I should have immediately realized that all Geneva shops running out of canned pumpkin was a sign. And then there was my sister’s message proclaiming that not even SHE (the festive queen) roasts turkeys anymore due to the last one being raw, overcooked, and inedible all at the same time. She clearly mentioned a turkey jinx, and I should have dropped all turkey plans immediately and firmly turned my mind towards salmon mousse and osso bucco.
But no. Once a girl gets a turkey dancing in her head, there is a fowl imperative.
(Historical Note: Yesterday was the second Monday in October and, thus, the real (Canadian) Thanksgiving. The one that the freezing British explorer, John Frobisher, celebrated with his men in 1578, followed by the French settlers of Quebec in 1604 forming the Order of Good Cheer and having a jolly good pot-luck supper with their native neighbours.)
So, on Saturday evening, a distinguished group of French and Japanese friends were invited to our house for supper. The menu was not announced as the surprise factor and the photo opportunities were a brilliant foil for any culinary disasters.
A 6-kg fresh French turkey had been ordered. When it was picked up, it weighed a startling 10 kg – the reason being “they only had big ones”.
I consulted my 1960s cookbook, and was informed that, when stuffed, it would need 9 hours in a slow oven. In the old days, this would have been sufficient information. But having squeezed the huge naked thing with shaking wrists onto a baking sheet and into the lukewarm oven, I started checking.
I now have serious issues with the World Wide Web. The amount of information there was entirely mesmerizing and contradictory. By the time I had read through it all and realized that (probably) the turkey needed to be started in a hot oven, it had already been in a cold over for over an hour.
Covered in aluminium foil (due to lack of a turkey pan) it sat there doing NOTHING for half the day. As the sun tipped over the mountaintops I began to panic. I had found my turkey baster, but there was nothing to baste. There were emergency consultations. The upshot was that the stuffing should, perhaps, be outside, not inside, the bird. My American friend recommended one hour per pound (i.e., 22 hours) and added the fact that in her family home they had a rocket that shot out of the turkey when it was done. (She might have been making this up.)
It was a long and anxious afternoon as I slowly increased the oven temperature. Emotionally exhausted, at the end of the nine hours I gave up and removed the turkey. Wrists (and all the rest of me) were shaky.
It was perfect, but this was just dumb luck. Next year, I swear, I’m going to forget all about this feast, and celebrate the Geneva Fast (Jeune Genevois which observes the St. Barthomomew’s Day Massacre, 1572).
All you need to cook is a dead-simple plum pie.