Americans eat a lot more Turkey than other countries (it is native to North America, after all). When they cook it themselves, they like to get it right; they always use meat thermometers and have a paranoid fear that stuffing will give them salmonella. This leads them to cook their turkeys for a long time but they hate when it comes out dry so they're big in to basting. Still, there's only so much you can accomplish by taking pan drippings and squirting them over the top of the bird. If only there were a way to make sure the meat inside stayed moist...
Yes, that lump on the side is a syringe. It's a bottle of buttery marinade that comes with a syringe to inject the fat into your turkey. Yum!
In other news, we're having Thanksgiving dinner with some friends from Cindy's department, other international students. Should be an interesting mix: one Chinese, two Columbians and a heap of Serbs, who've been sending us emails in Cyrillic. (So I'm looking for a joke that starts, "A Serb, a Croat and a Bosniak walk into a bar...")
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