Why Cooking the Turkey on Holidays Has Changed for Me
Societal roles and responsibilities often evolve over time as personal and familial circumstances change. For me, the change in who cooks the turkey on Thanksgiving and Christmas is a delightful example of adapting to life's new phases.
From ‘Observer’ to ‘Cook’
It used to be a source of pride for me to cook the turkey on key holidays. Now, as my adult daughters undertake the task, I find myself in the role of an 'observer'. Watching them work together to create a magnificent, perfectly executed holiday feast is not only enjoyable but also incredibly rewarding.
Our collaboration is seamless. They share a form of mental telepathy where neither of them needs to communicate much to ensure the workload is evenly distributed. It's a harmonious and stunning display of domestic expertise, and I am in awe of their skill and teamwork.
My Early Cooking Ventures in Canberra
When I first moved to Canberra, I decided to celebrate Christmas with a traditional meal, a testament to my Anglo-Saxon heritage. The centerpiece was a lavishly decorated leg of ham and a roasted turkey, accompanied by an array of rich, holiday flavors that harmonized with the balmy Australian summer season.
The Ham: A Humble Delight
Preparation of the ham was quite straightforward. By removing the outer skin and retaining as much fat as possible, the surface was then adorned with cloves and candied cherries. A carefully crafted mixture of brandy and orange juice was rubbed over it, and it was then cooked over a low heat. This allowed the meat to infuse perfectly with the flavors and juices.
The Turkey: A Different Kind of Challenge
The Preparation Process
However, the turkey was a different proposition altogether. Firstly, it required stuffing, which consisted of a blend of breadcrumbs and prunes. Stuffing the turkey was a meticulous process that required careful handling to ensure the mixture filled the cavity evenly.
Once stuffed, the bird was placed in the oven at a medium to high heat and basted with oil or its own juices every 15 minutes for about three hours. This frequent opening of the oven door added an extra layer of complexity, especially during the summer months in Australia when the temperature can soar to over 100 degrees Fahrenheit, or 105 Celsius.
The Summer Challenge
The heat from the oven layered on the already high ambient temperatures, making the cooking process not just laborious but also physically challenging. In such conditions, maintaining the perfect temperature and ensuring the turkey reached the desired golden brown was quite the feat. Each opening of the oven door meant a wave of warmth, making the kitchen an oven in itself, a challenge that had to be met with patience and strategic planning.
By the next Christmas, we decided to switch from turkey to a lighter and fresher option: prawns and oysters. This change was not only due to the summer heat but also to simplify the cooking process and the need for a festive meal that was easier to handle.
In summary, the journey from cooking to observing has been a delightful one. It represents new beginnings and evolving familial roles that celebrate adaptation and mutual support.