Despite the fact that now I totally want to deep fat fry a turkey, I think we'll opt for something more simple when Thursday rolls around.