Not to change the subject or anything
But it is hard to weigh a live turkey on a bathroom scale. I did it, sort of. She weighs about 20 pounds. I didn't even try with the Narragansett tom, who is about half her weight and even more skittish. He's really skinny. For an interesting take on heritage turkeys, I recommend this blog post. The author of that blog owns a ranch that is featured in the beautiful and inspiring Big Sur Bakery Cookbook, which I have. Of course. Since it is well past time to move on from Gourmet Today, I've been considering starting up with this book. But there are two other strong contenders. Here's the lineup:
-The Big Sur Bakery Cookbook (California cuisine; very concerned with purveyors; lots of text; seasonally organized)
-Moro (Spanish/Northern African. Downside: I have the British edition which means converting all measurements, which I dread. But it is supposedly a brilliant book)
-A16 (Italian; challenging; recipes for squid ink pasta and pancetta)
There's a poll, if you feel like voting.
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