FoxTrot Classics by Bill Amend for November 26, 2014

ONE of these days I’ll have to try a tofurkey. I’m not vegetarian, but really.

Forget the bones, I will have mine in a pan preformed like a loaf and easier to cut; it will probably take as long to cook.

Just don’t check inside. Tofu rhubarb stuffing.

Given Andy’s “if it tastes bad, it’s good for you” mentality, I’m not surprised by Peter’s check.

We stopped doing traditional oven backed turkey for a more flavor full and more juicy in a pan full of charcoal with hickory and smoker to smoke turkey. Takes most of the day.

Double yech!

One year I had won a frozen turkey from a bowling league; I took it to a friend of mine thinking she would know how to roast it. She called me up on Thanksgiving to ask how long did I think she needed to roast it; I told her they usually have a pop up timer that was set at a certain temperature. She claimed she could not find it; when I got there I discovered she had the turkey breast down which prevented the timer to pop-up. That was the juiciest breast meat I had ever had from a turkey.

I don’t blame Peter for making sure that the turkey is the real deal and not one of their mom’s attempt to get them to eat tofu for Thanksgiving.